I’m so excited to share my Chicken Vegetable Soup recipe with you! This is not just soup — it’s a warm, nourishing hug in a bowl. Imagine tender chicken, colorful vegetables, and a rich, savory broth that’s perfect for cozy nights, quick lunches, or meal prep. It’s easy, versatile, and full of comforting flavor.
Level: Easy
Total Time: 55 minutes
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 9 cups
Course: Dinner
Cuisine: American
I still remember the first time I made Chicken Vegetable Soup — the house smelled incredible, and everyone kept coming back for seconds. The beauty of this recipe is how simple it is, yet so flavorful. You can use chicken thighs, breasts, or even leftover rotisserie chicken. Add in your favorite vegetables or some pasta, rice, or potatoes to make it heartier.
This soup is forgiving, perfect for beginners, and works wonderfully for freezing. I make a big batch, store portions, and always have a ready-to-go meal during busy weeks.
How to Make Chicken Vegetable Soup
Here’s what makes this soup special:
- Searing chicken first adds a golden crust and a deeper flavor to the broth.
- Butter and aromatics like onions, carrots, and celery create a rich base.
- A blend of seasonings and sauces adds complexity without overpowering the natural flavors.
- Frozen vegetables or fresh add freshness and color to the soup.
Everything comes together in one pot, making it a satisfying, minimal-cleanup meal.
Ingredients
Soup
- 1-2 tablespoons olive oil
- 1 ¼ lbs chicken (breasts or thighs, see notes)
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce (optional, for depth)
- 1 teaspoon Worcestershire sauce
- 7 cups chicken broth
- 1 ½ cups frozen mixed vegetables (corn, green beans, peas)
Seasonings
- 1 teaspoon dried parsley
- ½ teaspoon each: dried basil, oregano, mustard powder
- ¼ teaspoon black pepper
Directions
- Prepare the chicken:
- Pat chicken dry and season with salt and pepper.
- Heat olive oil in a large soup pot over medium-high heat.
- Add chicken and sear about 3 minutes per side until golden. It’s okay if the middle is not fully cooked.
- Remove chicken and let rest 10 minutes, then dice or shred.
- Build the base:
- Melt butter in the same pot. Use a spatula to scrape up any brown bits — this adds flavor.
- Add onions, carrots, and celery. Sauté for about 5 minutes until soft.
- Stir in garlic, hot sauce, Worcestershire sauce, and seasonings.
- Simmer the soup:
- Pour in chicken broth and bring to a boil.
- Return chicken to the pot with any juices, reduce to a simmer, and cook uncovered for 15 minutes.
- Add vegetables:
- Stir in frozen vegetables, cover partially, and simmer 10-15 minutes until vegetables are tender.
- Serve:
- Ladle into bowls and enjoy as is, or with your favorite bread.
Process Details
- Searing the chicken: This step gives a rich flavor and juicy texture. Even partially cooked chicken will finish cooking gently in the simmering soup.
- Aromatic base: Onions, carrots, and celery provide sweetness and depth, making your broth more complex and tasty.
- Layered flavors: Hot sauce and Worcestershire sauce enhance the broth without adding heat, while herbs give freshness.
- Vegetable timing: Adding frozen vegetables near the end keeps them bright and firm, not mushy.
Tips for Success
- Use boneless, skinless chicken thighs for juiciness, or breasts if you prefer leaner meat.
- Rotisserie or leftover chicken works perfectly — just skip searing and add it with the vegetables.
- For extra depth, add a Parmesan rind while simmering.
- Check seasoning at the end and adjust salt, pepper, or sauces as needed.
- Don’t overcook vegetables to maintain color and texture.
Serving Ideas
- Serve with crusty bread or oyster crackers for dipping.
- Add cooked rice, small pasta, or potatoes to make the soup heartier.
- Top with fresh herbs or a sprinkle of Parmesan for extra flavor.
Storage & Freezing
- Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove.
- Freezing: Freeze in portions for up to 3 months. Thaw in the refrigerator and reheat slowly, stirring occasionally.
Nutrition Info (Approximate per cup)
- Calories: 214
- Protein: 14g
- Carbohydrates: 8g
- Fat: 14g
- Saturated Fat: 5g
- Fiber: 2g
- Sodium: 786mg
- Vitamin A: 3500 IU
- Vitamin C: 6mg
My Chicken Vegetable Soup is comforting, flavorful, and incredibly versatile. Every spoonful is filled with tender chicken, fresh vegetables, and a rich broth that warms the soul. It’s perfect for meal prep, busy weeknights, or cozy weekends. I hope you enjoy making and savoring this soup as much as I do.
