Chicken Veggies Soup Recipe

Chicken Veggies Soup Recipe tastes cozy and savory with tender chicken, sweet carrots, and soft potatoes in a light, herby broth that feels like a hug in a bowl. It works well for busy families, meal preppers, and anyone who wants a healthy, filling soup on the table in about 45 minutes. I have made some version of this chicken vegetable soup almost every Sunday for years, usually in sweatpants with my hair in a messy bun.

Why Chicken Veggies Soup Recipe Is Worth It

This Chicken Veggies Soup Recipe uses simple ingredients, but it tastes like you simmered it all afternoon. The broth turns rich and flavorful from browning the chicken and sautéing the vegetables first, so every spoonful tastes layered and cozy.

You control the salt, the veggies, and the protein, so it fits picky eaters and nutrition goals. It also reheats beautifully, so you cook once and enjoy it for lunches and quick dinners all week.

“This Chicken Veggies Soup Recipe tastes like classic chicken soup with extra color and crunch from the vegetables, and it earns a solid ★★★★★ from my family every time.”

Ingredients You Need

Chicken

• 1.5 pounds boneless skinless chicken thighs
  • Thighs stay juicy and forgiving, even if they simmer a little longer.
  • Use boneless skinless chicken breasts if you prefer leaner meat, but watch the cooking time so they do not dry out.
• 1 tablespoon olive oil or avocado oil for browning

Vegetables

• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced into coins
• 3 celery stalks, sliced
• 2 medium potatoes, peeled and cut into small cubes
  • Yukon gold potatoes hold shape nicely and taste buttery.
  • Use red potatoes if you want a slightly firmer bite.
• 1 cup green beans, trimmed and cut into 1 inch pieces
• 1 cup frozen peas
  • Frozen peas save time and taste just as sweet as fresh.
• 3 cloves garlic, minced

Broth and Seasoning

• 8 cups low sodium chicken broth
  • I like Pacific or Kirkland brands for clean flavor.
  • Use regular broth and reduce added salt if that is what you have.
• 1 cup water, as needed to thin the soup
• 1 teaspoon fine sea salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• 1 tablespoon fresh lemon juice
  • This brightens the whole pot at the end.
• Optional: 1 teaspoon poultry seasoning for extra classic chicken soup flavor

Optional Add Ins

• 1 cup cooked rice, quinoa, or small pasta like ditalini or orzo
• 1 cup chopped spinach or kale
• 2 tablespoons chopped fresh parsley for serving

Pantry Shortcuts

• Use rotisserie chicken, shredded, and skip the raw chicken browning step.
• Use a frozen mixed vegetable blend with carrots, peas, corn, and green beans if you feel short on time.
• Use jarred minced garlic if you do not want to mince fresh cloves.

Equipment List

• Large heavy pot or Dutch oven, at least 5 to 6 quarts
• Cutting board and sharp chef’s knife
• Wooden spoon or heat safe spatula
• Ladle for serving
• Measuring cups and spoons

Quick Tips & substitutions

• Brown the chicken first to build flavor on the bottom of the pot.
• Cut vegetables in similar sizes so they cook evenly and stay tender, not mushy.
• Use rotisserie chicken and pre chopped vegetables for a true weeknight shortcut.
• Swap potatoes for cauliflower florets if you want a lower carb Chicken Veggies Soup Recipe.
• Use vegetable broth and chickpeas instead of chicken for a vegetarian version.
• Add a parmesan rind while the soup simmers, then remove it before serving, for extra savory depth.
• Taste and season at the end, since different broth brands carry different salt levels.

How to Make Chicken Veggies Soup Recipe

Step 1: Prep the ingredients

Chop onion, carrots, celery, potatoes, and green beans into bite size pieces. Mince the garlic. Pat the chicken dry with paper towels and cut it into bite size chunks.

Keep the peas in the freezer until near the end so they stay bright and sweet. Set everything near the stove so the cooking process feels smooth.

Step 2: Brown the chicken

Heat the olive oil in the large pot over medium high heat. Add the chicken in a single layer and sprinkle with a pinch of salt and pepper. Let it cook without moving it for 2 to 3 minutes so it develops color on one side.

Stir and cook another 3 to 4 minutes until the outside looks opaque and lightly browned. The chicken does not need to cook through at this stage, since it will finish in the broth. Transfer the chicken to a plate and keep it nearby.

Step 3: Sauté the vegetables

In the same pot, add onion, carrots, and celery. Stir and scrape up the browned bits from the bottom of the pot, since those bits carry flavor. Cook 5 to 6 minutes until the onion turns translucent and the carrots start to soften.

Add the garlic and cook 30 seconds until it smells fragrant. Stir often so the garlic does not burn.

Step 4: Build the broth

Return the browned chicken and any juices to the pot. Add potatoes, green beans, dried thyme, dried parsley, bay leaf, poultry seasoning if using, salt, and pepper. Pour in the chicken broth and stir well.

Bring the soup to a gentle boil over medium high heat. Once it boils, reduce the heat to medium low so the soup simmers with small bubbles around the edges.

Step 5: Simmer until tender

Let the Chicken Veggies Soup Recipe simmer 20 to 25 minutes. Stir occasionally so nothing sticks to the bottom. The soup reaches the right point when the potatoes feel tender when you poke them with a fork and the chicken feels cooked through.

If the soup looks too thick for your liking, add up to 1 cup water and stir. Taste the broth and adjust salt and pepper.

Step 6: Finish with peas and greens

Add the frozen peas and any quick cooking greens like spinach or kale. Stir and cook 3 to 5 more minutes until the peas heat through and the greens wilt. Turn off the heat.

Stir in the lemon juice and taste again. Add more lemon, salt, or pepper if you want a brighter or bolder flavor.

Step 7: Add optional starches and serve

If you use cooked rice, quinoa, or small pasta, stir it into individual bowls instead of the whole pot. This method keeps the starch from soaking up all the broth in the fridge. Ladle the hot chicken vegetable soup into bowls.

Top with fresh parsley and a grind of black pepper. Serve hot with crusty bread or crackers on the side.

Recipe Variations

• Gluten free: Use certified gluten free broth and skip pasta or use gluten free pasta.
• Dairy free: This recipe already stays dairy free, so you only need to avoid parmesan garnish.
• Vegan: Use vegetable broth, skip chicken, and add chickpeas or white beans for protein.
• Low carb: Swap potatoes for cauliflower and skip rice or pasta.
• Extra protein: Add more chicken or stir in cooked beans or lentils.
• Creamy style: Stir in a splash of canned coconut milk or a little half and half at the end.
• Spicy: Add red pepper flakes or a diced jalapeño with the onions.

Ways to Serve

• Serve with crusty bread, garlic toast, or simple buttered toast.
• Pair with a green salad, Caesar salad, or chopped salad.
• Spoon over cooked rice or quinoa for a heartier bowl.
• Top with shredded cheddar, parmesan, or a dollop of plain Greek yogurt.
• Serve in a mug for kids or anyone who likes to sip soup while watching TV.

Storage Success

Let the Chicken Veggies Soup Recipe cool until it feels just slightly warm, then move it into airtight containers. Store in the fridge for up to 4 days. Reheat on the stove over medium heat and add a splash of broth or water if it thickened in the fridge.

Freeze portions in freezer safe containers for up to 3 months. Thaw overnight in the fridge, then reheat gently and taste for seasoning, since soups often need a pinch of extra salt and a squeeze of lemon after freezing.

Chicken Veggie Soup Recipe

Chicken Veggie Soup is a light, comforting soup made with tender chicken, mixed vegetables, and aromatic herbs, perfect for a nourishing meal.

Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 cup green beans, chopped
• 1 cup frozen peas
• 1 pound boneless, skinless chicken breast, cut into small cubes
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/2 teaspoon black pepper, or to taste
• Salt, to taste
• 2 cups fresh spinach, roughly chopped
• 2 tablespoons fresh parsley, chopped

Method

 

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook for 3–4 minutes until softened, then stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the carrots and celery and sauté for 4–5 minutes, stirring occasionally.
4. Stir in the cubed chicken and cook for 3–4 minutes until the outside is no longer pink.
5. Pour in the chicken broth and add the green beans, peas, thyme, oregano, bay leaf, pepper, and a pinch of salt.
6. Bring the soup to a boil, then reduce heat to a gentle simmer and cook for 15–20 minutes, or until the chicken is cooked through and the vegetables are tender.
7. If using, stir in the chopped spinach and simmer for 2–3 more minutes until wilted. Adjust seasoning with additional salt and pepper as needed.
8. Remove the bay leaf, stir in fresh parsley if desired, and serve the soup hot.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 230 calories; fat 7 g; saturated fat 1.5 g; carbohydrates 16 g; fiber 3 g; sugars 6 g; protein 26 g; sodium 520 mg. Values will vary based on brands, add-ins, and portion size.