I have to say, there’s nothing quite as comforting as a warm bowl of chicken vegetable soup. It’s one of those meals that brings a sense of nostalgia, filling both your soul and your stomach. I tried this Chicken Vegetable Soup Recipe last weekend, and it was so good, I couldn’t stop going back for seconds! The tender chicken, hearty vegetables, and savory broth are a match made in heaven.
Plus, the aroma that fills the kitchen as the soup simmers is just incredible. Whether you’re down with the sniffles or just craving a healthier comfort food, this chicken vegetable soup has got you covered. Trust me, once you try this out, it will become a regular favorite in your kitchen too!
Why You’ll Love This Recipe?
There’s nothing quite like a bowl of comforting, homemade soup that warms you from the inside out. This recipe is not just about flavor—it’s about ease, versatility, and nourishment in every spoonful!
It’s soulful, simple, and satisfying
This soup is the perfect combination of easy-to-make and incredibly flavorful. Whether you’re short on time or want a go-to recipe, it delivers both convenience and taste. The ingredients are pantry staples, making it stress-free to whip up any day of the week. Plus, the balance of textures and flavors creates a deeply satisfying experience with every bite.
Versatile and customizable
You can easily tweak the ingredients to match your mood or pantry. Add rice, pasta, or potatoes for an extra hearty twist, or switch out veggies for what you love. Prefer a bit of spice? A pinch of red pepper flakes or a dash of hot sauce can take the flavors up a notch. You can even swap the protein, making it just as delicious with turkey, beef, or plant-based alternatives.
Diet-friendly 🥗
Packed with lean protein and veggies, it fits perfectly into a variety of diets. Plus, you can make it dairy-free, gluten-free, or low-carb with ease! Whether you’re following a meal plan or just aiming for a balanced diet, this soup checks all the right boxes. It’s naturally wholesome, packed with fiber, and gives you a comforting meal without the guilt.
Freezer-friendly
Make a big batch and freeze it for those days when you need a quick meal, but still want something homemade and nourishing. Simply portion it out, store it in airtight containers, and reheat whenever you need a warm, delicious bowl of soup. It reheats beautifully, keeping its texture and depth of flavor intact.
Bursting with flavor
The secret lies in searing the chicken first and using simple seasonings and add-ins, which result in a broth so rich and hearty that it feels like it’s been cooking all day. A touch of fresh herbs and a splash of lemon juice at the end elevate the flavors even more. The depth of umami and warmth in each spoonful will have you coming back for seconds!
Cooking Time
- Prep time: 10 minutes
- Cooking time: 45 minutes
- Total time: 55 minutes
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups chicken broth
- 2 cups water
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup green beans, trimmed and cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- Fresh parsley or cilantro, chopped, for garnish
Variations
If you’re looking to change things up or accommodate dietary needs, here are some ideas you can try:
- Swap chicken for turkey or tofu for a leaner or plant-based protein.
- Add rice, pasta, or diced potatoes for more bulk.
- Toss in leafy greens like spinach or kale just before serving for extra nutrients.
- Experiment with seasonings like Italian herbs, smoked paprika, or even a squeeze of lemon juice!
Equipment You’ll Need
- Large pot/Dutch oven: For cooking the soup evenly and deeply.
- Silicone spatula: Perfect for scraping all the flavorful bits off the pot.
- Sharp knife and cutting board: To dice veggies and shred chicken.
- Ladle: Makes serving a breeze.
- Storage containers: For refrigerating or freezing leftovers.
How to Make Chicken Vegetable Soup?
Making this flavorful soup is delightfully simple and doesn’t need a ton of skill. Every step adds to the depth of taste, and you’ll be amazed by how something so simple can feel gourmet!
Step 1: Sautéing Aromatics
Start by heating olive oil in a large pot over medium-high heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened. Stir in the minced garlic, dried thyme, and dried rosemary, cooking for another minute until fragrant.
Step 2: Cooking the Chicken
Push the vegetables to the side and add the chicken pieces. Cook until the chicken is lightly browned on all sides, about 5 minutes.
Step 3: Simmering the Soup
Pour in the chicken broth and 2 cups of water, scraping up any browned bits from the bottom of the pot for extra flavor. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the chicken is thoroughly cooked and tender.
Step 4: Adding Vegetables
Add the corn kernels and green beans to the soup. Simmer for an additional 10 minutes, or until the vegetables are tender.
Step 5: The Final Touch
Season the soup with salt and freshly ground black pepper to taste. Adjust as needed. Garnish with chopped parsley or cilantro before serving.
Tips for Making the Recipe
Choose the right cut of chicken: Thighs are juicier but breasts work just as well. Bone-in chicken adds an extra depth of flavor.
Don’t skip the sear: Those golden crust bits are flavor bombs for your broth!
Customize the veggies: Use fresh veggies if you like, but toss them in during the sauté stage to cook them properly.
Add starch thoughtfully: Cook rice or pasta separately to avoid soaking up all the broth when storing leftovers.
How to Serve Chicken Vegetable Soup
This soup is best served warm in a deep bowl with lots of garnishes. Add a sprinkle of Parmesan cheese for a savory kick, or toss in fresh parsley for some brightness. Pair it with crusty bread, garlic toast, or my personal favorite, a soft dinner roll for that perfect dunk. Fancy it up with a drizzle of olive oil or fresh black pepper just before serving for added flair.
Nutritional Information
For every serving (about 1 cup), enjoy this balance of nourishment:
- Calories: 214
- Protein: 14 g
- Carbohydrates: 8 g
- Fat: 14 g
Make Ahead and Storage
This soup is a meal-planning hero! I love making double batches and saving some for later—for busy days, it’s a lifesaver.
- Refrigeration: Store the soup in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
- Freezing: Portion the soup into freezer-safe containers and freeze for up to 3 months. When reheating, just add fresh herbs or extra broth to revive its flavors.
There you have it! A soul-warming chicken vegetable soup that’s delicious, flexible, and easy to make any time of the year. Give it a try and enjoy the hearty, homemade goodness! 🍁
Chicken Vegetable Soup Recipe
Ingredients
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups chicken broth
- 2 cups water
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup green beans trimmed and cut into bite-sized pieces
- Salt and freshly ground black pepper to taste
- Fresh parsley or cilantro chopped, for garnish
Instructions
- Start by heating olive oil in a large pot over medium-high heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened. Stir in the minced garlic, dried thyme, and dried rosemary, cooking for another minute until fragrant.
- Push the vegetables to the side and add the chicken pieces. Cook until the chicken is lightly browned on all sides, about 5 minutes.
- Pour in the chicken broth and 2 cups of water, scraping up any browned bits from the bottom of the pot for extra flavor. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the chicken is thoroughly cooked and tender.
- Add the corn kernels and green beans to the soup. Simmer for an additional 10 minutes, or until the vegetables are tender.
- Season the soup with salt and freshly ground black pepper to taste. Adjust as needed. Garnish with chopped parsley or cilantro before serving.
Notes
- Choose the right cut of chicken: Thighs are juicier but breasts work just as well. Bone-in chicken adds an extra depth of flavor.
- Don’t skip the sear: Those golden crust bits are flavor bombs for your broth!
- Customize the veggies: Use fresh veggies if you like, but toss them in during the sauté stage to cook them properly.
- Add starch thoughtfully: Cook rice or pasta separately to avoid soaking up all the broth when storing leftovers.
