Chicken Vegetable Soup Recipe

Chicken Vegetable Soup is a hearty, wholesome, and comforting dish that combines tender chunks of chicken with colorful vegetables in a flavorful broth. It’s nourishing, easy to make, and perfect for cozy lunches, light dinners, or fighting off a cold.

Why You’ll Love This Recipe

This soup is healthy, satisfying, and packed with vitamins from fresh vegetables and lean protein. It’s budget-friendly, uses simple ingredients, and can be made in one pot. Great for meal prep, freezer-friendly, and customizable to whatever veggies you have on hand—what’s not to love?

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion
• Carrots
• Celery
• Garlic
• Boneless skinless chicken breasts or thighs
• Low-sodium chicken broth
• Diced tomatoes (canned)
• Dried thyme
• Dried basil
• Bay leaf
• Salt and pepper
• Green beans
• Corn (fresh, frozen, or canned)
• Frozen peas
• Fresh parsley or dill (optional for garnish)

directions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 5–7 minutes. Add garlic and cook for 1 more minute.
2. Add Chicken and Broth: Place raw chicken breasts or thighs into the pot. Pour in chicken broth and canned tomatoes with their juices.
3. Season: Add thyme, basil, bay leaf, salt, and pepper.
4. Simmer: Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20–25 minutes, until chicken is fully cooked.
5. Shred Chicken: Remove chicken, shred with two forks, then return to the pot.
6. Add Veggies: Stir in green beans, corn, and peas. Simmer for 5–10 more minutes, or until vegetables are tender.
7. Garnish and Serve: Discard bay leaf. Taste and adjust seasoning. Serve hot, garnished with fresh herbs if desired.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

• Add potatoes, zucchini, or spinach for more veggies.
• Stir in cooked pasta or rice to make it even heartier.
• Use rotisserie chicken to save time.
• Swap chicken for turkey or white beans for a meatless version.
• Spice it up with crushed red pepper or a splash of hot sauce.

storage/reheating

Store leftover soup in airtight containers in the fridge for up to 4 days. Reheat on the stove or in the microwave until hot. Soup can also be frozen for up to 3 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I use cooked chicken?

Yes, add it after simmering the broth and veggies to avoid overcooking.

Can I use chicken thighs instead of breasts?

Absolutely—they’re more flavorful and tender.

Is this soup gluten-free?

Yes, as long as all ingredients (especially broth) are gluten-free.

Can I make this in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours. Add peas during the last 15 minutes.

Can I make it in an Instant Pot?

Yes, cook on high pressure for 10 minutes, then shred chicken and add quick-cooking veggies.

What vegetables go best in this soup?

Classic choices include carrots, celery, green beans, corn, peas, and tomatoes.

Can I add noodles or rice?

Yes, but cook them separately and stir in just before serving to avoid sogginess.

What kind of herbs should I use?

Thyme, basil, bay leaf, parsley, or dill all complement chicken and vegetables well.

How do I thicken the soup?

For a thicker broth, mash a few of the vegetables or stir in a slurry of cornstarch and water.

What should I serve with it?

Crusty bread, biscuits, or a simple green salad pair perfectly.

Conclusion

Chicken Vegetable Soup is the ultimate comfort food—light, nutritious, and full of flavor. Whether you’re feeding a family, prepping meals, or just want something warm and satisfying, this easy soup recipe has you covered. One pot, simple ingredients, and endless variations make it a must-have in your recipe rotation.

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