Pot of Chicken Vegetable Soup (Hearty, Wholesome & Comforting)
A pot of chicken vegetable soup is the ultimate comfort food. Warm, nourishing, and packed with vegetables, this classic soup is perfect for chilly days, busy weeknights, or whenever you need a satisfying homemade meal. Made with tender chicken, colorful vegetables, and a flavorful broth, it’s a timeless recipe that never goes out of style.
This soup is easy to prepare, budget-friendly, and ideal for meal prep. One large pot can feed the whole family and tastes even better the next day.
Why You’ll Love This Soup
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One-pot, easy cleanup
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Loaded with vegetables
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Comforting and filling
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Great for meal prep
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Freezer-friendly
Ingredients
Serves 6–8.
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2 tablespoons olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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3 carrots, sliced
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3 celery stalks, sliced
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2 medium potatoes, diced
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1 zucchini, sliced
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1 cup green beans, chopped
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1½ lb (700 g) chicken (bone-in thighs, drumsticks, or breasts)
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8 cups (2 liters) chicken broth
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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1 teaspoon dried thyme
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1 bay leaf
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Fresh parsley, chopped (for garnish)
Optional add-ins:
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Corn
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Peas
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Noodles or rice
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Lemon juice for brightness
How to Make Chicken Vegetable Soup
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat.
Add onion and cook for 3–4 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
2. Add Vegetables
Add carrots, celery, potatoes, zucchini, and green beans.
Stir and cook for 5 minutes to lightly soften the vegetables.
3. Add Chicken and Broth
Place chicken into the pot and pour in chicken broth.
Add salt, pepper, thyme, and bay leaf.
Bring to a gentle boil, then reduce heat to low.
4. Simmer
Cover and simmer for 30–40 minutes, until chicken is fully cooked and vegetables are tender.
5. Shred the Chicken
Remove chicken from the pot.
Shred or chop meat, discard bones and skin if used.
Return chicken to the soup and stir.
6. Adjust and Serve
Taste and adjust seasoning.
Remove bay leaf.
Garnish with fresh parsley and serve hot.
Tips for the Best Soup
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Bone-in chicken adds more flavor
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Cut vegetables evenly for uniform cooking
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Simmer gently to keep broth clear
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Add delicate vegetables near the end
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Finish with lemon juice for extra freshness
Variations
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Classic Chicken Noodle Soup: Add cooked egg noodles
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Low-Carb: Skip potatoes and add more zucchini
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Hearty Version: Add barley or rice
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Spicy: Add red pepper flakes
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Creamy: Stir in a splash of cream at the end
Serving Suggestions
Serve with:
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Crusty bread or rolls
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Crackers
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Grilled cheese sandwich
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Side salad
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
A Bowl of Homemade Comfort
A pot of chicken vegetable soup brings warmth, nourishment, and comfort to the table. Simple ingredients, slow simmering, and classic flavors make this a recipe you’ll return to again and again.