Chicken vegetable soup is a comforting and nutritious dish combining tender chicken pieces with various vegetables simmered in a flavorful broth.
Soups are worldwide, and different cultures offer their own variations. Soup is typically made with carrots, celery, onions, and sometimes potatoes, making it hearty and filling. Add any vegetables you like, such as peas or spinach, it’s also versatile.
The broth can be made from scratch by boiling chicken with aromatics, or you can use store-bought chicken broth for convenience. It’s a go-to meal for cold weather or whenever you want something simple yet wholesome. Plus, it’s a great way to use leftover chicken and vegetables!
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In this Article
- Why you will love this recipe
- Ingredients needed to make this chicken soup recipe
- Equipment Needed
- Step by step on how to make these delicious
- Pro Tips
- Variations and Substitutions
- Storing and Reheating
- If you enjoy this Chicken Vegetable Soup recipe, you may want to try my other recipes.
- Chicken Vegetable Soup
Why you will love this recipe
Easy – once you are done slicing and dicing, the stove will do all the heavy lifting for you.
It is great time of the week – putting a pot of soup on the stove is comfort food at its best.
It stores well and makes for perfect leftovers – making a bit pot has its advantages as you can store it and bring it out at the last minute to enjoy. There is no need to defrost as you can warm it directly on the stove from frozen to warm.
Ingredients needed to make this chicken soup recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Carrots – peeled and sliced into small chunks
Leeks – wash them well to remove any leftover dirt. Remove the outer layer of leaves and slice thinly to add to your soup.
Celery – remove the outer filament membranes with a vegetable peeler and slice into small pieces
Zucchini – they are ma favorite and it would not be soup without them.
Garlic – peel it and leave it whole. Add a great layer of flavor to your chicken vegetable soup.
Chicken Breasts – skinless, boneless, any fat removed and cut into bite-size pieces.
Chicken backs, wings, neck – I never discard those when I purchase a whole chicken and I cut it up at home. When in need, I bring them out of the freezer, ready to be added to the soup.
Small pasta for soup – With so many selections at the grocery stores, it is fun to try them all. My family’s favorite is small orzo pasta, acini di pepe, or little stars. My grandmother used to add rice to this soup and we all loved it.
Ground Pepper and Salt – your seasoning and can be used as you wish.
Equipment Needed
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Large stockpot to hold all your vegetables
Sharp knife to cut all the vegetables
Small stock pot to cook your pasta
Food Processor to reduce the vegetables into a puree
Step by step on how to make these delicious
With all my recipes, please assemble all the ingredients before starting cooking and baking.
Start by selecting a large pot to hold all your vegetables and chicken.
- Peel, cut, and slice your carrots, leeks, celery, and zucchini. Place in your pot and add the peeled garlic cloves.
- Add the bite-size chicken breasts into your pot.
- Add water to cover all your ingredients and place over your stove over medium-low heat. Cover halfway with the lid and cook for about 45 minutes. Add more water if needed it.
- Once the vegetables and chicken are cooked, remove them with a slotted spatula and pass them through the food processor to puree.
- Ensure that your chicken has no bones and pass that through the food processor as well.
- Place back into the stockpot and keep warm.
- Meanwhile, cook the pasta of your choice in a saucepan. Once ready, drain and place the desired amount of pasta in soup bowls, pouring the soup over it.
Pro Tips
- I always pass all the vegetables through the food processor, and if you have little ones at home, they will not question what they are eating.
- Grated parmesan cheese while the soup is hot is another way to enhance the flavor.
- Preparing the pasta in a separate pan will allow you to control the portion you desire to use. Moreover, it will not leave all the starch in the broth, making it thick and unpleasant.
Variations and Substitutions
You can have so much fun creating this recipe and you have no limits on what you can do.
- If you are short on time, use rotisserie chicken. The flavor is amazing, and the chicken cooks faster. Shredded chicken is another great way to enjoy this chicken vegetable soup.
- I am a huge fan of boneless, skinless chicken thighs; to me, the flavor is richer. Mixing boneless skinless chicken breasts and thighs makes for a great combination.
- Add some fresh herbs, Italian fresh parsley adds a great layer of flavor to it
- Green beans and corn added to your veggies make for a rich winter soup.
- A drizzle of olive oil over your soup is optional and always welcome at the time of serving. It adds a great flavor.
Storing and Reheating
This excellent vegetable chicken soup can be stored in the refrigerator for up to three days.
Warm it up on your stove over medium heat and cook until warm.
It can also be frozen for up to two months. Let it defrost at room temperature and use the stove method above to enjoy it again.
If you enjoy this Chicken Vegetable Soup recipe, you may want to try my other recipes.
Chicken Vegetable Soup
Ingredients
- 2 carrots, peeled and cut into small pieces
- 1 leeks, cleaned, white part sliced
- 3 celery ribs, cleaned and sliced
- 2 zucchini, sliced
- 2 garlic cloves, peeled
- 2 whole chicken breasts , Skinless, Boneless cut into small cubes
- chicken, backs, wings, neck chicken
- pasta, small soup pasta
Instructions
- Place over medium heat a stock pot with water and add all the above ingredients ( not the pasta). Add more water to cover and cook at medium low, with the lid half covering the pot for 45 minutes.
- When all the vegetables are tender, and the chicken fully cooked, remove from the heat and let cool for 15 minutes. In a food processor place all the vegetables and puree it all. Clean the chicken from the bones and puree as well.
- Return it to the stock pot and keep warm. If it is too thick, more water can be added.
- At this point I cooked small rings (ditalini) egg pasta. When done I drain and place some of the pasta in a soup bowl and add the soup over it.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Soups
- Cuisine: International
- Season: Fall, Winter
- Type: Affordable Gourmet
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