chicken and veg soup recipe

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

I’ve been making chicken and veg soup for years, and it’s always a hit with my family. The first time I tried this recipe, I was hooked – the combination of tender chicken, crunchy veggies, and rich broth is just perfect.

My kids love it because it’s easy to customize with their favorite vegetables, and my husband appreciates the fact that it’s a hearty meal that fills him up after a long day. As for me, I love that this soup is a great way to use up any leftover vegetables we have in the fridge.

Plus, it’s incredibly easy to make – just toss all the ingredients into a pot and let it simmer until the flavors are rich and the chicken is cooked through. We make this soup at least once a week during the fall and winter months when it’s cold outside, but it’s also a staple on busy weeknights when I need something quick and comforting.

And let me tell you, this soup is not just delicious – it’s also super healthy! With lean protein from the chicken, fiber-rich veggies like carrots and celery, and antioxidants from herbs like thyme and rosemary, this soup is basically a health bomb in a bowl.

But what really sets this recipe apart is its versatility – we can serve it as a main course on its own or use it as a base for other soups like creamy broccoli or creamy potato soup. Either way, I know my family will be happy to dig in!

Chicken and Vegetable Soup

Chicken and Vegetable Soup

4.8 from 1958 votes

A comforting and nourishing soup made with tender chicken, a variety of vegetables, and a rich broth. Perfect for a cozy meal on a cold day.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

500 grams chicken breast, cut into bite-sized pieces
2 carrots, peeled and diced
2 stalks celery, diced
1 onion, diced
2 cloves garlic, minced
1 zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 can diced tomatoes
6 cups chicken broth
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
2 tbsp olive oil

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat.
2Add the diced onion, carrots, and celery.
3Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften and the onions become translucent.
4Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
5Add the chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
6Add the diced tomatoes, green beans, zucchini, chicken broth, salt, black pepper, thyme, and oregano to the pot.
7Stir well to combine.
8Bring the soup to a boil over high heat.
9Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
10Taste and adjust the seasoning with additional salt and pepper if needed.
11Serve the soup hot with crusty bread or crackers on the side.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 30g

📝Notes

Tips: You can add other vegetables like bell peppers or spinach to make it more nutritious. For a creamier soup, stir in 1/2 cup of heavy cream before serving.

Watch Video Of How Chicken and Vegetable Soup Works

One of my favorite things about this recipe is how well it stores – whether you’re freezing leftovers or making a big batch for a party.

If you’re planning ahead for meal prep or want to stock your freezer with some delicious soups for later, this one is definitely worth trying out!

And when you do finally sit down to enjoy your perfectly cooked chicken and veg soup (after all those hours of waiting patiently), be sure to top each bowl off with some crusty bread or croutons – trust me when I say these little additions take this already-perfect recipe over the top!

❓ Frequently Asked Questions About Chicken and Vegetable Soup

Q: What kind of vegetables should I use in this recipe?

For this recipe, you can use any combination of your favorite vegetables – think carrots, celery, potatoes, onions, garlic, mushrooms… really anything you like! Just chop them up into bite-sized pieces and add them to the pot with the chicken.

Q: Can I make this recipe in advance?

Yes! This soup freezes beautifully – just cook it up as instructed, then let it cool before transferring it to an airtight container or freezer bag. When you’re ready to serve it, simply thaw overnight in the fridge or reheat from frozen on the stovetop or in the microwave.

Q: What if I don’t have any fresh herbs? Can I still make this recipe?

Don’t worry if you don’t have fresh herbs on hand! You can easily substitute dried herbs like thyme or oregano for fresh ones – just use half the amount called for in the recipe.

Q: Can I serve this soup as a main course?

This soup is hearty enough to serve as a main course on its own – especially if you add some crusty bread or crackers on the side!

Q: How long does this soup take to cook?

This soup takes about 30 minutes to an hour to cook – depending on how quickly your chicken cooks through. Just keep an eye on it towards the end so that everything stays tender but not mushy!

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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