Chicken Vegetable Soup is loaded with tender chicken and 10+ vegetables and herbs to create an insanely flavorful and hearty soup. One pot, under an hour, and a hunk of crusty bread is all it needs!
Ellen’s Notes
Chicken and Vegetable Soup is the first thing I make when somebody in my house gets sick or needs a little comfort in a bowl. Everything simmers together so the herby broth has multiple layers of flavor and it somehow tastes even better when reheated the next day!
I like to add a can of creamy white beans, instead of rice or noodles, to give the soup real body and turn it into something that is hearty enough to be dinner on its own. Any white beans, even chickpeas, will work well, but cannellini beans are my personal favorite.
It takes just about 10 minutes of real work, freezes beautifully, and is perfect with crusty bread on a cold night.
Key Ingredient Notes
- Chicken – You can use boneless, skinless chicken breasts or thighs. Just make sure to add them in whole, not cubed, so the chicken stays juicy while it cooks.
- Frozen Mixed Vegetables – They go straight into the pot from the freezer. Don’t thaw them. Feel free to switch up whatever combo of frozen veggies you like best.
- Cannellini Beans – Rinse and drain them well before adding to the pot. Great Northern, butter beans, or navy beans also work great.
- Diced Tomatoes – Don’t drain! The tomato liquid from the can adds a lot of flavor to the broth. For even more flavor, use fire roasted tomatoes instead.
- Zucchini – Slice into half moons and add in the last few minutes of cook time. If you add it too soon and it overcooks, it’ll get mushy.
- Fresh Herbs – I like to do a combination of oregano and thyme in the soup with fresh parsley on top when serving. Rosemary is another wonderful option. To get that bright herby flavor, you have to use fresh herbs. However if dried is all you have, use 1 tsp dried thyme and 1 tsp dried oregano.
How To Make Chicken Vegetable Soup
See the recipe card for full ingredient list and directions below.
Soften the aromatics. Cook the onions and celery in oil until softened.
Poach the chicken. Add the chicken, broth, thyme and oregano. Simmer with the lid slightly askew for about 20 minutes, or until the chicken is cooked and easily shredded. Shred chicken with two forks, I do this right in the pot.
Add the vegetables. Stir in the frozen mixed vegetables, potatoes, beans, and tomatoes. Simmer for another 20 minutes, or until the potatoes are fork tender.
Finish with zucchini. Add the chopped zucchini in the last 5 minutes.
📌 Ellen’s Recipe Tips
- Keep it at a gentle simmer. A hard boil can turn a chicken breast tough and stringy. You want lazy bubbles breaking the surface, not a rolling boil.
- Leave the lid slightly askew. It holds enough heat to cook the chicken while letting a little steam escape, which concentrates the broth instead of watering it down.
- Dice the potato pretty small. Half inch cubes are tender in 20 minutes. You don’t want them larger than that, as they’ll take longer to cook.
- Stir in the parsley off the heat. Fresh parsley can lose flavor fast in a hot pot. Add it off the heat just before serving to keep it bright!
Chicken Vegetable Soup
Ingredients
- 1 tablespoon oil, or butter
- 1 medium onion, diced
- 3 stalks celery, chopped
- 2 teaspoons minced garlic
- 1 lb boneless, skinless chicken breast, or thighs
- 6 cups chicken broth, or vegetable broth
- 2 teaspoons fresh thyme
- 2 teaspoons fresh oregano
- 1 (12 oz) bag frozen mixed vegetables
- 1 large russet potato, peeled and diced
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (15 oz) can diced tomatoes, do not drain
- 1 medium zucchini, sliced in half moon
- ½ cup chopped fresh parsley
- salt and pepper, to taste
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Instructions
- In a 6-quart Dutch Oven over medium heat, add oil. Stir in the onion and celery and sauté for 4 minutes, until softened. Add the garlic and sauté for 30 seconds.
- Add the chicken breast, broth, thyme, and oregano. Bring to a simmer over medium-low heat, then cover the pot with the lid slightly askew. Cook, stirring occasionally, until the chicken is tender and easily shreds, about 20 minutes. Using 2 forks shred the chicken into the broth.
- Stir in the mixed vegetables, potatoes, beans, and tomatoes. Let simmer for 20 minutes, or until the potatoes are fork tender.
- Five minutes before serving, add the zucchini, and simmer for 5 minutes more. Season with salt and pepper, to taste, then top with fresh parsley and serve warm.
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Notes
Nutrition
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