Oh, is there anything better than a big, steaming bowl of soup when you need comfort? Not much, right? I want to share my go-to recipe for the most delightful, yet incredibly simple, Chicken Vegetable Soup. Seriously, folks, this recipe is a lifesaver on those hectic weeknights when you still need something wholesome on the table fast. It comes together in under an hour, and honestly, I keep making it because my family demands it weekly. It’s basic, yes, but trust me, it packs a flavor punch without any fuss!
Why This Chicken Vegetable Soup Recipe Stands Out
When I look at other soup recipes, sometimes they have 50 steps and require exotic spices. Not this one! This recipe is all about maximum flavor payoff for minimum effort, which is why it’s always stocked in my rotation.
You get real benefits in just 40 minutes total time. That’s less time than it takes to order takeout!
- It uses simple ingredients you probably already have in your pantry or freezer.
- It’s wonderfully low in fat, so it feels comforting without being heavy.
- It’s incredibly customizable if you peek over at my suggestions on how to jazz it up later. I even have a link to my sausage soup recipe if you need a change of pace!
Essential Ingredients for Perfect Chicken Vegetable Soup
Okay, let’s talk about what goes into the pot. The beauty of this Chicken Vegetable Soup is that it relies on classic, straightforward ingredients. You don’t need seven different kinds of herbs; you just need the good stuff, used correctly.
Here’s exactly what you’ll need to gather up before you even think about turning on the stove. I like to have everything chopped and measured (my mise en place, as the fancy chefs say) because once we start sautéing, things move fast!
- One tablespoon of olive oil—just enough to get things going
- One medium onion, chopped nicely
- Two carrots, sliced thick—I prefer slicing them over chopping them, it just looks better!
- Two celery stalks, sliced thin
- Two little cloves of garlic, minced super fine
- Six cups of chicken broth—and listen, if you can use low-sodium, please do! You control the salt better that way. If you skip this step, your soup might taste like the ocean by the end. If you want to see how to make broth from scratch, check out my thoughts on making homemade broth for next time!
- One cup of cooked, shredded chicken breast—leftover rotisserie chicken is your best friend here!
- One cup of your favorite mixed frozen veggies—peas, corn, the whole shebang. Don’t worry about thawing them first; they go in straight from the freezer.
- One teaspoon of dried thyme—the real star for that cozy soup flavor!
- Salt and pepper to taste, of course.
That’s it! See? Nothing scary here. Just simple, honest flavor builders.
Step-by-Step Instructions for Making Chicken Vegetable Soup
Alright, time to actually cook! Making this Chicken Vegetable Soup is really just a matter of timing, especially in the beginning when we build that flavor base. Grab your biggest soup pot—the one that feels sturdy—because we want everything to simmer happily together.
- First things first: Heat up that tablespoon of olive oil in your pot over medium heat. You want it warm enough to sizzle just a bit when the veggies hit it, but not smoking, trust me!
- Now toss in your onion, carrots, and celery. This is what I call the flavor foundation step! Let them cook down until they start getting soft and translucent. Pay attention here—you want about 5 minutes. This sweating process releases all their natural sweetness.
- Next, throw in your minced garlic. Garlic burns fast, so just give it about 60 seconds—just long enough for you to smell that fantastic aroma wafting up. Don’t walk away during this minute!
- Time for the liquid! Pour in all six cups of the chicken broth. Crank that heat up a little bit and let the whole thing come to a rolling boil.
- Once it’s bubbling happily, turn the heat down right away so it’s just simmering gently. Cover it loosely and let those root vegetables get tender for a good 10 minutes. This really lets the broth soak up the savory goodness.
- Now we add the bulk! Stir in your cooked, shredded chicken and those frozen vegetables. They only need about 5 to 7 minutes in the hot broth until those little frozen guys are tender.
- Right at the end, sprinkle in that teaspoon of dried thyme—thyme is strong, so we add it late to keep its bright flavor. Taste everything, and adjust your salt and pepper until it sings!
That’s it! If you want a little secret to really boost the savory notes, try adding half a bay leaf in step 3 and pull it out before you serve. It makes a huge difference in depth, especially in a simple Chicken Vegetable Soup like this. For more ideas on classic, easy soups, check out my guide to nourishing chicken noodle soup!
Expert Tips for the Best Chicken Vegetable Soup Flavor
Okay, so you’ve followed the steps, and you have a nice pot of soup simmering. But how do we take it from “pretty good” to “call the family over, this is amazing”? It’s all about those little flavor hacks! For this Chicken Vegetable Soup, the secret isn’t adding anything fancy; it’s perfecting what’s already in the pot.
When to Salt is Everything
My biggest early mistake with soup was salting at the very beginning. If you add a ton of salt when the broth is thin, you end up over-salting once the liquid reduces slightly or the vegetables release their own moisture. I learned this the hard way when I made a batch for my brother-in-law that tasted like a salt lick! Now, I only add about half the salt needed at the beginning, and I do the final seasoning right at the very end, after the chicken and thyme are in. It gives you total control.
Building a Better Base
Before you add the broth, really push those onions, carrots, and celery! Don’t just cook them until soft; cook them until they start to look truly caramelized on the edges—a deeper color means deeper flavor. That little bit of burnt sugar taste transfers right into the broth. If you want to get fancy, you can even brown your shredded chicken for just two minutes before adding it back in. It makes a world of difference in depth for your Chicken Vegetable Soup.
If you want something even more hands-off for next time, I have a fantastic post on making a cozy crockpot version that builds flavor slowly overnight!
Variations on Your Favorite Chicken Vegetable Soup
This basic Chicken Vegetable Soup recipe is so sturdy, it practically begs you to switch things up! Sometimes you need a little kitchen adventure, right? Don’t feel glued to the frozen peas and corn if you have something better in the fridge. That’s the joy of homemade cooking—total control!
Switching up the Veggies
If you have potatoes hanging around, chop up half a russet and throw them in when you add the broth. They’ll cook right alongside the carrots and give the soup a nice, hearty thickness that I just love. Broccoli florets work great too, but add those right at the end, maybe for the last five minutes, so they stay brightly colored and don’t turn into mush.
Herb and Spice Twists
Dried thyme is my default, but if you’re feeling zesty, use half the thyme and add half a teaspoon of dried rosemary. Rosemary and chicken are best friends, trust me! You could also sneak in a tiny pinch of red pepper flakes if you like a bit of warmth in your Chicken Vegetable Soup, but just a whisper!
That Secret Brightener
This is key for almost any soup: finish it with a squeeze of acid. Once you’ve seasoned the soup with salt and pepper, stir in the juice of half a fresh lemon right before serving. It doesn’t make the soup taste lemony; it just wakes up all the existing flavors! It makes the entire pot feel brighter and fresher. I learned this trick from an old Italian cookbook, and I use it on everything now. If you’re interested in a richer, slower option, take a look at my slow cooker chicken wild rice soup recipe!
Serving Suggestions for Chicken Vegetable Soup
Now that you’ve got this beautiful, warm pot of Chicken Vegetable Soup ready, you need the right supporting cast, right? Soup is great, but soup with something dippable is even better! Personally, I think the best pairing is a big slice of crusty sourdough bread. You want something that can really stand up to all that broth without immediately falling apart.
I always serve this soup when I bake a fresh batch of rolls. If you’re looking for an amazing compliment to the saltiness of the broth, you have to try my recipe for fluffy dinner rolls—they are perfect for soaking up every last drop!
For something lighter, hearty crackers or even a simple grilled cheese sandwich make this a complete, comforting meal. It’s soup perfection!
Storage and Reheating Your Chicken Vegetable Soup
The best part about making a big pot of Chicken Vegetable Soup is having leftovers! This soup keeps like a dream, which makes future meal planning so much easier. But you have to store it right, or the vegetables get sad and mushy.
Storing Leftovers
If you plan on eating it within three or four days, you can store it right in the fridge in an airtight container. But honestly, this soup freezes exceptionally well, which is great for busy weeks ahead. Make sure you leave about an inch of space at the top of your container because liquids expand when they freeze!
The Best Way to Reheat
When it’s time to eat, I always reheat it gently on the stovetop over medium-low heat. Avoid blasting it in the microwave, which can make the carrots unevenly cooked. If you notice the broth seems a little thinner after thawing, don’t panic! Just stir well. If it tastes a bit bland after reheating, add just a tiny sprinkle more salt and pepper to wake up that Chicken Vegetable Soup flavor again.
Frequently Asked Questions About Chicken Vegetable Soup
I always get tons of questions when I share this simple recipe because everyone wants to make sure they nail it the first time. It’s such a staple, so let’s clear up any confusion about tweaking or storing your Chicken Vegetable Soup!
Can I use raw chicken instead of pre-cooked chicken?
That’s a super common question! You technically *can*, but you have to adjust the cooking time significantly. If you use raw chicken pieces (like diced breast or thighs), you need to add them right after you add the broth and let everything come to a boil. Then, you must simmer until the chicken is completely cooked through—it usually takes about 15 to 20 minutes, depending on the size of your pieces. Trust me, using pre-cooked or rotisserie chicken is so much faster for this quick recipe!
Is this easy soup good for freezing?
Oh yes, it freezes beautifully! This is why I always suggest making a double batch. When freezing, make sure the soup has completely cooled down first. Then, store it in durable, freezer-safe containers, leaving headspace because the broth will expand. It lasts great in the freezer for up to three months. When you thaw it, you might find the vegetables are slightly softer than when fresh, but the flavor is still fantastic!
How do I make this soup recipe vegetarian friendly?
Making this a vegetarian vegetable soup is a breeze! Just skip the chicken entirely and use vegetable broth instead of chicken broth. To make up for the missing protein and heartiness, I highly recommend adding a cup of lentils or white beans (like cannellini beans) when you add the frozen vegetables. They cook up right in the broth and give you that satisfying texture. You can read more about other great vegetarian options over at my quinoa veggie soup recipe!
What if I forget to add the thyme?
Don’t panic! Thyme adds that classic poultry seasoning note, but if you forget it, your soup won’t be ruined. You can swap it out for a half teaspoon of dried parsley and a tiny pinch of dried marjoram. Or, if you happen to have it, a tablespoon of fresh Italian seasoning works wonders, too. Just make sure you taste it before serving!
Nutritional Snapshot of This Chicken Vegetable Soup
Now, this is where we talk numbers. As much as I love the coziness of this Chicken Vegetable Soup, I also love knowing it’s a genuinely healthy choice for dinner. Keep in mind these are just estimates, because your homemade broth or the specific brand of frozen veggies you use will change things!
Each serving (about 1.5 cups) clocks in at roughly:
- Calories: 220
- Fat: 6g
- Protein: 24g (That’s why it keeps you full!)
- Carbohydrates: 18g
It’s low in fat and high in protein, which is perfect for a satisfying weeknight meal. Enjoy that goodness!
Print
Simple Chicken Vegetable Soup
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A straightforward recipe for homemade chicken and vegetable soup.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup cooked, shredded chicken breast
- 1 cup mixed frozen vegetables (peas, corn, green beans)
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Pour in chicken broth. Bring the mixture to a boil.
- Reduce heat and simmer for 10 minutes.
- Add shredded chicken and frozen vegetables. Cook until vegetables are tender, about 5-7 minutes.
- Stir in dried thyme. Season with salt and pepper.
- Serve hot.
Notes
- For richer flavor, use homemade chicken broth.
- You can substitute any cooked poultry for the chicken breast.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 5
- Sodium: 650
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 24
- Cholesterol: 55
Keywords: chicken soup, vegetable soup, easy soup, healthy soup, chicken vegetable soup