Chicken Vegetable Soup Recipe
Please read our Privacy & Disclosure Policy disclosure policy.
Chicken Vegetable Soup is a warm, filling meal packed with tender chicken, fresh vegetables, and a light, savory broth. It is simple enough for a busy weeknight but comforting enough for a cold day at home. I like making this soup when I want a meal that feels hearty without being heavy. The chicken adds protein, while carrots, celery, potatoes, and other vegetables bring color, flavor, and texture. Everything cooks in one pot, which also means less cleanup. Serve it with warm bread or crackers, and you have an easy meal the whole family can enjoy.
What is Chicken Vegetable Soup
Chicken Vegetable Soup combines cooked chicken, mixed vegetables, herbs, and chicken broth in one flavorful soup. The vegetables soften as they cook, while the chicken makes the broth more filling.
You can use leftover roasted chicken, cooked chicken breast, or freshly cooked chicken. The recipe also works well with vegetables you already have in the refrigerator.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 2 medium potatoes, peeled and diced
- 1 cup green beans, cut into small pieces
- 1 cup frozen corn
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
1. Cook the vegetables:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes until they start to soften.
2. Add garlic and chicken:
Stir in garlic and cook for 30 seconds. Add the chicken breasts and chicken broth.
3. Season the soup:
Add potatoes, thyme, parsley, bay leaf, black pepper, and salt. Stir well.
4. Simmer:
Bring the soup to a gentle boil. Lower the heat, cover, and simmer for about 18-22 minutes, or until the chicken reaches 165 F in the center and the potatoes become tender.
5. Shred the chicken:
Remove the chicken from the pot. Let it rest for a few minutes, then shred it with two forks.
6. Add the remaining vegetables:
Return the shredded chicken to the pot. Add green beans, corn, and peas. Simmer for 5-7 minutes until the vegetables are tender but still bright.
7. Finish the soup:
Remove the bay leaf. Stir in lemon juice and fresh parsley. Taste and adjust the salt and pepper before serving.
Essential Note
Cut the vegetables into similar sizes so they cook at the same rate. Do not boil the soup hard after adding the chicken because strong boiling can make chicken breast dry and tough.
For the safest result, check the thickest part of the chicken with a food thermometer. It should reach 165 F. If you use leftover cooked chicken, add it near the end so it warms through without becoming dry.
Use low-sodium chicken broth when possible. This gives you better control over the final salt level. You can also replace chicken breast with boneless chicken thighs for a richer taste and softer texture.
If the soup becomes too thick after refrigeration, add a little chicken broth or water while reheating. Store leftovers in the refrigerator for up to 3-4 days and reheat until hot throughout.
Recipe Notes
Use fresh or frozen vegetables based on what you have. Leftover chicken works well, too. Add lemon juice at the end for a fresh, bright flavor.
Cooking Tips and Tricks
Cut carrots, celery, and potatoes into small, even pieces so they cook at the same speed. Sauté the onion, carrots, and celery first to build a deeper flavor.
Keep the broth at a gentle simmer instead of a rapid boil. This helps the chicken stay tender and keeps the vegetables from becoming mushy.
For richer flavor, use homemade chicken broth or a good-quality low-sodium broth. Fresh parsley added at the end gives the soup a clean taste.
If you want a thicker soup, mash a few cooked potato pieces against the side of the pot and stir them into the broth. For extra protein, add more chicken or a small amount of white beans.
YOU MAY ALSO LIKE...
Anupam
Before I even start cooking, I taste-test everything to make sure it’s spot-on. Then, I break it down for you with everyday essentials, nutrition info, and simple, step-by-step instructions. From breakfast to dinner, I walk you through each stage so cooking becomes easy, fun, and stress-free.
Read More
