This easy chicken vegetable soup is packed with fresh spring veggies and tender chicken, making it a perfect meal for a cozy night in.
It’s the kind of comforting dish that warms you from the inside out, ideal for those evenings when you crave something wholesome yet simple to prepare.
Whether you’re a seasoned cook or just starting in the kitchen, this recipe is designed for success. We’ll walk through each step, ensuring you end up with a delicious, satisfying soup that the whole family will enjoy.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Easy Chicken Vegetable Soup
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Description
This easy chicken vegetable soup is packed with fresh spring veggies and tender chicken, making it a perfect meal for a cozy night in. It’s the kind of comforting dish that warms you from the inside out, ideal for those evenings when you crave something wholesome yet simple to prepare. This recipe is a true weeknight hero, perfect for busy families, individuals looking for healthy meal prep options, or anyone who appreciates a delicious, fuss-free dinner. You’ll love how quickly it comes together, making it an ideal choice after a long day when you want something homemade without spending hours in the kitchen. The combination of tender chicken and vibrant spring vegetables creates a balanced and flavorful meal that feels both light and satisfying. It’s also incredibly versatile, allowing for easy substitutions based on what you have on hand or what’s in season. This soup is a fantastic way to incorporate more vegetables into your diet in a way that’s appealing to everyone, even picky eaters. Serve it as a comforting main course, or as a lighter starter before a bigger meal.
Ingredients
Instructions
1. Prepare the Chicken and Vegetables: Start by cutting your boneless, skinless chicken breasts into uniform 1/2-inch cubes. This ensures even cooking. Next, chop your onion, dice your carrots and celery, and chop the asparagus and green beans. Having all your ingredients prepped and ready before you start cooking, a technique known as mise en place, will make the process much smoother.
2. Saute the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent. This step is crucial for building a flavorful base for your soup.
3. Brown the Chicken: Add the cubed chicken breast to the pot with the softened vegetables. Cook for 3-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage, as it will finish cooking in the broth. Browning adds depth of flavor.
4. Add Broth and Seasonings: Pour in the chicken broth. Stir in the dried thyme and dried rosemary. Season generously with salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes. This allows the flavors to meld and the chicken to cook through.
5. Incorporate Spring Vegetables: After 10 minutes, add the chopped asparagus and green beans to the pot. Continue to simmer, uncovered, for another 5-7 minutes, or until the vegetables are tender-crisp. You want them cooked but still retaining a slight bite and their vibrant color. Overcooking will make them mushy.
6. Taste and Adjust: Carefully taste the soup and adjust the seasonings as needed. You might want to add more salt, pepper, or a pinch more herbs. Remember, good seasoning can elevate a dish from good to great.
7. Garnish and Serve: Ladle the hot soup into bowls. Garnish each serving with a sprinkle of fresh chopped parsley. The fresh parsley adds a pop of color and a bright, herbaceous finish. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: main dish
- Method: simmer
- Cuisine: american
Nutrition
- Serving Size: 1 bowl
Keywords: chicken, vegetable, soup, easy, weeknight, healthy, spring, comfort food, quick, dinner
What You’ll Love About This Quick And Easy Recipe
This recipe is a true weeknight hero, perfect for busy families, individuals looking for healthy meal prep options, or anyone who appreciates a delicious, fuss-free dinner. You’ll love how quickly it comes together, making it an ideal choice after a long day when you want something homemade without spending hours in the kitchen. The combination of tender chicken and vibrant spring vegetables creates a balanced and flavorful meal that feels both light and satisfying. It’s also incredibly versatile, allowing for easy substitutions based on what you have on hand or what’s in season. This soup is a fantastic way to incorporate more vegetables into your diet in a way that’s appealing to everyone, even picky eaters. Serve it as a comforting main course, or as a lighter starter before a bigger meal.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start cooking is key to a smooth and enjoyable experience. This recipe uses readily available items that you can find at any grocery store. We focus on fresh, simple ingredients to let their natural flavors shine through.
INGREDIENTS:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup chopped asparagus (about 1/2 inch pieces)
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 8 cups chicken broth (low sodium preferred)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt to taste
- Black pepper to taste
- 1/2 cup fresh parsley, chopped (for garnish)
When it comes to substitutions, feel free to adapt. If you don’t have chicken breasts, boneless, skinless chicken thighs work just as well and add a little more richness. For the vegetables, feel free to swap in other spring favorites like chopped zucchini, frozen peas (add them in the last few minutes of cooking), or even a handful of spinach (stir in at the very end until wilted). Using a good quality chicken broth is important for flavor, but vegetable broth can be used for a lighter option or if you prefer. Dried herbs are convenient, but if you have fresh, use 1 tablespoon of fresh thyme and 1 tablespoon of fresh rosemary, adding them in with the broth.
Time Needed From Start To Finish
This recipe is designed for speed and efficiency, making it perfect for busy weeknights.
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
These times are estimates and can vary slightly depending on your chopping speed and stove. The beauty of this soup is that it comes together quickly, allowing you to have a warm, homemade meal on the table in under 40 minutes.
How To Make It Step By Step With Visual Cues
Making this chicken vegetable soup is straightforward, even for beginner cooks. Follow these steps for a delicious and comforting meal.
- Prepare the Chicken and Vegetables: Start by cutting your boneless, skinless chicken breasts into uniform 1/2-inch cubes. This ensures even cooking. Next, chop your onion, dice your carrots and celery, and chop the asparagus and green beans. Having all your ingredients prepped and ready before you start cooking, a technique known as *mise en place*, will make the process much smoother.
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent. This step is crucial for building a flavorful base for your soup.
- Brown the Chicken: Add the cubed chicken breast to the pot with the softened vegetables. Cook for 3-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage, as it will finish cooking in the broth. Browning adds depth of flavor.
- Add Broth and Seasonings: Pour in the chicken broth. Stir in the dried thyme and dried rosemary. Season generously with salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes. This allows the flavors to meld and the chicken to cook through.
- Incorporate Spring Vegetables: After 10 minutes, add the chopped asparagus and green beans to the pot. Continue to simmer, uncovered, for another 5-7 minutes, or until the vegetables are tender-crisp. You want them cooked but still retaining a slight bite and their vibrant color. Overcooking will make them mushy.
- Taste and Adjust: Carefully taste the soup and adjust the seasonings as needed. You might want to add more salt, pepper, or a pinch more herbs. Remember, good seasoning can elevate a dish from good to great.
- Garnish and Serve: Ladle the hot soup into bowls. Garnish each serving with a sprinkle of fresh chopped parsley. The fresh parsley adds a pop of color and a bright, herbaceous finish. Serve immediately and enjoy!
Easy Variations And Serving Ideas That Fit Real Life
This chicken vegetable soup is incredibly adaptable, making it a fantastic base for various meals and preferences. For a heartier soup, consider adding a cup of small pasta shapes like ditalini or orzo during the last 10 minutes of simmering, ensuring it cooks through. You could also stir in a cup of cooked white rice or quinoa at the very end for extra substance. If you have leftover cooked chicken, simply add it to the soup along with the broth and simmer until heated through, reducing the initial cooking time.
To make it more appealing to kids, you can use smaller, fun-shaped pasta or serve it with a side of cheesy toast for dipping. A dollop of sour cream or a sprinkle of shredded cheddar cheese on top can also make it more enticing. For a touch of creaminess without adding heavy cream, stir in a quarter cup of milk or half-and-half during the last few minutes of cooking.
Serving suggestions are plentiful. This soup is wonderful on its own as a light meal, but it also pairs beautifully with a crusty baguette or a simple green salad. For a more substantial dinner, serve it alongside grilled cheese sandwiches or a warm cornbread. If you’re hosting a casual gathering or buffet, keep the soup warm in a slow cooker and provide various toppings like extra fresh herbs, croutons, or a swirl of pesto for guests to customize their bowls.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Knowing what to watch out for can help you achieve perfect results every time.
One common mistake is overcooking the chicken. Chicken breast can dry out quickly if cooked for too long. By browning it lightly and then letting it simmer in the broth, you ensure it stays tender and juicy. Keep an eye on it and avoid prolonged boiling.
Another frequent issue is mushy vegetables. Spring vegetables like asparagus and green beans are delicate. Adding them too early or cooking them for too long will result in a soft, unappealing texture. Add them towards the end of the cooking process and simmer just until they are tender-crisp. You want them to retain some bite and their vibrant color.
Under-seasoning is another common oversight. Soup needs a good amount of salt and pepper to bring out all the flavors. Don’t be afraid to taste and adjust the seasoning multiple times throughout the cooking process and especially before serving. Remember, it’s easier to add more than to take it away.
Finally, not prepping ingredients beforehand can lead to a chaotic cooking experience. Chopping all your vegetables and chicken before you start cooking (mise en place) makes the process smoother and prevents burning ingredients while you’re still chopping others.
How To Store It And Make It Ahead Without Ruining Texture
This chicken vegetable soup is fantastic for meal prepping and storing, making your weeknights even easier.
To store leftover soup, allow it to cool completely at room temperature (this usually takes about 30-60 minutes, but don’t leave it out for more than two hours). Once cool, transfer the soup to airtight containers. It will keep well in the refrigerator for up to 3-4 days.
For longer storage, this soup freezes beautifully. Portion the cooled soup into freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat to freeze, which saves space. Frozen soup can be stored for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
When reheating, you can
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
