Homemade Soup Recipes

Homemade soup recipes are the easiest way to get your nutrients in and lose weight with ease.

When I say with ease, I truly mean that. I could live on soups and stews really.

My husband on the other hand likes variety and doesn't care for homemade soup recipes so this is one of those compromises I make in our marriage. Until he works out of town and then I eat my beloved soup daily!

I hope you enjoy the healthy soup recipes below and please, if you have one or two to share, post it!

Basic Bone Broth


  • Bones from one Free Range Organic Chicken
  • 2 Tbs. Raw Apple Cider Vinegar
  • 2 Strips Kombu Seaweed
  • 12 Qt. Stock Pot of Pure Water
  • 1 Large Onion
  • (optional)
  • 2 Carrots Peeled and Coarsely Chopped
  • (optional)
  • 3 Celery Sticks Coarsely Chopped
  • (optional)
  • 1 Bunch Fresh Parsely


In large stock pot filled with pure water, add all ingredients other than parsley. Bring to a boil and let simmer for 12-24 hours or slow cook on high in a slow cooker. Approximately 30 minutes prior to removal from heat, add parsley for a boost of mineral ions. Remove from heat, let cool slightly, strain and place in a bowl in the refrigerator. Once you find it has solidified and the fat has risen to the top, skim and place into glass containers for refrigerator or freezer storage.

If you have a gas stove, you can purchase a single or double burner at your local drug or hardware store for about $20-$40.

Chicken soup has a natural ingredient which feeds, repairs, and calms the mucous lining in the small intestine. The inner lining is the beginning of ending of the nervous system. It is easily pulled away from the intestine through too many laxatives, too many food additives and parasites. Chicken soup heals the nerves, improves digestion, reduces allergies, relaxes and gives strength.....Hanna Kroeger, Ageless Remedies from Mother's Kitchen

All homemade soup recipes below that call for broth are best served with bone broth for optimum nutrition.

Magic Mineral Broth

This very special tonic is a valuable addition to the homemade soup recipes and was developed by Rebecca Katz who wrote a book for cancer patients called "One Bite at Time"

Ingredients: (It is best advised that you use organic sources of vegetables for cancer patients in particular)

  • 6 Unpeeled carrots, cut into thirds
  • 2 Unpeeled yellow onions, cut into chunks
  • 1 Leek, white and green parts, cut into thirds
  • 1 Bunch celery, including the heart, cut into thirds
  • 4 Unpeeled red potatoes, quartered
  • 2 Unpeeled Japanese or regular sweet potatoes, quartered
  • 1 Unpeeled garnet yam, quartered
  • 5 Unpeeled cloves garlic, halved
  • 1/2 Bunch fresh flat-leaf parsley
  • 1 8-inch strip of Kombu (available in the Asian section of most grocery stores)
  • 12 Black peppercorns
  • 4 Whole allspice or juniper berries
  • 2 Bay leaves
  • 8 Quarts cold, unfiltered water
  • 1 Tsp. sea salt


Rinse all vegetables well, including kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic parsley, kombu, peppercorns, allspice and bay leaves. Fill the pot with water to 2 inches below the rim, cover, and bring to a boil.

Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.

Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing.

While this broth was designed to elevate cancer patient nutritional health, it is also a valuable mineral infusion for other ailments, deficiencies and stress from over training.

This is also my go to recipe for the vegetarian looking for a good base broth for homemade soup recipes.

Immune Support Soup

This simple, tasty soup is made with a virtual garden of powerful ingredients that contain beneficial nutrients for your immune system.

Choose as many organic options as possible!

  • 1 Small yellow onion, chopped
  • 4 Cloves garlic, chopped
  • 4 Cups homemade bone broth
  • (boxed broth is fine but does not posess all qualities of homemade)
  • 1 Tsp. ground turmeric
  • 8 Fresh shitake mushrooms, stems removed, sliced
  • 1 1/2 Cups julienned fresh kale
  • 1 Cup cubed butternut squash
  • 2 Tbs. grated fresh ginger
  • 1/4 Tsp. Cayenne pepper
  • 6 thin slices astragalus root
  • (optional)
  • Juice of 1 fresh lemon
  • 1 Tsp. miso paste
(avoid miso if intolerant to soy or afflicted with auto-immune disease and/or leaky gut)

In a large pot over medium-high heat, cook onion and garlic in 2 tablespoons of broth stirring occassionally until tender and and most of the broth has evaporated. Add a splash of broth if needed to keep onion from sticking, then stir in turmeric and mushrooms and cook until mushrooms are tender (2-4 minutes).

Stir in remaining broth, kale, squash, ginger, cayenne and astragalus. Bring to a boil, reduce heat, cover and simmer until squash is tender, about 15 minutes. Remove from heat and let cool slightly then add lemon jiice and miso paste (adding miso when still very hot will diminish its probiotic benefits.) Cover and let sit 5 minutes before serving.

Serve with a tbs. of coconut oil in each bowl and enjoy one of the most immune boosting homemade soup recipes.

Chunky Turkey Soup with Winter Veggies

  • 4 cups turkey or chicken broth, store-bought or homemade
  • 2 cloves garlic, minced
  • 1 tsp. thyme
  • 1/2 teaspoon rosemary
  • 1 cup diced butternut squash
  • 1/2 cup diced rutabaga
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1 1/2 cups small broccoli florets
  • 1 cup diced cooked turkey
  • Salt and pepper
  • shredded gruyere cheese, for serving(optional)

In a large saucepan, combine the broth, garlic, thyme, and rosemary. Bring to a boil over medium-high heat and boil for 5 minutes.

Add the butternut squash, rutabaga, celery, and onion. Cover and return to a boil. Reduce to a simmer and cook for 30 minutes.

Add the broccoli and simmer until all the vegetables are tender, 10 to 15 minutes.

Stir in the turkey and cook to heat through. Season with salt and pepper to taste. Serve with Gruyere (if desired).

Day after turkey dinners are the perfect time for homemade soup recipes!

Chicken and Vegetable Curry Soup


  • 1 Tbs. Coconut Oil
  • 1/2 Large White Onion, chopped (about 1 1/4 cups)
  • 1 Cup Fresh or Frozen Green Beans, cut into 1-inch pieces
  • 1 Cup Bok Choy Leaves and Stems (about 1 small baby bok choy)
  • 1/2 Cup Chopped Carrots
  • 1 Bay Leaf
  • 1 lb. Boneless, Skinless Chicken Breast or Thighs, cut into 1-inch cubes
  • 1 to 2 Tbs. Curry Powder (I like heavy curry)
  • 3 Cups Chicken Bone Broth or Gluten Free Box
  • Sea Salt and Freshly Ground Black Pepper to taste
  • 1 Cup Coconut Milk
  • 1/2 Cup Chopped Green Onions
  • 1 Tbs. Grated Dried Coconut Flakes (optional)


Melt coconut oil over medium heat in a large soup pot. Add onion, green beans, bok choy, carrots and bay leaf. Sauté, stirring often, for 5 minutes. Add chicken and curry powder and stir for 3 minutes to coat the chicken. Add chicken broth,sea salt and pepper. Bring to a boil, then reduce heat to simmer for 10 to 15 minutes. Stir in coconut milk and continue to heat for another minute or until just simmering.

Garnish the soup before serving with green onions and coconut.

This is what I refer to as my "Thai style homemade soup recipes"

Mexican Style Garlic Soup


  • 2 Tbs. Extra Virgin Olive Oil
  • 6 Cloves Garlic
  • 6 Cups Chicken Stock
  • 2 Tsp. Ground Cumin
  • 1 Cup Roasted Red Pepper Pureed
  • (About 2 Large Red Peppers)
  • 2 Eggs, Beaten
  • 1 Ripe Avocado, peeled, pitted and cubed
  • 3 oz. Mexican Queso Fresco Crumbled
  • 3 Scallions, thinly sliced
  • Sea Salt and Ground Pepper to taste


Heat the olive oil in a small sauce pan over medium low heat and add the garlic cloves to the oil cooking gently until tender and golden brown (15-20 minutes)Remove from heat and chop.

Transfer the warm chopped garlic to a stock pot and cover with the chicken stock and heat to a simmer. Next add the ground cumin and the roasted pepper puree. To finish the soup, remove from the heat and whisk in the eggs with a spon.

To serve, in a warm bowl add the soup and top with green onion, avocado and queso fresco.

I love Mexican style homemade soup recipes.

Cream of Broccoli Soup


  • 1 Large Head Broccoli
  • 1 32oz. Box Organic Chicken or Vegetable Stock
  • 4 Cloves Garlic
  • 1/2 Cup Heavy Whipping Cream
  • Parmesan Cheese for Garnish
  • 1 Tbs. Dry Basil


In stock pot, add stock, broccoli and basil simmer until broccoli is tender, about 12-15 minutes.

Allow to cool for a few moments and pour into blender. This may take a few steps so have a bowl or other stock pot next to you so you can do this in two steps so as not to over fill your blender.

Return to stock pot and heat up slowly adding in the heavy cream.

When I first began my healthy diet, this was one of my go to homemade soup recipes. I didn't like vegetables very much so any way to disguise them was my way of getting them in!

Butternut Squash Soup


  • 1 Whole Butternut Squash Roasted or 2 Cans Pureed Butternut Squash
  • 1 32oz. Box Organic Chicken or Vegetable Stock
  • 4 Cloves Roasted Garlic-minced
  • 1/2 Cup Coconut Milk
  • 1 Tsp. Nutmeg


In a stock pot add squash, stock, garlic and nutmeg bring to a simmer and slowly add in coconut milk.

Serve garnished with 1 Tbs. Coconut Oil.

This is one of the easiest homemade soup recipes if you utilize the canned squash.

Cream of Chicken Green Bean Soup


  • 2-32 oz. Boxes Organic Chicken Stock
  • 4 Chicken Breasts Lightly Sauteed in Olive Oil and Chopped
  • 1 Large Bag Green Beans
  • 6 Cloves Chopped Garlic
  • 3/4 Cup Heavy Whipping Cream
  • 2 Tbs. Dry Oregano
  • 1 Tbs. Dry Basil
  • Parmesan Cheese for Garnish
  • Sea Salt & Pepper to taste


Add all ingredients other than heavy whipping cream to a crock pot and cook for 8 hours on medium high. 15-20 minutes prior to serving add heavy whipping cream and serve garnished with parmesan cheese.

This is one of my favorite homemade soup recipes and it's so easy.


Spicy Thai Shrimp Soup


  • 2 Qts Chicken Broth
  • 2 Stalks Fresh Lemongrass
  • (sliced on the diagonal in 2-inch pieces)
  • 1 Garlic Clove, thinly sliced
  • 1-Inch piece sliced ginger
  • 2 Red Chiles, sliced
  • 2 Tbs. Fish Sauce
  • 2 Tsp. erythritol or honey(depending on your phase)
  • 8 Oz. White Mushrooms, sliced
  • Juice of 2 limes
  • 1 Pound large shrimp, peeled
  • 2 Green Onions, sliced
  • 1 handful fresh cilantro, chopped


Bring the stock to the boil over medium heat in a stockpot. Add the lemongrass, garlic, ginger, and chiles. Reduce the heat to medium-low, cover, and simmer for 15 minutes.

Stir in the fish sauce, honey, and mushrooms. Simmer for 5 more minutes. Add the lime juice and shrimp and cook for about 8 minutes until they turn pink. Ladle into bowls and serve with garnish of onion and cilantro.

This is one of those homemade soup recipes that everyone who loves a spicy soup will ask you to write down!

What are your favorite Homemade Soup Recipes?

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