There’s something incredibly comforting about a warm bowl of vegetable soup with chicken, especially on a chilly day or when you need a nourishing meal to lift your spirits. This recipe brings together tender chicken pieces and a medley of fresh vegetables simmered in a flavorful broth that’s both hearty and healthy.
Whether you’re cooking for your family or prepping meals for the week ahead, this soup offers a perfect balance of protein, fiber, and vitamins in every spoonful.
Easy to customize and quick to prepare, this vegetable soup with chicken is the ideal dish for busy weeknights or lazy weekends. The aroma of sautéed onions, garlic, and herbs will fill your kitchen as you cook, inviting everyone to gather around the table.
Plus, it’s a fantastic way to use up leftover veggies and make sure nothing goes to waste. Ready to dive into a bowl of wholesome goodness?
Let’s get cooking!
Why You’ll Love This Recipe
Flavorful and Nutritious: This soup combines the rich taste of chicken with fresh vegetables, making every bite packed with nutrients and satisfying flavors.
Easy to Make: With straightforward steps and common ingredients, it’s perfect for cooks of all skill levels.
Versatile: You can swap in your favorite vegetables or add spices to suit your taste preferences. Plus, it stores beautifully for next-day meals.
Comfort Food at Its Best: Whether you’re feeling under the weather or just craving something cozy, this soup hits the spot every time.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 2 pieces (about 1 lb) | Cut into bite-sized pieces |
| Carrots | 2 medium | Chopped |
| Celery stalks | 2 | Chopped |
| Potatoes | 2 medium | Diced (Yukon Gold or Russet) |
| Yellow onion | 1 large | Chopped |
| Garlic cloves | 3 | Minced |
| Green beans | 1 cup | Trimmed and cut into 1-inch pieces |
| Diced tomatoes (canned) | 1 cup | With juices |
| Chicken broth | 6 cups | Low sodium preferred |
| Olive oil | 2 tablespoons | For sautéing |
| Bay leaf | 1 | Optional, for flavor |
| Fresh thyme | 2 teaspoons | Or 1 teaspoon dried thyme |
| Salt | To taste | |
| Black pepper | To taste | Freshly ground |
| Fresh parsley | 2 tablespoons | Chopped, for garnish |
Equipment
- Large stockpot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Soup bowls for serving
Instructions
- Prepare the ingredients: Wash and chop all vegetables as described. Cut the chicken breasts into bite-sized pieces.
- Heat olive oil: In a large stockpot or Dutch oven, warm the olive oil over medium heat.
- Sauté aromatics: Add the chopped onion and minced garlic to the pot. Cook for about 3-4 minutes, stirring often, until they become fragrant and translucent.
- Cook the chicken: Add the chicken pieces to the pot. Season with a pinch of salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through.
- Add vegetables: Stir in the chopped carrots, celery, potatoes, and green beans. Mix well to combine with the chicken and aromatics.
- Pour in broth and tomatoes: Add the chicken broth and canned diced tomatoes (with juices) to the pot. Stir gently.
- Add herbs and seasoning: Toss in the bay leaf and thyme. Adjust salt and pepper to your taste.
- Bring to a boil: Increase the heat to high and bring the soup to a rolling boil.
- Simmer: Once boiling, reduce the 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.
- Final touches: Remove the bay leaf. Taste and adjust seasoning if needed. Stir in the chopped fresh parsley for a pop of color and freshness.
- Serve hot: Ladle the soup into bowls and enjoy your nourishing homemade vegetable soup with chicken.
Tips & Variations
For extra depth of flavor, consider sautéing a diced bell pepper along with the onions and garlic.
Use leftover cooked chicken if you want to speed up the process — just add it in during the last 5 minutes of simmering.
Try swapping green beans for peas or adding corn for a touch of sweetness.
If you want a bit of heat, a pinch of crushed red pepper flakes goes a long way. For a creamier texture, stir in 1/2 cup of coconut milk or cream at the end of cooking.
For those interested in plant-based variations, check out my Vegan Slow Cooker Recipe for Easy, Delicious Meals or High Protein Vegan Soup Recipes for Healthy Meals for hearty vegan soup ideas.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Protein | 25g |
| Fat | 5g |
| Carbohydrates | 15g |
| Fiber | 4g |
| Sodium | 450mg |
| Vitamin A | 90% DV |
| Vitamin C | 35% DV |
Serving Suggestions
This vegetable soup with chicken is wonderful on its own, but you can elevate the meal with a few simple sides. Serve it alongside crusty bread or your favorite homemade rolls to soak up every drop of the savory broth.
For a light and fresh touch, pair the soup with a crisp green salad tossed in a lemon vinaigrette. If you want to add a bit of indulgence, sprinkle some grated Parmesan or shredded cheddar cheese on top before serving.
Looking for something a little different? Try pairing this soup with the Veggie Quesadilla Recipe Indian Style Easy & Delicious for a fusion-inspired meal that balances warmth and zest.
Conclusion
Vegetable soup with chicken is a classic, wholesome dish that never goes out of style. Its blend of fresh vegetables, tender chicken, and aromatic herbs creates a nourishing and satisfying meal that’s perfect for any season.
Whether you’re a seasoned home cook or just starting out, this recipe is simple enough to fit into your weekly rotation yet versatile enough to make your own.
The best part is how adaptable it is — you can customize the ingredients based on what you have on hand or your dietary needs. Plus, it reheats beautifully, making it ideal for meal prep.
If you enjoyed this recipe, don’t forget to explore other comforting meals like the Baked Chicken Thigh with Vegetable Recipes for Easy Dinner or the Pasta with Shrimp and Vegetables Recipe for Easy Dinner to keep your menu exciting and delicious.
Happy cooking and bon appétit!
📖 Recipe Card: Vegetable Soup with Chicken
Description: A hearty and healthy vegetable soup with tender chicken pieces. Perfect for a comforting meal any day of the week.
Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels
- 1 pound boneless, skinless chicken breast, diced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until softened.
- Add chicken pieces and cook until lightly browned.
- Stir in carrots, celery, zucchini, and green beans; cook for 5 minutes.
- Pour in chicken broth and diced tomatoes; bring to a boil.
- Reduce heat and simmer for 25 minutes.
- Add corn, thyme, salt, and pepper; cook for another 5 minutes.
- Adjust seasoning and serve hot.
Nutrition: Calories: 220 kcal | Protein: 25 g | Fat: 6 g | Carbs: 15 g
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