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Chicken Vegetable Soup served in a rustic bowl with fresh vegetables and herbs, showcasing its rich broth and hearty texture

Chicken Vegetable Soup

A hearty, nutritious soup packed with tender chicken, fresh vegetables, and a rich, flavorful broth. Perfect for a comforting meal on any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 6 bowls
Calories 250 kcal

Equipment

  • Large Pot or Dutch Oven
  • Wooden spoon
  • Cutting Board
  • Knife

Ingredients
  

Main Ingredients

  • 1 lb bone-in, skin-on chicken thighs or boneless for a leaner option
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 carrots peeled and sliced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 cup green beans trimmed and chopped
  • 1 cup corn kernels fresh or frozen
  • 1 cup peas fresh or frozen
  • 1 tsp salt adjust to taste
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp turmeric optional, for color and extra nutrition

Broth and Seasonings

  • 6 cups chicken broth homemade or store-bought
  • 2 bay leaves
  • 1 tsp thyme dried or fresh
  • 1 tsp rosemary dried or fresh
  • 1 tbsp parsley chopped, for garnish

Instructions
 

  • Heat olive oil in a large pot over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
  • In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened.
  • Add garlic and stir for another 30 seconds until fragrant.
  • Pour in a splash of broth to deglaze the pot, scraping up any browned bits.
  • Return the chicken to the pot. Add the remaining broth, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to a gentle simmer.
  • Simmer for 25-30 minutes, or until the chicken is fully cooked.
  • Remove the chicken from the pot and let it rest for 5 minutes. Shred the meat and discard the bones.
  • Return the shredded chicken to the soup. Add green beans, corn, and peas. Simmer for another 5-7 minutes.
  • Taste and adjust seasoning with salt and pepper as needed.
  • Garnish with fresh parsley and serve hot.

Notes

For a low-carb version, replace potatoes and corn with zucchini or cauliflower. To freeze, allow the soup to cool and store in an airtight container for up to 3 months.
Keyword Chicken Soup, Healthy Soup, Vegetable Soup