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Hearty Chicken & Vegetable Soup

Updated on 5 min read

A cozy one-pot chicken soup made with tender veggies and shredded chicken—perfect for chilly days or a feel-good meal.

đź“‹ Recipe Card

👥 Servings: 6–8
⏱ Prep Time: 15 minutes
🔥 Cook Time: 30–35 minutes
🕒 Total Time: 45–50 minutes
🥣 Dietary Notes: Gluten-Free | Dairy-Free | High-Protein | Low-Fat

âś… Ingredients Checklist

  • Cooked, shredded chicken
  • Potatoes (chopped)
  • Carrots (sliced)
  • Celery (sliced)
  • Onion (diced)
  • Garlic (minced)
  • Chicken broth (low sodium if preferred)
  • Olive oil
  • Fresh parsley
  • Salt & pepper
  • Dried thyme or Italian seasoning (optional)

🧑‍🍳 Instructions

  1. Sauté aromatics: In a large pot, heat olive oil and sauté onion and garlic until fragrant (about 2 minutes).
  2. Add veggies: Stir in carrots, celery, and potatoes. Sauté for another 5 minutes.
  3. Add broth & seasoning: Pour in chicken broth. Add thyme, salt, and pepper. Bring to a boil.
  4. Simmer: Reduce heat and simmer for 20–25 minutes, until potatoes are tender.
  5. Add chicken: Stir in cooked shredded chicken. Simmer 5–10 more minutes to heat through.
  6. Garnish & serve: Turn off heat, sprinkle with fresh parsley, and serve hot.

đź’ˇ Notes

  • Use pre-cooked rotisserie chicken for quicker prep.
  • Naturally gluten-free and dairy-free.
  • Add a splash of lemon juice at the end for brightness.

📸 Hero Image

(See above: Steamy, golden chicken and vegetable soup in a Dutch oven with fresh herbs.)

🍲 Quick Intro

This chicken and veggie soup is my go-to comfort bowl — warm, filling, and packed with goodness. It’s a one-pot wonder that’s perfect for meal prep, post-illness recovery, or just cozy fall evenings. Best part? It comes together fast and feeds the whole family.

Honestly, this soup is the reason I always stash extra chicken in the freezer.

👩‍🍳 Step-by-Step Cooking Guide

1. Aromatics First

In a large soup pot or Dutch oven, heat olive oil and sauté the diced onions and garlic until translucent.

Tip: Keep heat medium to avoid burning the garlic.

2. Add Your Veggies

Toss in the sliced carrots, celery, and diced potatoes. Stir well and let them soften slightly for 5 minutes.

Tip: Cut veggies in uniform sizes so they cook evenly.

3. Pour in Broth & Season

Add your broth of choice (preferably homemade or low-sodium store-bought), season with thyme or Italian herbs, salt, and pepper. Bring to a boil.

Tip: Add a bay leaf for deeper flavor and remove before serving.

4. Simmer Until Tender

Once boiling, reduce heat and cover. Simmer for 20–25 minutes or until potatoes are fork-tender.

5. Add Chicken

Stir in the shredded chicken and let it simmer for 5–10 more minutes to absorb all the flavors.

Tip: Add cooked chicken only after veggies are soft to avoid overcooking it.

6. Finish & Serve

Stir in chopped parsley and taste for seasoning. Serve with crusty bread or enjoy on its own!

🥕 Ingredient Deep-Dive & Substitutions

Why These Ingredients?

  • Carrots & Celery: Classic soup base — adds natural sweetness and crunch.
  • Potatoes: Makes it heartier and more filling.
  • Chicken: A lean protein that soaks up flavor beautifully.
  • Broth: Acts as the flavor backbone — use good-quality stock for best taste.

Substitution Ideas

  • No potatoes? Use sweet potatoes, parsnips, or canned beans.
  • No chicken? Use shredded turkey, or swap for chickpeas to make it vegetarian.
  • Low-sodium need? Use homemade broth or dilute store-bought with water.

Equipment Tips

  • Don’t have a Dutch oven? Any large soup pot works.
  • Use a slow cooker: Combine everything (except parsley) and cook on low for 6–7 hours.
  • Use an Instant Pot: Pressure cook for 10 minutes, then quick release and stir in chicken.

🍽 Variations & Serving Ideas

Flavor Twists

  • Add 1 tsp curry powder for an Indian-style twist.
  • Stir in a handful of spinach or kale at the end for extra greens.
  • Add a pinch of red pepper flakes for heat.

Dietary Options

  • Vegetarian: Replace chicken with white beans or lentils + vegetable broth.
  • Low-carb: Swap potatoes for chopped cauliflower.
  • Keto: Skip starchy veg and focus on low-carb veggies and chicken.

Serving Suggestions

  • Pair with toasted sourdough or garlic bread.
  • Serve over cooked rice or egg noodles for extra heartiness.
  • Top with a sprinkle of grated Parmesan if not dairy-free.

🧊 Storage & Make-Ahead

  • Fridge: Store in an airtight container up to 4 days.
  • Freezer: Freeze cooled soup in portions for up to 3 months.
  • Reheat: Microwave or heat on the stove. Add a splash of broth if it thickens too much.
  • Make-Ahead: Chop all vegetables 1–2 days before to save time on the cooking day.

🔍 Nutrition Facts (Per Serving – approx.)

Calories: 280 kcal | Protein: 22g | Carbs: 18g | Fat: 10g
Tags:
✔️ Gluten-Free
✔️ Dairy-Free
✔️ High Protein
⚠️ May contain celery (common allergen for some)

❓ FAQ – Chicken Soup Edition

Q: Can I use raw chicken instead of cooked?
Yes. Dice raw chicken and add with the broth. Simmer until fully cooked (internal temp 165°F).

Q: Can I thicken this soup?
Yes! Mash a few cooked potatoes in the pot or stir in a cornstarch slurry (1 tbsp starch + 2 tbsp water).

Q: Can I make this spicy?
Add a chopped chili or 1/2 tsp red pepper flakes while simmering.

Q: Can I use frozen vegetables?
Totally! Just adjust cooking time as needed and avoid overcooking them.

❤️ Final Thoughts

This soup checks all the boxes — easy, comforting, healthy, and budget-friendly. Whether you’re under the weather or just need something soul-soothing, this chicken and vegetable soup has your back.

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