Chicken and Veggie Soup Recipe

Homemade chicken and veggie soup with carrots, zucchini, and green beans in a white bowl

Chicken and Veggie Soup Recipe

This hearty chicken and veggie soup is the ultimate comfort food made with tender chicken, fresh vegetables, and aromatic herbs. Ready in 45 minutes, it’s healthy, flavorful, and perfect for busy weeknights or cozy family dinners.

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Course: Dinner, Main Course, Soup

Cuisine: American, Comfort Food

Prep Time: 15

Cook Time: 30

Resting/Simmering: 10

Total Time: 45

Servings: servings

Calories: 275kcal

Cost: $15

Equipment

Dutch oven (6–8 quart)
Sharp Chef’s Knife
Cutting board
Wooden Spoon
Ladle
Fine-mesh strainer (optional)

Ingredients

Protein Base

2 lb boneless, skinless chicken thighs or 1.5 lb chicken breasts
1 tablespoon olive oil
salt to taste
black pepper to taste

Vegetable Medley

2 large carrots diced (about 1 cup)
3 celery stalks chopped (about ¾ cup)
1 large yellow onion diced (about 1 cup)
3 cloves garlic minced
1 medium zucchini diced (about 1 cup)
1 cup green beans trimmed and cut into 1-inch pieces
1 cup corn kernels fresh or frozen

Broth & Seasonings

8 cups low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon red pepper flakes optional
2 tablespoon fresh parsley chopped
1 tablespoon fresh lemon juice

Instructions

Pat chicken dry, season with salt and pepper.
Heat olive oil, sear chicken 4–5 min per side, set aside.
Sauté onion, carrot, celery 5–6 min, add garlic 30 sec.
Return chicken, add broth, herbs, simmer 20 min.
Remove chicken, shred with forks, return to pot.
Add zucchini, beans, corn; simmer 10–12 min.
Remove bay leaves, stir in parsley & lemon juice, adjust seasoning.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition