Chicken Vegetable Soup

Chicken vegetable soup is the kind of meal that quietly anchors a weeknight dinner—and, occasionally, gives off the perfect “feel better soon” energy. With lively vegetables, tender chicken, and a gently seasoned broth, this soup comes together with a satisfying balance of flavor and texture. Whether you want comforting warmth or a boost of nutrition, a bowl of this soup always fits the moment.

What Makes Chicken Vegetable Soup Stand Out

Chicken vegetable soup delivers the classic blend of protein and veg, but the magic often lives in the details: the aroma of simmering thyme, the sweet pop of peas, the soft richness of potatoes, the freshness of parsley. This soup is easy to customize, forgiving in method, and as wholesome as it is filling.

Why Choose Chicken Vegetable Soup?

Nourishing: High in protein, packed with vitamins and fiber
Family-friendly: Acceptable to picky eaters, adaptable to dietary needs
Quick and Easy: Kitchen-friendly for beginners and seasoned cooks
Make-ahead: Holds up well in the fridge and freezer
Versatile: Swap in leftovers, change up the spices, or clear out the crisper drawer

Essential Ingredients for Chicken Vegetable Soup

Chicken:
Use rotisserie, leftover cooked chicken, or poached fresh boneless breasts or thighs. Shredded chicken works best for even distribution.
Vegetables:
A blend of onion, carrot, and celery forms the aromatic core—known as mirepoix in classic cooking. Potatoes lend heartiness and silkiness. Peas and corn add sweetness.
Aromatics and Herbs:
Garlic provides depth, while thyme and tarragon bring earthy and subtle anise notes. Fresh parsley, added at the end, brightens every spoonful.
Broth:
Chicken broth acts as the foundation. Opt for homemade if available—or choose a low-sodium, high-quality store-bought broth for convenience.
Olive Oil:
A small amount for sautéing the vegetables.
Salt and Pepper:
For seasoning to taste.

Here is a table outlining the basic ingredients and suggested substitutes or additions:

Main Ingredient	Purpose	Substitutes or Additions
Shredded chicken	Protein, texture	Turkey, tofu, or beans
Onion, carrot, celery	Flavor base	Leeks, parsnip, fennel
Potatoes	Body, satiety	Sweet potatoes, cauliflower
Peas, corn	Sweetness, color	Green beans, spinach, zucchini
Thyme, tarragon	Herbal notes	Rosemary, oregano, basil
Chicken broth	Liquid, umami	Vegetable broth, bone broth

Step-by-Step Chicken Vegetable Soup Recipe

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 6

Ingredients List

2 cups shredded cooked chicken
1 tablespoon olive oil
1 medium onion, diced
3 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried tarragon
1 ½ teaspoons salt, or to taste
½ teaspoon black pepper
4 cups chicken broth
2 medium potatoes, peeled and diced
1 cup frozen peas
1 cup frozen corn kernels
¼ cup chopped fresh parsley

Instructions

1. Prepare the Vegetables and Chicken

Dice the onion, carrots, and celery in about ¼-inch pieces for even cooking. Dice potatoes into bite-sized cubes. Shred the cooked chicken with two forks so it’s ready to fold into the broth.

2. Sauté the Vegetables

Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables soften and release their fragrance.

3. Build the Flavor Base

Add in the minced garlic, thyme, tarragon, salt, and pepper. Stir, letting the aromatics become fragrant—about 1 minute.

4. Add Broth and Simmer

Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

5. Add Chicken and Potatoes

Stir in the shredded chicken and diced potatoes. Cover the pot and let everything simmer for 15 to 20 minutes, or until the potatoes can be easily pierced with a fork.

6. Finish with Peas and Corn

Scatter in the frozen peas and corn. Cook for another 4 to 5 minutes, just until the vegetables are bright and crisp-tender.

7. Add Parsley and Serve

Remove the soup from the heat. Stir in the fresh parsley for a burst of color and flavor. Taste, and adjust salt or pepper if needed. Ladle hot soup into bowls.

How to Make It Your Own

Chicken vegetable soup adapts to your ingredients and cravings. Try these ideas:

Add leafy greens such as spinach or kale in the last few minutes for extra nutrition.
Stir in a splash of lemon juice for brightness.
For a creamy version, add ½ cup of heavy cream or half-and-half at the end.
Swap in leftover roast turkey after holidays.
Want extra heft? Add a handful of cooked rice or small pasta shapes like orzo.

Tips for Exceptional Chicken Vegetable Soup

Cut vegetables into similar sizes. This keeps cooking even.
Use high-quality broth for deep, comforting flavor. Homemade is always best, but many store-bought broths taste great.
If using raw chicken, poach it in the broth at the simmer stage. Once cooked, shred and return it to the pot.
Wait to add peas, corn, and delicate greens until the end so they stay bright and tender.
Adjust herbs and seasoning to suit your taste or what’s in your pantry. Fresh herbs into the pot just before serving taste vibrant and clean.

Chicken Soup: Nutrition and Storage

Homemade chicken vegetable soup is a source of lean protein, fiber, and micronutrients. It’s filling but not heavy—great for lunch or dinner. With every bowl, you get a gentle balance of vegetables, healthy carbohydrates, and satisfying flavor.

Store leftovers in airtight containers and refrigerate for up to three days. To freeze, allow soup to cool fully, then portion into freezer-safe containers, leaving space for liquid expansion. Freeze for up to three months. To reheat, thaw overnight in the fridge, or place frozen soup directly in a pot over low heat, stirring occasionally.

FAQs: Your Chicken Vegetable Soup Questions Answered

Can I use uncooked chicken?

Yes. Add uncooked boneless chicken breasts or thighs with the broth. Simmer until fully cooked, about 20 minutes, then remove, shred, and return to the pot.

How do I thicken the soup?

If you prefer a slightly thicker broth, mash some of the cooked potatoes with a fork and stir them back in, or stir in a cornstarch slurry (1 tablespoon cornstarch dissolved in 2 tablespoons cold water) and simmer briefly.

What if I want to add noodles or rice?

Add cooked noodles or rice at the very end, just before serving. If added too early, they can absorb broth and become mushy when reheated.

Serving and Pairing Suggestions

Ladle the soup into wide bowls. Sprinkle with extra parsley. Serve with crusty bread or warm rolls. Sometimes, a handful of crackers or a grilled cheese sandwich on the side makes a classic match.

If you like a touch of heat, add a dash of hot sauce or a sprinkle of fresh-ground black pepper. For extra zest, top with a squeeze of lemon.

Chicken vegetable soup is a gentle, all-seasons staple. It welcomes improvisation, repairs a rough day, and fills your kitchen with a familiar, heartening aroma. Each spoonful tells its own story—simple, nourishing, and satisfying. Once you make it, it just might become your signature soup.