A warm, clear-broth chicken and vegetable soup that’s both simple and deeply satisfying — perfect for a busy weeknight, a post-workout replenisher, or when someone in the family needs something gentle and nourishing. This version uses diced chicken, a mix of colorful vegetables, and a fragrant touch of thyme to make a bowl that feels homey without fuss. If you like classic comfort soups, this lighter version sits comfortably beside a bowl of hearty chicken noodle soup.
Why you’ll love this dish
This soup is fast, forgiving, and budget-friendly: you can make a pot in under 40 minutes with pantry staples, and it stretches to feed a family or provide lunches for several days. It’s mild enough for kids and gentle for anyone recovering from a cold or stomach upset, but flavorful enough to satisfy adults — the chicken adds protein, the mixed veggies add fiber and color, and a splash of fresh parsley brightens the whole bowl.
“I made this after a long day — comfort in a bowl that wasn’t fussy to pull together. My whole family asked for seconds.” — a reader review
How this recipe comes together
The method is straightforward: sweat aromatics (onion, carrots, celery) for flavor, add garlic briefly, brown the diced chicken to lock in texture, then simmer everything in broth with mixed vegetables and thyme. Simmering for 20–25 minutes melds flavors and cooks the chicken through. Finish with salt, pepper, and fresh parsley for a clean, nourishing finish.
What you’ll need
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 carrots, sliced into rounds
– 2 celery stalks, sliced
– 2 garlic cloves, minced
– 1 pound chicken breast, diced (about 2 small breasts)
– 4 cups chicken broth (low-sodium recommended)
– 2 cups mixed vegetables (peas, green beans, corn — fresh or frozen)
– 1 teaspoon dried thyme
– Salt and freshly ground black pepper, to taste
– Chopped fresh parsley for garnish
Ingredient notes: use low-sodium broth so you can season to taste at the end. Frozen mixed vegetables work great and save prep time; if using fresh, cut vegetables uniformly so they cook evenly. For more depth, substitute 1 cup of broth with water and add a chicken bouillon or a splash of soy sauce for umami.
Step-by-step instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat.
2. Add chopped onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in minced garlic and cook for 30–60 seconds until fragrant.
4. Add diced chicken breast and cook, stirring, until pieces are no longer pink on the outside (they will finish cooking in the broth).
5. Pour in 4 cups chicken broth. Add 2 cups mixed vegetables and 1 teaspoon dried thyme. Stir to combine.
6. Bring the pot to a gentle boil, then reduce heat to low and simmer, uncovered, for 20–25 minutes until chicken is cooked through and flavors have melded.
7. Taste and season with salt and freshly ground black pepper.
8. Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Timing tips: active prep is about 10–15 minutes. Simmer time is 20–25 minutes, so total from start to bowl is roughly 35–45 minutes.
Best ways to enjoy it
Serve in shallow bowls with crusty bread or a slice of buttered sourdough for soaking up the broth. For a heartier bowl, drop in cooked egg noodles, rice, or small pasta shapes during the last 5–8 minutes of simmering. Looking for extra comfort? Borrow technique ideas from a classic chicken dumpling soup — add soft dumplings in the final simmer to make this into true comfort-food fare.
Storage and reheating tips
– Refrigerator: Cool quickly and store in an airtight container for up to 3–4 days.
– Freezer: Freeze in portions for up to 3 months. Use freezer-safe containers, leaving headspace for expansion.
– Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove until steaming hot (165°F/74°C internal temperature). Avoid boiling vigorously after adding noodles or delicate vegetables to prevent them from breaking down.
– Food safety: Do not leave the soup at room temperature for more than 2 hours. When reheating, bring to a rolling simmer for at least 1–2 minutes for safe consumption.
Helpful cooking tips
– Browning the chicken briefly isn’t about color so much as texture — it firms the pieces and keeps them from turning mealy.
– If you prefer shredded chicken, use bone-in breasts or thighs; simmer until cooked, then shred and return to the pot. Dark meat (thighs) adds richness.
– Add delicate ingredients (peas, herbs) at the end to preserve color and freshness.
– If the soup tastes flat, finish with a squeeze of lemon or a teaspoon of apple cider vinegar — acid lifts the flavors.
– For a clearer broth, skim foam that rises during the first few minutes of simmering.
Creative twists
– Make it creamy: Stir in 1/2 cup cream or coconut milk at the end for a richer texture.
– Vegetarian swap: Omit the chicken, double the vegetables and add a can of cannellini beans for protein; use vegetable broth.
– Grain boost: Add cooked barley, farro, or brown rice for a more filling bowl.
– Slow-cooker method: Brown aromatics and chicken on the stovetop, then transfer to a slow cooker with broth and veggies; cook on low 4–5 hours. Add frozen vegetables in the last 20 minutes.
– Spicy version: Add a diced jalapeño with the onions or a pinch of red pepper flakes for heat.
Common questions
Q: How long does this soup take from start to finish?
A: Plan 10–15 minutes active prep and about 20–25 minutes simmering — roughly 35–45 minutes total.
Q: Can I use rotisserie chicken or leftover cooked chicken?
A: Yes. Add shredded rotisserie chicken during the last 5–10 minutes just to heat through; reduce initial browning time or skip it.
Q: Is it safe to freeze this soup?
A: Absolutely. Freeze in airtight containers for up to 3 months. If you add pasta, store pasta separately or it will become soft after freezing and reheating.
Q: Can I make this in an Instant Pot?
A: Yes. Use the sauté function for the aromatics and chicken, then add broth and vegetables and pressure-cook on high for 5–7 minutes. Quick-release and season to taste.
Q: How can I thicken the soup?
A: For a thicker, stew-like texture, mash some of the cooked vegetables against the pot side with a spoon, or stir in a tablespoon of cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and simmer until thickened.
Q: Is this recipe kid-friendly / good for picky eaters?
A: Very much so. Keep vegetables chopped small or puree part of the soup for picky kids. Mild flavor and familiar ingredients make it approachable.
If you want more comfort-soup ideas or variations to try next week, these two techniques and pairings should make the pot-to-table process easier and more flexible.
Print
Chicken and Vegetable Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: None
Description
A warm and comforting chicken and vegetable soup that’s quick to prepare and perfect for a busy weeknight.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced into rounds
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 pound chicken breast, diced
- 4 cups low-sodium chicken broth
- 2 cups mixed vegetables (peas, green beans, corn)
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, sliced carrots, and sliced celery. Cook until softened and translucent, about 5 minutes.
- Stir in minced garlic and cook until fragrant.
- Add diced chicken breast and cook until no longer pink on the outside.
- Pour in chicken broth. Add mixed vegetables and dried thyme. Stir to combine.
- Bring to a gentle boil, then reduce heat to low and simmer for 20–25 minutes.
- Taste and season with salt and freshly ground black pepper.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
For a heartier soup, add cooked noodles or rice during the last 5–8 minutes of simmering. Can use frozen mixed vegetables for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American