Best Chicken Vegetable Soup

Introduction

Best Chicken Vegetable Soup is wholesome, comforting, and packed with flavor—tender chicken simmered with colorful vegetables in a rich, savory broth. Light yet satisfying, this classic soup is perfect for weeknight dinners, meal prep, or whenever you need something nourishing and cozy. Simple ingredients and slow simmering create a soup that tastes homemade in the best possible way.

Why you’ll love this recipe

• Hearty but light and nourishing
• One-pot, easy cleanup
• Loaded with vegetables and protein
• Great for leftovers and freezing
• Customizable with seasonal produce

Ingredients (serves 6–8)

• 1 lb boneless skinless chicken breasts or thighs
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 cups potatoes, diced
• 1 cup green beans or corn
• 1 (14.5 oz) can diced tomatoes (optional)
• 8 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp black pepper
• Salt to taste

• Optional garnish: fresh parsley, lemon wedge

Essential Tools and Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Knife + cutting board
• Ladle

Step-by-step process (detailed)

1. Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes, stirring occasionally, until vegetables begin to soften. Add garlic and cook 30 seconds until fragrant.

2. Add chicken and seasoning

Add whole chicken breasts or thighs to the pot. Season with thyme, parsley, black pepper, and a light pinch of salt.

3. Build the broth

Pour in chicken broth and add diced potatoes and diced tomatoes (if using). Stir well and bring to a gentle boil.

4. Simmer

Reduce heat to low, cover, and simmer 25–30 minutes, until chicken is fully cooked and vegetables are tender.

5. Shred the chicken

Remove chicken from the pot and shred using two forks. Return shredded chicken to the soup.

6. Add remaining vegetables

Stir in green beans or corn. Simmer 5–10 minutes until vegetables are tender, and flavors are fully developed.

7. Taste and adjust

Taste and adjust seasoning with additional salt or pepper as needed.

8. Serve

Ladle soup into bowls and garnish with fresh parsley or a squeeze of lemon for brightness.

Mistakes to avoid

• Boiling too hard — tough chicken
• Overcooking vegetables — mushy texture
• Under-seasoning — bland broth
• Cutting vegetables unevenly — uneven cooking
• Adding salt too early — less control over flavor

Variations of Best Chicken Vegetable Soup

• Low-Carb — skip potatoes, add zucchini or cauliflower
• Noodle Soup — add pasta during the last 10 minutes
• Rice Soup — stir in cooked rice
• Spicy — add red pepper flakes

• Herby — finish with fresh dill or basil

Tips for storage & make-ahead

• Refrigerate up to 4 days
• Freeze up to 3 months
• Flavors improve overnight

• Reheat gently on the stovetop

Frequently Asked Questions

Can I use rotisserie chicken?
Yes—add shredded chicken during the last 10 minutes.

Do I need to peel potatoes?
Optional—skins add texture and nutrients.

Can I add more vegetables?
Absolutely—this soup is very flexible.

Is this soup healthy?
Yes—lean protein, vegetables, and light broth.

Conclusion

Best Chicken Vegetable Soup is a timeless, nourishing recipe that delivers comfort and flavor in every spoonful. Easy to make, endlessly adaptable, and perfect for any season, it’s the kind of soup you’ll come back to again and again.