There’s something incredibly comforting about a warm bowl of chicken and vegetable soup, especially on a chilly day or when you need a nourishing boost. This classic recipe combines tender chunks of chicken with a vibrant medley of fresh vegetables, all simmered in a flavorful broth that soothes the soul.
Whether you’re looking to make a hearty lunch, a light dinner, or a meal prep staple, this soup delivers on all fronts. Not only is it packed with nutrients, but it’s also versatile and easy to customize according to your taste preferences or what you have on hand in your kitchen.
In this blog post, we’ll walk you through a detailed recipe for chicken and vegetable soup that anyone—from beginners to seasoned home cooks—can master. Along the way, you’ll discover handy tips, variations, and serving suggestions to elevate this humble dish into a family favorite.
Plus, if you enjoy recipes like this, be sure to check out some of our other favorites like Vegan Slow Cooker Recipe for Easy, Delicious Meals and Veg Maharashtrian Recipes: Easy & Delicious Meals for more culinary inspiration.
Why You’ll Love This Recipe
This chicken and vegetable soup recipe is a winner because it strikes the perfect balance between taste, nutrition, and convenience. The broth is rich and savory, thanks to slow simmering with aromatic herbs and fresh vegetables.
The chicken comes out tender and juicy, providing a satisfying protein boost. Plus, the variety of vegetables adds layers of texture and color, making each spoonful both delicious and visually appealing.
Another reason to love this soup is its adaptability. You can easily swap veggies to what you have available or prefer.
Need a quick weeknight meal? This soup can be prepped ahead and reheated without losing its charm.
It’s also a fantastic way to use up leftover chicken or vegetables, helping reduce food waste. Lastly, this recipe is kid-friendly, freezer-friendly, and perfect for meal prepping, making it a practical addition to your recipe collection.
Ingredients
Ingredient | Quantity | Notes |
---|---|---|
Chicken breasts (boneless, skinless) | 2 large (about 1 lb) | Can substitute with thighs for richer flavor |
Carrots | 3 medium | Chopped into bite-sized pieces |
Celery stalks | 2 | Chopped |
Yellow onion | 1 medium | Diced |
Garlic cloves | 3 | Minced |
Potatoes | 2 medium | Peel optional; diced |
Green beans | 1 cup | Trimmed and cut into 1-inch pieces |
Frozen peas | 1/2 cup | Added near the end of cooking |
Chicken broth | 6 cups | Low-sodium preferred |
Olive oil | 2 tablespoons | For sautéing |
Dried thyme | 1 teaspoon | Or 1 tablespoon fresh thyme leaves |
Bay leaves | 2 | Remove before serving |
Salt | To taste | |
Black pepper | To taste | Freshly ground recommended |
Fresh parsley | 1/4 cup chopped | For garnish |
Equipment
- Large stockpot or Dutch oven – for simmering the soup
- Cutting board and sharp knife – for prepping vegetables and chicken
- Wooden spoon or heat-resistant spatula – for sautéing and stirring
- Measuring cups and spoons – to ensure accurate ingredient amounts
- Ladle – for serving the soup
- Serving bowls – to enjoy your delicious soup
- Optional: Immersion blender – if you prefer a creamier texture
Instructions
- Prepare the chicken: Rinse the chicken breasts and pat dry. Cut into bite-sized cubes or strips. Set aside.
- Sauté the aromatics: Heat 2 tablespoons of olive oil in your stockpot over medium heat. Add the diced onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.
- Add the vegetables: Stir in the chopped carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally, allowing the vegetables to begin softening.
- Incorporate the chicken: Add the cubed chicken to the pot, stirring well to combine with the vegetables and aromatics.
- Pour in the broth: Add 6 cups of chicken broth to the pot. Stir in dried thyme and bay leaves. Increase heat to bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce heat to low and let it simmer gently for 25-30 minutes, until the chicken is cooked through and the vegetables are tender.
- Add green beans and peas: Stir in the green beans and frozen peas. Cook for an additional 5-7 minutes, until the green beans are tender but still vibrant.
- Season to taste: Remove bay leaves. Add salt and freshly ground black pepper to your liking.
- Finish with fresh parsley: Stir in chopped fresh parsley just before serving for a burst of freshness.
- Serve and enjoy: Ladle the hot soup into bowls and savor every comforting spoonful.
Tips & Variations
“For an extra depth of flavor, consider roasting the chicken breasts before adding them to the soup. This adds a subtle smoky richness.”
Feel free to customize your chicken and vegetable soup by switching up the vegetables. Sweet potatoes, zucchini, or bell peppers all make excellent additions.
If you prefer a heartier soup, add some cooked rice, pasta, or barley towards the end of cooking. For a creamy texture, blend a portion of the soup using an immersion blender, then stir it back in.
Want to make it a one-pot meal? Adding cooked beans like cannellini or chickpeas will up the protein and fiber content.
Also, swapping chicken for turkey or even a plant-based chicken substitute can cater to different dietary needs.
For inspiration on more wholesome meals, check out our Baked Chicken Thigh with Vegetable Recipes for Easy Dinner or High Protein Vegan Soup Recipes for Healthy Meals.
Nutrition Facts
Nutrient | Amount per Serving |
---|---|
Calories | 220 kcal |
Protein | 28 g |
Carbohydrates | 15 g |
Dietary Fiber | 4 g |
Fat | 5 g |
Saturated Fat | 1 g |
Sodium | 450 mg |
Vitamin A | 120% DV |
Vitamin C | 30% DV |
Calcium | 6% DV |
Iron | 10% DV |
Serving Suggestions
This soup shines brightly when served with a variety of simple sides. For a cozy, classic pairing, try crusty whole-grain bread or warm garlic toast to soak up the broth.
A fresh green salad with a tangy vinaigrette complements the soup’s warmth and adds a crisp contrast.
For a heartier meal, consider serving with steamed rice or a side of buttery mashed potatoes. If you want to keep things light, a sprinkling of grated Parmesan or a dollop of plain Greek yogurt on top adds a nice creamy touch.
Don’t forget to explore our other comforting recipes like Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal and Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to round out your meal options.
Conclusion
Chicken and vegetable soup is truly a timeless dish that never goes out of style. Its nourishing qualities, combined with rich flavors and satisfying textures, make it a go-to option for cooks of all levels.
Whether you’re battling a cold, feeding a family, or simply craving something wholesome and delicious, this recipe fits the bill perfectly.
By following the steps outlined here, you’ll craft a soup that feels homemade with love and care. Remember, cooking is all about personalization, so don’t hesitate to experiment with different vegetables or seasonings to make this recipe your own.
For more recipes that bring warmth and joy to your table, explore our collection of Veganomicon Recipes Online: Best Dishes to Try Today and Vegan Halloween Dessert Recipes That Will Wow Your Guests.
Enjoy your cooking journey and stay tuned for more delicious, easy-to-make recipes!
📖 Recipe Card: Chicken and Vegetable Soup
Description: A comforting and healthy chicken and vegetable soup perfect for any season. Loaded with fresh vegetables and tender chicken in a flavorful broth.
Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
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.
- Pour in chicken broth and bring to a boil.
- Add zucchini, green beans, and thyme; simmer for 15 minutes.
- Stir in cooked chicken and cook until heated through.
- Season with salt, pepper, and garnish with parsley.
- Serve hot.
Nutrition: Calories: 180 | Protein: 20g | Fat: 6g | Carbs: 12g
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