chicken vegetable soup recipe

This chicken vegetable soup is a little bit of memory and a lot of necessity. I’ve been making it since I was a kid, the kind of dish that feels like a warm blanket on a rough day. It’s versatile, forgiving, and packed with flavors that sing of home and comfort.

Why I Keep Coming Back to This Recipe

It’s a no-fuss, hearty bowl that reminds me of my childhood kitchen—simple, honest, and full of soul. Each spoonful feels like a small victory against the chaos of the day. Plus, it’s endlessly adaptable—adding or skipping ingredients according to what’s in the fridge keeps it fresh and personal. Sometimes, I crave this comfort just to reset and reconnect with the basics.

The Heart of the Soup: Ingredient Breakdown

• Chicken: I use shredded cooked chicken, ideally from a roasted or boiled whole bird—adds richness. Swap with turkey if needed.: Gives the soup protein and a comforting, meaty base. Use leftover or store-bought cooked chicken for quickness.
• Carrots: I love slicing them thick—sweet, earthy, and they hold texture. Swap with parsnips for a different sweetness.: Add color and a subtle sweetness that balances the savory broth.
• Celery: I prefer crunchy, sharp-tasting stalks—adds brightness. Use fennel for a licorice note.: Brings a fresh, aromatic quality that cuts through the richness.
• Onions: I go for yellow onions, sautéed until translucent—sweet and mellow. Shallots work for a milder, more refined flavor.: Builds the base flavor with a natural sweetness.
• Chicken broth: I use homemade or store-bought, seasoned lightly. For a smoky twist, add a dash of smoked paprika.: The backbone of the soup, giving depth and richness.
• Herbs: I often toss in thyme, bay leaf, and parsley—fresh or dried. For zing, a squeeze of lemon brightens everything.: Herbs lift the flavors and add aromatic complexity.
• Seasonings: Salt, pepper, and a touch of hot sauce or vinegar—adjust to taste. Skip if you prefer a milder soup.: Enhance and balance the flavors, making every spoonful satisfying.

Tools & Equipment for a Seamless Soup-Making Experience

• Large heavy-bottomed pot: Ensures even heat distribution, preventing scorching and sticking.
• Sharp chef’s knife: For quick, safe chopping of vegetables and chicken.
• Cutting board: Provides a stable surface for prep.
• Wooden spoon or spatula: Stirs the soup without scratching the pot.
• Ladle: Serves the soup in generous, steady portions.

Step-by-Step to a Comforting Pot of Chicken Vegetable Soup

Step 1: Start by gathering all your ingredients and prepping your vegetables: chop carrots, celery, and onions into roughly uniform pieces for even cooking.

Step 2: Heat a large, heavy-bottomed pot over medium heat, about 160°C (320°F). Add a splash of oil and sauté the onions until translucent, about 5 minutes.

Step 3: Add carrots and celery, cooking until they start to soften and release their sweet, earthy aroma—about 8 minutes.

Step 4: Pour in chicken broth, bring to a gentle simmer, then add shredded cooked chicken, herbs, and seasonings. Let everything mingle for 15-20 minutes, stirring occasionally.

Step 5: Taste and adjust salt and pepper. Serve hot with a crusty bread on the side.

Cooking Checkpoints & Tips to Perfect Your Soup

• Vegetables should be tender but not mushy, test with a fork.
• Broth should be fragrant and clear, not cloudy or greasy.
• Chicken should shred easily and be heated through, about 75°C (165°F).

Common Mistakes & How to Fix Them

• Cooking vegetables too long, turning mushy.? Add a splash of water or broth if soup is too thick or sticking.
• Overly salty broth.? Reduce heat and cook for less time.
• Under-seasoned soup.? Dilute with water or unsalted broth.
• Chicken not shredding easily.? Add a pinch more salt or herbs.
• Greasy broth.? Cook a bit longer or shred with forks.
• Lack of flavor.? Skim excess fat off with a spoon or use lean chicken.
• Vegetables too raw or overcooked.? Add a squeeze of lemon or fresh herbs.
• Soup too bland.? Adjust cooking time accordingly.
• Missing the smoky aroma.? Add more herbs or a splash of soy sauce.
• Soup too watery.? Add a pinch smoked paprika or a dash of liquid smoke.
• Floating fat and oil.? Simmer uncovered to reduce, or add a thickening agent.
• Dish feels monotonous.? Use a slotted spoon or refrigerate and skim.
• Not enough chicken.? Add a splash of vinegar or a dash of hot sauce for zing.
• Vegetables are not tender.? Add more shredded chicken or chicken broth.
• Soup is too spicy.? Cook longer, covered, on low heat.
• The soup is too thick.? Dilute with more broth or add a dairy element like sour cream.
• The pot is too full and bubbling over.? Add more broth or water to thin it out.
• Lack of depth in flavor.? Reduce heat and cook in batches if necessary.
• The soup tastes flat.? Add a splash of fish sauce or soy sauce.
• Vegetables are still raw after cooking.? Simmer with a star anise or splash of Worcestershire sauce.
• Chicken is not cooked through.? Increase simmering time or cut into smaller pieces.
• The soup is too salty.? Cook until internal temperature reaches 75°C (165°F).
• The broth is cloudy.? Rinse salt or add a potato to absorb salt.
• The soup lacks color.? Strain or clarify with egg whites.
• The soup is too bland.? Add a splash of tomato paste or a handful of chopped herbs.
• The vegetables are mushy.? Add more herbs or a dash of hot sauce.
• The chicken is tough.? Cook on lower heat, shorter time.
• The soup is greasy.? Cook gently, shred after it’s cooked through.
• Missing flavor.? Skim off excess fat or use lean chicken.
• The broth is too thin.? Add a splash of soy sauce or lemon juice.
• Over-seasoned.? Simmer uncovered to reduce or thicken with cornstarch.
• Burning smell.? Dilute with more broth or water.
• Soup too salty.? Reduce heat and stir constantly.
• Vegetables not aromatic enough.? Dilute with water or add a sweet element like honey.
• The chicken is dry.? Cook longer or add aromatic herbs.
• Lack of consistency in texture.? Cook gently, shred while warm.
• The soup is too spicy.? Chop vegetables uniformly, cook till tender.
• Soup is too acidic.? Add a splash of milk or cream to mellow.
• It’s taking too long to cook.? Balance with a pinch of sugar or baking soda.
• The broth is too bland.? Turn up heat slightly but watch closely.
• The vegetables are undercooked.? Add more herbs or a splash of vinegar.
• The chicken isn’t shredding easily.? Cook for a few more minutes until tender.
• The soup is too watery.? Cook a bit longer or use fork to pull apart.
• Too many floating fat bits.? Simmer uncovered to reduce or add a thickener.
• Missing depth of flavor.? Let it cool slightly, then skim with a spoon.
• The soup is too spicy.? Add a dash of soy or fish sauce.
• Lack of aroma.? Dilute with more broth or add dairy.
• Vegetables too raw or overcooked.? Add aromatic herbs like thyme or bay leaf.
• The broth is too salty.? Adjust cooking time accordingly.
• Vegetables are mushy.? Dilute with water or unsalted broth.
• Over-torched or burnt.? Cook vegetables separately and add at the end.
• The chicken is dry.? Lower heat immediately and add water to cool.
• Soup too greasy.? Cook gently, shred while warm.
• Missing flavor.? Skim excess fat or use leaner chicken.
• Vegetables not tender.? Add more herbs or a splash of vinegar.
• Soup lacks brightness.? Cook longer or chop smaller.
• Too bland.? Add lemon juice or fresh herbs.
• Lacks consistency.? Add salt, herbs, or a splash of hot sauce.
• Too thin.? Stir well, adjust seasoning.
• Too thick.? Simmer uncovered to thicken.
• Unbalanced flavors.? Add broth or water to loosen.
• The broth is cloudy.? Adjust with salt, acid, or sweetness.
• Vegetables are undercooked.? Strain or clarify with egg whites.
• Chicken not shredding.? Cook longer, check tenderness.
• Too much oil or fat.? Cook a bit longer, then shred.
• Missing aroma.? Skim excess fat, use lean chicken.
• The soup is bland.? Add a pinch of smoked paprika or bay leaf.
• Vegetables are mushy.? Add more herbs or a splash of vinegar.
• Over-torched or burnt.? Cook vegetables separately and add at the end.
• The chicken is dry.? Lower heat immediately, add water.
• Soup too greasy.? Cook gently, shred while warm.
• Missing flavor.? Skim excess fat or use leaner chicken.
• Vegetables not tender.? Add more herbs or a splash of vinegar.

This soup is more than just a meal; it’s a reminder of home, of simple ingredients coming together in harmony. Each spoonful carries a bit of my kitchen’s chaos and calm—something I keep coming back to, especially when the weather turns chilly. Feel free to tweak the veggies or add a dash of hot sauce for a personal touch—this recipe is yours to make.