There’s nothing quite like a warm bowl of homemade chicken and vegetable soup to comfort the soul and nourish the body. Whether you’re feeling under the weather, need a cozy meal on a chilly day, or want to whip up a wholesome dish for your family, this classic soup recipe hits all the right notes.
Packed with tender chicken, fresh vegetables, and rich broth, it’s the perfect blend of flavors and textures that will make you feel right at home. Plus, making it from scratch means you control the ingredients and can customize it to your liking.
This recipe is simple enough for weeknight dinners but impressive enough to serve to guests. Best of all, it’s a great way to use up leftover chicken and seasonal veggies.
Let’s dive into why this soup deserves a regular spot in your kitchen repertoire!
Why You’ll Love This Recipe
This homemade chicken and vegetable soup is a true crowd-pleaser for many reasons. First, it’s incredibly easy to prepare, requiring just one pot and straightforward ingredients.
The slow simmer melds the flavors beautifully, resulting in a broth that is both savory and comforting.
It’s also highly nutritious—loaded with protein from chicken and fiber from a colorful array of vegetables. You won’t find any preservatives or artificial additives here, just wholesome goodness.
The recipe is flexible, allowing you to swap in your favorite veggies or add a few herbs for extra aroma.
Lastly, it’s a budget-friendly meal that stretches well, perfect for saving leftovers or freezing for later. If you enjoy recipes that combine health, taste, and convenience, this one’s for you!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts or thighs | 1 lb (450 g) | Cut into bite-sized pieces |
| Carrots | 2 medium | Chopped |
| Celery stalks | 2 | Chopped |
| Yellow onion | 1 large | Diced |
| Garlic cloves | 3 | Minced |
| Potatoes | 2 medium | Peel and dice |
| Green beans | 1 cup | Trimmed and cut into 1-inch pieces |
| Frozen peas | 1/2 cup | Optional |
| Chicken broth or stock | 6 cups (1.4 L) | Low sodium preferred |
| Olive oil | 2 tbsp | For sautéing |
| Bay leaves | 2 | For flavor |
| Dried thyme | 1 tsp | Or 1 tbsp fresh thyme |
| Salt | To taste | |
| Black pepper | To taste | Freshly ground |
| Fresh parsley | 2 tbsp | Chopped, for garnish |
Equipment
- Large heavy-bottomed soup pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Colander (optional, for rinsing vegetables)
Instructions
- Prepare the Vegetables: Rinse and chop the carrots, celery, onion, potatoes, green beans, and garlic. Set them aside separately.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in your soup pot over medium heat. Add the diced onion and cook for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Chicken: Add the bite-sized chicken pieces to the pot. Cook and stir for 5-6 minutes until the chicken is lightly browned on the outside but not fully cooked through.
- Add Vegetables and Seasonings: Toss in the chopped carrots, celery, potatoes, and green beans. Stir to combine. Add the bay leaves and dried thyme. Season with a pinch of salt and pepper.
- Pour in Broth: Pour 6 cups of chicken broth into the pot, making sure the ingredients are fully covered. Bring the soup to a gentle boil.
- Simmer: Reduce heat to low and cover the pot. Let it simmer for 25-30 minutes, or until the vegetables are tender and the chicken is cooked through.
- Add Peas and Adjust Seasoning: Stir in the frozen peas and cook for an additional 5 minutes. Taste the soup and add more salt or pepper if needed.
- Finish and Serve: Remove the bay leaves. Stir in the chopped fresh parsley for a bright, fresh flavor. Ladle the soup into bowls and enjoy warm.
Tips & Variations
Tip: For extra depth, roast the chicken pieces in the oven before adding them to the soup. This adds a lovely caramelized flavor.
Variation: Swap out the chicken for turkey or tofu to suit dietary preferences. You can also add grains like barley or quinoa for a heartier texture.
Tip: Use homemade chicken stock if you have it on hand—it elevates the soup to another level of deliciousness.
Looking for vegan comfort food? Check out the High Protein Vegan Soup Recipes for Healthy Meals for plant-based inspiration.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 220 kcal | 11% |
| Protein | 25 g | 50% |
| Fat | 6 g | 9% |
| Carbohydrates | 15 g | 5% |
| Fiber | 3 g | 12% |
| Sodium | 600 mg | 25% |
*Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
This soup pairs wonderfully with a slice of crusty bread or a warm dinner roll for dipping. A fresh green salad or a light sandwich complements the meal nicely.
If you’re interested in expanding your homemade meal repertoire, don’t miss the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade. It’s a fantastic side for soups or wraps.
For a heartier twist, serve the soup alongside a Baked Chicken Thigh with Vegetable Recipes for Easy Dinner, to satisfy bigger appetites.
Conclusion
Making homemade chicken and vegetable soup from scratch is a rewarding and comforting experience that anyone can master. With simple ingredients and easy steps, you’ll create a nourishing meal that warms both body and soul.
This recipe is versatile enough to adapt to whatever fresh vegetables you have on hand and offers a wholesome alternative to store-bought soups laden with preservatives.
Whether you’re cooking for family, meal prepping for the week, or looking for a cozy dish after a long day, this soup delivers on flavor, nutrition, and ease. For more delicious and easy-to-make dishes, explore other recipes like the Veggie Quesadilla Recipe Indian Style Easy & Delicious or the Vegan Slow Cooker Recipe for Easy, Delicious Meals.
Happy cooking and enjoy your homemade soup!
📖 Recipe Card: Homemade Chicken and Veg Soup
Description: A comforting and nutritious chicken soup loaded with fresh vegetables. Perfect for a cozy meal any time of the year.
Prep Time: PT15M
Cook Time: PT45M
Total Time: PT1H
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 cup green beans, trimmed and cut
- 4 cups chicken broth
- 2 cups water
- 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 softened.
- Add diced chicken and cook until no longer pink.
- Stir in carrots, celery, and green beans; cook for 5 minutes.
- Pour in chicken broth and water, then add thyme and parsley.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Nutrition: Calories: 180 kcal | Protein: 22 g | Fat: 5 g | Carbs: 10 g
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