Why You’ll Love This Recipe
This soup is hearty yet light, packed with lean protein and fiber-rich vegetables. It’s naturally gluten-free, customizable with whatever veggies you have on hand, and made with everyday pantry ingredients. You’ll love how it comes together quickly and keeps well for leftovers or meal prep. It’s the ultimate feel-good, nourishing soup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
carrots
celery
onion
garlic
potatoes or pasta (optional)
green beans or peas
zucchini (optional)
chicken broth or stock
olive oil
bay leaf
dried thyme
dried parsley
salt
black pepper
lemon juice (optional, for brightness)
fresh parsley (optional, for garnish)
Directions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for 5–6 minutes until vegetables begin to soften. Add garlic and cook for 1 minute more.
- Add Chicken and Broth: Place chicken breasts or thighs into the pot. Pour in the chicken broth and add the bay leaf, thyme, parsley, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20–25 minutes, or until chicken is cooked through and tender.
- Shred the Chicken: Remove the chicken and shred or chop into bite-sized pieces. Return it to the pot.
- Add Remaining Vegetables: Stir in green beans, peas, zucchini, and potatoes or pasta if using. Simmer for another 10–15 minutes until vegetables are tender.
- Finish and Serve: Adjust seasoning as needed. Stir in lemon juice if desired for added brightness. Garnish with chopped fresh parsley and serve hot.
Servings and timing
This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Variations
- Rotisserie Chicken Shortcut: Use shredded rotisserie chicken and skip the simmering step—just add it with the final vegetables.
- Low-Carb Option: Omit potatoes or pasta and add more non-starchy vegetables like cabbage or cauliflower.
- Spicy Kick: Add red pepper flakes or a chopped jalapeño for a spicy version.
- Creamy Version: Stir in a splash of cream or a scoop of Greek yogurt at the end for a creamy twist.
- Herb Blend: Use Italian seasoning or fresh herbs like rosemary and basil.
- Rice Instead of Pasta: Add cooked brown or white rice instead of potatoes or pasta.
- Vegetarian: Use vegetable broth and omit chicken, adding chickpeas or white beans for protein.
Storage/Reheating
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through.
Freezing: Freeze in individual portions for up to 3 months. For best texture, omit pasta or potatoes if freezing and add them fresh when reheating.
FAQs
Can I use frozen vegetables?
Yes, frozen mixed vegetables work great. Add them in during the last 10 minutes of simmering.
How do I make this soup thicker?
Let it simmer uncovered to reduce, or mash a few of the potatoes or vegetables into the broth.
What cut of chicken is best?
Boneless, skinless chicken breasts or thighs both work. Thighs add more flavor and stay tender longer.
Can I make it in a slow cooker?
Yes, cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken and add any quick-cooking vegetables near the end.
How can I make this soup more flavorful?
Use a good-quality broth, don’t skip the sautéing step, and taste for seasoning before serving.
Can I use leftover cooked chicken?
Yes, just stir it in with the vegetables and let it warm through.
What herbs go best in chicken soup?
Thyme, parsley, rosemary, and bay leaf are great options. Fresh herbs add extra brightness when stirred in at the end.
Can I make this soup dairy-free?
Yes, the recipe is naturally dairy-free unless you add cream or cheese.
What kind of pasta works well?
Small shapes like orzo, ditalini, elbow macaroni, or egg noodles are ideal.
Is this soup good for meal prep?
Absolutely. It reheats well and can be portioned into containers for several meals.
Conclusion
Chicken and vegetable soup is a classic comfort food that’s warm, nourishing, and incredibly satisfying. Whether you’re looking for a quick family dinner, a cozy cold-weather meal, or a make-ahead lunch, this soup checks all the boxes. It’s simple, customizable, and always hits the spot—just the kind of recipe you’ll return to again and again.
PrintChicken and Vegetable Soup
Chicken and vegetable soup is a wholesome, comforting one-pot meal made with tender chicken, hearty vegetables, and a flavorful broth. It’s nourishing, easy to prepare, and perfect for chilly days or meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1–2 potatoes, diced (or 1 cup pasta, optional)
- 1 cup green beans or peas
- 1 zucchini, diced (optional)
- 6 cups chicken broth or stock
- 1 tbsp olive oil
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt, to taste
- Black pepper, to taste
- 1 tbsp lemon juice (optional)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until slightly softened. Add garlic and cook for 1 minute more.
- Add chicken breasts or thighs to the pot. Pour in chicken broth and add bay leaf, thyme, parsley, salt, and pepper.
- Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes until chicken is fully cooked.
- Remove chicken from the pot, shred or chop it, and return it to the pot.
- Add green beans, peas, zucchini, and potatoes or pasta (if using). Simmer for 10–15 minutes until vegetables are tender.
- Adjust seasoning and stir in lemon juice if using. Remove bay leaf before serving. Garnish with fresh parsley and serve hot.
Notes
- Use rotisserie chicken to save time—add it with the vegetables.
- Omit potatoes or pasta for a low-carb version.
- Swap potatoes with cooked rice or noodles if preferred.
- Add extra herbs or lemon zest for brightness and flavor.
- For freezing, omit potatoes or pasta and add fresh when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
