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Homemade Chicken Vegetable Soup Recipe
Classic and comforting, nothing is better than homemade chicken vegetable soup. Make it in a about an hour, even less if you use leftover over roast shredded chicken and pre-cooked pasta. To make this gluten-free, use brown rice pasta.
Prep
15 min
Cook
35 min
Total
50 min
Serves
4
Instructions
- 01
Add oil to a large pot over medium heat. When hot, add the onion, celery, carrots, and leek. Cook until the vegetables are softened, about 12 minutes. Watch your heat so the vegetables don't burn or cook too quickly. If needed, turn the heat down. Stir in the garlic, and cook another 30−60 seconds. Add thyme, bay leaf, salt, and pepper.
- 02
Remove skin and extra fat from chicken breast. Cut chicken breast crosswise through the bone into two pieces with a chef's knife. Add the broth and the chicken breast to the pot. Bring to almost a boil, turn down to low, add a lid to the pot and simmer until chicken is cooked through, about 15 minutes (to 165°F).
- 03
Remove the chicken from the pot. Add the pasta (if using), turn the heat up a little and simmer until pasta is tender. Time depends on your pasta (about 10 minutes). When the chicken is cool enough to handle, shred the meat and add back to the pot when the pasta is done. Remove the bay leaf. Add parsley. Ladle into warm bowls to serve.
Nutrition
per serving · 1 serving
- Calories
- 228
- Protein
- 18g
- Carbs
- 18g
- Fat
- 11g
- Fiber
- 3g
- Sugar
- 6g
- Sat. fat
- 2g
- Sodium
- 364mg
- Cholesterol
- 29mg
Variations & swaps
Substitutions and Variations
- Try these options for making chicken vegetable soup for your family.
- Chicken thighs - Use boneless, skinless thighs if you prefer dark meat. Trim extra fat, cook in the soup, then shred. They add rich, savory flavor.
- Boneless chicken breasts or tenders - Use about ¾-1 pound. Simmer gently, then shred or cube.
- No fresh thyme? - Use dried thyme or dried Italian seasoning, one of my go-to dried herb blends. Start with about ⅓ as much as fresh and adjust to taste.
- Pasta (optional) - For best results, cook pasta separately and add it to bowls when serving. Keeps the broth clear and prevents over-soft noodles, especially with gluten-free pasta.
- Rice - Brown or white rice both work. Add cooked rice (or frozen rice) at the end and warm through.
- More veggies - Stir in chopped cooked green beans or other favorite vegetables.
- Umami boost - Add a small Parmesan rind while the soup simmers, then remove before serving.
- For another terrific hearty soup, try this turkey and wild mushroom soup. Make it with leftover turkey or use leftover chicken.
- Chef's Tip: What not to use. For a healthier soup skip the jars or cubes of bullion like a famous "better than" processed paste, unless you are ok with eating stuff like sugar, corn syrup solids, hydrolyzed soy protein, dried whey (dairy), "flavoring" (whatever that is), food starch, disodium inosinate and guanylate. Read the ingredients, then toss it. You and your soup don't need it.
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