There’s something timeless about a bowl of chicken vegetable soup. It’s warm, wholesome, and easy to pull together on a weeknight, yet it never feels boring. This version keeps things simple and satisfying, with tender chicken, fresh vegetables, and a flavorful broth you’ll want to sip to the last spoonful.

It’s the kind of meal that feeds your body and calms your mind. Make it once, and you’ll keep it in your regular rotation.

What Makes This Chicken Vegetable Soup Recipe So Good

• Balanced and nourishing: Protein from chicken, fiber from vegetables, and a light, hydrating broth make this a complete, feel-good meal.
• Simple ingredients: Everything is easy to find and budget-friendly. No hard-to-pronounce add-ins or specialty items.
• Big flavor without fuss: A few key aromatics—onion, celery, carrots, garlic—build a classic base.

  Fresh herbs and a splash of lemon bring it to life.

• Flexible and forgiving: Swap veggies based on what you have. Use breasts or thighs, rotisserie chicken, or even leftovers.
• Great for meal prep: Makes a generous pot, reheats well, and freezes beautifully for busy days.

Ingredients Needed For Chicken Vegetable Soup

• 2 tablespoons olive oil or unsalted butter
• 1 medium yellow onion, diced
• 3 celery stalks, diced
• 3 carrots, peeled and sliced
• 3 garlic cloves, minced
• 1 pound chicken thighs or breasts (boneless, skinless), cut into bite-size pieces
• 8 cups low-sodium chicken broth
• 2 cups diced potatoes (Yukon Gold or russet), optional but hearty
• 1 cup green beans, trimmed and cut into 1-inch pieces (or frozen)
• 1 cup corn kernels (fresh or frozen)
• 1 cup peas (fresh or frozen)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 bay leaf
• Salt and black pepper, to taste
• 1 tablespoon fresh lemon juice (or more to taste)
• 2 tablespoons chopped fresh parsley or dill, for finishing

Step-by-Step Instructions For Chicken Vegetable Soup

1. Sauté the aromatics. Warm the olive oil or butter in a large pot over medium heat. Add onion, celery, and carrots with a pinch of salt.

   Cook 5–6 minutes, stirring, until the vegetables soften and the onion turns translucent. Stir in the garlic and cook 30 seconds until fragrant.

2. Add the chicken. Stir in the chicken pieces and season with a little salt and pepper. Cook 2–3 minutes, just until the outside turns opaque.

   No need to cook it through yet.

3. Build the broth. Pour in the chicken broth. Add the thyme and bay leaf. If using potatoes, add them now.

   Bring to a gentle boil, then reduce to a steady simmer.

4. Simmer until tender. Cook 15–20 minutes, or until the chicken is cooked through and the potatoes are tender when pierced.
5. Add quick-cooking vegetables. Stir in green beans, corn, and peas. Simmer 5–7 minutes more, until the vegetables are bright and tender but not mushy.
6. Finish and taste. Remove the bay leaf. Stir in lemon juice and fresh parsley or dill.

   Taste and adjust salt and pepper. For a richer texture, you can mash a few potato pieces against the side of the pot and stir them into the broth.

7. Serve warm. Ladle into bowls and add extra herbs or a crack of black pepper on top. A slice of crusty bread on the side is never a bad idea.

Storage Instructions For Chicken Vegetable Soup

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.

  The flavors deepen by day two.

• Freezer: Freeze in portioned containers for up to 3 months. Leave a little space at the top for expansion.
• Reheating: Warm gently on the stovetop over medium heat, or microwave in 1-minute intervals, stirring between. If the soup thickens, add a splash of broth or water.
• Note: If you plan to add pasta or rice, cook and store it separately to avoid sogginess.

Health Benefits Of Chicken Vegetable Soup

• Lean protein: Chicken supports muscle repair and keeps you full without weighing you down.
• High in fiber and micronutrients: Carrots, celery, peas, and green beans deliver vitamins A, C, K, and folate, plus fiber for digestion.
• Hydrating and light: The broth base is easy on the stomach and perfect when you want something comforting but not heavy.
• Lower sodium option: Using low-sodium broth lets you control the salt, which is helpful for heart health.
• Immune-friendly ingredients: Garlic, herbs, and a squeeze of lemon add antioxidants and brightness.

Pitfalls to Watch Out For Chicken Vegetable Soup

• Mushy vegetables: Add quick-cooking veggies near the end and don’t let the soup boil hard.

  A gentle simmer keeps textures intact.

• Overcooked chicken: Cut chicken into even pieces and simmer just until cooked through. Overcooking makes it dry.
• Flat flavor: Season in layers—lightly salt the sautéed vegetables, the chicken, and the broth. Finish with lemon and fresh herbs.
• Too salty:</-strong> Use low-sodium broth.

  If it gets salty, add a splash of water and a squeeze of lemon to balance.

• Greasy broth: Trim visible fat from thighs, and skim any excess fat from the top as it simmers.

Variations You Can Try In Chicken Vegetable Soup

• Noodle night: Stir in cooked egg noodles or small pasta like ditalini at the end. Keep extras separate for storage.
• Rice or grain bowl: Add cooked rice, farro, or quinoa for a heartier meal. Stir in when serving to keep texture perfect.
• Rotisserie shortcut: Use shredded rotisserie chicken.

  Add it with the quick-cooking vegetables and simmer just to warm through.

• Lemony greens: Add a few handfuls of spinach or chopped kale in the last 2–3 minutes. A little extra lemon makes it bright and fresh.
• Herb swap: Try rosemary, tarragon, or Italian seasoning. Fresh dill is lovely if you enjoy a gentle, grassy note.
• Creamy twist: Stir in a splash of half-and-half or coconut milk at the end for a silky finish.
• Spice it up: Add a pinch of red pepper flakes, smoked paprika, or a dash of hot sauce for gentle heat.

FAQ About Chicken Vegetable Soup

Can I make this in a slow cooker?

Yes.

Add all ingredients except peas, corn, lemon, and fresh herbs to a slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender. Stir in peas, corn, lemon juice, and herbs during the last 15–20 minutes.

What’s the best cut of chicken to use?

Chicken thighs stay juicy and tender and are more forgiving.

Breasts work well too—just avoid overcooking. Rotisserie chicken is a great time-saver.

How do I thicken the soup slightly?

Mash a few potato pieces in the pot or whisk 1 teaspoon of cornstarch into 2 tablespoons of cold water, then stir in and simmer a couple of minutes. You can also blend a small ladle of soup and return it to the pot.

Can I make it vegetarian?

Absolutely.

Swap the chicken for chickpeas or white beans and use vegetable broth. Add extra vegetables like zucchini or mushrooms for more depth.

How do I keep the vegetables vibrant?

Keep the simmer gentle and add delicate or frozen vegetables toward the end. Taste as you go and pull the pot off the heat as soon as they’re tender.

Is it okay to freeze with potatoes?

Yes, though potatoes can soften more after thawing.

If you’re picky about texture, leave them out and add freshly cooked potatoes when reheating.

What herbs pair best with this soup?

Thyme and parsley are classic. Dill adds brightness, rosemary brings a piney depth, and a bay leaf anchors the broth with subtle savoriness.

Final Thoughts On Chicken Vegetable Soup

Simple chicken vegetable soup is the kind of recipe that fits real life. It’s comforting without being heavy, flexible enough for whatever’s in your fridge, and nourishing in a way that feels honest.

Keep the method straightforward, season as you go, and finish with fresh herbs and lemon. You’ll have a cozy pot of soup that tastes like home, any night of the week.

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