When the weather turns chilly or you’re simply craving a comforting meal that warms you from the inside out, nothing beats a hearty chicken vegetable soup. This recipe combines tender chunks of chicken breast with a medley of fresh vegetables simmered in a savory broth that bursts with flavor.
Whether you’re nursing a cold or just want a satisfying dinner, this soup is a fantastic choice that’s both nourishing and delicious. Best of all, it’s easy to prepare and perfect for meal prep, making it ideal for busy weeknights or cozy weekends at home.
Loaded with wholesome ingredients and customizable to suit your tastes, this chicken vegetable soup will quickly become a staple in your kitchen. Plus, it’s a wonderful way to sneak in extra veggies for the whole family.
Ready to learn how to make this soul-soothing soup? Let’s dive in!
Why You’ll Love This Recipe
Hearty and wholesome: This soup is packed with protein and vegetables, providing a balanced, nutritious meal in every bowl.
Simple and quick: With straightforward ingredients and easy steps, you can have this soup ready in under an hour.
Versatile and customizable: Feel free to swap out vegetables or add your favorite herbs and spices to make it your own.
Perfect for leftovers: This soup tastes even better the next day, making it an excellent option for meal prep and busy schedules.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 2 medium (about 1 lb) |
| Carrots | 3 medium, peeled and sliced |
| Celery stalks | 3, sliced |
| Yellow onion | 1 large, diced |
| Garlic cloves | 3, minced |
| Potatoes | 2 medium, peeled and cubed |
| Green beans | 1 cup, trimmed and cut into 1-inch pieces |
| Diced tomatoes | 1 can (14.5 oz), undrained |
| Chicken broth | 6 cups (low sodium preferred) |
| Olive oil | 2 tbsp |
| Fresh thyme | 1 tsp, chopped (or 1/2 tsp dried thyme) |
| Bay leaf | 1 |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley | 2 tbsp, chopped (for garnish) |
Equipment
- Large stockpot or Dutch oven
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or ladle
- Soup bowls for serving
- Optional: Immersion blender (for a creamier texture)
Instructions
- Prepare the vegetables: Wash, peel, and chop all vegetables as listed above. Set aside.
- Sauté aromatics: Heat the olive oil in your stockpot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add chicken: Cut the chicken breasts into bite-sized pieces and add them to the pot. Cook until the edges turn white, about 4-5 minutes, stirring occasionally.
- Add vegetables and broth: To the pot, add carrots, celery, potatoes, green beans, diced tomatoes (with liquid), chicken broth, thyme, and bay leaf. Stir to combine.
- Simmer the soup: Bring the soup to a boil, then reduce heat to low and cover. Let it simmer gently for 25-30 minutes, or until the vegetables are tender and chicken is cooked through.
- Season and finish: Remove the bay leaf. Taste the soup and add salt and black pepper as needed. If you prefer a thicker soup, use an immersion blender to puree a portion of the soup (about 2 cups) and then stir it back in.
- Garnish and serve: Ladle the hot soup into bowls and garnish with fresh parsley. Serve immediately with your favorite bread or crackers.
Tips & Variations
“For extra depth of flavor, try roasting the vegetables before adding them to the soup. It adds a lovely caramelized note that takes this humble soup to the next level!”
- Use leftover chicken: Great way to use rotisserie or cooked chicken; just add it in the last 10 minutes to warm through.
- Vegetarian version: Replace chicken with extra beans or lentils and use vegetable broth instead of chicken broth.
- Spice it up: Add a pinch of cayenne pepper or smoked paprika for a little heat and smoky flavor.
- Additional veggies: Feel free to add zucchini, corn, or peas based on what’s in season or your preference.
- Make it creamy: Stir in 1/2 cup of cream or coconut milk at the end for a richer texture.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 28 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | 600 mg (varies by broth used) |
| Vitamin A | 120% DV |
| Vitamin C | 30% DV |
Serving Suggestions
This hearty chicken vegetable soup is wonderful served with a slice of warm, crusty bread or soft dinner rolls. For a lighter meal, pair it with a fresh green salad drizzled with lemon vinaigrette.
Looking to add a little extra comfort food on the side? Try our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a soft and delicious accompaniment.
For a complementary dish packed with veggies, check out the Veggie Quesadilla Recipe Indian Style Easy & Delicious. It’s a perfect pairing when you want a little more variety.
If you want to plan ahead for easy weeknight meals, don’t miss our Vegan Slow Cooker Recipe for Easy, Delicious Meals which offers convenient and tasty plant-based options.
Conclusion
This hearty chicken vegetable soup recipe is a true crowd-pleaser that combines simplicity, nutrition, and flavor effortlessly. It’s a perfect meal to cozy up with on a chilly day or to enjoy as a wholesome lunch or dinner any time of year.
The blend of fresh vegetables and tender chicken in a savory broth creates a satisfying bowl that’s both filling and comforting without being heavy.
With its easy preparation and versatile nature, you can adjust this soup to suit your taste preferences or dietary needs. Plus, it stores beautifully, making it an excellent option for leftovers or meal prep.
Give this recipe a try and experience the warmth and nourishment it brings to your table. Happy cooking!
📖 Recipe Card: Hearty Chicken Vegetable Soup
Description: A warm and nourishing soup packed with tender chicken and fresh vegetables. Perfect for a comforting meal any day of the week.
Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken breast
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until fragrant and translucent.
- Stir in carrots and celery; cook for 5 minutes.
- Add zucchini, green beans, chicken broth, thyme, and parsley.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add shredded chicken; cook for another 10 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Nutrition: Calories: 220 kcal | Protein: 25 g | Fat: 7 g | Carbs: 15 g
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