There’s something deeply comforting about a simmering pot of chicken vegetable soup. It’s warm, hearty, and packed with wholesome ingredients that nourish the body and satisfy the soul. Whether you’re battling a cold evening or looking for a simple, fuss-free meal, this one-pot wonder is the kind of recipe that makes you feel right at home.
Ingredients Breakdown
When it comes to choosing the chicken, both white and dark meat bring something different to the pot. White meat is lean and cooks quickly, while dark meat—like thighs—offers a richer flavor and stays moist through longer simmering. Either works well, but diced evenly into bite-sized cubes ensures they cook uniformly.
Chicken stock is the soul of the soup. A homemade stock infuses the dish with deeper, rounder notes, but if you’re using a store-bought version, be mindful of its salt content. Low-sodium varieties offer more control over final seasoning and let the other ingredients shine.
The core vegetables—potatoes, carrots, and onions—create the foundation of texture and flavor. Potatoes offer heartiness, carrots add sweetness, and onions provide that slow-cooked aromatic depth that defines a good soup base.
Bright greens like spinach and broccoli are added at the end to retain their color and crisp-tender bite. Broccoli needs only a couple of minutes to cook through, while baby spinach wilts instantly, melting into the broth for a vibrant finish.
Aromatics like garlic and olive oil wake up the flavor in the early stages of cooking. Optional toppings like grated Parmesan or Pecorino Romano offer a sharp, savory layer that enhances the broth’s complexity and rounds off the dish with flair.
Step-by-Step Preparation Guide
Begin by warming olive oil in a large pot over medium-high heat. Add finely chopped onions and sauté until soft and golden—about five minutes—allowing them to sweeten and develop depth. Stir in the minced garlic and cook for another minute until fragrant.
Next, add the cubed chicken and season generously with salt and freshly cracked pepper. Sear the meat for 3 to 4 minutes until it’s just barely cooked through and golden around the edges. This step not only locks in moisture but also develops savory flavor.
Pour in the chicken stock and bring the mixture to a gentle boil. Be sure to scrape up any browned bits at the bottom of the pot; these add layers of flavor to the broth. Add the potatoes and carrots, then lower the heat to a simmer. Let the soup bubble gently for 15 to 20 minutes, or until the vegetables are tender and the flavors have melded.
Add the broccoli florets and let them cook for 1 to 2 minutes—just until they turn bright green and slightly tender. Remove the pot from the heat and stir in the baby spinach. The residual warmth will wilt it perfectly without overcooking.
Ladle the soup into bowls and top with a sprinkle of finely grated cheese if you like. Serve immediately for a cozy, satisfying meal.
Recipe Tips & Frequently Asked Questions
How to keep chicken juicy and tender while simmering
Avoid overcooking the chicken during the browning stage. Since it continues to cook in the broth, it should only be partially done before the simmer.
Balancing salt levels when using store-bought stock
Always taste your broth before adding more salt. Store-bought stock varies widely in saltiness, so it’s best to season gradually.
Cutting vegetables uniformly for even cooking
Dice the potatoes and carrots into similar-sized pieces—around ½-inch cubes—so they cook evenly and maintain their structure in the broth.
Boosting umami with a Parmesan rind or herb bundle while simmering
Drop in a Parmesan rind or a tied bundle of thyme, bay leaf, or parsley stems during the simmering phase for added complexity.
Can this soup be frozen and reheated later?
Absolutely. Let it cool fully before freezing. Reheat gently over the stove for best texture.
How long does it keep in the fridge?
Stored in an airtight container, it stays fresh for up to 4 days.
Can I use pre-cooked or leftover chicken?
Yes, just add it after the vegetables are tender to warm through without drying it out.
What’s the best way to make this soup vegetarian?
Substitute the chicken with canned chickpeas or cubed tofu, and use vegetable stock instead of chicken stock.
What to Serve With This Recipe
A warm slice of crusty sourdough or a thick piece of garlic toast makes the perfect companion to soak up the savory broth. If you prefer something lighter, a crisp green salad with vinaigrette offers a refreshing contrast to the warm soup.
Buttery crackers or soft herb scones pair well for a cozy meal, especially during colder months. For a more filling spread, serve the soup with a simple side of rice pilaf, farro, or couscous to transform it into a satisfying dinner.
Creative Variations
Trade the potatoes for sweet potatoes or butternut squash to give the soup a slightly sweeter, autumnal profile. Or, for added heartiness, stir in cooked barley, quinoa, or small pasta like orzo or ditalini toward the end of the simmer.
Rotisserie chicken is a great shortcut—just shred and add it toward the final simmer to keep it tender. For extra warmth, toss in a pinch of chili flakes, a shake of Italian seasoning, or a handful of chopped fresh herbs like dill, parsley, or basil before serving.
This chicken vegetable soup is the ultimate comfort dish: simple, flexible, and full of nourishing ingredients. It’s a recipe that works beautifully for quick weeknight dinners, Sunday meal prep, or whenever you need a warm, satisfying bowl.
With so many ways to make it your own, it’s a staple worth keeping in your rotation—season to season, bowl after bowl.
Ingredients
1 pound chicken (white or dark meat), diced into 1/2-inch cubes
8 cups chicken stock (preferably homemade; adjust seasoning if using store-bought)
½ yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon olive oil
3 medium red potatoes, peeled and diced into 1/2-inch cubes (about 2 cups)
4 carrots, peeled and finely chopped (about 2 cups)
1 cup broccoli florets, cut into bite-sized pieces
2–3 cups baby spinach (a couple of generous handfuls)
Kosher salt, to taste
Freshly ground black pepper, to taste
Optional: Finely grated or shaved Parmesan or Pecorino Romano cheese
Instructions
Heat the olive oil in a large soup pot over medium-high heat. Once shimmering, add the chopped onions and sauté for about 5 minutes until softened and golden around the edges. Stir in the garlic and cook briefly until fragrant, about 1 minute.
Add the diced chicken to the pot and stir to combine with the aromatics. Season generously with kosher salt and freshly ground black pepper. Let the chicken sear for 3 to 4 minutes until lightly browned and nearly cooked through.
Carefully pour in the chicken stock, scraping up any browned bits from the bottom of the pot for added depth of flavor. Add the diced potatoes and carrots, then increase the heat to bring the soup to a gentle boil. Reduce to a simmer and cook until the vegetables are tender, around 15–20 minutes. Taste the broth along the way, adjusting the salt as needed.
Toss in the broccoli florets and simmer for another 1 to 2 minutes, just until vibrant and tender-crisp. Remove the pot from the heat and stir in the baby spinach, allowing it to wilt from the residual heat.
Ladle the soup into bowls and finish with a sprinkle of grated or shaved cheese if desired. Serve hot for a comforting and nourishing meal.
Chicken Vegetable Soup Recipe
Ingredients
- 1 pound chicken white or dark meat, diced into 1/2-inch cubes
- 8 cups chicken stock preferably homemade; adjust seasoning if using store-bought
- ½ yellow onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon olive oil
- 3 medium red potatoes peeled and diced into 1/2-inch cubes (about 2 cups)
- 4 carrots peeled and finely chopped (about 2 cups)
- 1 cup broccoli florets cut into bite-sized pieces
- 2 –3 cups baby spinach a couple of generous handfuls
- Kosher salt to taste
- Freshly ground black pepper to taste
- Optional: Finely grated or shaved Parmesan or Pecorino Romano cheese
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Once shimmering, add the chopped onions and sauté for about 5 minutes until softened and golden around the edges. Stir in the garlic and cook briefly until fragrant, about 1 minute.
- Add the diced chicken to the pot and stir to combine with the aromatics. Season generously with kosher salt and freshly ground black pepper. Let the chicken sear for 3 to 4 minutes until lightly browned and nearly cooked through.
- Carefully pour in the chicken stock, scraping up any browned bits from the bottom of the pot for added depth of flavor. Add the diced potatoes and carrots, then increase the heat to bring the soup to a gentle boil. Reduce to a simmer and cook until the vegetables are tender, around 15–20 minutes. Taste the broth along the way, adjusting the salt as needed.
- Toss in the broccoli florets and simmer for another 1 to 2 minutes, just until vibrant and tender-crisp. Remove the pot from the heat and stir in the baby spinach, allowing it to wilt from the residual heat.
- Ladle the soup into bowls and finish with a sprinkle of grated or shaved cheese if desired. Serve hot for a comforting and nourishing meal.
