Grandpa's Garden Chicken Soup

Grandpa's Garden Chicken Soup

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"Grandpa sends me veggies from his huge garden every year and I use 'em for this soup, which has been called 'the best soup I've ever eaten' by friends. It's pretty unstructured and can change to meet your personal tastes. It's basically a chicken veggie soup; it's the FRESH veggies that make it the best. I just throw stuff in until it looks and tastes the way I want it to. It's also GREAT if you're sick; I swear it'll cure what ails ya! YUM! The longer you SLOWLY cook the soup, the more flavorful it becomes. I often eat a bowl while it's simmering 'cause I can't wait."
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2 h servings 209 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour.
  2. Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
  3. Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.



I LOVE a good kitchen-sink recipe. Because I don't agree with changing a recipe then rating it, I made it exactly as written. Great healthy soup that tasted wonderful. I'll be making this one ag...

Excellent recipe! Thank you for the healthy comfort recipe.

The soup was very good but I did do a few things differently. I doubled the herbs, garlic and onion for more flavor as well as adding in other seasoning. I felt like the stock would have been b...

Really good flavour by using the whole chicken. It all disappeared, so we all liked it, including baby.

I followed the instructions to the T and after it was finished I tried it and was so sad. I was super bland!! So I added red robin seasoning, same thing as seasonal all essentially, and still f...

This soup is pretty fantastic! I made it as written, but w/o cabbage. My 3yo son smelled it and declared he was "starving for this stew!" Only change I would make next time is to use all dark me...

Absolutely delicious!

This was perfect for a lot of my veggies from the garden. The only substitution I made was squash instead of potatoes. Sooo yummy!

Hearty and chock full of veggies, this soup is a MEAL! I did add more liquid, as well as bouillon, seasoned salt, and black pepper.

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