chicken and veg soup recipe

Written ByJenny Smyth Posted on
chicken and veg soup recipe
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The Best chicken and veg soup recipe

I’ve been making this chicken and veg soup recipe for years, and it’s a staple in our household. It’s a classic comfort food that never fails to hit the spot.

I love how easy it is to make, and how versatile the ingredients are. You can customize it to your taste, adding or subtracting vegetables as you see fit.

The key to this recipe is using a combination of sautéed onions and garlic for added depth of flavor. My kids love it when I serve it with a side of crusty bread or over rice.

This soup is perfect for a quick weeknight dinner or a weekend gathering with friends and family. It’s also incredibly healthy, packed with protein from the chicken and fiber from the veggies.

Plus, it’s easy to make in large batches, so it’s perfect for meal prep or leftovers.

Chicken and Vegetable Soup

Chicken and Vegetable Soup

4.8 from 822 votes

A comforting and nourishing soup packed with tender chicken, a variety of vegetables, and a rich broth. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 4Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Soup

1 lb boneless skinless chicken breasts
2 carrots, diced
2 celery stalks, diced
1 onion, diced
2 cloves garlic, minced
2 cups chicken broth
1 cup water
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
1 cup frozen mixed vegetables
salt and pepper to taste

For Garnish

fresh parsley, chopped
grated parmesan cheese

👨‍🍳Directions

1In a large pot, heat 1 tablespoon of olive oil over medium heat.
2Add the diced chicken and cook until browned on all sides, about 5-7 minutes.
3Remove the chicken from the pot and set aside.
4Add the diced carrots, celery, and onion to the pot.
5Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
6Add the minced garlic and cook for an additional 1 minute, until fragrant.
7Return the chicken to the pot.
8Add the chicken broth, water, bay leaf, thyme, and oregano.
9Stir to combine.
10Bring the mixture to a boil.
11Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
12Add the frozen mixed vegetables and cook for an additional 5 minutes, until heated through.
13Remove the pot from the heat.
14Season the soup with salt and pepper to taste.
15Remove the bay leaf.
16Ladle the soup into bowls.
17Garnish with chopped parsley and grated parmesan cheese before serving.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 75mg🧂Sodium: 800mg🌾Total Carbs: 20g🥦Dietary Fiber: 5g🍬Sugars: 7g🥩Protein: 35g

📝Notes

Tips: You can add other vegetables like potatoes or peas to make it more hearty. For a spicier soup, add red pepper flakes.

This chicken and veg soup recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a hearty meal to serve at family gatherings. The best part?

It’s incredibly easy to make ahead of time and reheat when needed. Simply store any leftovers in an airtight container in the fridge or freezer and reheat as desired.

❓ Frequently Asked Questions About Chicken and Vegetable Soup

Q1: What type of vegetables can I use in this recipe?

A1: You can use any combination of your favorite vegetables, such as carrots, potatoes, celery, spinach, and mushrooms. Feel free to get creative and add your own favorite veggies to the mix.

Q2: Can I use leftover chicken in this recipe?

A2: Yes, you can definitely use leftover chicken in this recipe. Simply shred or chop the cooked chicken and add it to the pot along with the other ingredients.

Q3: How do I store leftover soup?

A3: Leftover soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. When reheating, make sure the soup is steaming hot before serving.

Q4: Can I make this recipe in a slow cooker?

A4: Yes, you can make this recipe in a slow cooker. Simply brown the chicken and cook the vegetables in a skillet before transferring everything to the slow cooker with broth and simmering on low for 6-8 hours.

Q5: Is this recipe suitable for vegetarians?

A5: No, this recipe includes chicken as a main ingredient, making it unsuitable for vegetarians. However, you can easily modify the recipe by substituting the chicken with tofu or tempeh for a plant-based option.

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