Name: Hearty Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, chopped; 2 potatoes, diced; 1 cup green beans or peas (fresh or frozen); 2 cups cooked chicken breast or thighs, shredded or cubed; 6 cups chicken broth or stock; 1 can (14.5 oz) diced tomatoes; 1 bay leaf; 1/2 teaspoon dried thyme; Salt and black pepper, to taste; Fresh parsley, for garnish

Hearty Chicken Vegetable Soup is a warm, comforting dish packed with tender chunks of chicken, fresh vegetables, and herbs in a savory broth. It’s nourishing, simple to make, and perfect for those chilly nights or anytime I want a meal that feels like a hug in a bowl.

Why You’ll Love This Recipe

I love this soup because it’s full of flavor, easy to prepare, and incredibly versatile. It’s the kind of recipe I rely on when I want something wholesome and satisfying without being too heavy. It’s perfect for meal prep, freezes well, and always makes me feel good. Whether I’m using leftover chicken or cooking it fresh, this soup comes together beautifully every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
onion, chopped
garlic, minced
carrots, sliced
celery, chopped
potatoes, diced
green beans or peas (fresh or frozen)
cooked chicken breast or thighs, shredded or cubed
chicken broth or stock
diced tomatoes (canned or fresh)
bay leaf
dried thyme
salt
black pepper
fresh parsley (for garnish)

directions

I heat olive oil in a large pot over medium heat, then sauté the onion, garlic, carrots, and celery until they start to soften—about 5–7 minutes.
I add the potatoes, green beans or peas, cooked chicken, and diced tomatoes.
I pour in the chicken broth, add the bay leaf and dried thyme, and season with salt and pepper.
I bring the soup to a boil, then reduce the heat and let it simmer for 20–25 minutes, or until the vegetables are tender and the flavors have come together.
I taste and adjust seasoning as needed, then remove the bay leaf.
I ladle the soup into bowls and garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and 30 minutes to cook, so I have a hearty meal ready in 45 minutes.

Variations

Sometimes I add corn, spinach, or kale for extra veggies. If I want a heartier soup, I stir in cooked rice, pasta, or quinoa. I’ve also made it with leftover rotisserie chicken or even turkey after the holidays. For a smoky depth, I occasionally add a dash of smoked paprika or a bit of bacon at the start.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or in the microwave. It freezes well, too—I cool it completely, then portion it into freezer-safe containers. When I want to serve it, I thaw it in the fridge overnight and reheat as usual.

FAQs

Can I use raw chicken instead of cooked?

Yes, I add raw, cubed chicken when I sauté the veggies and let it cook in the soup until fully cooked through.

What’s the best broth to use?

I prefer low-sodium chicken broth so I can control the seasoning. Homemade broth adds extra depth if I have it on hand.

Can I make this in a slow cooker?

Absolutely. I add all the ingredients (except fresh herbs) and cook on low for 6–7 hours or high for 3–4 hours, then garnish before serving.

Is this soup gluten-free?

Yes, as long as the broth and added ingredients are gluten-free. I always double-check labels.

Can I make it vegetarian?

Sure. I skip the chicken and use vegetable broth. I sometimes add chickpeas or white beans for protein.

Conclusion

Hearty Chicken Vegetable Soup is one of my favorite comfort meals—full of flavor, nourishing ingredients, and cozy vibes. Whether I’m making it for myself, my family, or stocking the freezer for busy days, this soup never fails to satisfy. It’s wholesome, filling, and always hits the spot.