Chicken Vegetable Soup

Chicken Vegetable Soup is the perfect comfort food that brings together wholesome ingredients in a warm, flavorful broth. Packed with tender chicken, nutrient-dense vegetables, and a rich, savory broth, this soup is not only delicious but also incredibly nutritious. Whether you’re looking for a cozy meal to enjoy on a chilly day or a light yet satisfying dinner, this Chicken Vegetable Soup recipe is a go-to dish that’s easy to make and loved by everyone.

In this article, we’ll walk you through how to make the ultimate Chicken Vegetable Soup from scratch, with a variety of vegetables, seasonings, and tips to make it truly special.

Ingredients:

1 lb boneless, skinless chicken breasts or thighs (cubed or whole)
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, chopped
2 medium potatoes, peeled and diced
1 zucchini, chopped
1 cup frozen peas (or fresh peas)
1 cup corn kernels (fresh, frozen, or canned)
1 1/2 cups spinach (or kale, optional)
8 cups chicken broth (or vegetable broth for a vegetarian option)
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried rosemary
Salt and pepper, to taste
1 tbsp lemon juice (optional, for a hint of brightness)
Fresh parsley (for garnish)

Instructions:

1. Cook the Chicken:

Begin by heating 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. If you’re using whole chicken breasts or thighs, season them with salt and pepper, and brown them in the pot for 5-7 minutes per side, until golden and cooked through. Once cooked, remove the chicken from the pot and set it aside to rest.
If you're using cubed chicken, add the chicken pieces directly to the pot and cook them for 5-6 minutes until browned on all sides. Remove and set aside.

2. Sauté the Aromatics:

In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and cook for about 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another minute, stirring until fragrant.

3. Add the Vegetables:

Stir in the carrots, celery, potatoes, and zucchini. Cook the vegetables for 5 minutes, stirring occasionally, to allow them to soften slightly and absorb the flavors from the aromatics.

4. Simmer the Soup:

Pour in the chicken broth and bring the soup to a boil. Once boiling, reduce the heat to low and add the bay leaf, thyme, oregano, and rosemary. Let the soup simmer uncovered for about 20-25 minutes, or until the vegetables are tender.
While the soup is simmering, shred or cube the cooked chicken you set aside earlier and return it to the pot.

5. Add the Remaining Vegetables:

Once the potatoes and carrots are tender, stir in the frozen peas, corn, and spinach (or kale). Simmer the soup for an additional 5-7 minutes until the peas and corn are heated through, and the greens are wilted.
Taste the soup and season with salt, pepper, and lemon juice if desired. The lemon juice adds a touch of brightness and balances the flavors.

6. Serve and Garnish:

Ladle the soup into bowls, garnish with fresh parsley, and serve hot with a side of crusty bread or crackers for dipping.

Tips for the Perfect Chicken Vegetable Soup:

Chicken: You can use boneless, skinless chicken breasts or thighs for this recipe. If you prefer darker meat, chicken thighs will add more flavor and richness to the soup. For a more intense chicken flavor, you can also use a combination of chicken breast and a small chicken bone-in breast or thigh with the skin on.
Vegetables: The beauty of this soup is its versatility. While carrots, celery, and potatoes are traditional, you can add a variety of vegetables to suit your taste. Consider adding green beans, parsnips, bell peppers, or sweet potatoes for different flavors and textures. Adjust the cooking time for firmer vegetables like sweet potatoes or green beans.
Broth: For a lighter soup, you can use low-sodium chicken broth, but feel free to use regular chicken broth for a richer flavor. Vegetable broth is an excellent option for a vegetarian or vegan version of the soup. You can also add a splash of white wine or a bit of soy sauce for depth of flavor.
Greens: Spinach and kale work beautifully in this soup. If you want a heartier, more textured green, opt for kale. Spinach wilts quickly and is softer, while kale provides a bit more structure and a slightly earthy flavor.
Seasoning: Be sure to taste and adjust the seasoning. Chicken vegetable soup benefits from a little acidity (like lemon juice or a splash of vinegar) to bring out the flavors. Fresh or dried herbs like parsley, thyme, and rosemary complement the dish beautifully.

Nutrition (per serving):

Calories: 280
Protein: 25g
Carbs: 30g
Fat: 8g
Fiber: 6g

Frequently Asked Questions (FAQs)

1. Can I use frozen chicken for this soup?

Yes, you can use frozen chicken in this recipe. However, be sure to thaw the chicken before cooking it for even cooking. If you're using frozen chicken breasts or thighs, cook them through by either baking or simmering in broth, then cube or shred the meat to add to the soup.

2. Can I make Chicken Vegetable Soup ahead of time?

Yes, Chicken Vegetable Soup stores beautifully! You can prepare it up to 2-3 days in advance and store it in an airtight container in the refrigerator. The flavors will actually intensify overnight, making it even better the next day. To reheat, simply warm it on the stove over medium heat, adding a little extra broth if necessary.

3. Can I freeze Chicken Vegetable Soup?

Yes, you can freeze this soup for up to 3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. If you plan to freeze it, it's best to leave out any dairy or spinach until you're ready to reheat the soup. When reheating, add fresh spinach or greens and a splash of cream or milk if desired.

4. Can I use a rotisserie chicken for this soup?

Absolutely! Rotisserie chicken is a great time-saving option for this soup. Simply shred the chicken and add it to the soup in the final stages of cooking. This will save you from having to cook the chicken yourself and still give you a rich, flavorful broth.

5. Can I make Chicken Vegetable Soup in a slow cooker?

Yes! To make this in a slow cooker, add all the ingredients (except the peas, corn, and spinach) to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. In the last 30 minutes, add the peas, corn, and spinach, and continue cooking until the vegetables are tender. This method requires little hands-on time and makes for a deliciously easy dinner.

6. Can I make this soup without potatoes?

Yes, if you’re following a low-carb or gluten-free diet, you can omit the potatoes. You can substitute them with cauliflower florets for a similar texture or just add extra carrots, zucchini, and greens to make the soup heartier.

7. What are some good sides to serve with Chicken Vegetable Soup?

Chicken Vegetable Soup is wonderfully satisfying on its own, but it pairs well with light sides like a crisp green salad, crusty bread, or a warm loaf of homemade cornbread. A sprinkle of Parmesan cheese on top of the soup adds an extra layer of flavor as well.

Chicken Vegetable Soup is the ultimate feel-good meal. It’s healthy, hearty, and brimming with fresh vegetables and tender chicken. Whether you’re using up leftover chicken, looking for a wholesome dinner, or preparing a batch for meal prep, this soup will become a beloved favorite in your home.

Enjoy making and sharing this nourishing soup with friends and family—it’s sure to bring comfort and joy to every bowl!

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