There’s just something magical about a steaming bowl of Chicken and Vegetable Soup. This recipe brings together tender chicken and a medley of colorful vegetables in a savory broth. It’s the kind of dish that feels like a warm hug on a chilly evening. I love how simple it is to prepare, too.
It’s perfect for a quick weeknight dinner. This soup also makes fantastic leftovers. You can easily pack it for lunches, and it tastes even better the next day! It’s a true kitchen hero.
This chicken and vegetable soup recipe is a winner for so many reasons.
- It’s incredibly quick for busy weeknights.
- The flavor is deeply comforting and satisfying.
- It’s super versatile – throw in whatever veggies you have!
- It’s great for meal prep.
Plus, it’s a healthy dish. Everyone always asks for seconds!
Chicken and Vegetable Soup Ingredients
The magic of this chicken and vegetable soup truly comes alive with its simple, wholesome ingredients. Each component plays a vital role in creating that perfect balance of flavor and texture. You’ll find that these familiar items come together to make something really special and comforting.
Here’s what you’ll need to create this delicious soup:
- Olive Oil: Your cooking base.
- Chicken Breast: This adds lean protein and hearty substance.
- Onion, Carrots, Celery: The classic mirepoix base builds deep flavor.
- Garlic: A little bit adds tons of aromatic depth.
- Chicken Broth: The savory liquid foundation.
- Diced Tomatoes: They bring a touch of acidity and sweetness.
- Italian Seasoning: A blend of herbs for classic savory notes.
- Salt and Pepper: Essential for enhancing all the flavors.
- Egg Noodles: These add a comforting, tender chew.
- Frozen Peas: For a pop of color and sweetness.
- Fresh Spinach: This is optional but adds great nutrition and color.
Substitutions and Tips
Don’t have Italian seasoning? A mix of dried basil and oregano works wonderfully. For a richer broth, consider using homemade chicken stock. If you don’t have egg noodles, any small pasta shape will do. Feel free to add other vegetables you love, like corn or green beans. For shredded chicken, simply boil the chicken first, then shred it. You can find the exact measurements in the recipe card below. This easy chicken soup is super adaptable!
How to Make Chicken and Vegetable Soup
Let’s get cooking this wonderful chicken and vegetable soup! It’s a straightforward process. You’ll have a comforting meal quickly. Follow these simple steps for a flavorful, healthy soup.
Step 1: Cook the Chicken
First, grab a large pot. Add your olive oil. Heat it over medium heat. Put in the chicken pieces. Cook them until they are lightly browned. This takes about 5 to 7 minutes. Remove the chicken from the pot. Set it aside for later.
Step 2: Sauté the Vegetables
Now, add the onion. Then, add the carrots and celery. Cook them until they soften. This usually takes 5 to 7 minutes. Stir them often. Your kitchen will start smelling amazing!
Step 3: Add Garlic
Stir in the minced garlic. Cook for just 1 minute. Make sure it smells fragrant. Don’t let it burn.
Step 4: Simmer the Broth
Pour in the chicken broth next. Add the diced tomatoes. Stir in Italian seasoning. Add salt and pepper too. Bring this mixture to a boil. Then, reduce the heat. Cover the pot. Let it simmer for 15 minutes. This lets the vegetables get tender. Flavors will really start to meld.
Step 5: Add Chicken and Noodles
Now, add the cooked chicken back into the pot. Stir in your egg noodles. Cook them according to the package directions. This is typically 7 to 10 minutes. Cook them just until they are al dente. They should have a little bite.
Step 6: Add Peas and Spinach
Stir in the frozen peas. Add the chopped spinach if you are using it. Cook for the last 2 to 3 minutes. The peas will heat through. The spinach will wilt nicely. This adds great color and nutrition.
Step 7: Season and Serve
Taste your soup. Add more salt or pepper if needed. Adjust the seasoning to your liking. Serve this delicious vegetable soup hot. Enjoy every spoonful!
How to Store Chicken and Vegetable Soup
Leftovers from this delicious chicken and vegetable soup are wonderful! Store cooled soup in an airtight container. It keeps well in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers. Leave a little headspace for expansion. Frozen soup is best enjoyed within 2 to 3 months. Reheating is simple: gentle simmering on the stovetop is ideal.
Tips for Success
- Use low-sodium chicken broth. This lets you control the salt better.
- Don’t overcook the noodles. They can get mushy.
- Chop your vegetables evenly. This ensures they cook at the same rate.
- Taste as you go! Seasoning is key for great flavor.
- Letting the soup simmer allows flavors to deepen.
- This healthy soup is very forgiving.
Kitchen Tools You’ll Need
Making this delicious chicken and vegetable soup is easy with the right tools. You likely have most of these already.
- Large pot or Dutch oven: For cooking the soup. A stockpot also works well.
- Cutting board and knife: For chopping veggies and chicken.
- Measuring cups and spoons: For accurate ingredient amounts.
- Wooden spoon or spatula: For stirring.
Serving Suggestions
This hearty chicken and vegetable soup is a complete meal. You can serve it with crusty bread. It’s great for dipping into that savory broth. A simple side salad is also a nice touch. For drinks, chilled water or a light white wine pairs well. Consider a sprinkle of fresh parsley for color.
Frequently Asked Questions
Can I make this chicken and vegetable soup ahead of time?
Absolutely! This easy chicken soup is perfect for making ahead. The flavors actually meld and deepen overnight. Store it in the refrigerator for up to 3 days. You might need to add a splash more broth when reheating, as the noodles can absorb liquid.
Can I use different vegetables in this soup?
Yes, you can! This healthy soup is very adaptable. Feel free to add other vegetables like corn, green beans, or even diced potatoes. Just make sure to cut them into bite-sized pieces so they cook evenly with the other vegetables. This vegetable soup is forgiving!
How do I adapt this recipe for shredded chicken?
For shredded chicken, you can boil the chicken breast right in the broth before adding the vegetables. Once cooked through, remove the chicken, shred it with two forks, and then add it back to the pot with the noodles. It makes for a wonderfully tender chicken and vegetable soup.
Is this soup freezer-friendly?
Yes, this chicken and vegetable soup freezes very well! Let the soup cool completely then transfer it to freezer-safe containers or bags. Leave a little room at the top for expansion. It should keep well in the freezer for about 2-3 months. Reheat gently on the stovetop for best results.
Print
Chicken and Vegetable Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and comforting Chicken and Vegetable Soup recipe, perfect for a light meal or a starter.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch cubes
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 cup egg noodles or small pasta
- 1 cup frozen peas
- 1 cup fresh spinach, chopped (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken cubes and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes, stirring occasionally.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and diced tomatoes. Stir in Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes to allow vegetables to soften and flavors to meld.
- Add the cooked chicken back to the pot. Stir in egg noodles (or pasta) and cook according to package directions, usually 7-10 minutes, until al dente.
- Stir in frozen peas and chopped spinach (if using) during the last 2-3 minutes of cooking until peas are heated through and spinach is wilted.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- For a richer broth, you can use homemade chicken stock.
- Feel free to add other vegetables like corn, green beans, or potatoes.
- If you prefer shredded chicken, you can boil the chicken breast in the broth until cooked through, then shred it before adding it back to the soup.
- This soup can be made ahead of time and reheated. The noodles may absorb more liquid, so you might need to add a little extra broth when reheating.
