I absolutely love how this Homemade Chicken Vegetable Soup Recipe turns out—it’s like a warm hug in a bowl. The blend of tender chicken with fresh veggies simmered in heartwarming broth feels just right, especially on those cozy evenings when you want comfort food that’s also nourishing. When I first tried this recipe, I was surprised at how simple it was to get such deep, layered flavors without any complicated steps.
You’ll find that making this soup is a rewarding experience, whether you’re feeding a hungry family or looking for a wholesome lunch to take to work. It’s flexible, easy to customize, and freezes beautifully, making it one of my go-to recipes for busy weeks. Trust me, this Homemade Chicken Vegetable Soup Recipe is one you’ll want to keep on your regular rotation.
Why You’ll Love This Recipe
- Simple, Fresh Ingredients: Uses basic pantry staples that meld perfectly for rich flavor without fuss.
- Healthy & Hearty: Packed with vegetables and lean chicken, it’s a nourishing meal that doesn’t skimp on taste.
- Customizable Comfort: Easy to tweak with pasta, potatoes, or beans depending on what you have and what you like.
- Perfect for Meal Prep: Holds up well in the fridge and freezer, making leftovers just as enjoyable as fresh.
Ingredients You’ll Need
The ingredients for this Homemade Chicken Vegetable Soup Recipe are straightforward and chosen to bring out the best balance of flavor and texture. I recommend using fresh herbs if you can find them—they really elevate the soup to something special.
- Olive oil: Adds a subtle fruity base and helps soften the veggies gently without frying.
- Chopped onion: Gives sweet aromatic depth once sautéed slowly.
- Chopped celery: Brings a fresh crunch and classic soup flavor.
- Chopped carrots: Naturally sweetens the broth as they cook down.
- Chopped leek (pale green parts only): Offers a mild onion-like flavor that’s a little more delicate than regular onions.
- Garlic cloves (fine chopped): Just a quick sauté boosts savory notes without overpowering.
- Fresh thyme (or dried thyme): Adds earthy complexity that’s essential for great soup.
- Bay leaf: Infuses subtle herbal brightness during simmering.
- Kosher or sea salt: Enhances all the natural flavors; seasoning to your own taste matters here.
- Black pepper: Gives a gentle heat that complements the chicken and veggies.
- Chicken broth (low sodium or homemade): The heart of this soup—using homemade broth takes it to the next level.
- Bone-in chicken breast: Keeps the meat juicy and adds body as it cooks in the broth.
- Fresh parsley (finely chopped): Stir in at the end for freshness and color.
- Optional elbow macaroni pasta: Great if you want a bit of carbs to make it more filling.
Variations
I love making this soup my own depending on what’s in season or in the fridge. The great thing about this Homemade Chicken Vegetable Soup Recipe is how easy it is to swap or add ingredients to suit your taste or dietary needs.
- Add pasta or grains: I often toss in elbow macaroni or even cooked rice to make it extra comforting and hearty.
- Beans for protein: One time, I added rinsed cannellini beans, and it gave the soup a lovely creamy texture without changing the flavor too much.
- More veggies: Roasted sweet potatoes or cubed gold potatoes make a great twist if you like a bit more substance.
- Go dairy-free or low sodium: Using homemade broth and skipping added salt helps keep it gentle on digestion, which I’ve found especially helpful during cold season.
How to Make Homemade Chicken Vegetable Soup Recipe
Step 1: Sauté your base veggies gently
Start by heating olive oil in a large pot over medium heat, then add your chopped onion, celery, carrots, and leek. Cook these gently, stirring occasionally, until they’re softened but not browned—about 12 minutes. This slow cooking brings out their sweetness and creates a flavorful base. Keep an eye on the heat so nothing burns; if it’s cooking too fast, just turn it down a notch. Once softened, add your garlic and stir for another 30 to 60 seconds until fragrant.
Step 2: Season and simmer with chicken
Next, stir in thyme, bay leaf, salt, and pepper. Then, remove any skin or fat from your chicken breast and carefully cut it crosswise through the bone into two pieces. Add your broth and chicken to the pot, bringing it up to just under boiling. Lower the heat to a simmer and cover with a lid—let the chicken cook gently for about 15 minutes or until it reaches 165°F. This slow simmer ensures the chicken stays juicy and tender and lets the broth develop rich, meaty flavor.
Step 3: Remove chicken and cook pasta (optional)
Once the chicken is cooked, take it out and set aside to cool for a few minutes. If you’re adding pasta, toss it in now and simmer uncovered until tender, usually about 10 minutes depending on your pasta. If you’re skipping pasta, you can go right to shredding the chicken.
Step 4: Shred chicken and finish the soup
When the chicken is cool enough to handle, shred it into bite-sized pieces and stir it back into the pot. Remove the bay leaf, add the fresh parsley, and give everything a good stir. At this point, your soup is ready to ladle into bowls and enjoy!
Pro Tips for Making Homemade Chicken Vegetable Soup Recipe
- Low and Slow Cooking: Cooking your veggies gently brings out their natural sweetness and prevents bitterness.
- Use Bone-In Chicken: It adds incredible depth to your broth and keeps the meat juicy while cooking.
- Don’t Overcrowd the Pot: Give the veggies room to cook evenly—crowding can cause steaming instead of sautéing.
- Add Pasta Last: Pasta can quickly absorb broth and get mushy; always cook it just before serving.
How to Serve Homemade Chicken Vegetable Soup Recipe
Garnishes
I usually finish this soup with a sprinkle of fresh parsley—it adds a lovely pop of color and freshness that brightens the whole dish. Sometimes, I like to add a squeeze of lemon juice or a grating of Parmesan cheese for an extra layer of flavor that my family totally loves.
Side Dishes
Pairing this soup with a crusty artisan bread or warm garlic toast makes it feel like a complete, satisfying meal. On chilly days, I’ll add a simple side salad with a light vinaigrette to balance the richness of the soup.
Creative Ways to Present
For special occasions, I’ve served this soup in individual bread bowls—everyone loves the cozy presentation and the bread soaks up the broth beautifully. It’s a fun, rustic way to elevate a simple homemade soup and impress guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge for up to 4 days. To keep the flavors fresh, I try to add the fresh herbs again when reheating. Also, I often keep the pasta separate if I know I’ll be eating the leftovers a few days later to avoid sogginess.
Freezing
This soup freezes wonderfully, which makes it a lifesaver for busy weeks. I freeze it without pasta and add it fresh when reheating. Just be sure to cool the soup completely before freezing, and store it in freezer-safe containers or bags.
Reheating
When reheating, I prefer warming the soup gently on the stove over low heat to keep the chicken tender and the veggies intact. If you’re adding fresh pasta or herbs, stir them in at the end to keep the flavors bright and the textures just right.
FAQs
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Can I use boneless chicken breast instead of bone-in?
Yes, you can use boneless chicken breast if that’s what you have. Just keep in mind that bone-in chicken adds more flavor to the broth and tends to stay juicier during cooking. If using boneless, be careful not to overcook as it can dry out faster.
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Is this soup suitable for freezing with pasta included?
It’s best to freeze the soup without pasta, as pasta tends to become mushy when frozen and reheated. You can cook pasta fresh when you reheat the soup, keeping the texture enjoyable.
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Can I make this recipe in an Instant Pot?
Absolutely! Sauté the vegetables using the sauté function, then add broth, chicken, and seasonings. Cook on high pressure for about 10 minutes and then naturally release. You can add pasta afterward and cook separately or use the pot to cook pasta if your model allows.
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What can I substitute if I don’t have leeks?
If you don’t have leeks, you can substitute with additional onion or shallots. They won’t provide the exact mild flavor of leek, but will still add great taste to the soup.
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How can I make this soup gluten-free?
Use gluten-free elbow macaroni or substitute with rice or potatoes instead of pasta. This recipe is very adaptable for gluten-free diets with just a few ingredient swaps.
Final Thoughts
This Homemade Chicken Vegetable Soup Recipe is truly one of those dishes that feels like home whether you’re serving it on a quiet weeknight or sharing it as a comforting meal with friends. I love that it’s straightforward to make, forgiving if you want to change it up, and always satisfying. If you’re looking for a soup recipe that’s both nourishing and easy to prepare, I highly recommend giving this one a try—you’ll be so glad you did!
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 wholesome homemade chicken vegetable soup combines tender chicken breast with fresh vegetables simmered in a flavorful low-sodium chicken broth. Enhanced with herbs like thyme and parsley, this comforting soup can be customized with pasta, rice, potatoes, or beans for added heartiness. Perfect for a nutritious and warm meal, it’s easy to prepare on the stovetop and ideal for those seeking a low-sodium, histamine-friendly option.
Ingredients
Vegetables & Herbs
- 1 ¼ cups chopped onion (half a large onion)
- 1 ¼ cups chopped celery (2-3 ribs)
- 1 ¼ cups chopped carrots (2-3 carrots)
- 1 cup chopped leek (pale green parts only, 1 medium)
- 2-3 cloves garlic, chopped fine
- 2 teaspoons minced fresh thyme or ¾ teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon fresh parsley, finely chopped
Meat & Broth
- 2 tablespoons olive oil
- 6 cups chicken broth, low sodium or homemade (48 ounces)
- 1 large bone-in chicken breast (1 pound)
Seasonings
- ¼ teaspoon kosher or sea salt (or more to taste)
- ¼ teaspoon black pepper
Optional Additions
- ¾ cup elbow macaroni pasta (gluten-free or wheat, optional)
- Cooked white or brown rice (optional)
- Small cubed gold potatoes (optional)
- 1 can rinsed and drained white beans such as cannellini, great northern, or small white beans (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, celery, carrots, and leek. Cook the vegetables until softened, about 12 minutes, stirring occasionally and adjusting heat to prevent burning.
- Add Garlic and Seasonings: Stir in minced garlic and cook for an additional 30 to 60 seconds until fragrant. Add the thyme, bay leaf, salt, and black pepper, stirring to combine the flavors.
- Prepare and Add Chicken and Broth: Remove skin and excess fat from the chicken breast. Cut it crosswise through the bone into two pieces. Add the chicken pieces and chicken broth to the pot. Bring to just below a boil, then reduce heat to low, cover with a lid, and simmer gently for about 15 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.
- Cook Optional Pasta: Carefully remove the chicken from the pot. If using pasta, add it now, increase the heat slightly, and simmer until the pasta is tender, approximately 10 minutes depending on pasta type.
- Shred Chicken and Finalize Soup: When the chicken cools enough to handle, shred the meat, discarding the bone. Return the shredded chicken to the pot, remove the bay leaf, and stir in freshly chopped parsley.
- Serve Warm: Ladle the soup into bowls and serve warm. Enjoy as is or with crusty bread for a complete meal.
Notes
- Optional additions include pasta, rice, small cubed gold potatoes, or rinsed and drained white beans for extra texture and heartiness.
- For a histamine-friendly option, use homemade low-histamine chicken broth and avoid long-cooking bone broth or store-bought broths.
- For low sodium, use homemade broth without added salt, limit additional salt during cooking, and consider adding a splash of lemon juice to brighten the flavor instead of more salt.
- This soup is very versatile—feel free to skip starch additions for a simple chicken and vegetable soup.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg
