35-Minute Chicken Vegetable Soup Your Family Will Crave

Nothing warms the soul quite like a bowl of homemade chicken vegetable soup. It’s my go-to comfort food when I need something nourishing, simple, and packed with flavor. This recipe has been a family favorite for years – my kids actually cheer when they smell it simmering on the stove! What I love most is how it transforms basic ingredients into something magical. Tender chicken, vibrant veggies, and aromatic herbs all swimming in that golden broth – it’s the definition of wholesome comfort in a bowl. Plus, it’s loaded with nutrients yet feels indulgent. Trust me, once you try this version, you’ll understand why it’s been my cold-weather lifesaver for decades.

Ingredients for Chicken Vegetable Soup

Let me tell you about the simple yet powerful ingredients that make this chicken vegetable soup so darn good. I’m a firm believer that freshness matters here – you’ll taste the difference! Here’s what you’ll need:

• 2 tablespoons olive oil (the good stuff!)
• 1 medium onion, diced (white or yellow both work)
• 2 carrots, sliced into coins (peeled first, please!)
• 2 celery stalks, chopped (don’t skip the celery – it’s the flavor secret!)
• 3 garlic cloves, minced (fresh is best, not that jarred stuff)
• 1 pound boneless chicken breast, cubed into bite-sized pieces
• 6 cups chicken broth (homemade if you’ve got it!)
• 1 teaspoon salt (adjust to taste later)
• 1/2 teaspoon black pepper (freshly ground if you can)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 bay leaf (remember to fish it out later!)
• 1 cup green beans, chopped into 1-inch pieces
• 1 cup corn kernels (fresh or frozen both work great)
• 1 cup peas (I always keep frozen peas handy for this)

See? Nothing fancy, just good honest ingredients that come together beautifully. Now let’s make some magic happen!

How to Make Chicken Vegetable Soup

Alright, let’s get cooking! This chicken vegetable soup comes together in stages, each one building layers of flavor. I’ve made this so many times I could do it in my sleep, but I’ll walk you through each step carefully. Trust me – that simmering time is pure magic for the flavors!

Sautéing Vegetables

First things first – grab your biggest, heaviest pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. Toss in your diced onion, sliced carrots, and chopped celery. Now here’s my trick: stir them every minute or so for about 5 minutes until the onions turn translucent and the carrots just start to soften. Don’t rush this step! You want them softened but not browned – if they start sticking, just add a splash of broth. Throw in the minced garlic at the last minute (it only needs about 30 seconds) until it smells amazing.

Cooking the Chicken

Next up: add those cubed chicken pieces right into the pot with the veggies. Spread them out in a single layer if you can – this helps them brown nicely instead of steaming. Give them about 3-4 minutes, stirring occasionally, until they lose that pink color on the outside. They don’t need to be cooked through yet – we’re just building flavor here. You should start smelling that wonderful chicken aroma mixing with the vegetables.

Simmering the Soup

Now the fun part! Pour in all that glorious chicken broth and add your salt, pepper, thyme, and that precious bay leaf. Crank the heat up to bring it to a gentle boil, then immediately reduce to a simmer. This is where the magic happens – let it bubble away uncovered for 20 minutes. You’ll know it’s ready when the chicken is cooked through and the carrots are tender. Then add your green beans, corn, and peas for just 10 more minutes – they’ll stay bright and crisp-tender. Don’t forget to fish out that bay leaf before serving (I can’t tell you how many times I’ve forgotten – oops!).

Why You’ll Love This Chicken Vegetable Soup

This isn’t just any soup – it’s a hug in a bowl! Here’s why it’s become my family’s favorite week after week:

• Nutrient-packed comfort: Loaded with lean protein and colorful veggies, it’s guilt-free comfort food that actually makes you feel good.
• Weeknight easy: From chopping to serving in under an hour – perfect for busy nights when takeout tempts you.
• Endlessly adaptable: Swap veggies based on what’s in your fridge – it’s foolproof!
• Kid-approved magic: My pickiest eater happily gobbles up vegetables when they’re swimming in this golden broth.

Once you try it, you’ll understand why my pot’s always on the stove come winter!

Tips for the Best Chicken Vegetable Soup

After making this chicken vegetable soup more times than I can count, I’ve picked up some tricks that take it from good to “wow!” Here are my can’t-live-without tips:

• Taste as you go: That salt measurement’s just a starting point – broth brands vary wildly. I always adjust at the end.
• Fresh herb magic: If you’ve got fresh thyme or parsley, toss some in right before serving – the flavor pops!
• Veggie timing matters: Keep those green beans crisp-tender by adding them late – nobody likes mushy beans!
• Chicken hack: Rotisserie chicken works beautifully if you’re short on time – just add it with the last veggies.

Little touches make all the difference in this comforting classic!

Ingredient Substitutions

Don’t stress if you’re missing an ingredient – this chicken vegetable soup is incredibly forgiving! Here are my favorite swaps that work like a charm:

• Protein options: Use turkey breast instead of chicken (same amount), or toss in leftover rotisserie chicken (about 2 cups shredded).
• Veggie variations: Swap green beans for zucchini, or try diced potatoes instead of corn. Frozen veggies work perfectly when fresh aren’t handy.
• Broth basics: Vegetable broth makes it vegetarian, and low-sodium versions let you control the salt.

The beauty of this soup? It welcomes whatever you’ve got in the fridge with open arms!

Serving Suggestions

Oh, the joy of serving this chicken vegetable soup! Here’s how I love to make it a complete meal:

• Crusty bread is a must: My family fights over who gets the last piece to dunk in that golden broth.
• Simple green salad: A light mix with vinaigrette cuts through the soup’s richness perfectly.
• Garnish game strong: Fresh parsley, grated Parmesan, or a squeeze of lemon brighten everything up.

Comfort food at its finest – no fancy plating required!

Storing and Reheating Chicken Vegetable Soup

Here’s the beautiful thing about this chicken vegetable soup – it gets even better as leftovers! I always make a double batch because it keeps so well. Let the soup cool completely (about 30 minutes) before transferring to airtight containers. It’ll stay fresh in the fridge for 3 days – just reheat gently on the stove or in the microwave, adding a splash of broth if it thickens. For longer storage, freeze portions in freezer bags for up to 2 months. Pro tip: Label with the date so you don’t end up with mystery soup! Thaw overnight in the fridge before reheating.

Nutritional Information

Here’s what you’re getting in every comforting bowl of this chicken vegetable soup (but remember – nutritional values are estimates and can vary based on your specific ingredients):

• Calories: 250
• Protein: 25g
• Carbs: 20g
• Fiber: 4g
• Sugar: 5g
• Fat: 8g

Not bad for a meal that tastes this good, right? Loaded with protein and fiber, it’ll keep you full for hours!

Common Questions About Chicken Vegetable Soup

Over the years, I’ve gotten all sorts of questions about this chicken vegetable soup recipe – here are the ones that come up most often!

Can I use frozen vegetables instead of fresh?

Absolutely! Frozen veggies work beautifully – just toss them in straight from the freezer during that last 10 minutes of cooking. My freezer’s always stocked with peas and corn for soup emergencies. The texture stays perfect, and you skip all the chopping!

How can I make my soup thicker?

If you like a heartier broth, try mashing some of the cooked potatoes or carrots against the side of the pot. For a creamier version, stir in a tablespoon of flour mixed with cold water during the last 5 minutes of cooking.

Can I make this in a slow cooker?

You bet! Sauté the veggies and chicken first (this step matters for flavor), then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add those last-minute veggies about 30 minutes before serving.

Why does mine taste bland?

Seasoning is everything! First, make sure you’re using good quality broth. Then don’t be shy with the salt – taste and adjust at the end. A splash of lemon juice or vinegar right before serving can brighten all the flavors too.

How long does it take to make from start to finish?

From chopping to serving, this chicken vegetable soup takes about 50 minutes – 15 minutes prep and 35 minutes cooking. But most of that time is hands-off simmering while the flavors develop. Perfect for busy weeknights!

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