This homemade chicken vegetable soup is the ultimate comfort food, delivering a rich, savory broth packed with tender chicken and fresh vegetables. It’s a versatile one-pot meal that’s both nourishing and deeply satisfying. The aroma of this chicken vegetable soup simmering on the stove is half the reward.
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Why You’ll Love This Chicken Vegetable Soup
- Ultimate comfort food: A cozy, savory bowl that warms you from the inside.
- Incredibly versatile: Easily swap vegetables based on what’s in season.
- Fantastic leftovers: Flavors deepen overnight for even better taste.
- One-pot wonder: Maximum flavor with minimal cleanup.
Ingredients & Tools
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced into rounds
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 450 g boneless, skinless chicken thighs (or breasts)
- 8 cups (about 2 litres) good-quality chicken broth
- 1 bay leaf
- 1 tsp dried thyme (or 3-4 fresh sprigs)
- 1 large potato, peeled and cubed
- 1 cup frozen peas
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large stockpot or Dutch oven (around 6 quarts is perfect), a sharp knife, and a cutting board.
Notes: Using good-quality chicken broth makes a difference. Season in layers for a deeply flavorful result.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 22 g |
| Fat: | 10 g |
| Carbs: | 25 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Chicken thighs or breasts? Thighs are my personal favorite for soup because they stay incredibly moist and tender during the simmering process. Breast meat can work, but it has a tendency to dry out if overcooked even slightly.
- Don’t skip the sauté. Taking the time to properly sauté your onions, carrots, and celery (the “holy trinity” of soup-making) is non-negotiable. This step builds a crucial flavor base that you just can’t get from throwing everything straight into the broth.
- Broth is key. The quality of your chicken broth will directly impact the final taste of your soup. If you can, use a low-sodium, high-quality store-bought brand or, even better, homemade. You can always add more salt, but you can’t take it out.
- Cut your vegetables uniformly. Try to chop your carrots, celery, and potato into pieces that are roughly the same size. This ensures they’ll all cook at the same rate, so you don’t end up with some mushy vegetables and some crunchy ones.
How to Make Chicken Vegetable Soup
Step 1: Start by heating the olive oil in your large stockpot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. You’ll notice a wonderful aroma starting to bloom. Sauté this for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent. Don’t rush this step—this is where you’re building the foundational flavor of your soup.
Step 2: Add the minced garlic to the pot and stir constantly for about 60 seconds, just until it becomes fragrant. Be careful not to let it burn, as burnt garlic will introduce a bitter taste. The moment you catch that lovely, nutty scent, it’s time to move on.
Step 3: Now, add the raw chicken thighs directly to the pot. Pour in all of the chicken broth, and then add the bay leaf and dried thyme. Give everything a good stir, making sure the chicken is submerged. Increase the heat to high and bring the soup to a boil.
Step 4: Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 20 minutes. You’ll know it’s ready when the chicken is cooked through and tender enough to be easily shredded with a fork.
Step 5: Carefully remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should pull apart with very little effort. Set the shredded chicken aside for a moment.
Step 6: While the chicken is out, add the cubed potato to the simmering broth. Let the soup continue to cook, uncovered, for another 10-15 minutes, or until the potatoes are just fork-tender. You don’t want them to disintegrate, so keep an eye on them.
Step 7: Stir the shredded chicken back into the pot, along with the frozen peas. These will only need a few minutes to heat through. This is the perfect time to do your final seasoning—taste the broth and add salt and pepper until it’s just right for you.
Step 8: Finally, turn off the heat. Fish out and discard the bay leaf. Ladle the hot, steaming soup into bowls and garnish generously with the fresh, chopped parsley. The vibrant green color and fresh flavor it adds is the perfect finishing touch.
Storage & Freshness Guide
- Fridge: Cool completely and store in airtight containers for up to 3 days.
- Freezer: Portion into freezer-safe containers, leaving space for expansion, and freeze for up to 3 months.
- Reviving: Reheat gently on the stove, adding a splash of broth if needed to adjust consistency.
Serving Suggestions
Complementary Dishes
- Crusty, warm bread or rolls — Absolutely essential for dipping and sopping up every last drop of that delicious broth. A warm, buttery slice is pure heaven.
- A simple, crisp green salad — Something with a sharp vinaigrette provides a refreshing, acidic contrast that cuts through the soup’s richness beautifully.
- Buttered egg noodles — For a heartier meal, you can even serve a ladleful of this soup right over a bed of soft, buttery noodles. It’s incredibly comforting.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its bright acidity and citrus notes are a fantastic palate cleanser between spoonfuls of the savory soup.
- A light-bodied lager or pilsner — The carbonation and mild bitterness of a cold beer make it a surprisingly perfect partner for this homestyle dish.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and keep your palate feeling clean.
Something Sweet
- Warm apple crumble with vanilla ice cream — The warm, spiced apples and cold, creamy ice cream are a classic, comforting follow-up that feels just right.
- A few squares of dark chocolate — A simple, elegant way to end the meal. A little bitterness after the savory soup is deeply satisfying.
- Lemon bars — The bright, tangy sweetness of a good lemon bar is a lovely, zesty finish that doesn’t feel too heavy.
Top Mistakes to Avoid
- Mistake: Boiling the soup aggressively after adding the chicken. A gentle simmer is all you need to cook the chicken through without making it tough and stringy. A rolling boil will guarantee dry meat.
- Mistake: Overcooking the vegetables. Adding all the vegetables at the same time is a common error. Stagger their addition based on how long they take to cook. The potatoes need more time than the peas, which really just need to be warmed through.
- Mistake: Underseasoning. Soups need a surprising amount of salt to make their flavors pop. Season in stages—a little when you sauté the veggies, and then again at the end. Taste, taste, taste!
- Mistake: Using water instead of broth. I’ve seen this happen! While you can technically use water, your soup will be desperately lacking in depth and flavor. A good broth is non-negotiable for a rich, satisfying result.
Expert Tips
- Tip: Make it ahead. This soup is a fantastic make-ahead meal. Let it cool completely and store it in the fridge for up to 3 days. The flavors meld and improve, making your leftovers something to look forward to.
- Tip: Freeze it for a rainy day. This soup freezes beautifully for up to 3 months. Portion it into airtight containers, leaving a little space for expansion. It’s a lifesaver on busy nights.
- Tip: Brighten it up at the end. A squeeze of fresh lemon juice or a dash of vinegar stirred in right before serving can work wonders. It lifts all the flavors and adds a layer of brightness that cuts through the richness.
- Tip: Skim the surface. If you notice any frothy impurities or excess fat floating on the surface during the first simmer, just take a spoon and gently skim it off. This gives you a cleaner, clearer, and more refined broth.
FAQs
Can I use frozen vegetables instead of fresh?
You absolutely can! Frozen mixed vegetables (like carrots, corn, and green beans) are a great shortcut. The key is to add them towards the very end of the cooking process, just like the peas, since they are already par-cooked and will turn mushy if simmered for too long. It’s a fantastic way to get a veggie-packed soup on the table even faster.
How can I make my soup broth more rich and golden?
For a deeper color and a richer, almost roasted flavor, try this trick: before adding the broth, sprinkle a tablespoon of tomato paste over the sautéed vegetables and cook for a minute, stirring constantly. It adds a subtle sweetness and a beautiful amber hue to the broth. A little goes a long way!
My soup turned out too thin. How can I thicken it?
There are a couple of easy fixes. You can mash some of the cooked potatoes against the side of the pot and stir them in—they’ll naturally thicken the broth. Alternatively, make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water until smooth, then stir it into the simmering soup. It will thicken up in just a minute or two.
Can I make this in a slow cooker?
Yes, it adapts wonderfully! Sauté the onions, carrots, and celery first (this step is still important for flavor). Then, transfer everything to the slow cooker, add the raw chicken, broth, and herbs. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred the chicken, add the potatoes for the last hour, and the peas at the very end.
Is it okay to use a whole chicken?
Using a whole chicken will give you an incredibly flavorful and rich broth! Just add the whole bird to the pot with the broth and simmer until cooked through. Then, remove it, let it cool slightly, and shred all the meat from the bones. Discard the skin and bones and return the meat to the soup. It’s a bit more work, but the flavor payoff is immense.
Chicken Vegetable Soup
Make the best homemade Chicken Vegetable Soup with this easy recipe. A rich, savory broth with tender chicken and fresh veggies. Get the comforting recipe now!
Ingredients
For the Ingredients
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2 tbsp olive oil
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1 large yellow onion (diced)
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2 medium carrots (peeled and sliced into rounds)
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2 stalks celery (chopped)
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3 cloves garlic (minced)
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450 g boneless, skinless chicken thighs (or breasts)
-
8 cups good-quality chicken broth (about 2 litres)
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1 bay leaf
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1 tsp dried thyme (or 3-4 fresh sprigs)
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1 large potato (peeled and cubed)
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1 cup frozen peas
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Salt and freshly ground black pepper (to taste)
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2 tbsp fresh parsley (chopped, for garnish)
Instructions
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Start by heating the olive oil in your large stockpot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. Sauté this for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent.01
-
Add the minced garlic to the pot and stir constantly for about 60 seconds, just until it becomes fragrant.02
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Now, add the raw chicken thighs directly to the pot. Pour in all of the chicken broth, and then add the bay leaf and dried thyme. Give everything a good stir, making sure the chicken is submerged. Increase the heat to high and bring the soup to a boil.03
-
Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 20 minutes. You’ll know it’s ready when the chicken is cooked through and tender enough to be easily shredded with a fork.04
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Carefully remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set the shredded chicken aside for a moment.05
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While the chicken is out, add the cubed potato to the simmering broth. Let the soup continue to cook, uncovered, for another 10-15 minutes, or until the potatoes are just fork-tender.06
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Stir the shredded chicken back into the pot, along with the frozen peas. These will only need a few minutes to heat through. This is the perfect time to do your final seasoning—taste the broth and add salt and pepper until it’s just right for you.07
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Finally, turn off the heat. Fish out and discard the bay leaf. Ladle the hot, steaming soup into bowls and garnish generously with the fresh, chopped parsley.08
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