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This longevity soup is packed with lots of vegetables and chicken for maximum protein and nutrients. It comes together in one pot with very little hands on cooking!
This comforting chicken vegetable soup is a simple path to wellness. Designed for maximum nutrition with minimal effort. Utilizing the powerful combination of tender chicken legs, antioxidant rich vegetables, and healing spices. This recipe transforms basic ingredients into a wholesome “longevity” elixir.
The magic really happens as the ingredients gently simmer together. Infusing the broth with deep, complex flavors and beneficial compounds. The natural gelatin from the chicken legs enriches the soup. Key spices like bright turmeric and paprika contribute both a beautiful golden hue and potent anti-inflammatory properties.
Ready in a single pot, this chicken vegetable soup epitomizes healthy, stress-free cooking. It’s the ultimate set-it-and-forget-it meal, allowing you to prioritize rest and relaxation while your kitchen produces a meal that supports long-term health and vitality.
You can also use bone in, skin on chicken thighs or breasts. Do NOT skip the chopped fresh scallions and lemon for the toppings of the soup. If you like this recipe, you will also love my Easy Chicken Vegetable Soup or my Creamy Chicken Gnocchi Soup.
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Longevity Chicken Vegetable Soup
Equipment
Ingredients
- 2 tbs olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 celery stalks, diced
- 5 cloves garlic, minced
- 3 lbs (1.36 kg) bone in + skin on chicken legs
- 2 small sweet potatoes, cut into chunks
- 1 cup (154 g) frozen sweet corn
- 4 cups (0.95 l) low sodium chicken broth
- 4 cups (0.95 l) water
- salt + pepper, to taste
- 1 tsp each paprika, garlic powder, onion powder + Italian herb blend
- 1/2 tsp turmeric
- 2 bay leaves
- Toppings: chopped scallions, drizzle of olive oil + squeeze of fresh lemon
Instructions
- Heat the olive oil in a large pot over medium heat. Add in the onions, carrots, celery and sauté for 6 minutes. Stir in the garlic for 30 seconds. Next, add in the chicken legs, sweet potatoes, corn, broth, water and all seasonings. Bring to a boil and then reduce heat to a simmer. Cover the pot and cook the soup for 1 hour. Then, remove the bay leaves and the chicken legs from the pot onto a cutting board. Discard the bay leaves and chicken skin. Separate the meat from the chicken and then transfer the meat only back into the pot. Taste the soup and adjust the salt and pepper if needed.
- Do not skip the chopped scallion topping, lemon and olive oil – they literally MAKE the soup!
Notes
- Store leftovers in an airtight container in the fridge up to 4 days.
- If you don’t have chicken legs, you can use any bone in chicken pieces. Weight should equal 3 pounds. I used 10 chicken legs for my recipe here.
- Instead of sweet potatoes, you can use Yukon Gold potatoes.