When the weather turns chilly or when you’re simply craving a warm, comforting meal, nothing quite hits the spot like a hearty bowl of chicken and vegetable soup. This classic dish is not only easy to prepare but also packed with wholesome ingredients that nourish the body and soothe the soul.
Whether you’re cooking for your family after a busy day or looking for a light yet satisfying lunch, this simple chicken and vegetable soup recipe will become your go-to comfort food. With fresh vegetables, tender chicken, and a flavorful broth, it’s a perfect balance of nutrition and taste.
This recipe is wonderfully versatile, allowing you to customize it with your favorite veggies or whatever you have on hand. Plus, it’s a fantastic way to sneak in extra nutrients for both kids and adults alike.
In this post, we’ll walk you through every step, share handy tips, and even suggest some delicious variations to keep things exciting in your kitchen. Ready to cozy up with a bowl?
Let’s get started!
Why You’ll Love This Recipe
This chicken and vegetable soup stands out because it’s:
- Easy and quick to prepare – perfect for busy weeknights or lazy weekends.
- Nutritious and balanced – packed with lean protein and a variety of colorful vegetables.
- Highly customizable – swap in your favorite veggies or add herbs and spices to suit your taste.
- Comforting and satisfying – a warm bowl of soup that feels like a hug in a bowl.
- Great for meal prep – makes excellent leftovers and freezes well for future meals.
Plus, it’s a fantastic recipe to introduce home cooks to the basics of making a flavorful stock and prepping vegetables efficiently. If you enjoy this recipe, you might also love our Pasta with Shrimp and Vegetables Recipe for Easy Dinner for another wholesome meal option.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 2 medium (about 1 lb) |
| Carrots | 3 medium, peeled and sliced |
| Celery stalks | 2, sliced |
| Yellow onion | 1 medium, diced |
| Garlic cloves | 3, minced |
| Potato | 1 large, peeled and diced |
| Green beans | 1 cup, trimmed and cut into 1-inch pieces |
| Chicken broth | 6 cups (low sodium preferred) |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Dried thyme | 1 teaspoon |
| Bay leaf | 1 |
| Fresh parsley | 2 tablespoons, chopped (for garnish) |
Equipment
- Large stockpot or Dutch oven – for making the soup
- Cutting board and sharp knife – for prepping vegetables and chicken
- Wooden spoon or heat-resistant spatula – for stirring
- Measuring cups and spoons
- Ladle – for serving
- Optional: Immersion blender – if you prefer a slightly creamy texture
Instructions
- Prepare the chicken: Rinse the chicken breasts and pat dry with paper towels. Set aside.
- Sauté the aromatics: Heat the olive oil in your stockpot over medium heat. Add the diced onion and sliced celery. Cook for about 5 minutes until softened and fragrant. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
- Add vegetables: Stir in the sliced carrots, diced potato, and green beans. Cook for 3-4 minutes, allowing the vegetables to start softening.
- Pour in the broth: Carefully add the 6 cups of chicken broth to the pot. Stir to combine all ingredients.
- Add chicken and seasonings: Place the chicken breasts into the pot. Add the bay leaf, dried thyme, salt, and pepper to taste.
- Simmer the soup: Bring the soup to a gentle boil. Then reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the chicken is cooked through and vegetables are tender.
- Shred the chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir well.
- Final seasoning and garnish: Taste the soup and adjust salt and pepper if needed. Remove the bay leaf. Sprinkle with fresh chopped parsley before serving.
- Serve hot: Ladle the soup into bowls and enjoy the comforting warmth of this homemade classic.
Tips & Variations
“For a richer broth, consider simmering the chicken with the bones instead of boneless breasts, then shred the meat after cooking and discard the bones.”
Make it your own: Swap in other vegetables like zucchini, peas, or spinach based on what you have in your fridge. You can also add a splash of lemon juice or a pinch of red pepper flakes for a little zing.
Use leftovers creatively: If you have extra soup, try turning it into a casserole or use it as a base for a hearty stew. Don’t forget to check out our Baked Chicken Thigh with Vegetable Recipes for Easy Dinner for another way to enjoy chicken and veggies.
For a vegan twist: Replace chicken broth with vegetable broth and omit the chicken. Add tofu or beans for protein.
Our High Protein Vegan Soup Recipes for Healthy Meals page has great ideas.
Nutrition Facts
| Nutrient | Amount per Serving (1.5 cups) |
|---|---|
| Calories | 220 |
| Protein | 25 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Fat | 5 g |
| Sodium | 550 mg |
| Vitamin A | 110% DV |
| Vitamin C | 25% DV |
Serving Suggestions
This soup pairs beautifully with a crusty loaf of bread or warm dinner rolls for dipping.
For a lighter option, serve alongside a crisp green salad with a tangy vinaigrette. You might want to check out our Veggie Quesadilla Recipe Indian Style Easy & Delicious for a flavorful side dish that complements this soup perfectly.
To make the meal more filling, add a side of steamed rice or quinoa. If you’re in the mood for something sweet to finish, explore our Vegan Halloween Dessert Recipes That Will Wow Your Guests for delightful treats.
Conclusion
Simple chicken and vegetable soup is a timeless dish that brings warmth and comfort to any table. Its ease of preparation, combined with wholesome ingredients, makes it a staple for home cooks looking to nourish their families without fuss.
The vibrant vegetables add color and texture, while the tender chicken provides satisfying protein. This recipe is not only a delicious way to enjoy a nutritious meal but also a wonderful canvas for your culinary creativity.
Whether you’re new to cooking soups or a seasoned pro, this recipe offers a reliable foundation to build on. Don’t hesitate to experiment with different veggies, herbs, or even grains to make it uniquely yours.
Remember, great cooking is all about enjoying the process as much as the result. Happy cooking, and be sure to explore more recipes on our site for inspiration!
📖 Recipe Card: Simple Chicken and Vegetable Soup
Description: A warm and comforting chicken soup loaded with fresh vegetables. Perfect for a quick and healthy meal.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 pound boneless, skinless chicken breasts, diced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup chopped spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add carrots and celery, cook for 5 minutes.
- Add diced chicken and cook until no longer pink.
- Pour in chicken broth and add thyme and parsley.
- Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in peas and spinach, cook for 5 more minutes.
- Adjust seasoning and serve hot.
Nutrition: Calories: 250 kcal | Protein: 28 g | Fat: 7 g | Carbs: 15 g
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