vegetable and chicken soup recipe

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

I’ve been making this vegetable and chicken soup recipe for years, and it’s a staple in our household. It’s one of those dishes that’s easy to make, yet packed with nutrients and flavor.

The best part is that it’s perfect for any occasion – whether you’re looking for a quick weeknight dinner or a comforting meal to serve at a family gathering. My kids love it because it’s hearty and filling, and I love it because it’s so easy to customize with whatever veggies are in season.

I like to use a mix of carrots, potatoes, and green beans, but feel free to get creative and add your own favorite vegetables. The key to this recipe is using high-quality chicken broth and letting the soup simmer long enough to develop a rich, velvety texture.

This is definitely a recipe you’ll want to make again and again – it’s that good! I’ve even served it at potlucks and gatherings with great success.

It’s also super healthy, thanks to all the veggies and lean protein from the chicken. My family loves when I make this for lunch or dinner, and it’s also great for meal prep – just portion out individual servings and refrigerate or freeze for later.

One thing I will say is that you can customize the seasoning however you like – we like ours with a bit of salt, pepper, and dried thyme for added depth of flavor.

Hearty Vegetable and Chicken Soup

4.5 from 1324 votes

A comforting and nutritious soup packed with tender chicken, a variety of vegetables, and a rich broth. Perfect for a cozy meal on a chilly day.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 0 min
Servings: 6Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Soup

1 lb boneless, skinless chicken breasts
2 tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups low-sodium chicken broth
1 cup water
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
2 cups spinach, chopped
salt and pepper to taste

👨‍🍳Directions

1Place the chicken breasts in a pot, cover with water, and bring to a boil over medium-high heat.
2Reduce heat to medium-low, cover, and simmer for 20 minutes or until the chicken is cooked through and no longer pink in the center.
3Remove the chicken from the pot, shred it using two forks, and set it aside.
4In the same pot, heat the olive oil over medium heat.
5Add the onion, carrots, and celery.
6Cook, stirring occasionally, for 5-7 minutes or until the vegetables begin to soften and the onions become translucent.
7Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
8Stir in the diced tomatoes (with juice), chicken broth, water, thyme, oregano, and bay leaf.
9Bring the mixture to a boil over high heat.
10Reduce the heat to medium-low, cover, and let the soup simmer for 15-20 minutes or until the vegetables are tender and the flavors have melded.
11Stir in the shredded chicken and chopped spinach.
12Cook for an additional 2-3 minutes or until the spinach has wilted and the chicken is heated through.
13Season the soup with salt and pepper to taste.
14Remove the bay leaf before serving.

🔧Equipment

Large pot with lid
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 65mg🧂Sodium: 500mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

Tips: To make this soup even more hearty, you can add potatoes or pasta. For a spicy kick, add a pinch of red pepper flakes.

This vegetable and chicken soup recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or need something hearty for your family. One thing that sets this recipe apart is how versatile it is – feel free to customize with your favorite vegetables or spices.

My family loves serving it at potlucks or gatherings because everyone gets seconds (and sometimes thirds!) This recipe makes about 6 servings – perfect for our family of four with leftovers galore.

❓ Frequently Asked Questions About Hearty Vegetable and Chicken Soup

Q: Can I use store-bought chicken broth instead of homemade?

A: Yes, you can use store-bought chicken broth if you prefer – just be sure to choose a low-sodium option to avoid adding extra salt to the dish.

Q: What if I don’t have any vegetables on hand?

A: Don’t worry – you can easily substitute frozen vegetables like peas or corn for fresh ones if needed.

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

A: Yes, you can cook this soup in a slow cooker – simply brown the chicken in a skillet before adding all the ingredients to the slow cooker.

Q: How do I know when the soup is done?

A: The soup is done when the vegetables are tender and the chicken is cooked through – check by inserting a fork into the thickest part of the meat.

Q: Can I freeze leftovers for later?

A: Yes, this soup freezes beautifully – simply portion out individual servings, label with the date, and store in an airtight container in your freezer.

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