How to Make Chicken Vegetable Soup – Simple & Delicious
When it comes to comfort food, few dishes can compete with a warm, homemade bowl of chicken and vegetable soup. It’s hearty, healthy, and soothing—just what you need on a cold day, when you’re feeling under the weather, or when you’re simply craving something wholesome and delicious. This classic soup recipe brings together tender chicken, fresh vegetables, and a flavorful broth into a meal that feels like a warm hug in a bowl.
In this article, we’ll guide you through how to make the best chicken and vegetable soup from scratch, share tips on storage, reheating, variations, and pairings, and answer some of the most frequently asked questions. Whether you’re cooking for your family or meal prepping for the week, this recipe is a must-have in your rotation.
Ingredients You’ll Need
You only need a few wholesome ingredients to create this flavorful soup. Here’s what you’ll need:
• 1 lb (450g) boneless, skinless chicken breast or thighs
• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 potato, peeled and diced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• Optional: a squeeze of lemon juice or chopped fresh parsley for garnish
How to Make Chicken and Vegetable Soup
Making chicken and vegetable soup from scratch is surprisingly simple. Follow these steps:
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add diced onions, and cook for 3–4 minutes until soft. Stir in the garlic, carrots, and celery, and cook for another 3–4 minutes until the vegetables begin to soften and release their aroma.
Step 2: Add Chicken and Broth
Place the raw chicken directly into the pot. Pour in the chicken broth, add the dried herbs (thyme and parsley), and bring the soup to a boil. Reduce heat, cover, and let it simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
Step 3: Shred the Chicken
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Step 4: Add Remaining Vegetables
Add potatoes, green beans, corn, and zucchini to the pot. Continue to simmer for another 15–20 minutes until all the vegetables are fork-tender.
Step 5: Season and Serve
Taste and adjust salt and pepper as needed. If you like, finish with a squeeze of lemon juice or sprinkle of fresh parsley for brightness.
Serve hot with crusty bread or a simple green salad.
Tips for Perfect Chicken and Vegetable Soup
• Use bone-in chicken for more flavor – Boneless is convenient, but bone-in thighs or breasts add extra depth to the broth.
• Make it ahead – This soup tastes even better the next day as the flavors develop.
• Add leafy greens – Spinach or kale can be stirred in at the end for extra nutrition.
• Keep it low-carb – Skip the potatoes and corn for a keto-friendly version.
What to Serve With Chicken and Vegetable Soup
• Rustic sourdough bread or garlic toast
• Grilled cheese sandwich or tuna melt
• Steamed rice or quinoa on the side
• A fresh cucumber and tomato salad
Storage and Meal Prep
This soup is perfect for make-ahead meals and weekly lunch prep.
• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: It freezes beautifully. Let it cool completely, then freeze in portions for up to 3 months.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of broth if needed.
Variations to Try
• Creamy Chicken and Vegetable Soup: Stir in ½ cup of cream or coconut milk for a rich, velvety texture.
• Spicy Version: Add a chopped jalapeño or a pinch of chili flakes to heat things up.
• Asian-Inspired: Add grated ginger, a dash of soy sauce, and bok choy for a different flavor twist.
• With Pasta or Rice: Add cooked noodles or rice at the end for a heartier meal.
Nutritional Benefits
This chicken and vegetable soup is packed with nutrients:
• High in protein from lean chicken
• Rich in fiber and vitamins from the variety of vegetables
• Low in fat and calories, making it great for weight-conscious meals
• Naturally gluten-free when made without noodles
It’s especially ideal if you’re following a clean eating, paleo, or dairy-free diet.
Frequently Asked Questions
Q: Can I use rotisserie chicken?
Yes! If you’re in a rush, using shredded rotisserie chicken is a great shortcut. Add it after the veggies have cooked.
Q: Can I use frozen vegetables?
Absolutely. Just adjust the cooking time slightly. Frozen peas, corn, or green beans work great.
Q: How can I make it thicker?
Add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water near the end and let it simmer until thickened.
Final Thoughts
Few meals offer the perfect blend of comfort, health, and simplicity like a bowl of chicken and vegetable soup. It’s the kind of meal that warms you from the inside out, brings families together around the table, and provides nourishment you can feel good about.
Whether you’re feeding a crowd or cooking for yourself, this recipe will become a regular part of your meal planning. Plus, it’s endlessly adaptable—so feel free to make it your own.
Let your kitchen smell like home, and your bowl be full of warmth.