Soups & Salads

Chicken and Vegetable Soup

Name: Chicken and Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb (450g) boneless, skinless chicken thighs; 2 medium carrots, peeled and chopped; 2 stalks celery, chopped; 1 large onion, chopped; 3 cloves garlic, minced; 2 cups (475ml) low-sodium chicken broth; 1 cup (115g) diced tomatoes; 1 tsp (5g) dried thyme; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 2 tbsp (30g) olive oil

By Ruth Feldman · June 18, 2026 · Soups & Salads

Prep20 min

Cook30 min

Total50 min

Serves4

I still remember the first time I made chicken and vegetable soup for my family. It was a cold winter evening, and my father had just been diagnosed with type-2 diabetes. I wanted to create a dish that was not only delicious but also healthy and balanced. After some trial and error, I came up with a recipe that has become a staple in our household.

This chicken and vegetable soup is a perfect example of balanced, blood-sugar-friendly cooking. It's made with lean protein, high-fiber vegetables, and a measured portion of slow whole-food carbohydrates. The combination of chicken, vegetables, and whole grains provides a satisfying and filling meal that's perfect for a weeknight dinner or a weekend lunch.

One of the things I love about this recipe is its versatility. You can use a variety of vegetables, such as carrots, celery, and onions, and add your favorite spices and herbs to give it a personal touch. I also like to serve it with a side of whole grain bread or a green salad for a well-rounded meal.

In this recipe, I'll walk you through the steps to make a delicious and healthy chicken and vegetable soup. From preparing the ingredients to cooking the soup, I'll provide you with tips and tricks to ensure that your dish turns out perfectly. So, let's get started!

Whether you're a beginner in the kitchen or an experienced cook, this recipe is perfect for anyone looking for a tasty and nutritious meal. So, go ahead and give it a try, and don't hesitate to reach out if you have any questions or need further guidance.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a healthy and balanced meal that's perfect for a weeknight dinner or a weekend lunch.
The soup is versatile and can be made with a variety of vegetables and spices.
It's a comforting and delicious meal that's perfect for a cold winter evening.
The recipe is budget-friendly and can be made with ingredients you likely have on hand.
It's a great way to use up leftover vegetables and reduce food waste.
The soup can be made ahead of time and refrigerated or frozen for later use.

Why This Recipe Works

The key to making a great chicken and vegetable soup is to cook the ingredients in the right order and to use the right amount of liquid. By sautéing the vegetables in a little bit of oil before adding the chicken and broth, you'll bring out their natural sweetness and depth of flavor.

Another important aspect of this recipe is the use of aromatics, such as onions, carrots, and celery. These ingredients add a rich and savory flavor to the soup, and they also help to thicken it slightly. By cooking the aromatics until they're tender, you'll create a smooth and creamy texture that's perfect for a comforting soup.

The type of chicken you use is also crucial. I recommend using boneless, skinless chicken thighs, as they're leaner and more tender than other cuts. By cooking the chicken in the soup, you'll add protein and flavor to the dish, and you'll also help to thicken it slightly.

Finally, the seasoning is what brings everything together. By using a combination of salt, pepper, and herbs, you'll add depth and complexity to the soup, and you'll also help to balance out the flavors. So, don't be afraid to experiment with different seasonings and spices to find the perfect combination for your taste.

Ingredients You’ll Need

When it comes to making a delicious and healthy chicken and vegetable soup, the ingredients are crucial. You'll need a combination of lean protein, high-fiber vegetables, and a measured portion of slow whole-food carbohydrates. In this recipe, we'll be using boneless, skinless chicken thighs, a variety of vegetables, and some whole grains to create a balanced and nutritious meal.

When shopping for the ingredients, be sure to choose fresh and high-quality produce. Look for vegetables that are firm and colorful, and opt for whole grains that are high in fiber and nutrients. You can also use leftover vegetables and grains to make the recipe more budget-friendly and reduce food waste.

1 lb (450g) boneless, skinless chicken thighsI recommend using boneless, skinless chicken thighs for this recipe, as they're leaner and more tender than other cuts. You can also use boneless, skinless chicken breasts if you prefer, but keep in mind that they may be slightly drier.
2 medium carrots, peeled and choppedCarrots add a sweet and crunchy texture to the soup, and they're also high in fiber and nutrients. You can use other types of carrots, such as baby carrots or carrot sticks, if you prefer.
2 stalks celery, choppedCelery adds a fresh and herbaceous flavor to the soup, and it's also low in calories and high in fiber. You can use the leaves and stalks of the celery plant, or just the stalks if you prefer.
1 large onion, choppedOnions add a sweet and savory flavor to the soup, and they're also high in fiber and antioxidants. You can use other types of onions, such as shallots or scallions, if you prefer.
3 cloves garlic, mincedGarlic adds a pungent and savory flavor to the soup, and it's also high in antioxidants and has antibacterial properties. You can use other types of garlic, such as elephant garlic or garlic scapes, if you prefer.
2 cups (475ml) low-sodium chicken brothLow-sodium chicken broth is a great base for the soup, as it's low in salt and rich in flavor. You can use other types of broth, such as vegetable broth or beef broth, if you prefer.
1 cup (115g) diced tomatoesDiced tomatoes add a burst of juicy flavor to the soup, and they're also high in fiber and antioxidants. You can use other types of tomatoes, such as crushed tomatoes or cherry tomatoes, if you prefer.
1 tsp (5g) dried thymeThyme adds a savory and slightly bitter flavor to the soup, and it's also high in antioxidants and has antibacterial properties. You can use other types of herbs, such as rosemary or oregano, if you prefer.
1/2 tsp (2g) saltSalt enhances the flavors of the other ingredients and adds depth to the soup. You can use other types of salt, such as sea salt or kosher salt, if you prefer.
1/4 tsp (1g) black pepperBlack pepper adds a sharp and savory flavor to the soup, and it's also high in antioxidants and has antibacterial properties. You can use other types of pepper, such as white pepper or green pepper, if you prefer.
2 tbsp (30g) olive oilOlive oil adds a rich and creamy texture to the soup, and it's also high in healthy fats and antioxidants. You can use other types of oil, such as coconut oil or avocado oil, if you prefer.

Ingredients for Chicken and Vegetable Soup

Equipment You’ll Need

Large pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or spatulaInstant-read thermometer

How to Make Chicken and Vegetable Soup

1
Chop the onion, carrots, and celery into bite-sized pieces.
2
Heat the olive oil in a large pot or Dutch oven over medium heat.
3
Add the chopped onion, carrots, and celery to the pot and cook until they're tender, about 10 minutes.
4
Add the minced garlic to the pot and cook for 1-2 minutes, until fragrant.
5
Add the boneless, skinless chicken thighs to the pot and cook until they're browned on all sides, about 5-7 minutes.
6
Add the low-sodium chicken broth, diced tomatoes, dried thyme, salt, and black pepper to the pot.
7
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
8
Use an instant-read thermometer to check the internal temperature of the chicken, which should be at least 165°F (74°C).
9
Remove the pot from the heat and let it cool slightly.
10
Serve the soup hot, garnished with fresh herbs or a sprinkle of grated cheese, if desired.

Expert Tips

Use a variety of vegetables to add texture and flavor to the soup.
Don't overcook the vegetables, as they can become mushy and unappetizing.
Use low-sodium broth to reduce the salt content of the soup.
Add the garlic towards the end of the cooking time, as it can burn easily.
Use an instant-read thermometer to ensure the chicken is cooked to a safe internal temperature.
Let the soup cool slightly before serving, as it will help to prevent burns and make it easier to eat.
Experiment with different herbs and spices to find the perfect combination for your taste.
Consider making a large batch of the soup and freezing it for later use.

Common Mistakes to Avoid

Not browning the chicken properly, which can result in a lack of flavor and texture.
Overcooking the vegetables, which can make them mushy and unappetizing.
Not using enough liquid, which can result in a thick and sticky soup.
Not seasoning the soup properly, which can result in a bland and unappetizing flavor.
Not letting the soup cool slightly before serving, which can result in burns and discomfort.
Not using an instant-read thermometer to check the internal temperature of the chicken, which can result in foodborne illness.

Variations and Substitutions

Add some diced bell peppers or mushrooms to the soup for extra flavor and texture.
Use different types of protein, such as beef or pork, for a change of pace.
Add some noodles or rice to the soup for a more filling meal.
Use different types of broth, such as vegetable or beef broth, for a different flavor profile.
Add some spices or herbs, such as cumin or paprika, to give the soup a unique flavor.
Make a creamy soup by adding some heavy cream or coconut milk.
Use a slow cooker to make the soup, which can be a convenient and hands-off way to cook.

What to Serve With Chicken and Vegetable Soup

This chicken and vegetable soup is perfect for serving as a main course or as a side dish. You can serve it with a variety of accompaniments, such as crusty bread, a green salad, or a side of roasted vegetables.

Consider serving the soup with a swirl of creamy yogurt or a sprinkle of grated cheese for added flavor and texture. You can also serve it with a side of whole grain crackers or croutons for a satisfying crunch.

Crusty breadGreen saladRoasted vegetablesWhole grain crackersGrated cheeseSour cream or yogurt

Make-Ahead, Storage, Freezing and Reheating

This chicken and vegetable soup can be stored in the refrigerator for up to 3-5 days or frozen for up to 3-4 months.

To refrigerate the soup, let it cool to room temperature, then transfer it to an airtight container and store it in the refrigerator. To freeze the soup, let it cool to room temperature, then transfer it to a freezer-safe container or bag and store it in the freezer.

When reheating the soup, make sure to heat it to an internal temperature of at least 165°F (74°C) to ensure food safety. You can reheat the soup on the stovetop or in the microwave, and you can also add some extra broth or water if the soup becomes too thick.

Consider making a large batch of the soup and freezing it for later use. This can be a convenient and time-saving way to have a healthy and delicious meal on hand.

Frequently Asked Questions

What type of chicken should I use for this recipe?

I recommend using boneless, skinless chicken thighs for this recipe, as they're leaner and more tender than other cuts. You can also use boneless, skinless chicken breasts if you prefer, but keep in mind that they may be slightly drier.

Can I use other types of vegetables in this recipe?

Yes, you can use a variety of vegetables in this recipe, such as carrots, celery, and onions. You can also add other vegetables, such as bell peppers or mushrooms, to give the soup extra flavor and texture.

How long can I store this soup in the refrigerator or freezer?

This chicken and vegetable soup can be stored in the refrigerator for up to 3-5 days or frozen for up to 3-4 months. Make sure to let the soup cool to room temperature before storing it, and reheat it to an internal temperature of at least 165°F (74°C) before serving.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply brown the chicken and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Is this soup gluten-free?

Yes, this chicken and vegetable soup is gluten-free, as long as you use gluten-free broth and avoid adding any gluten-containing ingredients. However, if you're cooking for someone with celiac disease or a gluten intolerance, make sure to take proper cross-contamination precautions to avoid exposure to gluten.

Can I add noodles or rice to this soup?

Yes, you can add noodles or rice to this soup to make it more filling. However, keep in mind that adding carbohydrates can increase the calorie and carbohydrate content of the soup, so be mindful of portion sizes and nutritional needs.

How can I make this soup more flavorful?

You can make this soup more flavorful by adding a variety of herbs and spices, such as thyme, rosemary, or paprika. You can also add some acidity, such as lemon juice or vinegar, to balance out the flavors and add brightness to the soup.

Can I use leftover chicken or vegetables in this recipe?

Yes, you can use leftover chicken or vegetables in this recipe. Simply chop or shred the leftovers and add them to the soup, adjusting the cooking time and seasoning as needed.

The Full Recipe

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