I’ve made a lot of chicken soup over the years, but this one is my go-to. It tastes like classic chicken noodle soup, only without the pasta, so you’re getting a healthy dose of protein and veggies in each bite.
I originally developed this recipe years ago, when my tiny Los Angeles kitchen was too small even to keep a box of broth on hand. Luckily, I learned you don’t need to rely on store-bought broth to make a flavorful soup base. (Just read the glowing reviews below if you don’t believe me!)
Best of all, you won’t have to cut any raw chicken before getting started, which should help you save on clean-up time.
⭐⭐⭐⭐⭐ Review
“I was looking for a quick throw together soup that didn’t take hours to make. Wow, this recipe is perfection!” – Rose
Why You’ll Love This Chicken Vegetable Soup Recipe
It’s comforting. It makes an excellent option if you like to meal-prep for the week ahead. You can even take a warm thermos with you to work or school!
It’s flexible. This soup’s base is chicken and veggies, but you can add potatoes or a can of white beans to this recipe to make it even more of a complete meal, with extra fiber in each bite. If you have more veggies to use up, such as peas, spinach, or kale, those can also be added in!
No special ingredients are required. Instead of relying on store-bought chicken broth or veggie broth, this soup recipe calls for water. When you cook the chicken, veggies, and seasonings directly in the water, it becomes as flavorful as any other stock! So, you can save yourself a little money and still enjoy a well-seasoned soup.
It’s allergy-friendly. As written, this soup is naturally gluten-free, nut-free, and dairy-free. To make it more filling, I often add a can of drained and rinsed cannellini beans, but feel free to add any other extras you love.
It’s easy to prepare. One of my least-favorite kitchen tasks is working with raw meat and then cleaning the cutting board afterward. If you feel the same way, you’ll love this cooking method!
Instead of cutting the raw meat into chunks and then cooking it, you’ll stick the whole chicken breasts into the soup pot and let them cook directly in the broth. When they are done, you can easily shred them with two forks and add them back to the soup.
Have a rotisserie chicken to use up? You can use that here, too! In that case, you might want to start with a quart of chicken broth to ensure your soup has plenty of flavor. Then add the shredded cooked chicken and simmer until the veggies are tender. Be sure to start with less salt in this case, since veggie broth will already have some sodium added.
Chicken Veggie Soup Ingredients
Here’s what you need for the best chicken soup:
- Chicken breasts. We’re using whole breasts instead of chunks, so you won’t have to clean raw meat from the cutting board. Use boneless, skinless chicken thighs if you prefer. (They are nearly impossible to overcook!)
- Onion, carrots & celery. This trifecta of veggies (together called mirepoix) is the perfect base for any soup recipe. They are aromatic and create a flavorful broth as they simmer in this recipe.
- Garlic & thyme. Using dried thyme is convenient and adds the classic comfort food flavor that you’d expect from chicken noodle soup. If you’re a garlic fan, feel free to use more!
- Green beans. I use frozen green beans to increase the veggie content without extra chopping. If you prefer a different veggie, these are easy to substitute.
- Salt & pepper. I use fine sea salt (Real Salt brand), which tastes different than white table salt. If you’re using a different variety, start with a smaller amount and add more to taste. If your soup tastes bland, it’s because you didn’t use enough salt.
This will give you a delicious broth base, similar to chicken noodle soup. If you prefer to use different veggies, feel free to experiment with what you have on hand.
How to Make Chicken Vegetable Soup
Step 1:
Pour the olive oil into a large soup pot or Dutch oven over medium heat, and saute the onion, carrots, and celery until they start to soften, about 8 minutes.
Once the veggies are soft, add the garlic and dried thyme, and stir for an additional minute, just until they smell fragrant.
Step 2:
Add in the water or broth, frozen green beans, chicken breasts, salt, and pepper.
Bring the liquid to a boil, then cover and simmer for 15 to 20 minutes, or until the chicken reaches an internal temperature of at least 160ºF.
Step 3:
Use tongs to remove the chicken breasts from the soup, and let them rest on a plate for at least 5 minutes, allowing them to finish cooking. (The internal temp needs to reach at least 165ºF for the chicken to be thoroughly cooked, but it will usually reach that while resting.)
Step 4:
Use two forks to shred the chicken after they have had time to rest. Then, add the shredded chicken back to the soup pot and give it a stir.
Adjust any seasoning to taste at this point, adding more salt or more water if you prefer more broth. This is also the time to add a squeeze of lemon juice to help brighten the flavor.
Ladle the soup into bowls and serve it warm right away, with fresh parsley or a little shredded Parmesan cheese on top.
How to Store Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat it on the stovetop until heated through, which should take about 5 minutes.
(Or use the microwave to reheat in 30-second intervals, stirring between each round.)
- 1 tablespoon extra virgin olive oil
- 1 yellow onion , chopped
- 3 carrots , chopped (about 1 cup)
- 3 celery stalks , chopped (about 1 cup)
- 2 garlic cloves , minced
- 1 teaspoon dried thyme
- 5 cups water
- 1 ½ cups fresh or frozen green beans , cut into 1-inch pieces
- 1 pound boneless chicken breasts
- 1 tablespoon fine sea salt (I use Real Salt brand)
- ½ teaspoon ground black pepper
Optional Additions
- 1 (15 oz.) can chickpeas or white beans , drained and rinsed
- 1 pound potatoes , cut into ½-inch pieces
- Fresh lemon juice
- chopped parsley
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In a large pot with a lid, heat the olive oil over medium heat and saute the onion, carrots, and celery until softened, about 8 minutes. Add in the garlic and thyme, and stir for one more minute.
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Add in the water, green beans, chicken, salt, and pepper. Bring the liquid to a boil and then cover the pot and lower the heat so the soup can gently simmer for 15 minutes. (If you want to add potatoes or chickpeas, now is the time to do that, too.)
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Check on the chicken by lifting it out of the pot and testing it with a meat thermometer. When the temperature reaches 160ºF, you can use the tongs to remove the chicken and let it rest for 5 to 10 minutes, so it can finish cooking and reach a safe internal temperature of 165ºF.
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Use two forks to shred the chicken, or cut it into small, bite-sized pieces. Return the chicken back to the soup pot, and adjust any seasoning to taste. You can add 1 more cup of water, for extra broth, or add in a squeeze of lemon juice, to help brighten the flavor. Ladle the soup into bowls and garnish with freshly chopped parsley.
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Leftover soup can be stored in airtight container in the fridge for up to 4 days.
• Want to use broth instead of water? Be sure to cut back on the salt. (Start with just 1 teaspoon to be on the safe side.)
• Have cooked chicken to use up? You can add it during the last 10 minutes of the cooking cycle, just to make sure it is heated through.
Calories: 140kcal | Carbohydrates: 8g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1300mg | Potassium: 522mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5405IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 1mg
More Recipes to Try
If you try this Chicken Vegetable Soup recipe, please leave a comment and star rating below letting me know how you like it!
