here’s a kind of magic that happens when cold winds blow and a pot of soup simmers on the stove. The aroma of herbs, garlic, and rich broth is more than just food—it’s comfort, healing, and home in a bowl. Growing up in a big Italian-American family, winters meant cozying up at Nonna’s house, where every Sunday began with the scent of her famous chicken vegetable soup. She didn’t follow a strict recipe—it was always “a bit of this and that”—but the result was always the same: nourishing, wholesome, and deeply satisfying.
This hearty chicken vegetable soup is inspired by those memories. It’s built on simple, clean ingredients—fresh vegetables, tender chicken, and fragrant herbs, and it delivers a warm, satisfying meal that’s as perfect for sick days as it is for family gatherings.
Table of Contents
Why You’ll Love This Soup
- Made for Winter: This recipe was born for snowy nights and cozy sweaters.
- One-Pot Perfection: Simple to make and easier to clean up.
- Nutritious & Filling: Packed with protein, fiber, and essential vitamins.
- Customizable: Add your favorite seasonal vegetables or grains.
- Freezer-Friendly: Make a big batch and enjoy throughout the month.
Aside from being soul-soothing and packed with nutrients, chicken soup has some pretty impressive health benefits. In fact, chicken soup is recognized for its immune-boosting and anti-inflammatory properties, especially useful during cold and flu season. So, when grandma said it was good for you she was right.
Ingredients (Serves 6)
Protein & Broth
- 2 tablespoons olive oil
- 1 ½ lbs boneless, skinless chicken thighs or breasts
- 8 cups low-sodium chicken broth (homemade or store-bought)
Vegetables
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 cups chopped green beans (fresh or frozen)
- 1 ½ cups corn kernels (fresh, frozen, or canned)
- 2 medium potatoes, diced (Yukon Gold or Russet)
Herbs & Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- Salt and black pepper to taste
- Optional: ½ teaspoon chili flakes for a little heat
Finishing Touch
- Fresh parsley or dill, chopped
- Crusty bread, crackers, or cornbread for serving
How to Make Chicken Vegetable Soup
1. Sear the Chicken
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Season chicken with salt and pepper. Sear for 3–4 minutes on each side until golden brown. Remove and set aside (it will finish cooking in the soup).
2. Sauté Aromatics
Add the chopped onion and garlic to the same pot. Sauté for about 5 minutes until soft and aromatic.
3. Add the Veggies
Stir in carrots, celery, potatoes, green beans, and corn. Sauté for another 5 minutes, allowing the vegetables to soften slightly and absorb the aromatics.
4. Simmer
Return the chicken to the pot. Pour in the broth, then add thyme, parsley, rosemary, and chili flakes (if using). Bring to a boil, then reduce heat and let simmer for 30–35 minutes, uncovered.
5. Shred the Chicken
Once the chicken is fully cooked, remove it, shred it using two forks, and return it to the pot. Simmer another 5 minutes so the flavors meld.
6. Season and Serve
Taste and adjust salt and pepper. Serve hot, garnished with fresh herbs and your favorite bread or cracker.
Nutrition Information (Per Serving)
- Calories: ~285
- Protein: 28g
- Carbs: 21g
- Fat: 11g
- Fiber: 5g
These values may vary slightly based on exact ingredients and portions.
Tips & Tricks
- Boost the Greens: Add a few handfuls of spinach or kale in the last 5 minutes for added nutrients.
- Creamy Option: Stir in a splash of cream or coconut milk for a richer texture.
- Pasta Lovers: Small pasta like ditalini or orzo can be added in the last 10 minutes of cooking.
- No Chicken? Sub with turkey, tofu, or even white beans for a vegetarian twist.
Storage and Freezing
Storing: Cool completely and refrigerate in airtight containers for up to 4 days.
Freezing: Pour into freezer-safe containers or bags (leave some space for expansion) and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
Need guidance? Here’s a great resource on how to freeze soup so it tastes as delicious as the day it was made—from container tips to labeling tricks.
What to Serve With Chicken Vegetable Soup
Pairing this soup with the right side dish can make it a full, comforting meal.
- Buttery Cornbread: The sweet-savory combo is irresistible.
- Simple Green Salad: Light and refreshing alongside a hearty bowl.
- Garlic Breadsticks: For that satisfying dip and crunch.
- Apple Slaw: Bright and crunchy for a balanced contrast.
Health Benefits of Chicken Vegetable Soup
- Immunity Support: Chicken provides zinc, while garlic and onions offer natural immune-boosting properties.
- Hydration & Electrolytes: With broth and veggies, this soup is perfect for staying hydrated.
- Low-Calorie Nourishment: It fills you up without weighing you down—ideal for balanced eating.
- Digestive Aid: Carrots and celery offer fiber that supports a healthy gut.
🍲 More Chicken Comforts to Try
If you love hearty meals like this one, be sure to try our Crockpot Ranch Chicken and Potatoes , a no-fuss slow-cooker recipe perfect for weeknights.
For something a bit creamier, the Million Dollar Chicken Casserole brings indulgence to the dinner table with a dreamy, cheesy filling.
Want a different twist on soup? Our bold and flavorful Taco Soup Recipe offers a Tex-Mex spin on comfort food.
FAQs
1. Can I use rotisserie chicken?
Absolutely. Add shredded rotisserie chicken during the final 10 minutes of simmering.
2. What are the best herbs for chicken vegetable soup?
Thyme, parsley, and rosemary are classics, but bay leaf or sage also add depth.
3. Can I make this in an Instant Pot?
Yes! Use the sauté function for the aromatics, then pressure cook everything on high for 10 minutes.
4. How do I thicken the soup?
Mash a few of the potatoes in the pot or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
5. Is this gluten-free?
Yes—just ensure your broth is certified gluten-free.
Chicken Vegetable Soup
Equipment
- Large Pot
- Ladle
Ingredients
Main Ingredients
- 1 tbsp olive oil for sautéing
- 1 cup onion chopped
- 2 cloves garlic minced
- 2 cups carrots sliced
- 2 cups celery sliced
- 1 cup green beans trimmed and cut
- 1 lb chicken breast cooked and shredded
- 6 cups chicken broth low sodium preferred
- 1 tsp dried thyme
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper freshly ground
- fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until fragrant, about 2 minutes.
- Add carrots, celery, and green beans. Cook for about 5-6 minutes until slightly tender.
- Pour in chicken broth and add thyme, salt, and pepper. Bring to a boil.
- Add cooked, shredded chicken to the pot. Reduce heat and simmer for 15-20 minutes until vegetables are soft and flavors are well combined.
- Garnish with fresh parsley and serve hot.
Notes
Conclusion
Chicken vegetable soup is more than a recipe it’s a feeling. It brings people together around the table, offering warmth, nourishment, and a little bit of nostalgia. Whether you’re fighting off a cold, cooking for loved ones, or simply craving something hearty and healthy, this soup has your back.
From my kitchen to yours, I hope this becomes one of your go-to winter favorites. And remember, cooking is love made visible especially in soup form.