This chicken vegetable soup recipe is my absolute go-to lifesaver on those chilly, chaotic evenings when time is short, but the craving for comfort is high. It’s a warm, nourishing hug in a bowl that brings the whole family racing to the table.
Packed with tender chicken and colorful veggies, it’s the perfect weeknight recipe solution. Plus, it’s incredibly versatile – feel free to adapt it based on what you have lurking in your fridge!
Craving a hug in a bowl after a long day?
Isn’t there something magical about a steaming bowl of soup? Especially when it’s easy to make, tastes incredible, and you know it’s packed with goodness?
This recipe delivers that cozy feeling without demanding hours in the kitchen. It’s the simple comfort food we all need sometimes.
Ingredients You’ll Need
Here’s what you need to gather for this simple yet satisfying soup:
- 1 tbsp Olive Oil or Butter
- 1 medium Onion, chopped
- 2 Carrots, peeled and sliced or diced
- 2 Celery Stalks, sliced or diced
- 2 cloves Garlic, minced
- 6-8 cups Chicken Broth (low-sodium preferred)
- 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs (or pre-cooked/rotisserie chicken, shredded)
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary (optional)
- 1 Bay Leaf
- 1 cup Frozen Peas
- 1 cup Frozen Corn (or mixed vegetables)
- 1/2 cup Small Pasta (like ditalini or macaroni) or Cooked Rice (optional)
- Salt and Black Pepper to taste
- Fresh Parsley, chopped (for garnish, optional)
Timing: Perfect for Your Packed Schedule
One of the best things about this soup? It fits seamlessly into a busy evening.
Prep Time: 15 minutes (even less if using pre-cut veggies!)
Cook Time: 30-35 minutes
Total Time: Under 45-50 minutes
You can chop the veggies while the pot heats up, making it an efficient process from start to finish.
Step 1: Sauté the Aromatics
Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery (this trio is called a mirepoix!).
Cook, stirring occasionally, for about 5-7 minutes, until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant – don’t let it burn!
Real-Life Tip: Buy pre-chopped mirepoix mix from the grocery store produce section if you’re really short on time. No shame in that game!
Step 2: Simmer the Chicken & Broth
Pour in the chicken broth. Add the raw chicken breasts or thighs, thyme, rosemary (if using), and the bay leaf.
Bring the broth to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the chicken is cooked through and no longer pink inside.
Real-Life Tip: If using pre-cooked or rotisserie chicken, skip adding it now. You’ll add the shredded chicken later with the frozen veggies.
Step 3: Shred the Chicken & Add Veggies/Pasta
Carefully remove the cooked chicken from the pot and place it on a cutting board. Once cool enough to handle, shred it using two forks.
Return the shredded chicken to the pot. Stir in the frozen peas and corn (or mixed vegetables). If you’re adding pasta, stir it in now too.
Increase the heat slightly to bring the soup back to a simmer. Cook for another 8-10 minutes, or until the pasta is tender and the frozen vegetables are heated through. If using cooked rice, add it during the last 2-3 minutes just to heat up.
Real-Life Tip: Taste the soup before seasoning! Broth contains sodium, so add salt and pepper gradually at the end until it tastes just right. Remove the bay leaf before serving.
(Be sure to try my spicy Thai coconut soup next!)
Nutritional Info: Fueling Your Little Ones
This chicken vegetable soup is a fantastic way to get protein and veggies into your kids. Chicken provides lean protein for growth, while carrots are great for eyesight (Vitamin A!), and celery adds fiber.
It’s a balanced, hearty meal in one bowl.
For portion sizes, a small bowl (about 1 cup) is usually suitable for younger children (toddlers/preschoolers), while older kids and adults might enjoy 1.5-2 cups. Adjust based on their appetite!
Healthier Alternatives & Sneaky Swaps
Want to boost the nutrition or cater to specific needs? Easy peasy!
- Sneaky Veggies: Finely chop or grate zucchini or spinach and stir it in during the last 5 minutes of cooking. It wilts down and almost disappears!
- Low-Sodium: Definitely use low-sodium chicken broth and control the salt yourself. Add flavor with herbs like parsley, dill, or a squeeze of lemon juice at the end.
- Whole Grains: Swap white pasta for whole wheat pasta, or use brown rice or quinoa instead (cook quinoa separately and add it to individual bowls).
- More Veggies: Feel free to add other vegetables like green beans, potatoes (dice small and add with the mirepoix), or bell peppers.
Serving Suggestions for a Cozy Family Meal
Make soup night an event! Serve this delicious chicken vegetable soup piping hot.
We love it with crusty bread for dipping (a must!), saltine crackers, or even grilled cheese sandwiches for a truly classic combo.
Set the table, light a candle (safely!), and gather everyone around. Sharing a warm meal like this is a perfect way to reconnect after a busy day.
Mistakes to Avoid (Learn from Mine!)
Even simple recipes have potential pitfalls. Here are a few things to watch out for:
- Overcooking Veggies: Don’t add frozen veggies too early, or they can become mushy. Add them towards the end so they stay vibrant and slightly crisp.
- Over-Seasoning: Remember broth is salty! Taste, season, taste again. You can always add more salt, but you can’t easily take it away.
- Pasta Problems: If making a large batch primarily for leftovers, consider cooking the pasta separately and adding it to individual bowls when serving. This prevents the pasta from soaking up all the broth and getting mushy in storage.
Storing Tips: Make-Ahead Magic & Freezing
This soup is fantastic for meal prep!
- Fridge: Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave.
- Freezer: This soup freezes beautifully! Let it cool completely. Ladle into freezer-safe containers or heavy-duty freezer bags (lay flat to save space!). Leave a little headspace for expansion. Freeze for up to 3 months for best quality.
- Make-Ahead Hack: Chop all your veggies (onion, carrots, celery) ahead of time and store them in an airtight container in the fridge for 1-2 days. This makes assembly super quick on soup night!
Conclusion: Your New Weeknight Hero
This chicken vegetable soup is more than just a recipe; it’s a reliable, comforting friend on busy weeknights. It’s kid-friendly, packed with goodness, and delivers that hearty meal feeling everyone loves.
I hope this simple soup brings warmth and smiles to your family table. Enjoy the deliciousness and the precious moments shared over a comforting bowl.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add even more flavor and stay very tender. Use boneless, skinless thighs and follow the same cooking process.
Can I make this soup vegetarian?
Yes! Swap the chicken broth for vegetable broth. Omit the chicken, and consider adding a can of rinsed chickpeas or white beans (like cannellini or great northern) for protein. Add them along with the frozen vegetables.
What other vegetables work well in this soup?
Get creative! Diced potatoes, sweet potatoes, green beans, bell peppers, zucchini, kale, or spinach are all great additions. Adjust cooking time based on the vegetable (harder veggies like potatoes need to go in earlier).
Can I double this chicken vegetable soup recipe for a crowd?
Definitely! Just make sure your pot is large enough. Simply double all the ingredients and proceed with the recipe as written. Cooking time should remain roughly the same.
My kids are picky eaters. Any tips?
Try dicing the vegetables very small. Sometimes letting kids help add the (cooled) ingredients or choose a fun pasta shape can encourage them to try it. Serving it with a favorite side like crackers or bread can also help!
