Chicken and Vege Soup Recipe for a Healthy Comfort Meal

There’s nothing quite as comforting as a warm bowl of homemade soup, especially when it’s packed with wholesome ingredients like tender chicken and fresh vegetables. Whether you’re looking for a nourishing meal to soothe a chilly evening or a light yet satisfying dish to enjoy any time of year, this chicken and vege soup recipe is a perfect choice.

It combines the rich flavors of succulent chicken breast with the natural sweetness and earthiness of garden-fresh vegetables, simmered gently in a savory broth. Easy to prepare and endlessly adaptable, this soup is ideal for busy weeknights or batch cooking to enjoy throughout the week.

Plus, it’s a wonderful way to sneak in a variety of nutrients with every spoonful!

In this blog post, you’ll find everything you need to bring this delicious soup to your table—from a detailed ingredient list and equipment recommendations to step-by-step instructions and helpful tips.

Whether you’re a novice cook or a seasoned pro, this recipe will become a staple in your kitchen. For more wholesome meal ideas, don’t miss our Pcos Chicken Recipes or the hearty Bariatric Meatloaf Recipe.

Let’s get cooking!

Why You’ll Love This Recipe

This chicken and vegetable soup is the ultimate comfort food, offering a perfect balance of flavor, nutrition, and ease of preparation. Here’s why it stands out:

• Nutritious and balanced: Packed with lean protein and a variety of vegetables, it’s a wholesome, low-calorie meal that supports a healthy lifestyle.
• Customizable: You can swap or add vegetables based on what you have in your fridge, making it budget-friendly and versatile.
• Simple and quick: With straightforward steps and common ingredients, it’s perfect for busy cooks craving homemade goodness without fuss.
• Great for leftovers: The flavors deepen overnight, making it an even better option for meal prep or next-day lunches.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 red bell pepper, seeded and chopped
• 2 cups green beans, trimmed and cut into 1-inch pieces
• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 cup frozen peas (optional)
• Fresh parsley, chopped for garnish
• Juice of 1 lemon (optional, for brightness)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Ladle
• Soup bowls for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until softened and translucent.
2. Add the minced garlic and cook for another 30 seconds to 1 minute until fragrant, making sure not to burn it.
3. Add the chicken pieces to the pot. Stir frequently and cook until the chicken is lightly browned on all sides, about 5-6 minutes.
4. Stir in the carrots, celery, red bell pepper, green beans, and zucchini. Cook for 3-4 minutes to slightly soften the vegetables.
5. Pour in the chicken broth and bring the soup to a gentle boil. Once boiling, reduce the heat to low and add the dried thyme and oregano. Season with salt and pepper.
6. Simmer uncovered for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender but not mushy.
7. If using, add the frozen peas during the last 5 minutes of cooking to heat through without losing their bright color.
8. Adjust seasoning with more salt, pepper, or lemon juice as desired for a fresh finish.
9. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Tips & Variations

“For a heartier soup, add cooked rice, small pasta shapes, or barley in the last 10 minutes of simmering.”

– Feel free to swap vegetables according to the season or your preferences. Sweet potatoes, kale, or mushrooms work beautifully.

– To save time, use rotisserie chicken instead of raw chicken breasts. Add it near the end just to warm through.

– For extra depth of flavor, sauté the vegetables in a mix of butter and olive oil or add a splash of white wine when cooking the chicken.

– This recipe freezes well. Portion it into airtight containers for up to 3 months.

Thaw overnight in the fridge before reheating.

Nutrition Facts

Serving Suggestions

This chicken and vegetable soup is a meal in itself, but pairing it with a few simple sides can elevate your dining experience. Try serving it alongside crusty whole-grain bread or warm garlic naan for dipping.

A light side salad with a tangy vinaigrette adds freshness and crunch to the meal. For a heartier option, pair it with a protein-packed dish like the Bariatric Meatloaf Recipe.

For a cozy, comforting vibe, add a dollop of sour cream or shredded cheese on top. If you want to experiment with flavor contrasts, try a serving with pickled vegetables, such as our Pickled Cherry Pepper Recipe for a spicy kick.

Conclusion

This chicken and vege soup recipe is a timeless classic that offers both comfort and nutrition in every bowl. Its simplicity makes it accessible for cooks of all skill levels, while its adaptability means you can make it your own with whatever fresh vegetables you have on hand.

The tender chicken combined with vibrant veggies and fragrant herbs creates a satisfying meal that’s perfect all year round. Whether you’re nursing a cold, feeding a family, or meal prepping for the week, this soup will quickly become a go-to in your recipe collection.

Don’t forget to explore more hearty and comforting recipes like Thelma Sanders Squash Recipe or whip up a sweet treat after dinner with the indulgent Peanut Butter Gelato Recipe. Happy cooking and enjoy every spoonful!

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