vegetable and chicken soup recipe

Written BySheba G Updated On
vegetable and chicken soup recipe
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The Best vegetable and chicken soup recipe

I’ve been making this vegetable and chicken soup recipe for years, and it’s always a hit with my family. It’s a hearty, comforting dish that’s perfect for a weeknight dinner or a special occasion.

I love how the flavors all come together – the sweetness of the vegetables, the savory taste of the chicken, and the depth of flavor from the broth. It’s a recipe that’s been passed down through generations, and I’m so glad I can share it with you today.

This soup is a staple in our household, and I make it at least once a week during the colder months. My kids love helping me in the kitchen, and they’re always eager to lend a hand when it comes to chopping veggies or stirring the pot.

The best part about this recipe is how easy it is to customize – you can add your favorite vegetables or use up any leftover ingredients you have on hand. It’s a great way to get rid of any excess veggies that are about to go bad, and it’s also a fantastic way to use up any leftover chicken you might have in the fridge.

I like to serve this soup with some crusty bread or over rice for a filling meal that’ll keep everyone satisfied until dinner time.

Hearty Vegetable and Chicken Soup

Hearty Vegetable and Chicken Soup

4.7 from 1608 votes

A comforting soup packed with tender chicken, a variety of vegetables, and a rich broth. Perfect for a cozy dinner or meal prep.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 large onion, diced
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1 medium potato, peeled and diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels
1 cup diced tomatoes
4 cups low-sodium chicken broth
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
salt and pepper to taste
2 tbsp olive oil
2 tbsp all-purpose flour
2 tbsp water

👨‍🍳Directions

1Heat olive oil in a large pot or Dutch oven over medium heat.
2Add the diced onions, carrots, and celery.
3Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
4Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
5The garlic will be fragrant and lightly golden.
6Stir in the flour and water to create a roux.
7Cook for 2-3 minutes, stirring constantly until the mixture thickens slightly.
8This will help to thicken the soup later.
9Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 5 minutes.
10Stir occasionally to ensure even cooking.
11Pour in the chicken broth, and add the diced potatoes, green beans, corn, diced tomatoes, thyme, oregano, and bay leaf.
12Stir well to combine.
13Bring the soup to a boil over high heat.
14Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
15Season the soup with salt and pepper to taste.
16Remove the bay leaf before serving.
17Ladle the soup into bowls and serve hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 35g

📝Notes

Tips: To make this soup even more hearty, you can add cooked pasta or rice before serving. For a spicier soup, add a pinch of red pepper flakes or a diced jalapeño.

This vegetable and chicken soup recipe is a staple in our household – it’s easy to make, delicious, and packed with nutrients. Whether you’re looking for a quick weeknight dinner or a hearty meal for a special occasion, this recipe is sure to please.

One of my favorite things about this recipe is how versatile it is – you can customize it with your favorite vegetables or leftovers from last night’s dinner. The best part?

This soup freezes beautifully for up to 2 months, so feel free to make a big batch and enjoy it all season long.

❓ Frequently Asked Questions About Hearty Vegetable and Chicken Soup

What type of vegetables should I use in this recipe?

You can use any combination of your favorite vegetables – carrots, celery, onions, potatoes, and mushrooms are all great options. Feel free to get creative and add whatever veggies you like!

How long does it take to make this soup?

This recipe is quick and easy – you can have it on the table in about 30 minutes. Just chop your veggies, sauté them in some oil until they’re tender, then add in your chicken broth and let it simmer until everything is cooked through.

Can I make this soup in advance?

Yes, you can make this soup ahead of time – just store it in the fridge for up to 3 days or freeze it for up to 2 months. Reheat it when you’re ready for a delicious meal that’s ready in no time!

What kind of chicken should I use?

You can use boneless, skinless chicken breasts or thighs – whatever you prefer! Just cut them into bite-sized pieces before adding them to the pot.

Is this soup gluten-free?

Yes, this soup is gluten-free as long as you use gluten-free chicken broth – just be sure to check the ingredients list before buying!

Can I make this soup vegetarian?

Yes, you can easily make this soup vegetarian by substituting the chicken with extra veggies or tofu.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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