Name: Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 2 tbsp olive oil or butter; 1 medium onion, diced; 3 garlic cloves, minced; 3 carrots, sliced; 2 celery stalks, chopped; 2 medium potatoes, diced (optional); 1 cup green beans, trimmed and cut; 1 cup corn kernels (fresh, frozen, or canned); 1 can (14.5 oz) diced tomatoes; 6 cups chicken broth; 1 bay leaf; 1 tsp dried thyme or Italian seasoning; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

This soup is hearty without being heavy and comes together with simple, wholesome ingredients. It’s customizable with whatever vegetables you have on hand, freezes well for meal prep, and makes a nutritious option for the whole family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Olive oil or butter
Onion, diced
Garlic, minced
Carrots, sliced
Celery, chopped
Potatoes, diced (optional)
Green beans, trimmed and cut
Corn kernels (fresh, frozen, or canned)
Diced tomatoes (canned or fresh)
Chicken broth
Bay leaf
Dried thyme or Italian seasoning
Salt and black pepper
Fresh parsley for garnish

Directions

Heat olive oil or butter in a large pot over medium heat.
Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
Stir in diced chicken and cook until lightly browned.
Pour in chicken broth, diced tomatoes, potatoes (if using), bay leaf, and seasoning. Bring to a boil.
Reduce heat, cover, and simmer for 20–25 minutes until vegetables are tender and chicken is cooked through.
Stir in green beans and corn. Cook another 5–7 minutes.
Adjust seasoning with salt and pepper. Remove bay leaf before serving.
Garnish with fresh parsley.

Servings and timing

Serves 6 people.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Noodle Version: Add egg noodles or pasta during the last 10 minutes of cooking.
Grain Option: Stir in cooked rice, quinoa, or barley for extra heartiness.
Spicy Kick: Add red pepper flakes or a dash of hot sauce.
Creamy Style: Stir in a splash of cream or half-and-half before serving.
Slow Cooker: Combine ingredients in a slow cooker and cook on low for 6–7 hours.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
Reheat on the stovetop over medium heat or in the microwave until warmed through.
Freeze for up to 3 months—store in freezer-safe containers, thaw overnight in the fridge before reheating.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Yes, just add cooked shredded chicken in the last 10 minutes of cooking.

Do I need to peel the carrots and potatoes?

Peeling is optional; leave the skins on for extra nutrients.

Can I make this vegetarian?

Yes, substitute vegetable broth and omit the chicken.

Can I use frozen vegetables?

Absolutely, they work perfectly and save prep time.

How do I thicken the soup?

Mash some of the potatoes or stir in a cornstarch slurry.

Can I add leafy greens?

Yes, spinach, kale, or Swiss chard can be stirred in at the end.

What herbs work best?

Thyme, rosemary, parsley, or Italian seasoning add great flavor.

Can I pressure cook this recipe?

Yes, cook on high pressure for 10 minutes, then quick release.

How do I make it low-sodium?

Use low-sodium broth and season lightly with salt.

What bread pairs well with this soup?

Crusty bread, dinner rolls, or cornbread make great sides.

Conclusion

Chicken Vegetable Soup is a wholesome, versatile recipe that’s full of flavor and comfort. Easy to prepare, customizable, and perfect for meal prep, it’s a go-to soup you’ll want to make again and again.

Chicken Vegetable Soup