Simple Chicken Veggie Soup

Of all the recipes in my arsenal, the ones that get the most rotation are the simple, comforting classics that feel like a warm hug in a bowl. This Simple Chicken Veggie Soup is the undisputed champion in that category. I first threw it together on a chilly autumn afternoon when my youngest was feeling under the weather and my fridge was stocked with a random assortment of vegetables. I didn’t expect much, but what came out of that pot was nothing short of magical. The aroma alone filled the house with a sense of well-being, and the first spoonful was pure, unadulterated comfort. My family devoured it, even my pickiest eater who usually turns his nose up at anything with “veggie” in the title. Since that day, it’s become our go-to meal for sick days, busy weeknights, and lazy Sundays. It’s more than just a recipe; it’s a pot of nourishment, a gesture of care, and proof that the most delicious meals are often the simplest ones. This healthy chicken soup has a rich, savory broth, tender shredded chicken, and a rainbow of vegetables that make it as beautiful as it is delicious. I’m so excited to share this cornerstone recipe with you and your family.

Ingredients

Here is everything you’ll need to create this nourishing and easy chicken vegetable soup. Each component is chosen for its specific contribution to the overall flavor, texture, and nutritional value.

• 1 tbsp Olive Oil: A high-quality extra virgin olive oil is used to sauté the initial vegetables, forming the foundational flavor base of the soup.
• 1 lb (about 450g) Boneless, Skinless Chicken Thighs: Thighs are preferred over breasts for soup as their higher fat content ensures the meat stays incredibly tender and flavorful, even after simmering.
• 1 large Yellow Onion, diced: Provides a sweet and savory aromatic base that is essential for a deep, rich broth.
• 2 large Carrots, peeled and sliced into rounds: Adds a subtle sweetness, a vibrant pop of color, and a wonderfully soft texture.
• 2 Celery Stalks, sliced: This is a classic soup aromatic that provides a slightly salty, earthy flavor that balances the sweetness of the carrots.
• 3 cloves Garlic, minced: Freshly minced garlic offers a pungent, savory kick that elevates the entire flavor profile. Don’t be tempted to use garlic powder here; fresh is best.
• 8 cups (about 2 liters) Low-Sodium Chicken Broth: Using a low-sodium broth allows you to control the final saltiness of the soup. A quality broth is the soul of the soup, so choose the best you can find.
• 1 tsp Dried Thyme: This herb adds a warm, earthy, and slightly minty note that pairs beautifully with chicken and vegetables.
• 1 Bay Leaf: A single bay leaf infuses the broth with a subtle, almost tea-like background flavor that adds complexity. Remember to remove it before serving.
• 1 cup Frozen Corn: Adds pops of sweetness and texture. Using frozen is a great time-saver and they hold their shape well in the soup.
• 1 cup Frozen Peas: These add a touch of sweetness, a beautiful green color, and a boost of plant-based protein.
• 1/4 cup Fresh Parsley, chopped: Stirred in at the very end, fresh parsley brightens up all the flavors and adds a clean, peppery finish.
• Salt and Black Pepper, to taste: Essential for seasoning and bringing all the individual flavors into harmony.

Instructions

Follow these step-by-step instructions to create the perfect pot of homemade chicken soup. The key is to build layers of flavor at each stage, resulting in a soup that tastes like it has been simmering for hours.

1. Sauté the Aromatics: Place a large pot or Dutch oven over medium heat. Add the olive oil. Once the oil is shimmering, add the diced onion, sliced carrots, and sliced celery. This trio is known as a mirepoix and is the foundation of countless classic soups and stews. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This step is crucial for developing a deep, savory base.
2. Bloom the Garlic: Add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to let it brown, as burnt garlic can impart a bitter taste to your soup. This quick “blooming” process unlocks the garlic’s full aromatic potential.
3. Sear the Chicken: Push the vegetables to the sides of the pot to create a space in the center. Add the whole chicken thighs to the pot. Season them generously with salt and pepper. Let them cook for 2-3 minutes per side, just until they get a light golden-brown sear. You are not trying to cook them through at this stage; you are simply browning the outside to lock in juices and create more flavor.
4. Simmer the Soup: Pour the low-sodium chicken broth into the pot. Use a wooden spoon to gently scrape any browned bits from the bottom of the pot—this is called deglazing, and those bits are packed with flavor. Add the dried thyme and the bay leaf. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. This simmering time allows the chicken to cook through and become tender, while the flavors of the herbs and vegetables meld together beautifully.
5. Shred the Chicken: Carefully remove the cooked chicken thighs from the soup and place them on a cutting board or in a shallow bowl. The soup should remain simmering on low heat. Using two forks, shred the chicken into bite-sized pieces. The meat should be very tender and easy to pull apart.
6. Add the Remaining Ingredients: Return the shredded chicken to the pot of soup. Add the frozen corn and frozen peas. Increase the heat to medium and let the soup cook for another 5-7 minutes, or until the frozen vegetables are heated through.
7. Finish and Season: Turn off the heat. Remove and discard the bay leaf. Stir in the freshly chopped parsley. Taste the soup and season generously with salt and freshly ground black pepper until the flavors are balanced and to your liking. Don’t be shy with the seasoning; a well-seasoned soup is a delicious soup.

Nutrition Facts

This recipe is designed to be as nourishing as it is delicious. The nutritional information is an estimate and can vary based on the specific ingredients used.

• Servings: 6-8 servings
• Calories per serving: Approximately 250-300 kcal

1. Protein (Approx. 25g): Essential for muscle repair, immune function, and keeping you feeling full and satisfied. The chicken is the primary source of high-quality protein in this dish.
2. Fiber (Approx. 4g): Sourced from the carrots, celery, peas, and corn, fiber is crucial for digestive health and helps to regulate blood sugar levels.
3. Vitamin A (High): The carrots in this soup provide a significant amount of Vitamin A, which is vital for vision health, immune system support, and cell growth.
4. Vitamin C (Good Source): Found in the parsley, peas, and other vegetables, Vitamin C is a powerful antioxidant that helps protect cells from damage and supports a healthy immune system.
5. Potassium (Good Source): Vegetables and chicken broth contribute potassium, an important mineral and electrolyte that helps regulate fluid balance, muscle contractions, and nerve signals.

Preparation Time

This simple chicken veggie soup recipe is designed for convenience without sacrificing flavor, making it a perfect choice for a weeknight dinner.

• Prep Time: 15 minutes (for chopping vegetables)
• Cook Time: 45 minutes
• Total Time: 1 hour

The majority of the time is hands-off simmering, allowing you to relax or prepare other parts of your meal while the soup develops its rich, comforting flavors.

How to Serve

Serving this soup is about enhancing the comforting experience. Here are some of our favorite ways to present and enjoy this homemade chicken vegetable soup:

• Classic and Simple:
  • Ladle the hot soup into deep, warm bowls.
  • Garnish with an extra sprinkle of fresh parsley or some chopped chives for a fresh, oniony bite.
• With a Hearty Side:
  • There is nothing better than a thick slice of crusty bread (like a sourdough or a French baguette) for dipping into the savory broth.
  • Serve alongside some warm, buttery garlic bread.
  • Pair with simple saltine crackers or oyster crackers for a classic, nostalgic crunch.
• Add a Creamy Element:
  • A dollop of sour cream or plain Greek yogurt can add a lovely tang and creamy texture that contrasts beautifully with the savory broth.
  • For a richer option, a small drizzle of heavy cream can be stirred into an individual bowl just before serving.
• Boost the Toppings:
  • Sprinkle some grated Parmesan or Pecorino Romano cheese over the top for a salty, umami kick.
  • For a little heat, add a pinch of red pepper flakes.
  • A squeeze of fresh lemon juice right before eating can brighten all the flavors and add a wonderful zesty note.

Additional Tips

Take your simple chicken veggie soup from great to absolutely unforgettable with these eight expert tips.

1. Make Your Own Broth for Unmatched Flavor: If you have the time, making your own chicken broth is a game-changer. Use a leftover chicken carcass (from a roast chicken) or a few chicken wings/backs. Simmer them with vegetable scraps (onion peels, carrot ends, celery tops), a bay leaf, and peppercorns for a few hours. The depth of flavor is incomparable to store-bought versions.
2. The Rotisserie Chicken Shortcut: For an even quicker version of this soup, use a pre-cooked rotisserie chicken. Simply shred the meat from the chicken (you’ll need about 2-3 cups) and add it to the soup at the same time as the frozen vegetables. This cuts the simmering time for the chicken and is a fantastic weeknight hack.
3. The Best Way to Shred Chicken: The easiest way to shred chicken is directly in your stand mixer. Once the chicken thighs are cooked, place them in the bowl of your stand mixer fitted with the paddle attachment. Mix on low speed for 15-20 seconds. It will shred the chicken perfectly with minimal effort. If you don’t have a stand mixer, the two-fork method works just as well.
4. For a Creamier Soup (Without Cream): If you prefer a slightly thicker, creamier broth without adding dairy, you can use this simple trick. Before adding the frozen veggies and chicken back in, remove about 1-2 cups of the soup (mostly broth and some cooked veggies) and blend it with an immersion blender or a regular blender until smooth. Pour the pureed mixture back into the pot and stir. It will thicken the soup beautifully.
5. Incorporate Grains or Pasta: To make the soup even heartier, consider adding a grain or pasta.
   • Pasta: Add small pasta shapes like ditalini, orzo, or small shells during the last 10 minutes of cooking.
   • Rice/Quinoa: Add about 1/2 cup of white rice or quinoa with the broth and let it simmer with the chicken. Brown rice will take longer, so you may need to add it earlier.
   • Important Note: Grains and pasta will absorb a lot of broth, so you may need to add an extra cup or two of broth or water. It’s often best to cook them separately and add them to individual bowls to prevent them from getting mushy in leftovers.
6. Master the Art of Freezing: This soup freezes exceptionally well, making it perfect for meal prep. Let the soup cool completely. Ladle it into freezer-safe containers or bags, leaving about an inch of space at the top for expansion. It can be frozen for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then gently warm it on the stovetop. If you plan to freeze the entire batch, it’s best to omit pasta or rice, as they can become very soft upon reheating.
7. Experiment with Herbs and Spices: While thyme is a classic, feel free to experiment. A sprig of fresh rosemary added during simmering imparts a wonderful piney aroma. A teaspoon of dried oregano can give it a Mediterranean feel. For a touch of warmth, add 1/4 teaspoon of turmeric or a pinch of cayenne pepper for a gentle heat.
8. Use Seasonal Vegetables: This recipe is a fantastic template. Don’t be afraid to swap vegetables based on what’s in season or what you have on hand. In the fall, you could add diced butternut squash or parsnips. In the summer, zucchini, yellow squash, or green beans would be delicious additions. Just be mindful of cooking times—softer vegetables like zucchini should be added near the end of the cooking process.

FAQ Section

Here are answers to some of the most frequently asked questions about making this simple chicken veggie soup recipe.

1. Can I use frozen vegetables instead of fresh for the mirepoix?

While you can use a frozen mirepoix mix (onions, carrots, celery) in a pinch, it’s highly recommended to use fresh vegetables for the base of the soup. The process of sautéing fresh aromatics releases their sugars and moisture slowly, creating a deep, caramelized flavor foundation that you simply cannot achieve with frozen vegetables, which tend to release a lot of water and steam rather than sauté. For the corn and peas added later, frozen is perfectly fine and often preferred for convenience.

2. How long does this chicken veggie soup last in the fridge?

Properly stored in an airtight container, this chicken vegetable soup will last for 3 to 4 days in the refrigerator. In fact, many people find that the flavor is even better on the second day as the ingredients have more time to meld together. If you’ve added pasta or rice to the soup, be aware that it will continue to absorb liquid and may become softer over time.

3. Is this simple chicken veggie soup recipe considered healthy?

Absolutely. This recipe is packed with health benefits. It’s high in lean protein from the chicken, which aids in muscle maintenance and satiety. It’s loaded with a variety of vegetables, providing essential vitamins, minerals, and dietary fiber. Using a low-sodium broth helps you control the sodium content, making it a heart-healthy option. It’s a well-rounded, nourishing meal that’s perfect for supporting your immune system, especially when you’re feeling under the weather.

4. What is the best cut of chicken to use for soup?

For this recipe, boneless, skinless chicken thighs are the top recommendation. They have a slightly higher fat content than chicken breasts, which prevents them from drying out during the simmering process. This results in incredibly tender, juicy, and flavorful shredded chicken. You can certainly use boneless, skinless chicken breasts if you prefer, but be careful not to overcook them. You could also use bone-in chicken pieces; the bones will add even more flavor and collagen to the broth, but you will need to account for a slightly longer cooking time and the task of removing the meat from the bones.

5. My soup tastes bland. How can I fix it?

If your soup tastes bland, it almost always comes down to one of three things: salt, acid, or umami.

• Salt: The most common culprit. Add more salt, a little at a time, tasting after each addition until the flavors pop.
• Acid: A squeeze of fresh lemon juice at the very end can work wonders. It doesn’t make the soup taste sour, but it brightens and sharpens all the other flavors.
• Umami: To add more savory depth, you can add a splash of soy sauce, tamari, or a teaspoon of miso paste. A sprinkle of Parmesan cheese on top also adds a great umami kick.

6. Can I make this soup in a slow cooker or Instant Pot?

Yes, this recipe is very adaptable!

• Slow Cooker: Add all ingredients (except the frozen peas, corn, and parsley) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Remove the chicken, shred it, and return it to the pot along with the frozen veggies and parsley. Cook on high for another 15 minutes.
• Instant Pot: Use the “Sauté” function to cook the mirepoix and garlic. Add the chicken, broth, and seasonings. Lock the lid and cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes, then quick release the rest. Remove and shred the chicken, then stir it back in with the frozen peas, corn, and parsley on the “Sauté” setting for a few minutes to heat through.

7. How do I prevent the noodles or rice from getting mushy in my soup?

The best way to prevent mushy noodles or rice is to cook them separately from the soup. Cook your pasta or rice according to package directions in a separate pot. When it’s time to serve, place a scoop of the cooked grain in the bottom of each individual bowl and then ladle the hot soup over the top. This ensures that the texture remains perfect, especially for leftovers.

8. Can I make this recipe vegetarian or vegan?

Yes, you can easily adapt this recipe. For a vegetarian version, simply omit the chicken and use a high-quality vegetable broth. To make it a heartier vegetarian soup, you can add a can of drained and rinsed chickpeas or white beans (like cannellini or Great Northern beans) along with the frozen vegetables. For a vegan version, follow the vegetarian instructions and ensure you are using a vegan vegetable broth and olive oil instead of another fat.