Easy Chicken Vegetable Soup Recipe

Easy Chicken Vegetable Soup Recipe – Comfort in a Bowl

Nothing warms the soul like a homemade bowl of chicken vegetable soup. This easy recipe combines tender chicken, fresh vegetables, and savory broth to create a healthy, satisfying meal. Perfect for lunch, dinner, or even meal prep, this soup is loaded with flavor, nutrients, and comfort.

Ingredients (Serves 4–6)

Protein & Base:

• 2 cups cooked chicken, shredded (rotisserie chicken works great for speed)
• 1 tbsp olive oil or unsalted butter (for sautéing vegetables)

Vegetables:

• 1 medium onion, finely chopped
• 2 medium carrots, peeled and sliced into thin rounds
• 2 celery stalks, chopped
• 1 cup diced potatoes (Yukon gold or red potatoes recommended) or a mix of vegetables like peas, corn, green beans, or zucchini

Liquid & Seasoning:

• 4 cups chicken broth (homemade or store-bought, low-sodium preferred)
• 1 tsp garlic, minced (or 2 cloves fresh garlic, finely chopped)
• 1 tsp dried thyme or Italian seasoning
• Salt & black pepper to taste

Optional Garnish:

• Fresh parsley or cilantro, chopped
• Lemon wedge (to brighten the flavor)

Instructions

Step 1: Prepare Your Ingredients

1. Shred the cooked chicken into bite-sized pieces. If using raw chicken, poach it first in a pot with water, a pinch of salt, and a bay leaf for 15 minutes until fully cooked, then shred.
2. Wash, peel, and chop all vegetables. Uniform sizes help them cook evenly.

Step 2: Sauté the Vegetables

1. Heat 1 tablespoon of olive oil or butter in a large soup pot over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until onions become translucent and vegetables soften slightly.
3. Add the minced garlic and sauté for an additional 30–60 seconds, until fragrant. Be careful not to burn the garlic.

Tip: Sautéing the vegetables before adding broth enhances their natural sweetness and deepens the flavor of your soup.

Step 3: Add Broth and Potatoes

1. Pour in 4 cups of chicken broth. Stir to combine.
2. Add the diced potatoes (or your choice of mixed vegetables) and season with 1 tsp dried thyme or Italian seasoning, plus a pinch of salt and black pepper.
3. Increase heat to bring the soup to a gentle boil.

Step 4: Simmer

1. Once boiling, reduce the heat to low and cover the pot.
2. Let the soup simmer for 15–20 minutes, stirring occasionally, until the potatoes and other vegetables are tender when pierced with a fork.

Optional: For a richer flavor, you can add ½ tsp smoked paprika or a splash of soy sauce during this step.

Step 5: Add Chicken and Finishing Touches

1. Stir in the shredded cooked chicken and peas (if using).
2. Simmer for an additional 5 minutes to heat the chicken and cook the peas.
3. Taste and adjust salt and pepper as needed.

Step 6: Serve

1. Ladle the hot soup into bowls.
2. Garnish with freshly chopped parsley or cilantro and a squeeze of lemon juice for brightness.

Serving suggestion: Pair this soup with crusty bread, crackers, or a fresh salad for a complete meal.

Tips and Variations

• Vegetarian Option: Replace chicken with extra beans (like cannellini or chickpeas) and use vegetable broth.
• Thicker Soup: For a creamier texture, mash a few potatoes in the soup or stir in ¼ cup heavy cream at the end.
• Flavor Boost: Add a bay leaf during simmering and remove before serving, or a splash of white wine while sautéing vegetables.
• Make Ahead: This soup keeps well in the fridge for up to 4 days. It also freezes perfectly for up to 3 months.

Nutritional Highlights

• High in protein from chicken
• Packed with vitamins from carrots, celery, and potatoes
• Low in fat if using olive oil and lean chicken
• Hydrating and comforting for cold or flu season