This is one of my favorite go-to soups. I love having it on-hand in the freezer in case I feel sick. Consider yourself warned, though – this recipe produces a lot of soup (about 3-4 large Tupperware for freezing). You can easily reduce the recipe by only making one Roast Sticky Chicken, but I enjoy cooking in bulk, so this is a great freezer recipe for us. And naturally gluten free! :)

Homemade Chicken and Vegetable Soup


  • 16 Cups of water
  • Leftover carcasses, bones, and onions from Roast Sticky Chicken Recipe
  • 2 large onions, diced
  • 8 oz. carrots, diced (about 2 cups)
  • 1 bunch of celery, cut into small slivers
  • 2 Tbsp. olive oil
  • Leftover chicken from Roast Sticky Chicken recipe, picked off the bone and shredded (amount will vary based on how much is leftover, but I had about 8 cups)
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • 1 (15 oz.) can cut green beans, drained
  • 2 (15 oz.) can sweet whole kernel corn, drained
  • 1 (15 oz.) can sweet peas, drained
  • Salt and pepper to taste


  1. Boil carcasses, bones, and onions in 16 cups of water for 1 hour until the water looks and tastes like broth.
  2. Sauté onions, carrots, and celery in olive oil until the veggies are nice and soft.
  3. Strain the chicken parts out of the broth with a strainer and additional pot. Discard the chicken parts and put broth back in soup pot.
  4. Add the sautéed veggies and chicken to strained broth. Stir and bring to a boil.
  5. Add canned pinto beans, green beans, corn, and peas to soup.
  6. Simmer soup for 30-45 minutes longer for all flavors to blend, and season with salt and pepper before serving. The great thing about this recipe is that it’s very versatile. You can add any vegetables that you enjoy. I’ve used broccoli, cauliflower, celery, spinach, onion, garlic, carrots, corn, peas, string beans, pinto beans and red kidney beans. If you have too much broth, you can always add some pasta or rice, as well. When the veggies are soft and the soup is nearly done, add noodles or rice (about a cup of rice or 1/3 box of small pasta like pastina).


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