How do you make chicken vegetable soup from scratch?

It’s easy to make this soup from scratch with just one pot. Sauté onions and garlic, add your chopped vegetables, then pour in chicken broth and seasonings. Simmer until tender, then stir in cooked, shredded chicken. Finish with fresh herbs for a comforting and nourishing meal.

Can I use frozen vegetables in chicken vegetable soup?

Yes, frozen vegetables work well, especially when you’re short on fresh produce. Add them directly into the simmering broth, and extend the cooking time by a few minutes to ensure they heat through completely. This shortcut makes the recipe even more weeknight-friendly.

What can I serve with chicken vegetable soup?

This soup pairs wonderfully with crusty bread, garlic toast, or a green salad. For a heartier meal, serve it over mashed potatoes or add cooked rice. Its light broth and colorful vegetables also complement grilled sandwiches or roasted sweet potatoes beautifully.

How long does chicken vegetable soup last in the fridge?

Properly stored in an airtight container, this soup stays fresh in the refrigerator for up to four days. You can also freeze it for up to three months. When reheating, warm it gently on the stove or microwave until piping hot, adding a splash of broth or water if needed.

Chicken Vegetable Soup Amazing 1-Pot Comfort Recipe That Works

Chicken Vegetable Soup That Warms the Soul: A Comfort Classic Done Right

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This chicken vegetable soup is a hearty and nourishing meal loaded with colorful veggies and tender shredded chicken. Made in one pot, it’s a cozy, clean, and comforting dish perfect for any season.

Author: Sonia
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 bell pepper, chopped

1 zucchini, diced

1 cup green beans, trimmed and cut into pieces

1 teaspoon dried thyme

1 teaspoon dried oregano

6 cups chicken broth (low-sodium)

2 cups cooked chicken, shredded

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté chopped onion until soft and translucent, about 5 minutes.

2. Add minced garlic and stir for 1 minute.

3. Add carrots, celery, and bell pepper. Cook for 5 minutes until slightly softened.

4. Stir in zucchini, green beans, thyme, and oregano. Cook for another 2 minutes.

5. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20–25 minutes.

6. Stir in shredded cooked chicken and season with salt and pepper. Let it warm through.

7. Serve hot, garnished with fresh chopped parsley.

Notes

Use rotisserie or leftover chicken for convenience.

Add spinach or kale at the end for extra greens.

Soup can be frozen for up to 3 months.

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 5g
Sodium: 680mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 25g
Cholesterol: 50mg

Find it online: https://recipesunfolded.com/chicken-vegetable-soup/