There’s nothing quite like a warm bowl of homemade chicken veggie soup to soothe the soul and nourish the body. Whether you’re feeling under the weather, craving comfort food, or simply want a wholesome meal packed with flavor and nutrients, this best chicken veggie soup recipe delivers on all fronts.
Loaded with tender chicken, fresh vegetables, and aromatic herbs, it’s a delightful way to enjoy a hearty yet light dish that satisfies every time.
What makes this recipe truly special is its balance of wholesome ingredients and simplicity in preparation. Perfect for busy weeknights or lazy weekends, this soup can be easily customized to suit your taste and pantry.
Plus, it freezes beautifully, making it an ideal meal prep option. If you love wholesome, satisfying meals, keep reading to discover why this chicken veggie soup will become your go-to recipe.
Why You’ll Love This Recipe
This chicken veggie soup is a perfect combination of lean protein and fresh vegetables, making it both nutritious and delicious. The broth is infused with garlic, herbs, and a hint of lemon, creating layers of flavor that are both comforting and vibrant.
The recipe is incredibly versatile, allowing you to swap veggies based on what you have on hand. It’s also family-friendly and can be adapted for different dietary needs by adjusting the ingredients or broth type.
Best of all, this soup is easy to make from scratch, requiring minimal prep and simple cooking techniques. It’s a great way to warm up during chilly days or to enjoy a light yet satisfying meal any time of the year.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 2 large (about 1 lb) | Can substitute with thighs |
| Carrots | 3 medium, peeled and diced | Fresh or frozen |
| Celery stalks | 2, diced | For aromatic flavor |
| Yellow onion | 1 medium, diced | Can use white or red onion |
| Garlic cloves | 3, minced | Fresh for best taste |
| Green beans | 1 cup, trimmed and cut | Optional but adds great texture |
| Potato | 1 medium, peeled and cubed | Yukon Gold recommended |
| Frozen peas | 1/2 cup | Add near the end of cooking |
| Chicken broth | 6 cups | Low sodium preferred |
| Olive oil | 2 tablespoons | For sautéing vegetables |
| Dried thyme | 1 teaspoon | Or 1 tablespoon fresh thyme |
| Dried parsley | 1 teaspoon | Fresh parsley garnish optional |
| Bay leaf | 1 | Removes before serving |
| Lemon juice | 2 tablespoons | Freshly squeezed |
| Salt | To taste | Adjust as needed |
| Black pepper | To taste | Freshly ground |
Equipment
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Measuring spoons and cups
- Wooden spoon or spatula
- Ladle for serving
- Optional: Immersion blender (for creamier texture)
Instructions
- Prepare the chicken: Rinse and pat dry the chicken breasts. Cut into bite-sized pieces or leave whole if you prefer shredding later.
- Sauté the aromatics: Heat olive oil in your soup pot over medium heat. Add diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally until softened.
- Add garlic and herbs: Stir in the minced garlic, dried thyme, parsley, and bay leaf. Cook for 1 minute until fragrant.
- Cook the chicken: Add the chicken pieces to the pot and sauté for 3-4 minutes until lightly browned on all sides.
- Add broth and potatoes: Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer the soup: Cover and let simmer for 20 minutes, or until the chicken is cooked through and potatoes are tender.
- Add green beans and peas: Stir in the green beans and frozen peas. Continue cooking for another 5-7 minutes until the vegetables are tender but still vibrant.
- Season and finish: Remove the bay leaf. Stir in lemon juice and season with salt and freshly ground black pepper to taste.
- Optional step: For a creamier soup, use an immersion blender to puree a small portion of the soup, then stir it back in.
- Serve warm: Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy!
Tips & Variations
“For added depth of flavor, roast the chicken breasts beforehand or use leftover cooked chicken.”
Feel free to swap out vegetables based on what’s fresh or in your pantry. Zucchini, corn, or kale can be great additions or substitutions.
If you want a heartier soup, add cooked rice, quinoa, or small pasta shapes in the last 10 minutes of cooking.
To make this soup even more vibrant, add a splash of soy sauce or a pinch of smoked paprika. For a dairy-free creamy version, stir in some coconut milk just before serving.
If you prefer a vegetarian or vegan version, try substituting chicken with firm tofu or chickpeas and use vegetable broth. For more hearty vegan soups, check out our High Protein Vegan Soup Recipes for Healthy Meals.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 25 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Fat | 6 g |
| Sodium | 600 mg (varies with broth) |
| Vitamin A | 80% DV |
| Vitamin C | 30% DV |
Serving Suggestions
This chicken veggie soup is wonderful on its own, but pairing it with crusty bread or a fresh green salad elevates the meal. A warm whole grain roll or a slice of garlic bread is perfect for dipping.
For a lighter side, try a simple cucumber and tomato salad or steamed green beans with lemon zest. If you enjoy Mexican flavors, consider serving this soup alongside our Veggie Quesadilla Recipe Indian Style Easy & Delicious for a fun fusion meal.
To keep things cozy and simple, enjoy your soup with a cup of herbal tea or a refreshing lemonade. For more hearty and healthy dinner ideas, explore our Vegan Slow Cooker Recipe for Easy, Delicious Meals.
Conclusion
Our best chicken veggie soup recipe is a versatile and nourishing dish that fits perfectly into any home cook’s repertoire. It’s easy to make, packed with wholesome ingredients, and bursting with comforting flavors that are sure to please the whole family.
Whether you’re cooking for a casual weeknight dinner or preparing a meal to share with loved ones, this soup is a reliable choice that delivers both taste and nutrition.
With simple swaps and additions, you can customize this soup endlessly to suit your preferences. Plus, it pairs beautifully with other recipes on our site, such as the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor to round out your meal options.
So grab your pot, gather your ingredients, and enjoy the comforting warmth of this delicious chicken veggie soup anytime you need a delicious, healthy meal.
📖 Recipe Card: Best Chicken Veggie Soup Recipe
Description: A hearty and healthy chicken vegetable soup perfect for any season. Packed with fresh vegetables and tender chicken for a comforting meal.
Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M
Servings: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until translucent.
- Add diced chicken and cook until no longer pink.
- Stir in carrots, celery, zucchini, and green beans.
- Pour in chicken broth and add thyme and oregano.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Season with salt and pepper to taste.
- Serve hot and enjoy.
Nutrition: Calories: 220 | Protein: 25g | Fat: 7g | Carbs: 12g
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