Chicken Vegetable Soup is a wholesome, hearty, and comforting classic that’s perfect for chilly days, quick weeknight dinners, or when you’re feeling under the weather. Loaded with tender chicken, vibrant vegetables, and savory broth, this one-pot meal is nourishing, easy to prepare, and full of cozy flavor.
Why You’ll Love This Recipe
This soup is simple, healthy, and endlessly customizable. It’s packed with lean protein and a rainbow of veggies, making it a great way to sneak more nutrients into your meals. It’s also freezer-friendly, perfect for meal prep, and tastes even better the next day. Whether served with crackers, bread, or on its own, it’s a bowl of pure comfort you’ll return to again and again.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Onion
- Garlic
- Carrots
- Celery
- Potatoes (Yukon gold or russet)
- Green beans (fresh or frozen)
- Corn (fresh, frozen, or canned)
- Diced tomatoes (canned or fresh)
- Chicken broth or stock
- Bay leaves
- Dried thyme
- Salt
- Black pepper
- Fresh parsley (for garnish, optional)
directions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Add garlic and cook for 30 seconds, until fragrant.
- Stir in potatoes, green beans, corn, diced tomatoes, thyme, bay leaves, salt, and pepper.
- Pour in the chicken broth and bring to a boil.
- Add whole chicken breasts or thighs. Reduce heat to a simmer and cook for 20–25 minutes, or until the chicken is cooked through.
- Remove chicken, shred it with two forks, and return it to the pot. Simmer for another 5 minutes.
- Taste and adjust seasoning. Garnish with fresh parsley before serving.
Servings and timing
This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Variations
- Add pasta or rice: Stir in cooked pasta or rice to make it even heartier.
- Use rotisserie chicken: Save time by using pre-cooked, shredded chicken.
- Spice it up: Add red pepper flakes, cayenne, or hot sauce for a kick.
- Add leafy greens: Stir in spinach or kale in the last few minutes of cooking.
- Make it creamy: Add a splash of cream or coconut milk for a creamy twist.
storage/reheating
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: Cool completely and freeze in portions for up to 3 months.
Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through.
FAQs
Can I make this soup in a slow cooker?
Yes! Add all ingredients (except parsley) to your slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken before serving.
Is this soup gluten-free?
Yes, it’s naturally gluten-free. Just ensure your broth and seasonings are certified gluten-free.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs add more flavor and stay tender after simmering.
How do I thicken the soup?
Mash a few potatoes or stir in a cornstarch slurry for a thicker broth.
Can I use frozen vegetables?
Yes, they’re a great time-saver. Just add them during the last 10–15 minutes of cooking.
How do I make this soup vegetarian?
Omit the chicken and use vegetable broth. Add chickpeas or white beans for protein.
What can I serve with chicken vegetable soup?
Crusty bread, cornbread, or crackers are all excellent choices.
How long does it take for the chicken to cook in the soup?
About 20–25 minutes, depending on the size and cut.
Can I prep this soup ahead of time?
Yes, it’s great for meal prep and actually tastes better the next day.
What’s the best way to store leftovers?
Cool completely and store in an airtight container in the fridge or freezer.
Conclusion
Chicken Vegetable Soup is a comforting, nutritious, and easy meal that’s perfect for any season. With simple ingredients and one pot, you can create a flavorful, hearty dish the whole family will love. Whether you’re feeling under the weather or just need a cozy bowl of goodness, this classic recipe will always hit the spot.
Chicken Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Chicken Vegetable Soup is hearty, healthy, and full of tender chicken, fresh veggies, and herbs in a light and flavorful broth. It’s simple, satisfying, and perfect for lunch, dinner, or storing in the freezer for a ready-to-go meal.
Ingredients
-
1 tbsp olive oil
-
1 small onion, chopped
-
2 carrots, peeled and sliced
-
2 celery stalks, sliced
-
3 cloves garlic, minced
-
6 cups chicken broth (low sodium)
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2 cups cooked, shredded chicken (rotisserie works great!)
-
1 cup green beans, chopped
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1 zucchini, chopped
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1 (15 oz) can diced tomatoes, with juice
-
1/2 tsp dried thyme
-
1/2 tsp dried basil
-
Salt and pepper, to taste
-
1 cup corn (frozen or canned)
-
1 cup peas (optional)
-
Juice of 1/2 lemon (optional, for brightness)
-
Fresh parsley, chopped (for garnish)
Instructions
Sauté veggies:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook another 30 seconds.
Add broth and seasonings:
Pour in chicken broth and diced tomatoes. Stir in thyme, basil, salt, and pepper.
Simmer:
Add green beans and zucchini. Bring soup to a boil, then reduce heat and simmer for 15–20 minutes.
Add chicken and finish:
Stir in shredded chicken, corn, and peas. Simmer another 5–7 minutes until everything is hot and tender. Add lemon juice if using.
Serve:
Ladle into bowls, garnish with parsley, and serve with bread or crackers.
Notes
Add cooked pasta or rice to make it more filling.
Use bone-in chicken thighs for even more flavor—just cook them in the broth and shred before serving.
Freezes well for up to 3 months!
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