Flo's Chicken and Vegetable Soup

Flo's Chicken and Vegetable Soup

Comforting, healthy chicken soup packed with vegetables in a silky full-flavored broth.

Course Soup
Cuisine American
Servings 8
Author Jeanne Rogers -


  • 2 cups carrots sliced
  • 2 cups celery sliced
  • 1 large onion diced
  • 3 cloves garlic diced
  • 6-8 cups chicken broth preferably homemade
  • 1 bay leaf
  • 1 tsp parsley dried
  • 1 tsp basil dried
  • 1 tsp thyme dried
  • 1 tsp sage dried
  • salt and pepper to taste
  • 1/2 cup brown or wild rice blend
  • 1 cup frozen sliced okra
  • 1 cup frozen or fresh green beans
  • 6-8 radishes sliced
  • 1 tbsp Better than Bouillon optional to deepen the flavor of the broth


  1. Heat a large stock pot or dutch oven over medium high heat. Add oil and once it starts to shimmer, add the onions and a bit of salt.

  2. Cook the onions until they are translucent, stirring occasionally.

  3. Add the carrots, celery and garlic. Cook until the vegetables have started to soften. About 5 to 7 minutes.

  4. Add the herbs, rice and broth. Bring to a simmer and cook covered for about 15 minutes. 

  5. Turn up the heat a bit and add the okra, green beans and radishes. Bring the mixture back up to a simmer. Cover, and turn the heat down a bit. Simmer for another 15 to 25 minutes until the rice is done.

  6. Cook until the rice is done. Serve hot.