Chicken Vegetable Soup Recipe

Chicken Vegetable Soup is the ultimate comfort food — warm, hearty, and packed with nutrients. This one-pot wonder is loaded with tender chicken, fresh vegetables, and flavorful broth, making it perfect for chilly evenings or when you’re feeling under the weather. Easy to prepare and family-friendly, this soup can be enjoyed as a light dinner or a healthy lunch. Whether you’re meal prepping or feeding a crowd, it’s a delicious go-to recipe.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium potato, diced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and chopped
• 1 cup corn kernels (fresh or frozen)
• 1 cup frozen peas
• 2 cups cooked chicken (shredded or diced)
• 6 cups chicken broth (low sodium)
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• Salt to taste
• 2 tablespoons chopped fresh parsley (for garnish)
• Optional: juice of ½ lemon (for brightness)

Instructions

• Heat olive oil in a large pot over medium heat.
• Add chopped onions and sauté until translucent, about 3 minutes.
• Stir in garlic, carrots, celery, and potatoes. Cook for 5–6 minutes, stirring occasionally.
• Pour in chicken broth and bring to a boil.
• Add thyme, black pepper, and salt. Reduce heat, cover, and simmer for 10 minutes.
• Add zucchini, green beans, corn, and peas. Simmer for another 10–12 minutes until vegetables are tender.
• Stir in cooked chicken and heat through for 3–5 minutes.
• Optional: Add lemon juice for brightness.
• Taste and adjust seasoning. Garnish with fresh parsley and serve hot.

Tips

• Use rotisserie chicken for convenience and extra flavor.
• Dice vegetables evenly so they cook at the same rate.
• Add a bay leaf while simmering for deeper flavor (remove before serving).
• For a thicker soup, mash a few potatoes against the side of the pot before serving.

Variations and Substitutions

• Vegetarian version: Skip the chicken and use vegetable broth. Add white beans or chickpeas for protein.
• Low-carb option: Omit potatoes and corn, and use cauliflower instead.
• Spicy twist: Add red pepper flakes or a diced jalapeño while sautéing vegetables.
• Grains: Add cooked rice, barley, or pasta for a heartier soup.
• Herbs: Use rosemary or Italian seasoning for a different flavor profile.

Ingredient	Quantity	Notes
Olive oil	2 tbsp	For sautéing
Onion	1 medium	Chopped
Garlic	2 cloves	Minced
Carrots	2 medium	Sliced
Celery	2 stalks	Sliced
Potato	1 medium	Diced
Zucchini	1 medium	Chopped
Green beans	1 cup	Trimmed and chopped
Corn kernels	1 cup	Fresh or frozen
Peas	1 cup	Frozen
Cooked chicken	2 cups	Shredded or diced
Chicken broth	6 cups	Low sodium preferred
Dried thyme	1 tsp	Or Italian seasoning (optional)
Black pepper	½ tsp	Adjust to taste
Salt	To taste	Adjust throughout cooking
Fresh parsley	2 tbsp	Chopped, for garnish
Lemon juice (optional)	½ lemon	Adds brightness at the end

Serving Suggestions

• Serve with crusty bread, garlic toast, or buttered dinner rolls.
• Top with shredded parmesan or a dollop of sour cream.
• Pair with a green salad for a light yet filling meal.
• Add a slice of lemon or fresh herbs on top for extra freshness.

Why You’ll Love This Recipe

• It’s warm, nourishing, and perfect year-round
• Packed with protein and fresh veggies
• Great for meal prep and leftovers
• Easily customizable for different diets
• Kid-friendly and freezer-friendly