This easy chicken and vegetable soup is a true lifesaver on busy weeknights.
It’s packed with fresh spring veggies and tender chicken, making it a perfect light and flavorful meal that everyone at the table will enjoy. This recipe focuses on simplicity without sacrificing taste, proving that delicious home-cooked meals don’t need to be complicated.
Whether you’re a seasoned cook or just starting out in the kitchen, this chicken broth veggie soup is incredibly simple to prepare and wonderfully satisfying. It’s designed to be flexible, allowing you to use either fresh or canned vegetables depending on what you have on hand or what’s easiest for you. Get ready to discover the details of a comforting soup that will quickly become a family favorite.
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 and Vegetable Soup
- Total Time: 25-30 minutes
- Yield: 4-6 servings 1x
Description
This easy chicken and vegetable soup is a true lifesaver on busy weeknights. It’s packed with fresh spring veggies and tender chicken, making it a perfect light and flavorful meal that everyone at the table will enjoy. This recipe focuses on simplicity without sacrificing taste, proving that delicious home-cooked meals don’t need to be complicated. Whether you’re a seasoned cook or just starting out in the kitchen, this chicken broth veggie soup is incredibly simple to prepare and wonderfully satisfying. It’s designed to be flexible, allowing you to use either fresh or canned vegetables depending on what you have on hand or what’s easiest for you. Get ready to discover the details of a comforting soup that will quickly become a family favorite.
Ingredients
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This step builds the flavor base for your soup.
2. Pour in the chicken broth. Stir in the dried thyme and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 5 minutes to allow the flavors to meld and the vegetables to become more tender.
3. Add the shredded or diced cooked chicken and the green beans (fresh or canned) to the pot. If using fresh green beans, cook for another 3-5 minutes until they are tender-crisp. If using canned green beans, they just need to heat through.
4. Add the frozen peas and corn kernels to the soup. Continue to simmer for another 2-3 minutes, just until the peas and corn are heated through. You don’t want to overcook them, or they might lose their vibrant color and texture.
5. Taste the soup and add salt as needed. Remember that chicken broth can vary in sodium content, so always taste before adding too much. Adjust pepper if desired.
6. Ladle the hot soup into bowls. If using, sprinkle with fresh chopped parsley before serving for a burst of fresh flavor and color. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: main dish
- Method: simmer
- Cuisine: american
Nutrition
- Serving Size: 1 bowl
Keywords: chicken soup, vegetable soup, easy soup, weeknight meal, healthy soup, quick dinner, comfort food, spring vegetables, chicken and vegetable, light meal
What You’ll Love About This Quick And Easy Recipe
This recipe is a winner for so many reasons, making it an ideal choice for almost any occasion. First and foremost, it’s incredibly quick, meaning you can have a wholesome, homemade meal on the table in under 30 minutes. This makes it perfect for those hectic weeknights when time is short but you still want to serve something nutritious and delicious. It’s also incredibly family-friendly; the mild flavors and tender ingredients appeal to a wide range of palates, even picky eaters.
The beauty of this soup lies in its versatility and ease. It’s a fantastic way to use up leftover cooked chicken, making dinner prep even faster. The combination of tender chicken and vibrant spring vegetables provides a balanced meal that feels light yet satisfying. It’s perfect for a light lunch, a comforting dinner, or even as a starter for a larger meal. When you need a meal that’s both nourishing and fuss-free, this easy spring vegetable chicken soup is exactly what you’re looking for.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this soup is straightforward, and you likely have many of them in your pantry already. The focus is on fresh, accessible items that come together to create a flavorful broth and tender additions. Don’t worry if you don’t have every single vegetable listed; this recipe is very forgiving and adaptable to what you have on hand.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken broth (low sodium preferred)
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup fresh or canned green beans, trimmed and cut into 1-inch pieces
- 1/2 cup fresh or canned corn kernels
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt to taste
- Fresh parsley, chopped, for garnish (optional)
For the chicken broth, feel free to use your favorite brand of store-bought broth. Low-sodium options are great because you can then control the saltiness to your preference. If you have homemade chicken broth, that’s an excellent choice too! When it comes to the chicken, any pre-cooked chicken works wonderfully. This could be leftover rotisserie chicken, baked chicken breasts, or even canned chicken for ultimate convenience. For the vegetables, while fresh spring vegetables are lovely, canned or frozen options are perfectly acceptable and make this recipe even faster. Just be sure to drain and rinse canned vegetables before adding them to the soup.
Time Needed From Start To Finish
This recipe is designed for speed and efficiency, making it ideal for busy schedules.
- Prep time: 10 minutes
- Cook time: 15-20 minutes
- Total time: 25-30 minutes
These times are estimates and can vary slightly depending on how quickly you chop your vegetables and if your chicken is already cooked. The goal is to get a delicious, warm meal on the table without spending hours in the kitchen.
How To Make It Step By Step With Visual Cues
Making this soup is a breeze with these simple steps. Follow along, and you’ll have a comforting bowl ready in no time.
- Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This step builds the flavor base for your soup.
- Add broth and seasonings: Pour in the chicken broth. Stir in the dried thyme and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 5 minutes to allow the flavors to meld and the vegetables to become more tender.
- Introduce the chicken and green beans: Add the shredded or diced cooked chicken and the green beans (fresh or canned) to the pot. If using fresh green beans, cook for another 3-5 minutes until they are tender-crisp. If using canned green beans, they just need to heat through.
- Stir in peas and corn: Add the frozen peas and corn kernels to the soup. Continue to simmer for another 2-3 minutes, just until the peas and corn are heated through. You don’t want to overcook them, or they might lose their vibrant color and texture.
- Season to perfection: Taste the soup and add salt as needed. Remember that chicken broth can vary in sodium content, so always taste before adding too much. Adjust pepper if desired.
- Garnish and serve: Ladle the hot soup into bowls. If using, sprinkle with fresh chopped parsley before serving for a burst of fresh flavor and color. Serve immediately.
Easy Variations And Serving Ideas That Fit Real Life
This spring vegetable chicken soup is wonderfully adaptable, allowing you to customize it to your family’s preferences or what you have available.
For a heartier soup, consider adding a cup of small pasta shapes like ditalini, orzo, or small shells during the last 10 minutes of cooking, ensuring it’s cooked al dente. You could also stir in a handful of cooked rice or quinoa at the end if you have leftovers. To boost the protein even further, a can of drained cannellini beans or chickpeas would be a great addition.
If you want to vary the vegetables, feel free to swap out some of the spring veggies for others. Diced potatoes, zucchini, or even a handful of spinach (added at the very end until wilted) would work well. For a touch of creaminess without adding heavy cream, stir in a quarter cup of milk or a splash of half-and-half just before serving.
Serving this soup is simple. It’s fantastic on its own as a light meal, but it also pairs beautifully with a variety of sides. A crusty piece of bread or warm dinner rolls are perfect for dipping into the flavorful broth. A simple side salad would complement the soup nicely, adding more fresh greens to your meal. For kids, serving it with a side of crackers or a grilled cheese sandwich can make it an even bigger hit. Don’t forget some optional toppings like a sprinkle of grated Parmesan cheese, a dollop of sour cream, or a dash of hot sauce for those who like a little kick.
Common Slip-Ups And How To Avoid Them
Even the simplest recipes can have small pitfalls. Being aware of these common mistakes can help you achieve perfect results every time with your spring vegetable chicken soup.
One frequent error is overcooking the vegetables. While you want them tender, you don’t want them mushy. Adding the softer vegetables like peas and corn towards the end of the cooking process ensures they retain their texture and vibrant color. Carrots and celery, being firmer, can go in earlier to soften properly.
Another common mistake is over-salting the soup. Chicken broth, especially store-bought varieties, can vary significantly in sodium content. Always opt for low-sodium broth if possible, and then taste the soup before adding any salt. It’s much easier to add more salt than to fix an overly salty soup. Taste, add a pinch, stir, and taste again until it’s just right.
Using cold chicken directly from the fridge can sometimes cool down your soup too much, requiring longer reheating. If your chicken is cold, you might want to add it a few minutes earlier to ensure it heats through properly with the rest of the ingredients. However, it’s already cooked, so it just needs to warm up.
Finally, not letting the flavors meld can result in a less satisfying soup. While this is a quick recipe, giving the broth and initial vegetables a few minutes to simmer together before adding everything else really helps to deepen the overall flavor profile. Don’t rush this initial simmering step.
How To Store It And Make It Ahead Without Ruining Texture
This spring vegetable chicken soup is fantastic for meal prep and leftovers, making it even more convenient for busy families.
To store any leftover soup, allow it to cool completely to room temperature before transferring it to an airtight container. It can be safely stored in the refrigerator for up to 3-4 days. For longer storage, this soup freezes beautifully. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be frozen for up to 2-3 months. When ready to enjoy, thaw overnight in the refrigerator or gently reheat from
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.
