There’s something magical about a pot of chicken and vegetable soup simmering on the stove—the way the aroma fills the kitchen and makes everyone gather around, spoons at the ready. This light and easy version has been my go-to for years, especially on those nights when I need something comforting but don’t want to spend hours cooking. It’s packed with fresh veggies and lean chicken, so it feels nourishing without weighing you down. I first started making this soup when my daughter was little and picky about vegetables—somehow, they always disappeared when swimming in this flavorful broth. Now it’s our family’s favorite quick weeknight meal, and I love how adaptable it is to whatever veggies I have on hand.
Why You’ll Love This Chicken and Vegetable Soup
Oh, where do I even start? This soup is my kitchen superhero—it swoops in to save the day when I’m tired, hungry, and craving something wholesome. Let me tell you why it’s become my absolute favorite:
- Quick as a wink: From chopping to serving, you’re looking at under 45 minutes. Perfect for those “what’s for dinner?” panic moments!
- Health in a bowl: Packed with lean protein and colorful veggies, it’s the kind of meal that makes you feel good from the inside out.
- Flavor bomb: Don’t let the simplicity fool you—that combo of garlic, thyme, and slow-simmered goodness creates magic.
- Endlessly adaptable: Out of green beans? Toss in zucchini or spinach instead. It’s like a choose-your-own-adventure book, but tastier.
The best part? Leftovers taste even better the next day—if there are any leftovers, that is. In my house, the pot’s usually scraped clean!
Ingredients for Chicken and Vegetable Soup
Okay, let’s gather our cast of characters for this simple yet spectacular soup. What I love about this recipe is how basic the ingredients are—I bet you’ve got most of them already! Here’s what you’ll need to make magic happen in your pot:
- For the veggies:
- 1 tbsp olive oil (trust me, the good stuff makes a difference!)
- 1 onion, chopped (yellow works great, but use what you’ve got)
- 2 carrots, chopped (I like them in little coins – makes the soup so pretty)
- 2 celery stalks, chopped (don’t skip these – they add such depth)
- 2 cloves garlic, minced (or more if you’re feeling bold!)
- 1 cup green beans, trimmed and cut (frozen works in a pinch)
- For the protein:
- 1 lb chicken breast, diced (thighs work too if you prefer richer flavor)
- For the broth and seasoning:
- 6 cups chicken broth (low-sodium lets you control the salt)
- 1 tsp dried thyme (fresh is heaven if you have it – use about 1 tbsp)
- Salt and pepper to taste (I’m generous with the pepper personally)
See? Nothing fancy, just good honest ingredients. The olive oil and fresh thyme really elevate it from “just soup” to “wow soup.” And don’t stress if you’re missing something—this recipe is super flexible. No green beans? Use zucchini! Out of fresh garlic? A pinch of garlic powder works fine in a pinch. That’s the beauty of a great chicken and vegetable soup—it’s endlessly adaptable to what’s in your fridge.
How to Make Chicken and Vegetable Soup
Alright, let’s get cooking! This chicken and vegetable soup comes together so easily—it’s practically foolproof. I’ve made this so many times I could probably do it in my sleep, but I’ll walk you through each step like I’m right there with you in the kitchen. You’ll be amazed how simple it is to create something so comforting and delicious!
First, grab your biggest pot—I like using my trusty Dutch oven because it holds heat so well. Heat that tablespoon of olive oil over medium heat until it shimmers. You’ll know it’s ready when you drop in a tiny piece of onion and it sizzles right away. Now, in go your chopped onions, carrots, and celery. This trio is called mirepoix in fancy cooking terms, but in my kitchen, we just call it “the flavor base.” Stir them around occasionally for about 5 minutes until the onions turn translucent and the carrots just start to soften at the edges.
Next comes the garlic—oh, that heavenly smell! Add your minced garlic and stir constantly for about 1 minute. Don’t let it brown or it’ll turn bitter. When your kitchen smells like an Italian grandmother’s dream, you’ll know it’s time for the chicken. Toss in those diced chicken pieces and cook until they’re no longer pink, about 5 minutes. I like to give them a little color for extra flavor, but don’t stress about browning them perfectly.
Now for the magic liquid—pour in all that glorious chicken broth. I use low-sodium so I can control the saltiness myself. Bring it to a lively boil, then immediately reduce the heat to low. This is when I add my green beans and thyme. If you’re using fresh thyme, tie the sprigs together with kitchen twine for easy removal later. Let everything simmer gently for 15 minutes—just enough time to set the table or maybe sneak in a quick episode of your favorite show.
The soup is done when the carrots are tender but still have a bit of bite, and the chicken is cooked through. Taste it—this is crucial!—and season with salt and pepper until it sings. I always add a generous grind of black pepper because it brings out all the other flavors so beautifully. If you want to make it extra special, try my trick from this turkey soup recipe and add a splash of lemon juice at the end for brightness.
That’s it! Ladle it into bowls while it’s piping hot. Watch how the steam carries all those wonderful aromas straight to your nose. The first spoonful will convince you—this simple chicken and vegetable soup tastes like it simmered all day, but you know the secret: it came together in less than an hour. Now go enjoy your masterpiece!
Tips for the Best Chicken and Vegetable Soup
After making this chicken and vegetable soup more times than I can count, I’ve picked up some tricks that take it from good to “wow, can I have seconds?” Here’s what I’ve learned:
Brown that chicken! Don’t just cook it until it’s not pink—give it a nice golden sear first. Those little browned bits add incredible depth of flavor. I like to do this in batches if my pot’s crowded—patience pays off here.
Fresh herbs make all the difference. If you can get fresh thyme, use it! About three times as much as dried (so 1 tbsp fresh for 1 tsp dried). Tie the stems together with kitchen twine so you can fish them out easily later.
Don’t overcook the veggies. They should be tender but still have some texture. Mushy carrots make me sad. Taste as you go—the green beans especially can go from crisp to limp in just a few minutes.
Season in layers. A pinch of salt when sautéing the veggies, another when the chicken goes in, then finish adjusting at the end. This builds flavor beautifully without making it too salty.
The biggest mistake? Boiling too vigorously after adding the broth. Keep it at a gentle simmer—violent boiling can make the chicken tough and cloud your beautiful broth.
One last tip: Let it sit for 10 minutes off heat before serving. Those flavors need a little time to get to know each other—trust me, it’s worth the wait!
Variations for Chicken and Vegetable Soup
Oh, the fun part! This chicken and vegetable soup is like a blank canvas—you can tweak it a million ways to suit your mood or what’s in your fridge. Here are some of my favorite twists that keep things exciting:
Veggie overload: Toss in a handful of spinach or kale during the last 5 minutes of cooking—it wilts beautifully and adds a nutrition boost. Zucchini or yellow squash are fantastic too—just slice them thin so they cook quickly.
Grain power: Want something heartier? Stir in ½ cup of cooked quinoa, rice, or small pasta (like orzo) at the end. For my gluten-free friends, quinoa works perfectly—just cook it separately first so it doesn’t make the broth cloudy.
Creamy dreamy: For a richer version, swirl in a splash of coconut milk or heavy cream at the end. It turns this light soup into something decadent while keeping it low-carb friendly.
Spice it up: Sometimes I add a pinch of red pepper flakes with the garlic, or stir in a spoonful of pesto at the end for an herby kick. Fresh lemon zest brightens everything up too!
The best part? No matter how you change it, this soup always comes out delicious. That’s the beauty of a great basic recipe—it welcomes creativity!
Serving Suggestions for Chicken and Vegetable Soup
Now that you’ve made this gorgeous pot of chicken and vegetable soup, let’s talk about how to serve it up right! I always say the perfect bowl of soup deserves the perfect accompaniments—here’s how I love to enjoy mine:
Crusty bread is non-negotiable. Whether it’s a warm baguette, garlic toast, or my personal weakness—homemade sourdough—you need something to sop up every last drop of that flavorful broth. On lazy nights, I’ll even toast up some pita bread or tortillas in a pinch.
For a heartier meal, pair it with a simple green salad dressed with lemon vinaigrette. The crisp freshness balances the soup’s warmth perfectly. And don’t forget the garnishes! A sprinkle of fresh parsley or dill adds color and freshness, while grated Parmesan or a dollop of pesto takes it to restaurant-quality levels.
My favorite trick? Keep lemon wedges on the side—a quick squeeze brightens all the flavors right before eating. And if you’re feeling fancy, drizzle with a bit of good olive oil just before serving. Trust me, these little touches make all the difference between “just soup” and “wow, this is amazing!”
Storage and Reheating Instructions
Let me tell you a secret—this chicken and vegetable soup actually gets better after a night in the fridge! The flavors have time to really mingle and deepen. Here’s how I keep leftovers tasting fresh:
Fridge storage: Let the soup cool completely (but don’t leave it out more than 2 hours). Transfer to airtight containers—I like using mason jars because I can see the pretty layers. It’ll keep beautifully for 3-4 days.
Freezer magic: This soup freezes like a dream! Portion it into freezer bags (lay flat to save space) or containers, leaving about an inch for expansion. It’ll stay good for 2-3 months. Pro tip: Write the date with a marker—future you will be grateful!
Reheating: Thaw overnight in the fridge if frozen. Warm gently on the stove over medium-low heat, stirring occasionally. If it seems too thick, add a splash of broth or water. Microwave works too—just cover and heat in 1-minute bursts, stirring between each. Never let it boil hard or the chicken will get tough.
My favorite lazy meal? Pulling a frozen portion straight into a pot—it’s like having homemade fast food ready in minutes!
Nutritional Information
Now, let’s talk numbers—but remember, these are just estimates! Your exact nutrition will vary depending on your specific ingredients (especially that chicken broth brand you used). Here’s what one generous bowl of this chicken and vegetable soup typically gives you:
- Calories: About 220 – perfect for a light yet satisfying meal
- Protein: A solid 25g from that lean chicken – keeps you full for hours
- Carbs: Just 12g, mostly from all those wholesome veggies
- Fat: Only 8g (and just 2g saturated) – hello, healthy fats from that olive oil!
Bonus? You’re also getting a good dose of fiber (3g), vitamin A (120% daily value from those carrots!), and vitamin C (10%). Not bad for something that tastes this comforting, right? Just remember—if you tweak the recipe (more chicken? different veggies?), your numbers will change too. That’s the beauty of homemade!
Frequently Asked Questions
Can I use frozen vegetables in this chicken and vegetable soup?
Absolutely! Frozen veggies are my secret weapon when I’m short on time or fresh produce. Just toss them straight from the freezer into the pot—no need to thaw. The cooking time might increase by 2-3 minutes. My favorites are frozen green beans, peas, or mixed vegetables. The only exception? Frozen onions—they tend to get mushy, so I’d stick with fresh for those.
How long does this soup keep in the fridge?
This light chicken and vegetable soup stays fresh for 3-4 days in the fridge when stored properly in airtight containers. Honestly, it often tastes even better the next day as the flavors meld! Just give it a good stir before reheating—sometimes the broth separates a bit, which is totally normal.
Can I make this soup in a slow cooker?
You bet! Sauté the veggies and chicken first (this step is crucial for flavor), then transfer everything to your slow cooker with the broth. Cook on low for 6-7 hours or high for 3-4 hours. Add delicate veggies like spinach or zucchini in the last 30 minutes so they don’t turn to mush.
What’s the best way to reheat leftovers?
Gently does it! I prefer reheating on the stove over medium-low heat, stirring occasionally. If using a microwave, cover the bowl and heat in 1-minute bursts, stirring between each. Add a splash of broth or water if it seems too thick. Whatever you do, don’t let it boil vigorously—that can make the chicken rubbery.
Can I use chicken thighs instead of breasts?
Oh, definitely—thighs add wonderful richness! Just know they’ll need an extra 2-3 minutes of cooking time since they’re fattier. I often use a mix of both for the best texture. The soup will be slightly higher in calories but oh-so-flavorful. Either way, you’re in for a delicious bowl of comfort!
Chicken and Vegetable Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Add diced chicken and cook until no longer pink, about 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat to low and add green beans and thyme. Simmer for 15 minutes.
- Season with salt and pepper to taste.
- Serve hot.