Published: by Sally Cameron · This post may contain affiliate links · 7 Comments
Jump to Recipe Print Recipe
Chicken vegetable soup is richly flavored, satisfying and nutritious. It's healthy comfort food that warms you from from head to toe in colder months. Filled with tender chicken, fresh vegetables, herbs and chicken broth, this is not just good soup, it's great soup! Let me show you how to make a pot, plus it freezes great.
I've been making versions of this soup most of my life, since my mom taught me how. It's a classic go-to soup. Add pasta or rice, or leave it out, it's up to you. It's similar to a version of the recipe I created developing recipes for The Daniel Plan Cookbook.
Jump to:
- Why You'll Like This Recipe
- Recipe Ingredients
- Substitutions and Variations
- Recipe Instructions
- Serving Suggestions
- Recipe FAQs
- More Chicken Soup Recipes
- ⭐️Did you Make This Recipe?
- 📖 Recipe
- 💬 Comments
Why You'll Like This Recipe
- Healthy, hearty, and great flavors.
- I use a raw bone-in chicken breast but there are options for the chicken.
- Leftover chicken vegetable soup makes a great lunch and it freezes well.
For another terrific soup try my Mexican chicken tortilla soup recipe. Great use for leftover chicken!
Recipe Ingredients
- Chicken: use raw chicken. For best results, use bone-in chicken as the bone adds flavor to the soup. You can also use leftover shredded chicken from baked chicken breasts or rotisserie chicken.
- Olive oil: My go-to cooking oil but you can use avocado oil or a healthy neutral cooking oil like this. Don't use standard vegetable oil (it's not healthy).
- Celery: one of the must have vegetables for cooking soup, plus it's an overlooked nutritional powerhouse.
- Carrot: adds vegetable sweetness, part of the flavorful vegetable base for soups and many other dishes.
- Aromatics: Onion and leek for great flavor. The combination of both is nice.
- Garlic: for flavor and it's good for you! Use fresh garlic.
- Fresh herbs: thyme, bay leaf (dried is fine), and fresh parsley add wonderful garden flavor and color. Tarragon is nice too.
- Broth: homemade chicken broth is best. If you prefer frozen, canned or boxed broth, be sure to read the labels for unhealthy ingredients and sodium levels.
Please see the recipe card for measurements, salt and black pepper.
Need another option? Try this easy Instant Pot Chicken Soup Recipe. Done in 30 minutes.
Chef's tip: For chicken broth (or chicken stock), homemade is healthiest and most flavorful broth. If you have an Instant Pot or pressure cooker, try my fast chicken broth recipe. Or make a batch of long cooking chicken bone broth. Both have great flavor. Make batches and freeze in portions. Need to buy it? Look in the freezer section for good store-bought chicken broth options and be sure to read labels for sodium levels and ingredients. Go with low-sodium chicken broth brands.
Substitutions and Variations
Try these options for making chicken vegetable soup for your family.
- Rather do boneless skinless chicken thighs? Works great. Trim extra fat before adding to the pot, cook and shred. Dark meat is flavorful and rich.
- Use boneless skinless chicken breasts or even chicken tenders (¾ - 1 pound). The bone adds flavor, try it.
- No fresh thyme? Use dried thyme or dried Italian seasoning, one of my go to dried herb blends. ⅓ to ½ as much.
- Pasta: makes the soup heartier, like a homemade chicken noodle soup. Pasta cooks in the pot with the soup. Use regular wheat pasta or gluten-free if needed.
- Rice: both brown rice or white rice work. Cook first then add, or use frozen rice.
- For more veggies, add chopped cooked green beans.
- For a boost of umami flavor, add a small parmesan cheese rind to the soup while simmering. Remove before eating.
- For creamy soup, add a little less broth then heavy cream at the end and heat through for an indulgent soup.
Chef's Tip: What not to use. For a healthier soup skip the jars or cubes of bullion like a famous "better than" processed paste, unless you are ok with eating stuff like sugar, corn syrup solids, hydrolyzed soy protein, dried whey (dairy), "flavoring" (whatever that is), food starch, disodium inosinate and guanylate. Read the ingredients, then toss it. You and your soup don't need it.
Recipe Instructions
Serving Suggestions
Serve chicken vegetable soup hot all by itself or with a crusty roll or garlic toast. If you need more, add a side leafy green salad with a tasty homemade Italian dressing. For a lift of flavor, serve with lemon wedges for a squeeze of fresh lemon juice.
Leftover soup keeps in the refrigerator for 3-4 days. To freeze soup for later use, freeze in portions (12-16 ounces is good) in airtight containers for 2-3 months (labeled and dated).
For storage, I use these silicone freezer containers or other airtight container. They work great.
Recipe FAQs
Can I make a gluten-free or dairy-free version of chicken vegetable soup?
If you are using store purchased broth, be sure it's labeled gluten-free chicken broth or there will be gluten. Sometimes it is hard to tell by the labels without research so don't risk it if you need to be gluten-free. The best option is make homemade broth where you control the ingredients. If adding pasta, use gluten-free pasta. If you're making a creamy version of the soup, skip the dairy or try a plant-based milk or cream, although the level of creaminess may be different.
What vegetables are best for chicken vegetable soup?
The best vegetables for chicken vegetable soup is the classic combination of onion, carrot, and celery to start. Other vegetables to add are chopped leeks for more flavor. Parsnips, which look like white carrots, are good too. If you like to add more green to the soup, add chopped green beans, baby spinach leaves or finely chopped kale towards the end of cooking. Another delicious option is chopped fennel, one of my favorites.
Can I add pasta or rice to make it more filling?
To make chicken soup more filling, add cooked rice or a small cooked pasta such as elbow macaroni. Another option is adding cubed potatoes, cooking until tender. I like gold potatoes as they don't fall apart like the drier russet potatoes. Save those for mashed potatoes.
More Chicken Soup Recipes
For more soup recipes, checkout the soups and stews page. Homemade soups are welcome almost anytime of year.
- Mexican Chicken Tortilla Soup Recipe
- Easy Chicken Rice Soup Recipe (Instant Pot)
- Mexican Chicken Tomatillo Soup
- Instant Pot Chicken Broth
⭐️Did you Make This Recipe?
If you make this recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Homemade Chicken Vegetable Soup Recipe
Sally Cameron
Classic and comforting, nothing is better than homemade chicken vegetable soup. Make it in a about an hour, even less if you use leftover over roast shredded chicken and pre-cooked pasta. To make this gluten-free, use brown rice pasta.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Entree, Main Course, Soup
Cuisine American
Servings 4 servings
Calories 228 kcal
Ingredients
- 2 tablespoons olive oil
- 1 ¼ cups chopped onion half a large
- 1 ¼ cups chopped celery 2-3 ribs
- 1 ¼ cups chopped carrots 2-3 carrots
- 1 cup chopped leek pale green parts only, 1 medium
- 2-3 cloves garlic chopped fine
- 2 teaspoons minced fresh thyme or ¾ teaspoon dried thyme
- 1 bay leaf
- ¼ teaspoon Kosher or sea salt or more for your taste preference
- ¼ teaspoon Black pepper
- 6 cups chicken broth, low sodium or homemade 48 ounces
- 1 large bone-in chicken breast 1 pound
- 1 tablespoon fresh parsley finely chopped
Optional
- ¾ cup elbow macaroni pasta: GF or wheat optional
Instructions
Add oil to a large pot over medium heat. When hot, add the onion, celery, carrots, and leek. Cook until the vegetables are softened, about 12 minutes. Watch your heat so the vegetables don't burn or cook too quickly. If needed, turn the heat down. Stir in the garlic, and cook another 30−60 seconds. Add thyme, bay leaf, salt, and pepper.
Remove skin and extra fat from chicken breast. Cut chicken breast crosswise through the bone into two pieces with a chef's knife. Add the broth and the chicken breast to the pot. Bring to almost a boil, turn down to low, add a lid to the pot and simmer until chicken is cooked through, about 15 minutes (to 165°F).
Remove the chicken from the pot. Add the pasta (if using), turn the heat up a little and simmer until pasta is tender. Time depends on your pasta (about 10 minutes).
When the chicken is cool enough to handle, shred the meat and add back to the pot when the pasta is done.Remove the bay leaf. Add parsley. Ladle into warm bowls to serve.
Notes
Optional adds:
- Add pasta, GF or wheat, elbow macaroni is a great size.
- Add cooked rice, white or brown.
- Add small cubed gold potatoes where I add the pasta option and cook until tender.
- Add a can of rinsed and drained white beans, such as small white beans, cannellini beans, or great northern beans.
- Or skip it all together for a simple chicken vegetable soup.
Dietary notes:
This soup is histamine friendly, but read ingredients carefully to see if any are any triggers for you. Use my Instant Pot chicken broth recipe as it is lower histamine than a long-cooking chicken bone broth and far safer than store-bought.
For low sodium, use homemade broth, as you do not add salt to homemade broth, and skip or limit salt in the recipe. Add a little lemon juice for a lift of flavor in place of salt. Even low sodium chicken broth has a lot of sodium.
Nutrition
Calories: 228kcalCarbohydrates: 18gProtein: 18gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 29mgSodium: 364mgPotassium: 814mgFiber: 3gSugar: 6gVitamin A: 7344IUVitamin C: 14mgCalcium: 76mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!
« Hemp Milk Recipe
Easy Cinnamon Apple Compote Recipe »
Reader Interactions
Comments
Jen says
This looks great! How many cloves of garlic? Thank you.
Reply
Sally says
Thanks Jen. I did not notice that the amount was cut off! I use 2-3 large cloves because we love garlic, and garlic is so good for you.
Reply
Shut Up & Cook says
Fabulous picture of you! Love those glasses!
I'm going to need to detox with this soup when I come back from Paris.
🙂
Reply
Madonna/aka/Ms. Lemon says
Sally, I am so delighted for you. I wish you a successful year. You just never know where life is going to take you.
Oh, and the soup is going on my to-do list.
Reply
Stacey says
Sally, I'm soooo jealous is all I can say! Awesome! Two of my favorites! I'm just finishing up my year long course with Inst. of Integrative Nutrition and really enjoyed both their lectures as a matter of fact I just listened to Dr. Amen yesterday. You are one lucky woman to have worked on the development of this book! Congrats and much more success to you!
Reply
Sally says
Thanks Stacey! Dr. Amen and Dr. Hyman are both absolutely terrific. Both are so deeply knowledgeable and passionate about health. In fact, Dr. Hyman said at the book launch party that this is about transforming world health. Wow. The Daniel Plan is a movement and it can and will change thousands if not millions of lives. It is such an honor a privilege to be part of this team. Stay tuned!
Reply
Stacey says
p.s. I noticed your blog has changed a bit over the past year or so but I never realized you went to IIN too until just now. Now I know why!! 🙂 Love them both, have been reading both their books for quite a few years! Best of luck and I look forward to the new book!
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
