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, perfect when you want comfort without feeling heavy. It suits busy home cooks who want a healthy, family-friendly dinner on the table in about 45 minutes from chopping board to bowl. I tested this on my own picky family in a chilly New England kitchen, and they asked for seconds before I even sat down.

Why Make This Chicken Veggies Soup Recipe at Home

Homemade chicken veggies soup gives you control over salt, fat, and veggies, so you can keep it light yet filling. You skip mystery ingredients and build flavor with simple pantry staples like broth, herbs, and garlic.

This recipe uses one pot, basic chopping, and no fancy techniques, so beginners feel confident and experienced cooks stay relaxed. Leftovers taste even better the next day, so you cook once and eat twice.

“This Chicken Veggies Soup Recipe tastes like a cozy hug in a bowl, with clean flavors and tender veggies that my whole family devoured in silence. ★★★★★”

Ingredients You Need

Chicken

• 1 to 1.5 pounds boneless skinless chicken thighs
  • Thighs stay juicy and forgiving if you simmer a bit longer.
  • Use boneless skinless chicken breasts if you prefer leaner meat, and reduce simmer time slightly.

Vegetables

• 2 tablespoons olive oil or avocado oil
• 1 large yellow onion, diced
• 3 medium carrots, sliced into coins
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced small
  • Yukon Gold potatoes hold shape nicely and taste buttery.
• 1 cup green beans, trimmed and cut into 1 inch pieces
• 1 cup frozen peas
  • Frozen peas add sweetness and cook quickly, no need to thaw.
• 3 cloves garlic, minced

Broth and Seasoning

• 8 cups low sodium chicken broth
  • I like Swanson or Kirkland, but any low sodium brand works.
• 1 cup water, as needed to adjust thickness
• 1 teaspoon fine sea salt to start, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 tablespoon fresh lemon juice
  • Bottled lemon juice works in a pinch, just use a fresh-tasting brand.
• 2 tablespoons chopped fresh parsley for garnish

Optional Add Ins

• 1 cup corn kernels, fresh or frozen
• 1 cup baby spinach or chopped kale
• 1 teaspoon smoked paprika for a deeper flavor

Pantry Shortcuts

• Use pre chopped mirepoix mix from the produce section to skip onion, carrot, and celery prep.
• Use rotisserie chicken and boxed broth for a quick weeknight version.
• Use frozen mixed vegetables if you want to avoid chopping and still keep color and texture.

Equipment List

• Large heavy bottomed soup pot or Dutch oven, 5 to 6 quarts
• Cutting board and sharp chef’s knife
• Wooden spoon or heat safe spatula
• Ladle for serving
• Small bowl and fork for shredding chicken

Tips & Mistakes

• Brown the chicken lightly so you build flavor on the bottom of the pot instead of boiling it from the start.
• Cut veggies into similar sizes so they cook evenly and you avoid mushy carrots with rock hard potatoes.
• Taste the broth near the end and adjust salt and acid with more salt or a splash of lemon juice, not both at once.
• Keep the simmer gentle so the broth stays clear and the chicken stays tender.
• Add peas and spinach near the end so they stay bright and do not turn gray and sad.
• Avoid overloading the pot with too many different veggies at once or the flavor turns muddy.
• Skim foam that rises in the first few minutes of simmering so the soup tastes cleaner.
• Chill leftovers in shallow containers so they cool quickly and stay safe and fresh.

How to Make Chicken Veggies Soup Recipe

Step 1: Prep the Ingredients

Chop onion, carrots, celery, and potatoes into even pieces so they cook at the same rate. Trim and cut green beans and mince the garlic. Pat the chicken dry with paper towels and season it lightly with salt and pepper on both sides.

Step 2: Sauté the Aromatics

Heat the olive oil in your soup pot over medium heat. Add onion, carrot, and celery and cook 5 to 7 minutes until the onion turns translucent and the veggies soften slightly. Stir in the garlic and cook 30 seconds until fragrant so it does not burn.

Step 3: Brown the Chicken

Push the veggies to the sides of the pot and place the chicken pieces in the center. Sear each side for about 2 to 3 minutes until light golden color forms. Scrape up any browned bits from the bottom with your spoon because those bits carry a lot of flavor.

Step 4: Add Broth and Seasonings

Pour in the chicken broth and enough water to cover the chicken and veggies by about an inch. Add thyme, oregano, bay leaf, salt, and pepper. Stir well, bring the pot to a gentle boil, then reduce heat to a steady simmer.

Step 5: Simmer Until Tender

Add potatoes and green beans to the pot. Simmer uncovered 20 to 25 minutes, stirring occasionally, until the chicken cooks through and the potatoes feel tender when you poke them with a fork. Keep the heat low enough so the soup gently bubbles instead of rolling hard.

Step 6: Shred the Chicken

Use tongs to lift the chicken pieces onto a plate or into a bowl. Shred them with two forks into bite size pieces. Return the shredded chicken to the pot and stir so it mixes evenly with the veggies.

Step 7: Finish with Veggies and Freshness

Add peas, corn if using, and spinach or kale to the pot. Simmer 3 to 5 more minutes until the greens wilt and the peas heat through. Stir in lemon juice and taste, then adjust salt and pepper until the broth tastes bright and balanced.

Step 8: Serve

Fish out the bay leaf and discard it. Ladle the chicken veggies soup into bowls and sprinkle with fresh parsley. Serve hot with crusty bread, crackers, or a simple green salad.

Variations I've Tried

I swap potatoes for cooked brown rice or quinoa when I want a lighter, grain based version of this chicken veggies soup recipe. I add a spoonful of tomato paste and a can of diced tomatoes for a slightly richer, almost Italian style version with extra herbs. I stir in a splash of coconut milk and a pinch of curry powder for a cozy, creamy twist that still keeps plenty of veggies in every spoonful.

On busy nights I use leftover roasted chicken and toss it in during the last 10 minutes so it just warms through. I also tried a low carb version with extra green beans, zucchini, and cauliflower instead of potatoes, and it still tasted hearty and satisfying.

How to Serve Chicken Veggies Soup Recipe

Serve this chicken veggies soup recipe steaming hot in wide bowls so the veggies show off their color. Add a squeeze of extra lemon on top if you like a brighter finish, and sprinkle more parsley or chives for a fresh pop. Pair it with crusty bread, garlic toast, or warm tortillas, plus a simple green salad or sliced fruit on the side. Kids usually enjoy it with crackers or a grilled cheese sandwich for dipping.

How to store

• Cool the soup to room temperature within 1 to 2 hours, then move it into airtight containers.
• Store in the fridge for up to 4 days, and reheat on the stove over medium heat until it simmers gently.
• Freeze in freezer safe containers or zip bags for up to 3 months, leaving a little space at the top for expansion.
• Thaw overnight in the fridge, then reheat on the stove, and add a splash of broth or water if it thickened too much.

Chicken Veggie Soup Recipe

Chicken Veggie Soup is a comforting, light, and nourishing soup made with tender chicken, mixed vegetables, and a flavorful broth.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Ingredients

  

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

Instructions

 

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.
3. Stir in the minced garlic, carrots, and celery; cook for another 3–4 minutes, stirring occasionally.
4. Add the cubed chicken to the pot and cook, stirring, until the chicken is no longer pink on the outside.
5. Pour in the chicken broth and add the thyme, oregano, salt, and black pepper. Stir to combine.
6. Bring the soup to a gentle boil, then reduce the heat to a simmer and cook for 15 minutes.
7. Add the green beans, peas, and corn; simmer for another 8–10 minutes, or until the vegetables are tender and the chicken is cooked through.
8. Stir in the chopped spinach and cook for 1–2 minutes, just until wilted.
9. Taste and adjust seasoning with additional salt and pepper if needed. Stir in fresh parsley if using.
10. Serve hot, ladling the soup into bowls.

Notes

Nutrition Information
Approximate per 1 serving (1/6 of recipe): 220 calories; fat 7 g; saturated fat 1.5 g; carbohydrates 15 g; fiber 3 g; sugars 5 g; protein 25 g; sodium 520 mg. Values will vary based on brands, exact ingredients, and portion size.