Blog

I’ve always found that a good chicken soup can turn a bleak day around. But this one’s got a little twist—cinnamon and a splash of wine—that makes it stand apart. It’s not just comfort food, it’s a little bit fancy, perfect for chilly nights when you want something nourishing but not plain.

Why I Keep Coming Back to This Soup

It’s quick to throw together, yet feels special with those warm spices. The smell alone sparks memories of family dinners and chilly evenings. No matter how often I make it, each bowl reminds me that simplicity and a good broth can heal a lot.

Breaking Down the Ingredients

• Chicken (preferably bone-in, skinless breasts or thighs): Tender, juicy, and creates a flavorful broth when simmered slowly.
• Onions and leeks: Builds the base of sweetness and depth, with a gentle aroma that fills the kitchen.
• Herbs (thyme, bay leaf, cinnamon stick): Adds warmth and complexity, with the cinnamon giving a subtle spicy note.
• Greens (kale or spinach): Brightens the dish with a fresh, slightly bitter contrast, especially when added at the end.
• White wine or sherry: Lifts the flavors with a fruity acidity, but can be swapped for extra broth if preferred.
• Lemon or lemon juice: A splash at the end brightens everything, cutting through richness.

Tools of the Trade for This Cozy Soup

• Large heavy-bottomed pot: Even heat distribution and long simmering.
• Sharp chef’s knife: Chopping vegetables and chicken efficiently.
• Wooden spoon: Stirring and avoiding scratches in your pot.
• Ladle: Serving the broth without splashing.
• Measuring spoons and cups: Keeping seasonings balanced.

How to Make It: A Step-by-Step Guide

Step 1: Start with a big, heavy-bottomed pot—something that can handle the long simmer without warping.

Step 2: Heat a tablespoon of oil over medium heat until shimmering, then add chopped onions and leeks. Cook until translucent and fragrant, about 5 minutes.

Step 3: Add diced chicken, a splash of white wine, and cook until the chicken is just lightly browned, about 7 minutes.

Step 4: Pour in homemade chicken stock or store-bought, then toss in herbs like thyme, a bay leaf, and a cinnamon stick for depth.

Step 5: Bring to a gentle simmer—about 85°C (185°F)—and let it cook for at least 30 minutes to develop flavors.

Step 6: Skim off any foam or fat that rises to the top to keep the broth clear and clean.

Step 7: Before serving, remove herbs and cinnamon, adjust salt and pepper, and stir in a handful of chopped kale or spinach.

Step 8: Serve hot, with crusty bread on the side or a squeeze of lemon for brightness.

Cooking Checkpoints and Tips to Keep in Mind

• Ensure the vegetables are translucent before adding chicken for a mellow, sweet foundation.
• Simmer gently—avoid boiling vigorously—to keep the chicken tender and the broth clear.
• Taste the broth after 30 minutes; it should be flavorful but not overpowering, adjust seasoning accordingly.

Common Mistakes and How to Fix Them

• Boiling vigorously.? If broth is cloudy, simmer gently and skim foam regularly.
• Over-salting the broth.? Add salt gradually, taste as you go to avoid over-seasoning.
• Cooking chicken at too high a temperature.? If chicken is tough, reduce heat and cook longer or use thighs.
• Overcooking delicate greens.? If greens turn bitter, add them at the very end and cook briefly.

Warm Cinnamon Chicken Soup with Wine

This comforting chicken soup features tender chicken simmered in a flavorful broth infused with onions, leeks, herbs, and a hint of cinnamon and wine. It boasts a silky, clear texture with a fragrant aroma that hints at warmth and spice, finished with bright greens and a splash of lemon for freshness. Perfect for chilly nights, it combines simplicity with a touch of elegance.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion diced
• 2 leeks leeks cleaned and sliced
• 1.5 pounds bone-in skinless chicken breasts or thighs diced
• 1/2 cup white wine or sherry
• 4 cups chicken stock
• 2 sprigs thyme
• 1 bay leaf bay leaf
• 1 cinnamon stick cinnamon stick
• 2 cups greens kale or spinach, chopped
• 1 tablespoon lemon juice
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon
• Ladle
• Measuring spoons and cups

Method

 

1. Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering, and then add diced onions and sliced leeks. Cook gently, stirring occasionally, until translucent and fragrant, about 5 minutes.
   
2. Add the diced chicken to the pot and pour in the white wine. Cook, stirring occasionally, until the chicken is just lightly browned and the wine has reduced slightly, about 7 minutes. You should hear a gentle bubbling and see the chicken developing a light color.
   
3. Pour in the chicken stock, then add the thyme sprigs, bay leaf, and cinnamon stick. Bring the mixture to a gentle simmer, ensuring the heat is low enough that bubbles form slowly, not vigorously, to keep the broth clear.
   
4. Maintain a gentle simmer and cook uncovered for at least 30 minutes, skimming off any foam or fat that rises to the top to keep the broth clear and clean.
   
5. After simmering, remove the thyme sprigs, bay leaf, and cinnamon stick, then season the broth with salt and pepper to taste. Stir in the chopped greens and cook for another 2-3 minutes until wilted but still vibrant.
   
6. Finish by stirring in fresh lemon juice, which brightens the flavors and balances the warm spices. Taste again and adjust seasoning if needed.
   
7. Serve the soup hot, ladled into bowls, with crusty bread on the side if desired. The broth should be clear, fragrant, with tender chicken and greens, and a hint of cinnamon and wine aroma filling the air.

Notes

For extra richness, you can add a splash of cream just before serving. Make sure to remove the cinnamon stick and herbs before eating for a smooth, elegant broth.

I’ve always found that a good chicken soup can turn a bleak day around. But this one’s got a little twist—cinnamon and a splash of wine—that makes it stand apart. It’s not just comfort food, it’s a little bit fancy, perfect for chilly nights when you want something nourishing but not plain.

Why I Keep Coming Back to This Soup

It’s quick to throw together, yet feels special with those warm spices. The smell alone sparks memories of family dinners and chilly evenings. No matter how often I make it, each bowl reminds me that simplicity and a good broth can heal a lot.

Breaking Down the Ingredients

• Chicken (preferably bone-in, skinless breasts or thighs): Tender, juicy, and creates a flavorful broth when simmered slowly.
• Onions and leeks: Builds the base of sweetness and depth, with a gentle aroma that fills the kitchen.
• Herbs (thyme, bay leaf, cinnamon stick): Adds warmth and complexity, with the cinnamon giving a subtle spicy note.
• Greens (kale or spinach): Brightens the dish with a fresh, slightly bitter contrast, especially when added at the end.
• White wine or sherry: Lifts the flavors with a fruity acidity, but can be swapped for extra broth if preferred.
• Lemon or lemon juice: A splash at the end brightens everything, cutting through richness.

Tools of the Trade for This Cozy Soup

• Large heavy-bottomed pot: Even heat distribution and long simmering.
• Sharp chef’s knife: Chopping vegetables and chicken efficiently.
• Wooden spoon: Stirring and avoiding scratches in your pot.
• Ladle: Serving the broth without splashing.
• Measuring spoons and cups: Keeping seasonings balanced.

How to Make It: A Step-by-Step Guide

Step 1: Start with a big, heavy-bottomed pot—something that can handle the long simmer without warping.

Step 2: Heat a tablespoon of oil over medium heat until shimmering, then add chopped onions and leeks. Cook until translucent and fragrant, about 5 minutes.

Step 3: Add diced chicken, a splash of white wine, and cook until the chicken is just lightly browned, about 7 minutes.

Step 4: Pour in homemade chicken stock or store-bought, then toss in herbs like thyme, a bay leaf, and a cinnamon stick for depth.

Step 5: Bring to a gentle simmer—about 85°C (185°F)—and let it cook for at least 30 minutes to develop flavors.

Step 6: Skim off any foam or fat that rises to the top to keep the broth clear and clean.

Step 7: Before serving, remove herbs and cinnamon, adjust salt and pepper, and stir in a handful of chopped kale or spinach.

Step 8: Serve hot, with crusty bread on the side or a squeeze of lemon for brightness.

Cooking Checkpoints and Tips to Keep in Mind

• Ensure the vegetables are translucent before adding chicken for a mellow, sweet foundation.
• Simmer gently—avoid boiling vigorously—to keep the chicken tender and the broth clear.
• Taste the broth after 30 minutes; it should be flavorful but not overpowering, adjust seasoning accordingly.

Common Mistakes and How to Fix Them

• Boiling vigorously.? If broth is cloudy, simmer gently and skim foam regularly.
• Over-salting the broth.? Add salt gradually, taste as you go to avoid over-seasoning.
• Cooking chicken at too high a temperature.? If chicken is tough, reduce heat and cook longer or use thighs.
• Overcooking delicate greens.? If greens turn bitter, add them at the very end and cook briefly.

Spiced Chicken Soup with Wine and Greens

This comforting chicken soup features tender simmered chicken, fragrant onions and leeks, and warm spices like cinnamon and thyme. A splash of white wine adds brightness, while greens like kale or spinach provide a fresh contrast, resulting in a nourishing yet elegant bowl with a clear, flavorful broth and a hearty texture.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion diced
• 2 leeks leeks white and light green parts, sliced
• 1.5 pounds bone-in, skinless chicken breasts or thighs diced
• 1/2 cup white wine or sherry
• 4 cups chicken stock
• 2 sprigs thyme
• 1 bay leaf bay leaf
• 1 cinnamon stick cinnamon stick
• 3 cups greens kale or spinach, chopped
• 1 tablespoon lemon juice
• to taste Salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon
• Ladle
• Measuring spoons and cups

Method

 

1. Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering, and add diced onions and sliced leeks. Cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
   
2. Add diced chicken to the pot, pour in white wine, and cook until the chicken is lightly browned, about 7 minutes, stirring occasionally.
   
3. Pour in chicken stock, then add thyme sprigs, a bay leaf, and a cinnamon stick. Bring the mixture to a gentle simmer, maintaining a low boil, and cook uncovered for at least 30 minutes to develop deep flavors.
   
4. Skim off any foam or fat that rises to the surface with a spoon to keep the broth clear and clean.
   
5. Remove the thyme sprigs, bay leaf, and cinnamon stick from the broth. Stir in chopped greens and cook for another 2-3 minutes until just wilted.
   
6. Finish by adding a splash of lemon juice and season with salt and pepper to taste, adjusting the flavors as needed.
   
7. Ladle the hot soup into bowls, making sure each serving has plenty of tender chicken, greens, and flavorful broth.
8. Serve immediately, optionally with crusty bread on the side and a squeeze of lemon for extra brightness.

Notes

For a richer broth, you can simmer the chicken with bones or add a splash of cream before serving. Adjust seasoning and greens according to your preference.

This recipe originated from my grandmother’s kitchen, where she believed a good soup could mend more than just a cold. It’s a simple yet profound act—to simmer, to season, to wait. When life feels too busy or heavy, this soup asks for patience and a bit of quiet.

Why I keep coming back to this healing soup

It’s a reminder that simple ingredients, treated patiently, create something nourishing beyond just flavor. Whenever I need a moment of calm or a gentle boost, this soup is there. It’s honest, warm, and unpretentious—like comfort in a bowl.

Breaking down the ingredients: what makes this soup special

• Chicken thighs: Rich in flavor and forgiving if slightly overcooked, perfect for shredding.
• Carrots: Sweet and earthy, they add color and a gentle natural sweetness.
• Celery: Adds a crisp, slightly bitter note that balances richness.
• Onions and garlic: Foundation of aroma and depth, smell like a warm hug.
• Lemon: Brightens everything with a zesty shimmer—don’t skip it.
• Fresh herbs: Parsley or cilantro add a fresh, vibrant finish.

Tools of the trade for a comforting chicken soup

• Large heavy-bottomed pot: Holds all ingredients and ensures even heat for simmering.
• Sharp knife: Chops vegetables and prepares chicken efficiently.
• Cutting board: Provides a stable surface for prep work.
• Ladle: Serves the soup cleanly without disturbing the broth.

Step-by-step guide to a soul-soothing chicken soup

Step 1: Start with a large, heavy-bottomed pot. Sauté chopped onions and garlic in a splash of olive oil until fragrant, about 5 minutes.

Step 2: Add chopped carrots and celery, cook until just tender, about 5-7 minutes. The kitchen will fill with a sweet, earthy aroma.

Step 3: Pour in chicken broth, bring to a simmer. Gently add chicken thighs or breasts, skinless and boneless.

Step 4: Simmer gently for 30-40 minutes, skimming foam. The broth should become rich and slightly cloudy.

Step 5: Remove chicken, shred with forks. Return to pot, season with salt, pepper, and a squeeze of lemon for brightness.

Step 6: Let it rest for 5 minutes before serving. Ladle into bowls, sprinkle with fresh herbs.

Cooking checkpoints and tips to perfect your healing soup

• The broth is rich and slightly cloudy—perfect for maximum flavor.
• Chicken shreds easily—if it’s tough, give it a few more minutes in simmering water.
• Vegetables should be tender but not mushy—test with a fork for the right bite.

Common mistakes and how to fix them

• Undersalted broth.? Add a bit more salt if the broth tastes flat.
• Boiling chicken vigorously, making it tough.? Reduce heat if the broth is boiling too vigorously.
• Leaving foam in the soup, making it cloudy.? Skim foam often for a clearer broth.
• Overcooking chicken, making it tough.? Don’t overcook the chicken, it turns dry.

Hearty Chicken Soup

This comforting chicken soup is built on a base of tender shredded chicken, simmered vegetables, and fragrant herbs. It features a rich, slightly cloudy broth with vibrant hints of lemon, finished with fresh herbs for a bright, nourishing final dish. The texture is hearty yet soothing, perfect for a calming meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken thighs skinless and boneless
• 2 cups chicken broth
• 2 medium carrots peeled and chopped
• 2 stalks celery chopped
• 1 medium onion diced
• 3 cloves garlic minced
• 1 lemon lemon zested and juiced
• 1/4 cup fresh herbs parsley or cilantro, chopped
• to taste salt and pepper
• 1 tablespoon olive oil

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Start by heating the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and the onion becomes translucent, about 5 minutes. The kitchen will fill with a warm aroma.
   
2. Add the chopped carrots and celery to the pot. Cook, stirring occasionally, until the vegetables are just tender and slightly softened, about 5-7 minutes. They should be vibrant and fragrant.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Carefully add the chicken thighs, making sure they are submerged in the broth. Cover the pot and let everything simmer gently for 30-40 minutes, skimming off any foam that rises to the surface. The broth will become rich and slightly cloudy, infused with flavor.
   
4. Once cooked, remove the chicken thighs from the pot and shred the meat with two forks, pulling it apart into bite-sized pieces. Return the shredded chicken to the soup and stir gently.
   
5. Add the lemon zest and squeeze in the lemon juice to brighten the broth. Stir in the chopped fresh herbs and season with salt and pepper to taste. Let the soup rest for 5 minutes so the flavors meld together.
   
6. Give the soup a final stir, taste and adjust seasoning if needed. Serve hot in bowls, garnished with extra herbs if desired. Enjoy the comforting warmth and vibrant flavors of this healing chicken soup.
   

This recipe originated from my grandmother’s kitchen, where she believed a good soup could mend more than just a cold. It’s a simple yet profound act—to simmer, to season, to wait. When life feels too busy or heavy, this soup asks for patience and a bit of quiet.

Why I keep coming back to this healing soup

It’s a reminder that simple ingredients, treated patiently, create something nourishing beyond just flavor. Whenever I need a moment of calm or a gentle boost, this soup is there. It’s honest, warm, and unpretentious—like comfort in a bowl.

Breaking down the ingredients: what makes this soup special

• Chicken thighs: Rich in flavor and forgiving if slightly overcooked, perfect for shredding.
• Carrots: Sweet and earthy, they add color and a gentle natural sweetness.
• Celery: Adds a crisp, slightly bitter note that balances richness.
• Onions and garlic: Foundation of aroma and depth, smell like a warm hug.
• Lemon: Brightens everything with a zesty shimmer—don’t skip it.
• Fresh herbs: Parsley or cilantro add a fresh, vibrant finish.

Tools of the trade for a comforting chicken soup

• Large heavy-bottomed pot: Holds all ingredients and ensures even heat for simmering.
• Sharp knife: Chops vegetables and prepares chicken efficiently.
• Cutting board: Provides a stable surface for prep work.
• Ladle: Serves the soup cleanly without disturbing the broth.

Step-by-step guide to a soul-soothing chicken soup

Step 1: Start with a large, heavy-bottomed pot. Sauté chopped onions and garlic in a splash of olive oil until fragrant, about 5 minutes.

Step 2: Add chopped carrots and celery, cook until just tender, about 5-7 minutes. The kitchen will fill with a sweet, earthy aroma.

Step 3: Pour in chicken broth, bring to a simmer. Gently add chicken thighs or breasts, skinless and boneless.

Step 4: Simmer gently for 30-40 minutes, skimming foam. The broth should become rich and slightly cloudy.

Step 5: Remove chicken, shred with forks. Return to pot, season with salt, pepper, and a squeeze of lemon for brightness.

Step 6: Let it rest for 5 minutes before serving. Ladle into bowls, sprinkle with fresh herbs.

Cooking checkpoints and tips to perfect your healing soup

• The broth is rich and slightly cloudy—perfect for maximum flavor.
• Chicken shreds easily—if it’s tough, give it a few more minutes in simmering water.
• Vegetables should be tender but not mushy—test with a fork for the right bite.

Common mistakes and how to fix them

• Undersalted broth.? Add a bit more salt if the broth tastes flat.
• Boiling chicken vigorously, making it tough.? Reduce heat if the broth is boiling too vigorously.
• Leaving foam in the soup, making it cloudy.? Skim foam often for a clearer broth.
• Overcooking chicken, making it tough.? Don’t overcook the chicken, it turns dry.

Healing Chicken Soup

This comforting chicken soup is built on simmered chicken thighs, tender vegetables, and aromatic herbs, resulting in a nourishing broth with shredded chicken and vibrant flavors. The process involves sautéing, simmering, and shredding, culminating in a warm, slightly cloudy, hearty dish perfect for moments of need or quiet reflection.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs skinless and boneless
• 2 large carrots peeled and sliced
• 3 stalks celery chopped
• 1 large onion diced
• 3 cloves garlic minced
• 4 cups chicken broth
• 1 each lemon zest and juice
• a handful fresh parsley or cilantro chopped, for garnish
• to taste salt and pepper
• 1 tablespoon olive oil

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Ladle

Method

 

1. Heat the large heavy-bottomed pot over medium heat and add a tablespoon of olive oil. Once shimmering, add diced onions and minced garlic. Sauté until fragrant and translucent, about 5 minutes, filling your kitchen with a warm aroma.
   
2. Add sliced carrots and chopped celery to the pot. Cook, stirring occasionally, until the vegetables are just tender and slightly softened, about 5-7 minutes. Their colors will brighten, and the mixture will smell sweet and earthy.
   
3. Pour in the chicken broth, bringing it to a gentle simmer. Carefully place the chicken thighs into the broth, making sure they are submerged. Cover the pot partially and let everything simmer gently for 30-40 minutes, skimming any foam that rises to the surface.
   
4. Once the chicken is cooked through and tender, remove the thighs from the broth and set aside to cool slightly. Increase the heat slightly to bring the broth to a gentle boil.
   
5. Shred the cooled chicken thighs with forks into bite-sized pieces. Return the shredded chicken to the pot, stirring to combine. Squeeze in the juice of the lemon and add lemon zest for brightness. Season with salt and pepper to taste.
   
6. Let the soup rest for about 5 minutes, allowing flavors to meld and the broth to slightly thicken. Taste and adjust seasoning if necessary.
   
7. Ladle the hot, nourishing soup into bowls and sprinkle generously with chopped fresh herbs. Serve immediately, enjoying the warmth and comforting aroma.

Notes

For a richer broth, you can simmer the chicken with bones or add a splash of olive oil at the end for extra richness. The soup is best enjoyed fresh but can be stored in the fridge for up to 2 days; reheat gently before serving.

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.

Print Recipe Pin Recipe

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.

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 comforting chicken vegetable soup is a slow-simmered dish that combines shredded cooked chicken with colorful vegetables in a fragrant broth. The soup has a rich, savory flavor with a hearty texture, making it perfect for cozy days. Its versatility allows for easy customization with ingredients on hand.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 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 thick
• 2 stalks celery chopped into pieces
• 1 large yellow onion diced
• 4 cups chicken broth homemade or store-bought
• 1 teaspoon dried thyme
• 1 bay leaf bay leaf
• 2 tablespoons fresh parsley chopped, for garnish
• to taste salt and pepper

Equipment

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

Method

 

1. Chop the carrots, celery, and onion into roughly uniform pieces to ensure even cooking and vibrant presentation.
   
2. Heat the large heavy-bottomed pot over medium heat and add a splash of oil. Sauté the diced onion until it becomes translucent and fragrant, about 5 minutes, stirring occasionally.
   
3. Add the sliced carrots and chopped celery to the pot, cooking for another 8 minutes until the vegetables start to soften and release their sweet aroma, stirring frequently.
   
4. Pour in the chicken broth, bringing the mixture to a gentle simmer. Add the shredded cooked chicken, dried thyme, bay leaf, and season with salt and pepper. Let the soup simmer uncovered for 15-20 minutes to meld the flavors and tenderize the vegetables.
   
5. Taste the broth and adjust the seasoning with more salt, pepper, or a splash of hot sauce or vinegar for zing. Remove the bay leaf before serving.
6. Ladle the hot soup into bowls, garnish with chopped fresh parsley, and serve with crusty bread for a complete, comforting meal.

Notes

Feel free to add other vegetables like peas or potatoes for extra heartiness. For a creamier texture, stir in a splash of milk or a dollop of sour cream just before serving.

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, homemade dish made by simmering shredded cooked chicken with hearty vegetables like carrots, celery, and onions in seasoned chicken broth. It achieves a warm, flavorful broth with tender vegetables and shredded chicken, resulting in a rustic, inviting bowl perfect for cozy days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups shredded cooked chicken preferably from roasted or boiled chicken
• 3 carrots carrots sliced thick
• 2 stalks celery chopped
• 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 season gradually
• 1 tablespoon fresh parsley chopped, for garnish

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 small pieces for even cooking.
   
2. Heat your large 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 the edges are just starting to turn golden.
   
3. Add the sliced carrots and chopped celery to the pot. Cook, stirring occasionally, until the vegetables start to soften and release their aroma, about 8 minutes. They should be tender but still hold some bite.
   
4. Pour in the chicken broth and add the dried thyme and bay leaf. Bring the mixture to a gentle simmer, allowing the flavors to meld, about 10 minutes.
   
5. Stir in the shredded cooked chicken, and let everything simmer gently for another 15-20 minutes, stirring occasionally. The broth should become fragrant, and the vegetables tender.
6. Taste the soup and season with salt and pepper as needed. Remove the bay leaf and discard. Serve hot, garnished with chopped fresh parsley and enjoy the comforting, hearty flavors.

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 comforting chicken vegetable soup is made by sautéing aromatic vegetables, then simmering shredded cooked chicken with carrots, celery, herbs, and broth until tender. The result is a warm, clear, and hearty bowl filled with colorful vegetables and flavorful shredded chicken, perfect for cozy days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

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

Equipment

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

Method

 

1. Chop the carrots into thick slices, dice the onion, and chop the celery into small pieces. Set aside.
   
2. Heat the large heavy-bottomed pot over medium heat and add olive oil. Once shimmering, add the diced onions and sauté until translucent and fragrant, about 5 minutes.
   
3. Add the sliced carrots and chopped celery to the pot. Cook, stirring occasionally, until the vegetables start to soften and release their aroma, about 8 minutes.
   
4. Pour in the chicken broth and add the dried thyme, bay leaf, salt, and pepper. Bring the mixture to a gentle simmer, stirring to combine the flavors.
   
5. Add the shredded cooked chicken to the pot. Stir well and let the soup simmer uncovered for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
6. Taste the soup and adjust salt and pepper as needed. Remove and discard the bay leaf. Ladle the hot soup into bowls, garnish with chopped parsley, and serve immediately.

Notes

Use leftover or store-bought cooked chicken for quick preparation. Feel free to add other vegetables like peas or potatoes for variation.