Chicken Veggie Soul-Soup

Had a long day? Feeling like you might be coming down with something? Feeling a bit overwhelmed, overstretched and not grounded in yourself? This delicious soup was formulated by myself to help you unwind and to bring you back to your center. I believe food is medicine. This is the perfect remedy to nourish your mind body and soul, which are all one back into alignment. It does this for me, my family and my clients and I hope it will help you too.

Chicken Veggie Soul-Soup for two with a slice of my humble seed loaf & my pesto, YUMMO!
To accompany this soup we love either my humble seed loaf (pictured above), honest crackers (pictured here), or my everything seed crackers!

Turmeric powder is used in this soup and I urge you to find a good organic brand (I prefer Simply Organic brand.) The active ingredient in turmeric, curcumin has been shown in the scientific literature to have potent anti-oxidant and anti-inflammatory mechanisms. These benefits are made more bioavailable when curcumin is combined with agents such as piperine (in black pepper), which significantly increase its uptake.

Leeks, onions, and garlic in the soup serve as a prebiotic for your good-gut buddies in your microbiota to thrive on – when they do so do you! There’s also plenty of plant-based fiber that will keep them fed and proliferating to protect you! The 5 to thrive are all in this soup, which makes it a winner whether for lunch or dinner. We love to pair ours with my Honest To Goodness Crackers for some salty crunch! Enjoy the soothing effects of this nutrient-dense delicious soup on your soul.

Chicken Veggie Soul-Soup

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Recipe by Priscilla Soligo Course: Mains, Soups


Prep time


Cooking time




  • 14 Cups Broth (We prefer to use vegetable broth)

  • 815g 4 Large Chicken Breast, skinless, boneless

  • 700g 6 Large Carrots, peeled, halved, sliced into half moons

  • 500g 2 Large Onions, thinly sliced (reserve 100g for poaching the chicken)

  • 400g 6 Celery Stalks, chopped

  • 320g 1 Large Zucchini, skin on, halved, sliced into half moons

  • 160g 1 Leek, chopped (use white to light green part)

  • 45g 3 Tbsps Avocado oil

  • 40g 1 Cup Fresh parsley, packed, finely chopped, or 2 Tbsps dried parsley (reserve a little for garnish)

  • 40g 5 Spring Onion (shallot), finely chopped

  • 20g 4 Garlic cloves, minced (reserve 1/2 amount for poaching the chicken)

  • 15g 1 Tbsp Fresh Lemon Juice

  • 4g 1 Lemon Zest (use a fine grater to remove yellow zest/ skin of lemon only)

  • 8g 1 Tbsp Turmeric Powder

  • 2g 1/4 Cup Fresh Dill, or 1 Tbsp dried dill

  • 1g 2 tsps Dried oregano

  • 1g 1 tsp Dried Thyme

  • 6 Bay Leaves (reserve 3 for poaching the chicken)

  • 6g 1 tsp Unrefined Salt

  • 1-2 tsps Cracked Black Pepper


  • Poaching the chicken: On the stove on medium heat in a large saucepan, combine the chicken, reserved onion, reserved garlic, reserved bay leaves and enough water to cover. Bring to a boil then lower the heat and simmer gently until the chicken is cooked through. Approx. 15 to 20 minutes.
  • Take out the poached chicken from the pot. Allow to cool slightly and shred the pieces using a fork. Discard the liquid and any remaining onion, garlic and bayleaf from the poached chicken. Set the shredded chicken aside.
  • Making the soup: On the stove on medium heat in a large soup pot gently heat the oil. Add in the onion, leek and garlic. Cook for 5 minutes or until fragrant with the lid on. Add carrots, celery and zucchini, cover the pot and cook until the vegetables are softened, approx. 8 minutes.
  • Add in the dried herbs. Stir intermittently for approx. two minutes.
  • Add in the broth to the pot and bring to a boil. Add in the shredded poached chicken and spring onion (shallot) into the soup. Lower the heat and gently simmer for 10 minutes. Turn off the heat. 
  • With the heat off, discard the bay leaves. Add in the fresh parsley (if using), lemon juice and lemon zest. Stir through to combine well. Season with salt and pepper and (optional) garnish with more fresh/ dried parsley.


  • Storage: Soup stores well in an air tight sealed container in the fridge for up to 3 days. It freezes well too in the freezer for up to two months. To serve simply pop into a saucepan on the stove on low-medium heat to defrost, heat and pour into bowls.

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