Best Chicken And Veg Soup Recipe For Cozy Homemade Meals

There’s something incredibly comforting about a steaming bowl of chicken and vegetable soup. Whether you’re feeling under the weather, craving wholesome nourishment, or simply want a cozy meal that brings everyone to the table, this classic soup never disappoints.

I’ve spent years perfecting my recipe, drawing inspiration from home kitchens around the world and adding my own touch to ensure maximum flavor and nutrition.

What makes this the best chicken and vegetable soup isn’t just the balance of tender chicken, vibrant veggies, and savory broth—but the love and care that go into every step. It’s hearty yet light, easy enough for busy weeknights, and flexible for whatever you have in your fridge.

Whether you serve it as a main course or a nourishing starter, this soup is bound to become a regular in your meal rotation. Let’s dive into making a pot of comfort that will warm you from the inside out!

Why You’ll Love This Recipe

• Nutritious and delicious: Packed with lean protein and a rainbow of vegetables, this soup is as healthy as it is satisfying.
• Customizable: Swap in your favorite vegetables or add grains like rice or pasta to suit your taste.
• One-pot meal: Minimal cleanup and maximum flavor—everything simmers together for an easy dinner.
• Meal prep friendly: Makes a large batch, perfect for leftovers or freezing for busy days.
• Family favorite: Both adults and kids love the classic flavors and comforting warmth.
• Great for any season: Light enough for spring, but hearty enough to help you through the coldest winter night.

If you love this recipe, you may also enjoy exploring our Low Calorie Vegetable Soup Recipe for Healthy Eating or get inspired with our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas!

Ingredients

Looking for more veggie inspiration? Try our Vegetarian Swiss Chard Recipes for Healthy Meals next!

Equipment

• Large Dutch oven or soup pot (at least 6-quart capacity)
• Sharp chef’s knife
• Cutting board
• Wooden spoon or spatula
• Ladle
• Measuring cups and spoons
• Tongs (for removing chicken)
• Soup containers (for storage/freezing)

Instructions

1. Prep your ingredients: Dice the onion, slice the carrots and celery, chop the potatoes, and cut the green beans. Mince the garlic and chop the parsley. Having everything ready before you start cooking makes the process smoother.
2. Sauté aromatics: In your large Dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion is translucent.
3. Add garlic and spices: Stir in the minced garlic, dried thyme, dried oregano, salt, and black pepper. Cook for 1 minute, just until fragrant. This step helps build a strong flavor base for your soup.
4. Add chicken and broth: Nestle the chicken breasts or thighs into the pot with the vegetables. Pour in the chicken broth (or stock) and add the bay leaves. Increase the heat to bring the mixture to a gentle boil.
5. Simmer and skim: Once the soup is boiling, reduce the heat to low and cover the pot with a lid. Simmer for 20 minutes, skimming off any foam that rises to the surface for a clearer broth.
6. Add potatoes and tomatoes: Add the diced potatoes and crushed (or diced) tomatoes to the pot. Stir gently, cover again, and continue simmering for another 10 minutes.
7. Add remaining vegetables: Stir in the green beans, corn, and peas. Simmer uncovered for another 10-12 minutes, or until all the vegetables are tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
8. Shred the chicken: Use tongs to carefully remove the chicken pieces onto a cutting board. Shred the meat using two forks, then return the shredded chicken to the soup.
9. Final seasoning and garnish: Taste the soup and adjust seasoning with more salt and pepper if needed. If you like, stir in the lemon juice for a bright, fresh finish. Remove bay leaves and discard. Sprinkle in chopped fresh parsley.
10. Serve and enjoy: Ladle the soup into bowls and serve hot. Pair with crusty bread, a simple salad, or your favorite sandwich for a complete meal.

Tip: For an extra boost of flavor, let the soup rest for at least 30 minutes before serving. The flavors deepen as it sits!

Tips & Variations

• Make it gluten-free: This soup is naturally gluten-free, but double-check your broth or stock for hidden gluten if needed.
• Switch up the protein: Try using leftover rotisserie chicken or turkey for a fast weeknight option.
• Vegetarian version: Omit the chicken and use vegetable broth. Add a can of drained chickpeas or white beans for protein. For more vegetarian inspiration, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals!
• Add grains or pasta: Stir in 1/2 cup of uncooked rice, quinoa, or small pasta shapes (like orzo or ditalini) during the last 15 minutes of cooking.
• Boost the greens: Stir in a few handfuls of spinach, kale, or Swiss chard in the last 5 minutes of cooking for extra nutrition.
• Spice it up: Add a pinch of red pepper flakes or a splash of hot sauce for a little heat.
• Freeze for later: This soup freezes beautifully for up to 3 months. Store in airtight containers, leaving space for expansion.
• Use a slow cooker: Sauté aromatics first, then add all ingredients (except peas and parsley) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add peas and parsley near the end.

Pro tip: Don’t overcook the potatoes or green beans—add them in stages to keep them perfectly tender, not mushy!

Nutrition Facts

Nutrition facts are estimates based on standard ingredients. Actual values may vary with substitutions or serving size.

Serving Suggestions

• Serve with a hunk of warm, crusty bread or a slice of homemade sourdough. For a vegan bread option, try our Vegan Bread Machine Recipe for Soft, Delicious Loaves.
• Pair with a simple green salad tossed in lemon vinaigrette for a well-rounded meal.
• Add a sprinkle of grated Parmesan or a dollop of plain Greek yogurt on top for extra richness.
• Stir in some cooked pasta or rice for a heartier, stew-like dish.
• For a light lunch, enjoy alongside veggie-based appetizers like our Lipton Vegetable Dip Recipe: Easy Party Favorite with fresh crudités.
• Garnish with more chopped herbs, a squeeze of fresh lemon, or a drizzle of good olive oil for a finishing touch.
• Leftovers make a great lunch—just reheat gently on the stove or in the microwave and add a splash of broth if needed.

Conclusion

There’s a reason chicken and vegetable soup is a beloved classic in kitchens everywhere. It’s easy to make, nourishing, endlessly adaptable, and always comforting.

This recipe is my go-to whenever I want to feed my family something wholesome and satisfying, and I hope it becomes a staple in your home as well.

Don’t be afraid to make this soup your own—use up what’s in your fridge, tweak the seasoning, or add your favorite grains and greens. It’s a recipe that welcomes creativity and rewards you with delicious results every time.

Whether you’re cooking for a crowd or meal-prepping for the week, a pot of chicken and veg soup is always a good idea. I’d love to hear how you make it your own—let me know in the comments below!

Enjoyed this recipe? Explore more comforting and healthy ideas by checking out our Vegetable Boil Recipe for a Quick and Healthy Dinner or browse our collection of All Vegetable Casserole Recipes for Easy Healthy Meals for your next meal inspiration!

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