If you are craving a cozy, nourishing bowl that feels like a warm hug on a chilly day, you have to try the Best Chicken Vegetable Soup Recipe. This delightful soup is a harmonious blend of tender chicken, vibrant vegetables, and comforting herbs, all simmered to perfection in a rich, savory broth. It’s the kind of dish that brings the family together and leaves everyone asking for seconds. Whether you need a quick weeknight dinner or a satisfying lunch, this recipe hits all the right notes with simple ingredients and a burst of homemade goodness.
Ingredients You’ll Need
These ingredients are straightforward yet essential to creating the delicious depth of flavor and texture that defines the Best Chicken Vegetable Soup Recipe. Each one plays a role in bringing balance, color, and heartiness to your bowl.
- Olive oil: This is your foundation for sautéing the aromatics and adding a subtle richness.
- Sweet onion: Diced finely, it adds natural sweetness and depth to the broth.
- Garlic cloves: Minced for a fragrant punch that awakens your senses.
- Chicken broth: The savory liquid backbone of the soup, enhancing every ingredient.
- Celery stalks: Cut into bite-sized pieces to add crunch and mild herbal flavor.
- Carrots: Peeled and chopped for natural sweetness and vibrant color.
- Red potatoes: Chunked to provide hearty texture and soak up all the delicious flavors.
- Zucchinis: Added for a tender, fresh vegetable contrast.
- Dried tarragon, thyme, rosemary: These herbs infuse the soup with earthy and aromatic notes.
- Paprika: A pinch to give a subtle warmth and depth.
- Salt and black pepper: Key to seasoning and bringing every flavor to life.
- Boneless, skinless chicken breasts or thighs: Cut into portions so they cook evenly and shred beautifully.
- Whole milk: Warmed to gently enrich the broth without overpowering it.
- Cornstarch: Mixed with milk to lightly thicken the soup for a creamy finish.
- Fresh parsley: Finely chopped and optional, but highly recommended for a fresh, bright garnish.
How to Make Best Chicken Vegetable Soup Recipe
Step 1: Sauté the aromatics
Begin by heating olive oil in a large pot or Dutch oven over medium heat. The moment the oil shimmers, toss in your finely diced sweet onion and cook until it turns translucent, about 2 to 3 minutes. This gentle cooking releases the onion’s natural sugars, setting a sweet base for the soup. Then add the minced garlic and sauté for an additional 30 seconds—just until it becomes fragrant. This quick step ensures the garlic doesn’t burn but infuses the oil with its signature aroma.
Step 2: Build the soup base
Next, pour in the chicken broth and add your chopped celery, carrots, potatoes, and zucchinis. Sprinkle in the dried herbs—tarragon, thyme, and rosemary—along with paprika, salt, and black pepper. Give everything a good stir to combine all those wonderful flavors. This mixture is the heart of the Best Chicken Vegetable Soup Recipe, where the freshness of the vegetables comes alive alongside the fragrant herbs.
Step 3: Cook the chicken and vegetables
Now gently nestle the chicken pieces into the pot, making sure each one is fully submerged. Crank the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 15 to 20 minutes. This simmering cooks the chicken to tender perfection and softens the vegetables, allowing all their flavors to meld beautifully.
Step 4: Shred the chicken
Remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred it into bite-sized pieces—this shredding creates the perfect texture for your soup, giving each spoonful a comforting protein boost.
Step 5: Thicken and finish
In a separate bowl, whisk together the warmed whole milk and cornstarch until smooth and free of lumps. Pour this mixture into the simmering soup along with the shredded chicken, stirring well. This step lightly thickens the broth, turning it silky while keeping it light enough to highlight the fresh veggies and tender chicken.
Step 6: Final touches
Serve your soup hot, garnished with fresh chopped parsley if you like. The parsley adds a burst of color and a fresh herbal flavor that perfectly complements the rich broth and hearty ingredients in the Best Chicken Vegetable Soup Recipe.
How to Serve Best Chicken Vegetable Soup Recipe
Garnishes
While fresh parsley is an easy and classic choice, you can also experiment with a squeeze of fresh lemon juice to add brightness or sprinkle on some grated Parmesan cheese for added richness. A few dashes of chili flakes can offer a gentle kick if you’re feeling a bit adventurous.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm dinner rolls for dipping. For a lighter touch, consider a simple green salad with a tangy vinaigrette that contrasts nicely with the soup’s savory profile. A side of roasted Brussels sprouts or garlic butter sautéed green beans can also complement and round out the meal.
Creative Ways to Present
For a fun twist, serve the Best Chicken Vegetable Soup Recipe in hollowed-out bread bowls—this adds a rustic charm and offers an edible container for your delicious creation. Serving it in individual crock bowls with a sprinkle of freshly grated cheese and herbs on top makes for an inviting presentation that’s perfect for cozy dinner parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to four days. The flavors actually deepen and improve after resting, making your next meal even more satisfying. Just be sure to cool the soup completely before refrigerating.
Freezing
To freeze, let the soup cool fully and transfer it into freezer-safe containers or heavy-duty zip-top bags. It will keep beautifully for up to three months. Avoid freezing the soup with garnishes or dairy added; add those fresh when reheating for the best texture and flavor.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. If the soup thickens too much upon standing, add a splash of chicken broth or water to loosen the consistency. For microwave reheating, do it in short intervals, stirring in between to ensure even heating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a deeper flavor and stay tender and juicy, which many people love. Just cut them into similar-sized pieces for even cooking as the recipe suggests.
Is it possible to make this soup vegetarian?
Sure thing! Swap out the chicken and chicken broth for hearty vegetable broth and add extra beans or tofu for protein. Adjust seasoning as needed to keep that comforting, savory vibe.
Can I prepare this soup in a slow cooker?
Yes! Brown the onions and garlic first, then add all ingredients except the cornstarch and milk into your slow cooker. Cook on low for 6–7 hours. Add the milk-cornstarch mix and shredded chicken near the end, cooking for another 15–20 minutes until thickened.
What can I substitute for cornstarch if I don’t have it?
You can use flour as a thickening agent, but mix it with some cold water first to make a smooth paste. Slowly stir it in during the final cooking step, allowing the soup to simmer until thickened.
How do I ensure my vegetables don’t get mushy?
Cut vegetables into uniform pieces and add the ones that cook fastest last if you want more texture. Also, avoid overcooking by testing them periodically during simmering to get your desired tenderness.
Final Thoughts
There’s nothing quite like the comforting warmth of a homemade soup crafted with love, fresh ingredients, and a pinch of care. The Best Chicken Vegetable Soup Recipe delivers on all fronts, blending vibrant veggies, tender chicken, and aromatic herbs into one unforgettable bowl. I truly hope you give this recipe a try and enjoy the same cozy satisfaction it brings me whenever I spoon it up. It’s the perfect way to nourish your body and soul!
Print
Best Chicken Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 to 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Best Chicken Vegetable Soup is a comforting, hearty dish packed with tender chicken, fresh vegetables, and aromatic herbs. Perfect for any season, this easy-to-make soup combines wholesome ingredients simmered together to create a flavorful and nourishing meal that serves 4 to 5 people.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium sweet onion, finely diced
- 3 garlic cloves, finely minced
- 5 cups chicken broth
Vegetables
- 4 stalks celery, cut into ½-inch pieces
- 4 medium carrots, peeled and cut into ½-inch pieces
- 1 pound red potatoes, cut into 1-inch pieces
- 2 medium zucchinis, cut into ½-inch pieces
Herbs and Spices
- ½ teaspoon dried tarragon
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon paprika
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
Protein and Thickener
- 1 pound boneless, skinless chicken breasts or thighs, cut into 4-ounce portions
- ½ cup whole milk, warmed
- 3 tablespoons cornstarch
Optional Garnish
- Fresh flat-leaf parsley, finely chopped
Instructions
- Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 2 to 3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add broth and vegetables: Pour in the chicken broth and add celery, carrots, potatoes, zucchini, dried tarragon, thyme, rosemary, paprika, salt, and pepper. Stir well to combine all ingredients.
- Cook the chicken and vegetables: Place the chicken pieces into the pot, ensuring they are fully submerged. Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to medium-low, cover the pot, and let simmer for 15 to 20 minutes until the chicken is thoroughly cooked and vegetables are tender.
- Shred the chicken: Remove the cooked chicken from the pot and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Thicken and finish the soup: In a medium bowl, whisk together the warmed whole milk and cornstarch until smooth with no lumps. Pour this mixture back into the pot along with the shredded chicken, and stir thoroughly to combine and slightly thicken the soup.
- Serve the soup: Ladle the soup into bowls and garnish with freshly chopped flat-leaf parsley if desired. Serve warm and enjoy your hearty homemade chicken vegetable soup.
Notes
- For a dairy-free version, substitute the milk with coconut milk or almond milk and adjust seasoning as needed.
- You can use chicken thighs or breasts depending on preference; thighs offer a juicier texture.
- Adjust the seasoning with salt and pepper to your taste after adding the milk and cornstarch mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes along with the other spices.
