Hey there, soup lovers! When the weather takes a chilly turn, there’s nothing quite as comforting as a bowl of chicken & veggie soup. Trust me, this recipe is a lifesaver for those busy weekdays when you want something nourishing without too much fuss. I remember once trying to whip this up with a toddler clinging to my leg—if I can do it then, you’ve got this now!
Whether you’re prepping meals for the family or just need a cozy bowl to warm up your day, this chicken & veggie soup fits the bill perfectly. It’s hearty, healthy, and packed with all the good stuff. Plus, it’s super versatile, so feel free to tweak it to your taste buds’ delight.
If you love this recipe, you might also want to check out my easy chicken noodle soup. It’s another family favorite that’s equally satisfying!
Why you’ll love this recipe
There are so many reasons to fall in love with this chicken & veggie soup:
- Healthy and hearty: With a mix of lean protein from the chicken and nutrient-rich vegetables, this soup is both filling and good for you.
- Easy to make: With minimal prep and straightforward instructions, it’s perfect for even the busiest of days (or when you’re a tad distracted)!
- Customizable: Don’t have a zucchini? No problem. Swap it with your favorite seasonal veggies.
- Great for meal prep: Make a big batch and enjoy it throughout the week. It gets even better as the flavors meld together.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and halved
- 1 zucchini, sliced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups baby spinach
- 1 tablespoon lemon juice
- Optional garnish: fresh parsley or dill, chopped
Step-by-step instructions
Instructions
1. Start with sautéing
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent. The aroma alone will have your family wandering into the kitchen!
2. Cook the chicken
Add the chicken pieces to the pot. Cook until they’re lightly browned on all sides—this adds a nice depth of flavor to your soup.
3. Add the veggies
Stir in the carrots, celery, red bell pepper, green beans, and zucchini. Cook for about 5–7 minutes until the vegetables begin to soften. This is where all the colors and textures come together.
4. Simmer away
Pour in the chicken broth, followed by the dried thyme, dried oregano, salt, and pepper. Increase the heat to bring the soup to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 20–25 minutes, allowing all those lovely flavors to meld together beautifully.
5. Finishing touches
Stir in the baby spinach and lemon juice, cooking for another 2–3 minutes until the spinach wilts. Don’t skip the lemon juice—it brightens everything up!
Taste and adjust seasoning if necessary. Serve the soup hot, garnished with fresh parsley or dill if you’re feeling a bit fancy.
Recipe Tips & Variation
- Add some grains: For an extra hearty meal, throw in a handful of your favorite pasta or some cooked rice.
- Spice it up: If you like a kick, try adding crushed red pepper flakes or a dash of cayenne.
- Vegetarian version: Skip the chicken, double up on the veggies, and use vegetable broth for a meatless option.
Storage & reheating
This soup stores wonderfully!
Storage & Reheating
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze in individual portions for up to 3 months — it’s like a cozy hug waiting to happen anytime!
Reheating:
Warm on the stove over low heat until heated through, or microwave for a quick reheat.
FAQs
Q: Can I use chicken thighs instead of breast?
A: Absolutely! Chicken thighs will add even more flavor and tenderness.
Q: What other vegetables can I add?
A: Feel free to toss in corn, peas, or even diced potatoes. Whatever you have on hand works great.
Q: Can I make this soup in a slow cooker?
A: Yes! Just add all the ingredients, except for spinach and lemon juice, and cook on low for 6–8 hours. Stir in the spinach and lemon juice at the end.
Q: How can I thicken the soup?
A: You can mash some of the cooked veggies or add a slurry of cornstarch and water if you prefer a thicker consistency.
Recipes you may like
- If you loved this recipe, don’t forget to explore more cooking hacks such as the secrets to crispy perfection with fish fry seasoning or how to pair light soups with seafood meals. Try it out, share your photos, and tag us on social media. Let’s make cooking fun, easy, and absolutely delicious!
I hope you enjoy making and devouring this chicken & veggie soup as much as I do. Happy cooking, friends!
Chicken & Veggie Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A comforting and nourishing chicken & veggie soup perfect for chilly days.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and halved
- 1 zucchini, sliced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups baby spinach
- 1 tablespoon lemon juice
- Optional garnish: fresh parsley or dill, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.
- Add the chicken pieces to the pot. Cook until they’re lightly browned on all sides.
- Stir in the carrots, celery, red bell pepper, green beans, and zucchini. Cook for about 5-7 minutes until the vegetables begin to soften.
- Pour in the chicken broth, followed by the dried thyme, dried oregano, salt, and pepper. Increase the heat to bring the soup to a boil.
- Once boiling, reduce the heat to low. Let the soup simmer for 20-25 minutes, allowing all those lovely flavors to meld together beautifully.
- Stir in the baby spinach and lemon juice, cooking for another 2-3 minutes until the spinach wilts.
- Taste and adjust seasoning if necessary. Serve the soup hot, garnished with fresh parsley or dill if you’re feeling a bit fancy.
Notes
- Add some grains: For an extra hearty meal, throw in a handful of your favorite pasta or some cooked rice.
- Spice it up: If you like a kick, consider adding some crushed red pepper flakes or a dash of cayenne.
- Vegetarian version: Skip the chicken, double up on the veggies, and use vegetable broth for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg