Chicken Vegetable Soup

  • Total Time: 1 hours  50 mins
  • Hands-on Time: 30 mins

When you start getting that achy, sore-throat feeling, make this hot, gingery soup that is sure to warm you up and make you feel better. Vary this soup according to what you have on hand.

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  • 1 teaspoon Frontier Organic Parsley Leaf Flakes 0.24 oz.
  • 1 ounce Frontier Co-op Shiitake Mushrooms, Whole 8 oz.
  • 3 Frontier Co-op Astragalus Root Slices 1 lb
  • 3 Frontier Organic Bay Leaf 0.15 oz.
  • 2 to 4 Frontier Crushed Red Chili Peppers 1.20 oz.
  • water to cover and cook chicken (2 to 3 quarts)
  • 2 large onions, chopped
  • 1 cup chopped carrot
  • 3 celery stalks, chopped
  • 2 teaspoons tamari
  • 1 piece (2-inches) of fresh ginger, chopped
  • 4 cloves garlic, chopped
  • 3 cups bok choy or other Chinese cabbage, chopped
  • juice of one lemon
  • 1 small chicken (or 2 pounds deboned, skinless chicken pieces)
  • Garnish: 2 tablespoons fresh cilantro leaf chopped (optional)


1. Place the chicken, astragalus, bay leaves and chili peppers in a large soup pot. Cover with water and cook until tender (about an hour). Remove chicken from pot and set aside to cool.
2. Rinse shiitakes under cool water to remove any grit, then place in a small bowl and cover the mushrooms with hot water to soften (15 minutes).
3. Add onions, carrot, celery, tamari and drained, chopped mushrooms to stock and simmer for 10 minutes. Remove chicken from the bone and add it — along with the ginger, garlic, and parsley flakes — to the soup. Continue simmering another five minutes.
4. Remove astragalus and bay leaves from soup and discard. Add bok choy and lemon juice to the pot. Stir well, taste and adjust seasonings, if desired. If soup is not as spicy as you would like, add cayenne powder, ¼ teaspoon at a time. Serve piping hot and garnish with chopped cilantro, if desired.

Chef Suggestion This soup can be made without chicken. Add chicken broth powder to the veggies while they’re cooking, to get a richer broth.


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