Chicken Vegetable Soup

Discover our Chicken Vegetable Soup recipe! A warm, nourishing bowl of comfort suitable for all – Perfect for cozy nights in.

Nothing says comfort like a steaming bowl of homemade soup, brimming with tender chicken, nourishing vegetables and a broth that’s rich with flavour. It’s a culinary hug from us to you, perfect for those chilly evenings or when you’re craving a meal that feels like a cosy embrace.

Imagine chunks of succulent chicken breast and a rainbow of veggies all simmering away in a delightful broth that’s seasoned to perfection with fragrant herbs. And, remember, when it comes to cooking, it’s all about adding your personal touch.

Don’t forget, this soup can be enjoyed as a standalone meal or served with crusty bread for a heartier dish. So, are you ready to embark on your homemade soup adventure with us? Let’s get cooking!

About the Ingredients for Chicken Vegetable Soup

Chicken: You can cut down on cook time if you are using a pre-cooked or leftover chicken, add two to three cups of shredded or diced cooked chicken to the soup at the end.

Chicken broth: You can use any chicken broth, higher quality broth will give you a more flavourful soup.

Oil: I prefer butter, especially when cooking the mirepoix as it adds more depth of flavour but any oil will work.

Mirepoix: Adds umami, sweetness and a depth of flavour to soups and stews. The classic ratio for mirapoix is 2 parts onion to 1 part each of celery and carrot. To make this soup low carb and keto friendly I instead use 2 parts celery to 1 part each carrot and onion.

To maximize on the carrot you can roll cut them to create the illusion of more carrot. To roll cut a carrot, hold the knife at an angle and cut a small piece off of the carrot then give the carrot a quarter turn and cut another piece from one end to the other. If you need a visual, here is a demonstration on how to roll cut a carrot.

Zucchini: Add Zucchini in place of noodles to add more body to the soup.

Tomato: I like to use canned diced tomato because its easy and has consistent flavour compared to fresh tomatoes.

Lemon: A touch of lemon adds a brightness that soup needs.

Bay Leaf: Bay leaves add another layer of flavour to soups.

Oregano: Use fresh or dried oregano to add an herby flavour to the soup.

Salt: Add just enough to bring out the flavours of the soup.

Pepper: Add to taste but be as generous as possible. Pepper really adds a nice savoury punch to soup.

Looking for More Tasty Soup Recipes?

Check out more of my favourite soup recipes!

A delicious, hearty soup perfect for a cold winter day. This cajun sweet potato soup recipe is easy and will leave you warm and satisfied.

This recipe for Chicken fideo or Sopa de pollo con fideos is an easy and delicious Spanish inspired light soup you can enjoy year round!

This cream of mushroom soup recipe will be your new favorite. It’s rich, creamy, and has a depth that you’ll never get from canned soups!

How to Make Chicken Vegetable Soup

Yields: | Prep time: | Cook time:

Ingredients:

• 2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 8 cups chicken broth
• 4 tablespoons butter or Olive Oil, divided
• 2-3 stalks celery, sliced
• 1 small onion, diced
• 2 medium carrots, roll cut
• 1 large Zucchini, diced
• 1 can, diced tomatoes
• 3 garlic cloves, minced
• zest & juice of 1 lemon
• 2 Bay leaf
• 1 tablespoon oregano
• salt & Pepper to taste

Directions:

In a large pot over medium-high heat, melt 2 tablespoons butter (or oil) and cook the chicken. Do not let it brown. Set aside.

Add the remaining butter (or oil) and add all the vegetables, garlic, lemon zest and bay leaf. Stir and saute for 2-3 minutes.

Reduce the heat to medium and add the oregano and lemon juice.

Stir and cook until the vegetables are softened, about 2-3 minutes.

Add the chicken broth and bring it just short of a boil.

Reduce to a simmer then add chicken, salt and pepper to taste, allow to simmer for 2-3 minutes to heat chicken.

Serve & enjoy!