Name: Hearty Chicken Vegetable Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 chicken breasts or thighs, cut into bite-sized pieces; 2 carrots, sliced; 2 celery stalks, sliced; 1 onion, diced; 3 garlic cloves, minced; 2 potatoes, diced; 1 cup green beans, trimmed and cut; 1 cup peas or corn; 6 cups chicken broth; 1 tablespoon olive oil; 1 bay leaf; 1 teaspoon dried thyme; Fresh parsley, chopped (for garnish); Salt and pepper, to taste

Why You’ll Love This Recipe

Loaded with protein and vegetables for a complete, satisfying meal.
Simple ingredients and easy steps make it beginner-friendly.
Great for meal prep and storing for later.
Comforting without being heavy.
Customizable with whatever veggies you have on hand.

Ingredients

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

Chicken breasts or thighs
Carrots
Celery
Onion
Garlic cloves
Potatoes
Green beans
Peas or corn
Chicken broth
Olive oil
Bay leaf
Dried thyme
Fresh parsley
Salt and pepper

Directions

Heat olive oil in a large pot over medium heat.
Sauté onion, carrots, and celery until softened.
Add garlic and cook until fragrant.
Stir in chicken pieces, seasoning with salt, pepper, and thyme.
Pour in chicken broth, add potatoes and bay leaf, and bring to a boil.
Reduce heat and simmer until chicken is cooked through and vegetables are tender.
Add green beans and peas, simmering for a few more minutes.
Remove bay leaf, adjust seasoning, and garnish with fresh parsley before serving.

Servings and timing

This recipe makes 6 servings. Prep time is about 15 minutes, with a cooking time of 40 minutes, for a total of 55 minutes.

Variations

Use rotisserie chicken for faster prep.
Add pasta or rice instead of potatoes for a heartier variation.
Swap vegetables based on season—zucchini, bell peppers, or kale work well.
For a richer broth, add a splash of cream or coconut milk.
Make it spicy by stirring in chili flakes or hot sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. For freezing, allow soup to cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this soup in a slow cooker?

Yes, add all ingredients except peas and green beans, cook on low for 6–7 hours or high for 3–4 hours, then stir in vegetables near the end.

Can I use leftover cooked chicken?

Absolutely, just add it toward the end so it doesn’t dry out.

How do I thicken the soup?

You can mash some of the potatoes or stir in a cornstarch slurry.

Is this recipe gluten-free?

Yes, as long as your broth is gluten-free.

Can I make this soup vegetarian?

Yes, use vegetable broth and replace chicken with beans or lentils.

What’s the best way to add more flavor?

Use homemade broth, add extra herbs, or squeeze in a little lemon juice before serving.

Can I add noodles instead of potatoes?

Yes, just add them during the last 10 minutes of cooking.

How do I prevent the vegetables from getting mushy?

Add firmer vegetables earlier and delicate ones like peas at the end.

Can I freeze this soup with potatoes?

Yes, but the texture may change slightly—use waxy potatoes for better results.

What bread goes best with this soup?

Crusty bread, dinner rolls, or garlic bread pair beautifully.

Conclusion

Hearty Chicken Vegetable Soup is a classic comfort meal that’s both filling and nourishing. Packed with protein, vegetables, and rich flavors, it’s a dish you’ll return to again and again. Whether you make it for a cozy family dinner or for meal prep, it’s a versatile and wholesome recipe that belongs in every kitchen.