Oops! Sorry!!

This site doesn't support Internet Explorer. Please use a modern browser like Chrome, Firefox or Edge.

Nana's Chicken Soup

Nana’s Chicken Soup (5 Quart Pot) Especially good on a very cold day or when you’re sick, sneezing and wheezing!


1 organic chicken cooked and shredded (cook your own or you can cheat and buy an organic rotisserie one)

2 32 oz boxes of low sodium organic chicken broth (or low sodium organic vegetable broth)

1 14.5 oz can organic petite diced tomatoes (Adrienne likes the no salt option)

¼ to ½ onion of choice (I like purple, yellow is good too)

Seasoning of choice (i.e.: salt, pepper, oregano, cumin – sky is the limit!)

1 C quinoa, or rice, or Trader Joe’s Harvest Grain Blend (my favorite)

2 large organic carrots (peeled and cut into bite size rounds)

~ 2 C organic cauliflower florets (cut into bite size pieces)

~ 2 C organic broccoli florets (cut into bite size pieces)

2-3 stalks organic celery (cut into bite size pieces)

1 small green organic zucchini (cut into bite size pieces)

1 small yellow organic zucchini (cut into bite size pieces)

1 cup organic frozen peas


Begin with adding your shredded chicken, broth, diced tomatoes and onion to your 5-quart pot.

Add your seasoning blend of choice (taste to see if you like it)

Bring to a steady, nice, slow simmer for 5 minutes or so.

Add rinsed quinoa or rice (no need to rinse Harvest Grain)

Add carrots and bring back to simmer for another 5 minutes.

Add cauliflower, broccoli, and celery and bring back to simmer for another 5 minutes.

Add green and yellow zucchini and peas. Bring back to simmer for final 5 minutes.

Can you smell it? It’s wonderful! Serve with crackers, baguette, tortillas, or quesadillas. So yummy!

Tips: I like to have all my ingredients measured and ready before cooking. Chicken is shredded, veggies are chopped, and rice or quinoa is rinsed (if using). Also, please do not overcook your veggies – al dente is best. This recipe is very flexible. You can add potatoes, corn, asparagus – or any other veggie you have lurking around in your fridge. You can make it with noodles if you prefer. And best of all – you can add chopped green chili to it for that extra touch of warmth. Red pepper flakes work well too. And if you’re like my hubby, tobasco sauce is a must!

Disclaimer: Sorry folks – my recipes don’t have data regarding nutritional value, caloric count, or much of anything else like that. I’m simply sharing them from my kitchen to yours sprinkled with a dash of love and a splash of fun. We like to dance in our kitchen too

-Darlene Arias January 2024