Vegetable Soup Recipes With Chicken Broth
Chicken Vegetable Soup is ultra-comforting, with filling protein and veggies in each bite. It tastes like chicken noodle soup, without the white pasta, and it couldn’t be easier to make.
It’s comforting.It’s warm and flavorful, and makes an excellent option if you like to meal prep for the week ahead. You can take a warm thermos with you to work or school!
It’s flexible.The base of this soup is simply chicken and veggies, but you can add potatoes or a can of white beans to this recipe to make it even more of a complete meal, with extra fiber in each bite. If you have more veggies to use up, such as peas, spinach, or kale, those can also be added in!
Pesto Chicken And Vegetable Soup
No special ingredients are required. Instead of relying on store-bought chicken broth or veggie broth, this soup recipe simply calls for water. When you cook the chicken, veggies, and seasonings directly in the water, it becomes just as flavorful as any other stock! So, you can save yourself a little money, and still enjoy a well-seasoned soup.
It’s allergy friendly.As written, this soup is naturally gluten-free, nut-free, and dairy-free. To make it more filling, I will often add a can of drained and rinsed cannelini beans, but you can add any other extras you love.
It’s easy to prepare.One of my least-favorite kitchen jobs is working with raw meat, and having to clean the cutting board later. If you feel the same way, you’ll love this cooking method!
Healthy Chicken Bone Broth Soup With Vegetables
Instead of cutting the raw meat into chunks, and then cooking those, you’ll stick the whole chicken breasts into the soup pot and let them cook directly in the broth. When they are done, you can easily shred them with two forks, then add it back to the soup.
Have a rotisserie chicken to use up?You can use that here, too! In that case, you might want to start with a quart of chicken broth, to make sure your soup has plenty of flavor. Then add in the shredded cooked chicken, and simmer until the veggies are tender. Be sure to start with less salt in this case, since veggie broth will already have some sodium added.
This will give you a delicious broth base, similar to chicken noodle soup. If you prefer to use different veggies, you can also add in a can of diced tomatoes, or a bag of frozen corn or green peas. If you keep bay leaves on hand, you can also add one to the broth as it simmers. Just be sure to remove it before serving!
Chicken Vegetable Soup (easy One Pot Recipe)
Try adding a squeeze of fresh lemon juice, just before serving, to help brighten up the flavor. I also like to add a garnish of chopped fresh herbs on top, like chopped parsley or basil.
Pour the olive oil into a large soup pot or dutch oven over medium heat, and saute the onion, carrots and celery until they start to soften, about 8 minutes.
Once the veggies are soft, add in the garlic and dried thyme, and stir for one more minute, just until they smell fragrant.
Quick And Easy Chicken Noodle Soup Recipe
Bring the liquid to a boil, then cover and cook for 15 to 20 minutes, or until the chicken reaches an internal temperature of at least 160ºF.
Use tongs to remove the chicken breasts from the soup, and let them rest on a plate for at least 5 minutes, so they can finish cooking. (The internal temp needs to reach at least 165ºF for the chicken to be thoroughly cooked, but it will usually reach that while resting.)
Then, use two forks to shred the chicken after they have had the time to rest. Then add the shredded chicken back into the soup pot, and give it a stir.
Chicken Vegetable Soup Recipe
Adjust any seasoning to taste at this point, adding more salt, or more water, if you prefer more broth. This is also the time to add a squeeze of lemon juice, to help brighten the flavor.
Ladle the soup into bowls and serve it warm right away, with fresh parsley or a little shredded Parmesan cheese on top.
Can I use chicken thighs? Yes, boneless skinless chicken thighs are sometimes better in soup, because they don’t dry out the way chicken breasts can! If you use bone-in chicken thighs, just keep in mind that they will require a slightly longer cooking time. Be sure to use a meat thermometer, to ensure they reach an internal temperature of 165ºF.
Bone Broth Vegetable Soup (vegan Option)
Can I cook this in a crockpot?I think you can, but I haven’t tested that with this exact recipe yet. From experience with other slow cooker chicken recipes, I’d assume that this soup will cook in about 6 hours on low in a crock pot. But, always use a meat thermometer to make sure the chicken is cooked all the way through.
Curry Chicken Soup. This is a huge fan favorite! It tastes amazing, and can be cooked in the Instant Pot, or on the stove top.
Mexican Chicken Soup. If you prefer more of a tomato base, with a hint of spice, this soup is for you! It reminds me of tortilla soup.
Ultra Satisfying Chicken Noodle Soup
Looking fora vegetarian soup?Try Chickpea Noodle Soup, for a delicious vegan option. It tastes just as good as the kind made with chicken!
Chicken Vegetable Soup is ultra-comforting, with protein and veggies in each bite! It tastes like chicken noodle soup, without the pasta, and couldn't be easier to make.
Nutrition information is for roughly 2 cups of soup. This is automatically calculated, and is just an estimate, not a guarantee. (This was calculated without extra add-ins, like chickpeas or potatoes.)
Hearty Italian Chicken And Vegetable Soup Recipe
• Want to use broth instead of water? Be sure to cut back on the salt. (Start with just 1 teaspoon to be on the safe side.)
• Have cooked chicken to use up? You can add it during the last 10 minutes of the cooking cycle, just to make sure it is heated through.
Calories: 140 kcal , Carbohydrates: 8 g , Protein: 17 g , Fat: 4 g , Saturated Fat: 1 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 2 g , Trans Fat: 0.01 g , Cholesterol: 48 mg , Sodium: 1300 mg , Potassium: 522 mg , Fiber: 2 g , Sugar: 3 g , Vitamin A: 5405 IU , Vitamin C: 8 mg , Calcium: 49 mg , Iron: 1 mg
Basic Chicken Soup Recipe (with Video And Step By Step)
If you try this Chicken Vegetable Soup recipe, please leave a comment and star rating below letting me know how you like it!
Subscribe to my weekly email newsletter for a free 7-day kick start guide. Plus, you'll get weekly meal ideas & new recipes every week!This chicken vegetable soup is full of shredded chicken, vegetables and potatoes, all in a savory tomato broth. An easy and healthy dinner option that the whole family will love!
Soup is my kids’ favorite way to eat their veggies, and this chicken vegetable soup is a colorful mix of nutritious ingredients that happen to taste amazing together. Serve your soup with a side of cornbread or garlic knots for a complete meal.
Chicken Broth With Wheat And Spring Vegetables Recipe
Soup is one of my favorite things to make for dinner, especially on a cold day. My girls happen to love soup too, and this chicken vegetable soup is a current favorite. It’s chock full of tender chicken and a rainbow of veggies for a simple yet satisfying dinner.
This soup starts with the classic base of onions, carrots and celery. You can use any type of cooked chicken here such as roasted cubed chicken, shredded rotisserie chicken or leftover chicken.
The veggies are sauteed in a little butter, and then more ingredients go into the mix including the chicken, tomatoes, and potatoes.
The Best Vegetable Soup
The soup should simmer until the potatoes are tender, and then you can stir in the last of the veggies which include corn and green beans. Add a little parsley and dinner is served!
The beauty of this soup is you can really customize it to fit whatever vegetables and protein you already have in the fridge. Don’t have chicken? Try ground beef or smoked sausage. Other great add-ins or substitutions include
I season this soup with garlic, Italian seasoning, salt and pepper. Don’t have Italian seasoning? You can use my Italian seasoning recipe to make your own.
Spring Vegetable And Chicken Broth Recipe With Pesto
You can easily adapt this recipe for the slow cooker. Simply combine all the ingredients except for the parsley in a crock pot and cook on LOW for 2-4 hours or until the potatoes are tender. Sprinkle with parsley and serve.
This chicken vegetable soup makes a good candidate for the freezer. Just be aware, when you thaw the soup some of the vegetables and potatoes may be softer, but the flavor is still delicious.
Chicken vegetable soup is on my table almost every week during the colder months. It’s super filling and I love that it’s really a complete meal in one pot. Best of all, it helps my kids to get their veggies in!
Easy Chicken And Rice Soup Recipe
Calories: 284 kcal | Carbohydrates: 24 g | Protein: 21 g | Fat: 12 g | Saturated Fat: 3 g | Cholesterol: 58 mg | Sodium: 762 mg | Potassium: 1010 mg |
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