There’s something incredibly comforting about a good bowl of soup, especially when it’s something wholesome like this Homemade Chicken Vegetable Soup Recipe. I love this because it feels like a warm hug in a bowl — nourishing, packed with flavor, and perfect for cozy evenings or when you need a little boost. Plus, it’s so easy to put together, which makes it a go-to for busy weeknights or when you want to prep ahead and enjoy leftovers.
When I first tried this recipe, I was amazed at how the simple combination of fresh vegetables and tender chicken can come together to create such a soulful meal. You’ll find that this Homemade Chicken Vegetable Soup Recipe is endlessly adaptable—you can make it lighter or heartier depending on what you add. It’s truly a kitchen staple that’s worth making over and over again.
Why You’ll Love This Recipe
- Simple Ingredients: Uses fresh vegetables and chicken you likely already have for quick and easy prep.
- Happy for Leftovers: The flavors meld beautifully overnight, making it even better the next day.
- Flexible Add-ins: Customize with pasta, rice, or beans to match your mood and pantry staples.
- Nutrition Packed: A hearty, nourishing meal that’s both comforting and good for you.
Ingredients You’ll Need
These ingredients combine to build a classic, savory chicken soup with fresh vegetables that add sweetness, texture, and color. I always recommend using good quality, low-sodium broth because it really controls the flavor balance.
- Olive oil: Adds a gentle richness and helps soften the veggies without overpowering.
- Onion: I use half a large one for that subtle sweetness that forms the soup’s base.
- Celery: Picks up the aromatic notes and crunch—don’t skip it!
- Carrots: Their natural sweetness pairs perfectly with the savory broth.
- Leek: Using just the pale green parts adds a mild oniony flavor with depth.
- Garlic: Just a few cloves finely chopped for that always-welcome garlic warmth.
- Fresh thyme or dried thyme: Thyme gives it that classic herbal touch.
- Bay leaf: For subtle earthiness that rounds out the flavors.
- Kosher or sea salt: Season gradually, taste as you go—you can always add more!
- Black pepper: Freshly cracked if possible, it brightens up each spoonful.
- Chicken broth: Use low sodium or homemade to control salt and boost flavor.
- Bone-in chicken breast: Cooking with bone-in gives the broth a fantastic richness.
- Fresh parsley: Added at the end for a fresh, herby finish.
- Optional—elbow macaroni pasta: Great to bulk up the soup and add comfort.
Variations
I often tweak this Homemade Chicken Vegetable Soup Recipe depending on what’s in season or what I’m craving. It’s really about making it your own, so don’t hesitate to try different add-ins or swap out veggies.
- Adding beans: My family goes crazy when I throw in rinsed cannellini beans for added protein and creaminess.
- Using different pasta: Sometimes I swap elbow macaroni for gluten-free pasta or orzo, depending on who I’m cooking for.
- Potatoes: Cubed gold potatoes are my go-to for a heartier version that sticks to your ribs.
- Low sodium option: Using homemade chicken broth and skipping salt keeps it light and great for sensitive diets.
How to Make Homemade Chicken Vegetable Soup Recipe
Step 1: Sauté Your Vegetables Until Tender
Heat the olive oil in a large pot over medium heat. When it’s shimmering, add your chopped onion, celery, carrots, and leek. Cook them gently for about 12 minutes until they soften — this slow cooking really unlocks the natural sweetness. Keep an eye on the heat so nothing scorches; turning it down a bit if you see any browning is a good move. Then stir in the garlic and cook just 30 to 60 seconds until fragrant. Finally, add thyme, the bay leaf, salt, and pepper to start layering those classic soup flavors.
Step 2: Add Chicken and Broth, Then Simmer
Remove the skin and excess fat from your bone-in chicken breast to keep the soup lean but flavorful. Cut it through the bone into two pieces with a sharp knife for quicker cooking. Add the chicken to the pot with your chicken broth. Bring everything to a gentle boil, then reduce heat to low and cover with a lid. Let it simmer for about 15 minutes, or until the chicken reaches 165°F internally. This step is essential as it infuses the broth with rich chicken flavor.
Step 3: Remove Chicken and Add Pasta (Optional)
Once the chicken is cooked, take it out to cool slightly on a cutting board. If you’re adding pasta, now’s the time to stir it into the soup. Turn the heat up a bit and simmer until the pasta is tender—usually about 10 minutes but check your package instructions. If you’re skipping pasta, you can keep the soup as is for a lighter version.
Step 4: Shred Chicken and Finish the Soup
When the chicken is cool enough to handle, shred it into bite-sized pieces. Toss it back into the pot with the cooked pasta. Don’t forget to fish out and discard the bay leaf—it’s done its job! Stir in fresh parsley for a pop of color and brightness. Now your Homemade Chicken Vegetable Soup Recipe is ready to ladle into bowls and enjoy.
Pro Tips for Making Homemade Chicken Vegetable Soup Recipe
- Sauté Low and Slow: Taking your time softening the veggies brings out their natural sweetness, so don’t rush the first step.
- Bone-in Chicken Magic: Cooking with the bone adds rich flavor to your broth — worth the little extra effort.
- Pasta Timing: Add pasta only after you remove the chicken so it doesn’t overcook and turn mushy.
- Salt Gradually: If you use store-bought broth, go easy on salt because many broths are already salty.
How to Serve Homemade Chicken Vegetable Soup Recipe
Garnishes
I love sprinkling a little freshly chopped parsley on top because it adds a bright, fresh note right before serving. Sometimes I’ll add a squeeze of lemon juice for a touch of acidity that wakes up the flavors. A grating of Parmesan or a few crushed red pepper flakes also kick this humble soup up a notch if you’re feeling fancy!
Side Dishes
This soup pairs wonderfully with crusty bread or garlic toast — perfect for dipping. For a light but filling meal, I often serve a simple mixed greens salad dressed with lemon vinaigrette alongside it. When I want something heartier, roasted root vegetables or a cheesy grilled sandwich complete the cozy vibe.
Creative Ways to Present
For family gatherings, I like to serve this soup in little hollowed-out crusty bread bowls—it looks so inviting! You can also ladle the soup into colorful bowls, then top each serving with different garnishes like fresh herbs, a dollop of sour cream, or crunchy pita chips for texture contrast. It really makes the meal feel special without much extra effort.
Make Ahead and Storage
Storing Leftovers
I cool the soup completely then transfer it into airtight containers and store it in the fridge. It keeps beautifully for 3 to 4 days, and the flavors deepen as it rests. Just remember to add fresh parsley or herbs again when reheating to refresh the taste.
Freezing
This soup freezes really well, especially without the pasta added—pasta tends to get mushy when frozen. I portion it in freezer-safe containers or bags and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight for best results.
Reheating
I like to reheat the soup gently on the stove over medium-low heat, stirring occasionally. If you’ve frozen it without pasta, add fresh pasta or cooked rice when reheating to keep it tasting just like freshly made. A splash of broth or water can help loosen up the soup if it looks too thick.
FAQs
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Can I use boneless chicken breast instead of bone-in?
Absolutely! Boneless chicken breast works fine, but cooking it a little slower on a lower heat helps keep it tender. Keep in mind that bone-in chicken adds extra flavor to the broth, so if you use boneless, you might want to enhance the broth with extra herbs or seasoning.
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Is this soup suitable for freezing?
Yes, it freezes well, especially if you hold off on adding pasta before freezing. Pasta can become mushy after thawing. For best results, freeze the soup base and add fresh pasta or rice when reheating.
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Can I make this soup in an Instant Pot or slow cooker?
You certainly can! In an Instant Pot, sauté the vegetables first using the sauté function, then add chicken, broth, and seasoning; cook under pressure for about 10 minutes with natural release. For a slow cooker, combine everything and cook on low for 6-8 hours or high for 3-4 hours. Add pasta near the end of cooking in either method.
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How can I make this soup gluten-free?
Simply swap out regular elbow macaroni with a gluten-free pasta of your choice or skip the pasta altogether. You can also add cooked rice or diced potatoes as gluten-free fillers.
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What’s the best way to adjust saltiness if using store-bought broth?
I recommend using low-sodium chicken broth and tasting the soup before adding extra salt. You can always add salt gradually at the end of cooking. If needed, a splash of lemon juice can brighten flavors and reduce the need for more salt.
Final Thoughts
This Homemade Chicken Vegetable Soup Recipe has earned a permanent spot in my weekly rotation because it combines simplicity, warmth, and the kind of nutrition that genuinely makes you feel good. I hope you’ll enjoy making it as much as I do—remember to make it your own, adjust to your tastes, and share it with the people you love. Nothing beats a bowl of homemade soup that’s made with care and served with a smile.
Print
Homemade Chicken Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This homemade chicken vegetable soup is a comforting, wholesome dish packed with tender chicken, fresh vegetables, and fragrant herbs. Made with simple ingredients and simmered to perfection on the stovetop, it delivers a nourishing and flavorful meal perfect for any day. Optional pasta, rice, or beans can be added to make it more filling or customized to your liking.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 ¼ cups chopped onion (about half a large onion)
- 1 ¼ cups chopped celery (2-3 ribs)
- 1 ¼ cups chopped carrots (2-3 medium carrots)
- 1 cup chopped leek (pale green parts only, 1 medium leek)
- 2-3 cloves garlic, chopped fine
- 2 teaspoons minced fresh thyme or ¾ teaspoon dried thyme
- 1 bay leaf
- ¼ teaspoon kosher or sea salt, or to taste
- ¼ teaspoon black pepper
- 6 cups low sodium or homemade chicken broth (48 ounces)
- 1 large bone-in chicken breast (about 1 pound)
- 1 tablespoon fresh parsley, finely chopped
Optional Ingredients
- ¾ cup elbow macaroni pasta (gluten free or wheat), optional
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Once hot, add chopped onion, celery, carrots, and leek. Cook, stirring occasionally, until the vegetables soften, about 12 minutes. Make sure to control the heat to avoid burning or overcooking the vegetables. Reduce heat if necessary.
- Add Garlic and Herbs: Stir in the finely chopped garlic and cook for 30 to 60 seconds until fragrant. Then, add the minced fresh thyme (or dried thyme), bay leaf, salt, and black pepper, stirring to combine well with the sautéed vegetables.
- Add Chicken and Broth: Remove the skin and any extra fat from the chicken breast. Cut the chicken breast crosswise through the bone into two pieces using a chef’s knife. Add the chicken pieces and chicken broth to the pot.
- Simmer Chicken: Bring the mixture to just below boiling, then lower the heat to maintain a gentle simmer. Cover the pot with a lid and cook the chicken until fully cooked through, about 15 minutes, until the internal temperature reaches 165°F (74°C).
- Cook Pasta (Optional): Remove the cooked chicken from the pot and set aside. If using, add the elbow macaroni pasta to the soup. Increase the heat slightly and simmer until the pasta is tender, approximately 10 minutes (or according to pasta package instructions).
- Shred Chicken and Finish Soup: When the chicken is cool enough to handle, shred the meat off the bone. Return the shredded chicken to the pot along with fresh parsley. Remove the bay leaf, stir to combine, and ladle the soup into warm bowls for serving.
Notes
- Optional additions include cooked rice (white or brown), small cubed gold potatoes (added in place of pasta and cooked until tender), or a can of rinsed and drained white beans such as cannellini or great northern beans.
- You can skip pasta or other starches entirely for a simple, light chicken vegetable soup.
- This soup is histamine friendly, but be sure to check ingredients individually if you have sensitivities.
- For lower sodium, use homemade chicken broth without added salt and reduce or omit salt in the recipe. A squeeze of lemon juice can brighten flavors without added salt.
- Control your heat carefully to avoid burning the vegetables during the sautéing step for maximum flavor.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 230
- Sugar: 5g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
