Homemade Chicken Vegetable Soup is a comforting meal that combines tender chicken, colorful vegetables, fragrant herbs, and savory broth in one satisfying bowl. It is simple enough for a weeknight dinner but hearty enough to prepare for the whole family on a cold weekend. This recipe is also wonderfully flexible. You can use chicken thighs for a richer flavor or chicken breasts for a leaner option. The vegetables can be changed according to what you have available, making this soup an excellent way to use fresh produce before it goes to waste. The soup develops its flavor gradually as the vegetables soften and the chicken cooks in the seasoned broth. Adding delicate vegetables toward the end keeps them colorful and prevents them from becoming overly soft.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs or breasts
- 1 medium onion, diced
- 3 garlic cloves, finely minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, cut into small cubes
- 1 cup green beans, trimmed and cut into short pieces
- 1 cup sweet corn
- 1 cup green peas
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 bay leaf
- Salt, to taste
- Black pepper, to taste
- Fresh parsley for garnish
Instructions
- Wash the vegetables thoroughly. Dice the onion, slice the carrots, chop the celery, and cut the potatoes into similar-sized cubes. Trim the green beans and cut them into bite-sized pieces.
- Place a large soup pot or Dutch oven over medium heat. Add the olive oil and allow it to warm.
- Add the diced onion and cook for approximately 4–5 minutes, stirring occasionally until soft and translucent.
- Add the minced garlic and cook for another 30–60 seconds until fragrant.
- Add the carrots, celery, and diced potatoes to the pot. Stir everything together and cook for approximately 3–4 minutes.
- Pour the chicken broth into the pot. Add the dried thyme, parsley, oregano, and bay leaf. Season with a moderate amount of salt and black pepper.
- Stir gently to distribute the herbs and seasonings. Bring the liquid to a gentle boil.
- Carefully place the chicken into the simmering broth. Once the liquid begins bubbling, reduce the heat to low.
- Cover the pot and allow the soup to simmer gently for approximately 25–30 minutes, or until the chicken is fully cooked (internal temperature of 165°F / 74°C).
- Remove the cooked chicken and transfer it to a cutting board. Allow it to cool for a few minutes.
- Use two forks to pull the chicken apart into bite-sized pieces. Return the shredded chicken to the pot and stir gently.
- Add the green beans, corn, and peas. Continue simmering the soup for approximately 8–10 minutes.
- Remove the bay leaf. Taste the broth and add more salt, black pepper, or herbs if necessary.
- Turn off the heat and stir in a small amount of chopped fresh parsley.
- Ladle the hot soup into bowls, ensuring a balance of chicken, vegetables, and broth. Top with fresh parsley and serve immediately.
Notes
Optional Ingredients: You can add cooked rice, egg noodles, barley, sliced mushrooms, chopped zucchini, baby spinach, kale, additional carrots, or fresh herbs. Storage: Refrigerate for up to 4 days or freeze for up to 3 months. Reheating: Warm on the stovetop over medium-low heat or in the microwave in intervals. Slow Cooker Method: Cook on Low for 6–8 hours or High for 3–4 hours. Add peas and corn during the final 20–30 minutes. Rotisserie Chicken Shortcut: Add shredded cooked rotisserie chicken during the final 10 minutes of cooking.
