Low Carb Meal Ideas: Bountiful Chicken & Veggie Harvest Soup

Low Carb Meal Ideas: Bountiful Harvest Chicken Soup


Bountiful Chicken & Veggie Harvest Soup

While I attended a blogging conference in Dallas earlier this year I had the absolute best soup at one of the restaurants in the hotel.  It was chicken broth based with tons of fresh veggies like zucchini, squash, onions, and carrots.  I was determined to figure out how to recreate this recipe once I got home and add to my list of low carb meal ideas.  After some trial and error, Bountiful Chicken and Veggie Harvest Soup was a success!  Since the first time I made it a couple of months ago, it’s become a regular addition to our dinner menu. Especially now that it’s gotten colder, a good hearty soup just feels cozy. An added bonus, Bountiful Chicken and Veggie Harvest Soup is super healthy!

This recipe is also AdvoCare 24-Day Challenge friendly.

chicken stock

First, you want to make a good homemade chicken broth. I like to use a whole chicken, as it renders a much more flavorful broth.

veggies for chickensoup

For incredible flavor, saute the chopped veggies with seasoning in olive oil for a few minutes before adding chicken broth. I’ve included the step by step recipe below.

Bountiful Chicken & Veggie Harvest Soup

Bountiful Chicken & Veggie Harvest Soup


  • 1 whole chicken
  • 3 squash, chopped
  • 3 zucchini, chopped
  • 3 carrots, chopped
  • 1 cup frozen corn or a can of whole kernel can drained (optional)
  • 1 can tomatoes with green chilis (optional)
  • 1 medium onion
  • 32 oz carton of chicken stock (I use organic)
  • 1 tbs olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 bay leaves
  • 1 tsp poultry seasoning
  • 3/4 tsp thyme
  • 3/4 tsp rosemary
  • 1/2 tsp oregano


  1. First, make broth my placing whole chicken in the slow cooker. Cover with water, add salt and pepper. Cook for 8 hours on low.
  2. Approx 1 hour and a half before serving, saute vegetables and spices in one tablespoon olive oil in a large pot on medium heat for 5-10 minutes.
  3. Stir occassionaly to avoid sticking.
  4. Allow chicken to cool, take off bone.
  5. Strain homemade broth from slow cooker.
  6. Add strained broth, canned tomatoes, and shredded chicken to pot. (I prefer to use only the white meat)
  7. Simmer for an hour on low heat, covered.
  8. Salt and pepper to taste.


  1. Judith Berry says

    This is my husband’s favorite soup, we call it chicken stew, which I found in an old Southern Living cookbook. I have started adding quinoa for an extra healthy boost. Very good!

  2. Terry says

    Why does the recipe call for chicken stock when it you are making your own broth? I didn’t read where you said to add the stock? Am I misreading or overlooking something? This sounds delicious!

    • says

      I add extra chicken broth with the homemade chicken broth so I can make a larger pot of soup. I like to freeze extra for additional meals. Sorry for any confusion.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>