Homemade Chicken Veggie Soup for Weeknights

Hearty Chicken Veggie Soup – Cozy One-Pot Dinner with 9 Wholesome Ingredients and Soul-Warming Flavor

Hearty Chicken Veggie Soup (Cozy One-Pot Dinner)

This Hearty Chicken Veggie Soup is everything you want in a cozy dinner: tender chicken, vibrant vegetables, and a savory broth that fills your kitchen with the most comforting aroma. It’s a one-pot wonder that’s as nourishing as it is delicious, perfect for chilly nights, busy weeknights, or when you’re simply craving something wholesome and satisfying.

Packed with lean protein, fiber-rich veggies, and simple seasonings, this soup brings back the feel of home-cooked care with none of the fuss. It’s light yet filling, flavorful but clean, and flexible enough to use what you have in the fridge.

From the first spoonful to the last, it’s a bowl of warmth, comfort, and nutrition—no cream, no fuss, just real ingredients coming together in a deeply comforting way.

Ingredients Overview

Chicken thighs or breasts are the protein anchor. Thighs add richness and stay tender during simmering, while breasts make it leaner. Use boneless, skinless cuts for quick cooking, or bone-in for extra flavor.

Carrots and celery bring sweetness and texture. They’re the classic base in soups for a reason, softening beautifully while holding their shape and flavor.

Potatoes (Yukon Gold or red) add hearty substance. They break down slightly into the broth, creating natural body without added thickeners.

Onion and garlic create an aromatic base. Sautéing them first deepens the flavor and adds savory warmth throughout the broth.

Green beans, peas, or corn provide bursts of freshness and color. These veggies cook quickly and brighten the soup in both flavor and appearance.

Chicken broth or stock is the liquid gold that ties it all together. Choose a high-quality low-sodium broth to control salt. Homemade is even better.

Bay leaf and dried herbs (thyme, parsley, oregano) infuse subtle depth without overpowering the ingredients.

Olive oil helps sauté the base aromatics and adds a hint of richness to the broth.

Salt, pepper, and optional lemon juice or fresh herbs at the end finish the soup with balance and brightness.

Step-by-Step Instructions

1. Sauté the aromatics: In a large Dutch oven or soup pot, heat 1 tablespoon olive oil over medium heat. Add 1 chopped onion, 2 diced carrots, and 2 chopped celery stalks. Cook for 6–7 minutes, stirring occasionally, until softened.
2. Add garlic and herbs: Stir in 3 minced garlic cloves, 1 teaspoon dried thyme, ½ teaspoon oregano, and 1 bay leaf. Cook for 1 minute until fragrant.
3. Add chicken and broth: Place 1½ lbs boneless chicken thighs or breasts into the pot. Pour in 8 cups low-sodium chicken broth and bring to a gentle boil.
4. Simmer and skim: Reduce heat to a simmer and cook uncovered for 15–20 minutes, or until chicken is fully cooked and tender. Skim off any foam that rises to the surface.
5. Add hearty vegetables: Stir in 2 diced potatoes and continue simmering for another 10–15 minutes until potatoes are fork-tender.
6. Shred the chicken: Remove the chicken from the pot, shred with two forks, and return it to the soup.
7. Add quick-cook veggies: Add 1 cup green beans (trimmed and chopped) or frozen peas and corn. Simmer for 5 more minutes until heated through.
8. Finish and season: Taste and season with salt and black pepper. Add a squeeze of lemon juice or sprinkle of fresh parsley for brightness if desired.

Tips, Variations & Substitutions

Use rotisserie chicken or leftover roasted chicken to save time—just add it after the veggies are tender and simmer briefly to heat through.

For a low-carb version, skip the potatoes and add extra green veggies like spinach, zucchini, or cauliflower rice.

Add cooked pasta or rice for a heartier, stew-like feel. Stir in toward the end so it doesn’t overcook or soak up too much broth.

Use bone-in chicken for deeper flavor. Simmer longer, then remove bones before shredding.

Swap green beans for chopped kale or spinach in the last few minutes for a leafy, nutrient-rich boost.

Serving Ideas & Occasions

Serve with crusty bread or warm rolls to soak up the flavorful broth.

Pair with a simple green salad dressed in olive oil and lemon for a refreshing contrast.

Pack leftovers for lunch in a thermos—it travels well and tastes even better the next day.

Ideal for family dinners, sick days, or when you want something clean and comforting without being heavy.

Double the recipe and freeze portions for grab-and-reheat meals on busy nights.

Nutritional & Health Notes

Chicken provides lean protein, essential for muscle repair and energy. Thighs bring iron and moisture, while breasts lower fat content.

Root vegetables like carrots and potatoes offer fiber and slow-digesting carbs for steady energy.

Broth-based soups like this are naturally low in fat and calories, especially when skipping cream or added starches.

This soup is naturally gluten-free and dairy-free. It’s easy to adapt for low-carb, Whole30, or paleo diets by adjusting the starches.

The vegetables offer antioxidants, vitamins A and C, and support hydration from the broth’s liquid base.

FAQs

Can I freeze this soup?
Yes. Let it cool completely, then store in freezer-safe containers for up to 3 months. Leave out delicate veggies like peas if you plan to freeze, and add them fresh when reheating.

What’s the best chicken to use?
Boneless, skinless thighs give rich flavor and stay tender. Breasts are leaner but can be used with care not to overcook. Bone-in pieces add depth but need longer simmering.

How do I make this vegetarian?
Swap the chicken for chickpeas or white beans, and use vegetable broth. Add extra veggies like spinach or zucchini for a filling plant-based version.

Can I make this in a slow cooker?
Yes. Add all ingredients except peas and green beans. Cook on low 6–7 hours or high 3–4 hours. Shred chicken, stir in quick-cook veggies, and cook another 10–15 minutes.

How long will it last in the fridge?
Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally.

Is this soup kid-friendly?
Absolutely. It’s mild, comforting, and easy to eat. For picky eaters, dice the veggies smaller and skip strong herbs if needed.

Can I use pre-cooked chicken?
Yes, add it during the final 10 minutes of cooking just to warm through. Great use for leftovers or rotisserie chicken.

Print