Chicken Vegetable Soup Recipe: Healthy & Comforting Recipe

I made this chicken vegetable soup the other day, and honestly, I couldn’t stop smiling while it cooked. The aroma alone was enough to make me hungry all over again.

Every spoonful felt like a warm hug, filled with tender chicken, fresh veggies, and that comforting broth you can’t get from a can. I kept sneaking extra tastes while it simmered, just to “check the seasoning” (or at least that’s what I told myself).

Trust me, once you make this, it’s going to be one of those recipes you’ll come back to again and again.

Ingredients

2 boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces – fresh works best for tender bites
2 tablespoons olive oil – adds richness and helps caramelize veggies
1 medium onion, finely chopped – sweet onions bring more flavor depth
2 medium carrots, diced – fresh carrots hold their shape better than frozen
2 celery stalks, diced – adds crunch and a subtle savory flavor
2 garlic cloves, minced – fresh garlic gives the broth a richer aroma
1 teaspoon dried thyme – gives that cozy, herby flavor
1 teaspoon dried rosemary – earthy and slightly piney
6 cups chicken broth – homemade or low-sodium for better control over saltiness
2 cups water – helps balance the broth’s flavor and volume
1 cup corn kernels (fresh or canned, drained) – fresh corn gives a sweeter taste
1 cup green beans, trimmed and cut into bite-sized pieces – fresh beans stay brighter and crisper
Salt and freshly ground black pepper – adjust to taste
Fresh parsley or cilantro, chopped – for a fresh finishing touch

Note: Serves 4–5 people generously.

Variations

You can easily tweak this chicken vegetable soup to suit your taste or dietary needs.

Swap the chicken for turkey or tofu for a leaner or plant-based option.
Stir in a handful of spinach or kale during the last few minutes for extra greens.
Add rice, pasta, or diced potatoes for a heartier bowl.
Use smoked paprika or Italian seasoning for a different flavor profile.
For a tangy twist, finish with a squeeze of lemon juice before serving.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Equipment You Need

Large pot or Dutch oven – for even cooking and simmering the soup
Silicone spatula – to scrape up flavorful browned bits from the pot
Sharp knife – for chopping veggies and chicken evenly
Cutting board – keeps your prep organized and clean
Ladle – for easy serving without mess
Storage containers – for storing or freezing leftovers

How to Make Chicken Vegetable Soup?

Sauté the Aromatics

Start by heating olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery, cooking until they begin to soften and release their aroma. Stir in garlic, thyme, and rosemary, letting them cook just long enough to release their fragrance.

Brown the Chicken

Push the vegetables to the side of the pot and add the chicken pieces. Let them cook until they’re lightly browned on all sides. This step builds extra flavor into the broth.

Simmer the Soup

Pour in the chicken broth and water, scraping the bottom of the pot to release any flavorful bits. Bring the mixture to a boil, then lower the heat and cover. Let it simmer until the chicken is fully cooked and tender.

Add the Vegetables

Toss in the corn and green beans, stirring them into the broth. Let everything cook together until the vegetables are tender but still vibrant in color.

Season and Garnish

Taste the soup and season with salt and pepper as needed. Finish with a sprinkle of fresh parsley or cilantro for a burst of freshness right before serving.

Additional Tips for Making this Recipe Better

From my own kitchen experience, these little tweaks make a big difference:

Use chicken thighs if you want extra tenderness and richer flavor.
Don’t skip browning the chicken—it deepens the broth’s taste.
If adding pasta or rice, cook it separately so it doesn’t soak up all the broth later.
Fresh herbs added at the end brighten the whole dish instantly.
A splash of lemon juice right before serving makes the flavors pop.

How to Serve Chicken Vegetable Soup?

Serve this soup steaming hot in deep bowls for that cozy, homestyle feel. I love pairing it with crusty bread or a buttery dinner roll for dipping. A sprinkle of Parmesan adds a savory punch, while a drizzle of olive oil gives a silky finish.

If you want it to look extra inviting, garnish with fresh herbs and a crack of black pepper just before serving.

Nutritional Information

Here’s what you can expect in about 1 cup of soup:

Calories: 214
Protein: 14 g
Carbohydrates: 8 g
Fat: 14 g

Make Ahead and Storage

Refrigeration

Once cooled, store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warm.

Freezing

Portion the soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat with a splash of broth to freshen it up.

Why You’ll Love This Recipe?

This chicken vegetable soup has everything you want in a comforting homemade meal.

It’s easy enough for a weeknight but flavorful enough to impress.
You can customize it endlessly with different proteins, veggies, or spices.
It fits many diets, from gluten-free to low-carb, without losing flavor.
Perfect for meal prep—it freezes and reheats beautifully.
Packed with wholesome ingredients that nourish while satisfying cravings.

Ash Tyrrell