chicken vegetable soup recipe

There’s something about chicken vegetable soup that feels like a warm hug—simple, honest, and forgiving. I love how adaptable it is, depending on what’s in the fridge or what’s seasonally available. Plus, it’s a way to clear out those stray veggies and turn them into something nourishing.

Why I Keep Coming Back to This Soup

It’s quick to throw together, especially after busy days. The lemon and thyme keep it fresh, not dull. Plus, it’s endlessly customizable, making it feel new every time I make it.

Breaking Down the Building Blocks

• Chicken breasts or thighs: I prefer thighs for juiciness, but breasts work too. Cooked and shredded, they add hearty protein.: A versatile, lean option that adapts well to simmering.
• Carrots: Sweet, earthy, and colorful. They soften beautifully, releasing natural sugars.: Use fresh carrots, cut into small cubes for even cooking.
• Celery: Adds a subtle bitterness and crunch if added late.: Chopped finely, it melts into the broth when cooked slowly.
• Lemon: Brightens everything with its tangy, fragrant zest.: Fresh lemon juice is key; skip the bottled stuff.
• Thyme: Earthy and aromatic, it’s my secret to depth.: Fresh thyme sprigs release their oils slowly, infusing the broth.
• Vegetables of choice: Zucchini, spinach, peas—whatever’s lurking. They add color, texture, and flavor.: Chop accordingly and add towards the end to keep their character.
• Chicken broth: Homemade is ideal, but store-bought works fine. It’s the soup’s backbone.: Look for low-sodium if you want control over seasoning.

Tools & Equipment for a Cozy Soup

• Heavy-bottomed pot: Ensures even heat distribution for gentle simmering.
• Wooden spoon: Stirs without scratching and helps scrape the pot’s bottom.
• Lemon squeezer: Extracts juice without seeds, adding that fresh zing.
• Chef’s knife: Chops vegetables evenly and quickly.

Step-by-Step Guide to Your Perfect Chicken Vegetable Soup

Step 1: Start with a big, heavy-bottomed pot and a splash of olive oil over medium heat. Toss in chopped onions, carrots, and celery. Cook until they soften and smell sweet, about 8 minutes.

Step 2: Add minced garlic and a sprig of thyme. Stir for a minute until fragrant. Pour in chicken broth, bring to a gentle simmer.

Step 3: Drop in shredded cooked chicken and your choice of chopped vegetables—think zucchini, spinach, or peas. Let simmer for 15 minutes.

Step 4: Taste and adjust seasoning with salt and pepper. Finish with a squeeze of lemon and a sprinkle of fresh herbs. Serve hot, with crusty bread on the side.

Cooking Checkpoints & Tips to Nail It

• Vegetables should be tender but not mushy; test with a fork.
• Soup should be steaming and fragrant, not watery or bland.
• Lemon juice should be bright and fresh, not overpowering or dull.

Common Mistakes & How to Fix Them

• Over-salting early.? Add salt gradually; taste as you go to avoid oversalting.
• Cooking at too high a heat.? Simmer gently; boiling can toughen chicken and make veggies mushy.
• Seasoning too early.? Taste and adjust seasoning at the end for balanced flavor.
• Adding lemon too early, losing zing.? Add lemon juice off heat to keep its brightness.

Chicken Vegetable Soup

This chicken vegetable soup is a comforting, hearty dish that combines tender shredded chicken with a colorful mix of fresh vegetables in a flavorful broth. It’s made by simmering ingredients to develop a fragrant, nourishing soup with a bright, tangy finish, perfect for cozy days. The final dish is vibrant, slightly thickened, and steaming hot, with tender vegetables and juicy chicken throughout.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked shredded chicken preferably from thighs for juiciness
• 2 carrots carrots peeled and diced
• 2 stalks celery chopped finely
• 1 onion onion diced
• 3 cloves garlic minced
• 4 cups chicken broth low-sodium preferred
• 1 zest lemon zest from one lemon
• 2 tablespoons lemon juice freshly squeezed
• 1 teaspoon dried thyme or fresh thyme sprigs
• 1 cup zucchini chopped
• 1 cup spinach roughly chopped
• to taste salt and pepper for seasoning

Equipment

• Heavy-bottomed pot
• Wooden spoon
• Lemon squeezer
• Chef’s knife

Method

 

1. Heat a heavy-bottomed pot over medium heat and add a splash of olive oil. Toss in the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 8 minutes.
   
2. Add the minced garlic and thyme to the pot. Stir for about a minute until fragrant, filling your kitchen with a warm aroma. Pour in the chicken broth and bring it to a gentle simmer.
   
3. Drop in the shredded cooked chicken and chopped zucchini. Stir everything together and let the soup simmer gently for 15 minutes, allowing flavors to meld and vegetables to become tender.
   
4. Taste the broth and season with salt and pepper as needed. Then, remove the pot from heat and stir in the lemon zest and lemon juice to brighten up the flavors.
   
5. Add the chopped spinach and cook for another 2 minutes until wilted and vibrant green. The soup should be steaming hot, fragrant, and packed with colorful vegetables and tender chicken.
   
6. Serve the soup hot, garnished with fresh herbs if desired, alongside crusty bread for a complete, comforting meal.

Notes

Feel free to customize with seasonal vegetables or adjust lemon to taste for extra brightness.