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.

Hearty Chicken Vegetable Soup

This chicken vegetable soup is a comforting, nourishing dish made by simmering shredded cooked chicken with fresh vegetables and fragrant herbs. It features a clear, flavorful broth with tender vegetables and shredded chicken, resulting in a warm, inviting bowl perfect for chilly days. The recipe emphasizes simple techniques like sautéing, simmering, and shredding for a homey, soul-warming meal.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups shredded cooked chicken preferably from roasted or boiled chicken
• 3 large carrots sliced into thick pieces
• 2 stalks celery chopped into chunks
• 1 large yellow onion diced
• 4 cups chicken broth homemade or store-bought, lightly seasoned
• 1 teaspoon dried thyme
• 1 bay leaf bay leaf
• 2 tablespoons olive oil
• to taste salt and pepper
• fresh parsley for garnish parsley chopped

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Cutting board
• Wooden spoon or spatula
• Ladle

Method

 

1. Chop the carrots into thick slices, dice the onion, and chop the celery into chunks. Prepare all vegetables and set aside.
   
2. Heat a large heavy-bottomed pot over medium heat and add the olive oil. Once shimmering, add the diced onions and sauté until translucent, about 5 minutes, until they smell sweet and are just starting to turn golden.
   
3. Add the chopped carrots and celery to the pot and cook for another 8 minutes, stirring occasionally. The vegetables should start to soften and release their aroma.
   
4. Pour in the chicken broth and bring the mixture to a gentle simmer. Add the shredded cooked chicken, dried thyme, bay leaf, and season with salt and pepper. Stir to combine.
   
5. Reduce the heat to low and let the soup simmer uncovered for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender but not mushy. The broth should be fragrant and clear.
   
6. Taste the soup and adjust seasonings with more salt or pepper if needed. Remove the bay leaf before serving.
   
7. Ladle the hot soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness. Serve with crusty bread for a complete meal.

Notes

Feel free to add other vegetables like peas or corn, or sprinkle with grated cheese for extra richness. This soup keeps well in the fridge and tastes even better the next day.