Hearty Chicken Vegetable Soup Recipe

My homemade Chicken Vegetable Soup brings together tender poultry and garden-fresh produce for a meal that feels like a hug in a bowl.

You can pull this hearty dish together in one pot, making it an ideal choice for busy evenings when you want something wholesome without a pile of dishes. It has quickly become a staple in my kitchen because it satisfies that craving for something savory and nutritious all at once.

What Makes This Chicken Vegetable Soup Special

This recipe balances simplicity with incredible flavor, using pantry staples you likely already have on hand. You will appreciate how the natural sweetness of the carrots and onions melds perfectly with the savory chicken broth.

I love that it is completely customizable, allowing me to toss in whatever seasonal vegetables happen to be sitting in the crisper drawer. It offers a complete meal with protein, starch, and veggies simmered together to perfection.

The addition of lemon juice at the very end brightens up the entire pot, cutting through the richness for a fresh finish. You get a restaurant-quality depth of flavor with minimal effort and very little active cooking time.

If this cozy bowl warmed your spirit, you might also enjoy my Quick Lemon Chicken Orzo Soup for a similar citrusy kick. For something even heartier, the Hearty Split Pea Soup Recipe is another fantastic option to add to your weekly rotation.

Everything You Need for Perfect Chicken Vegetable Soup

Here is the shopping list you will need to gather before cooking:

• Olive oil: Used to sauté the vegetable base and release their aromatics.
• Onion: Chopped finely to provide a savory foundation for the broth.
• Carrots: Large ones, chopped into coins or cubes for sweetness and color.
• Celery stalks: Essential for that classic mirepoix flavor profile.
• Salt: Enhances all the other flavors in the pot.
• Black pepper: Adds a gentle heat and depth to the soup.
• Garlic cloves: Minced fresh garlic gives the broth a punchy, aromatic kick.
• Boneless skinless chicken breast: Cooks directly in the broth for maximum tenderness.
• Dried thyme: An earthy herb that pairs beautifully with poultry.
• Water: Acts as the base liquid, transforming into a rich broth as the chicken cooks.
• Short grain rice: Adds body and heartiness to the final dish.
• Roma tomatoes: Chopped to add acidity and a pop of red color.
• Zucchini: A small one, chopped, adds freshness and texture near the end.
• Fresh dill: Chopped herbs bring a vibrant, grassy note to finish the soup.
• Lemon juice: Freshly squeezed acid balances the savory notes perfectly.

My Method for Perfect Chicken Vegetable Soup

Let’s get cooking with these simple steps:

1. Start by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add your chopped onions, carrots, and celery along with the salt and pepper. Sauté these vegetables, stirring occasionally, until they begin to soften and become tender, which usually takes about 5 to 7 minutes. Add the minced garlic during the last minute of cooking so it releases its fragrance without burning or turning bitter.
2. Push the sautéed vegetables to the outer edges of the pot to create a clear space in the center. Place the chicken breasts directly onto the bottom of the pot in that space and season them with the dried thyme and a bit more salt and pepper. Let the chicken cook undisturbed for about 5 minutes to develop some flavor, then flip the breasts over and pour in the water.
3. Increase the heat to bring the liquid to a rolling boil, then immediately reduce the heat to medium-low. Cover the pot with a lid and let it simmer gently until the chicken is fully cooked through and tender, which typically takes about 25 minutes. You want the chicken to be easy to cut or shred, so ensure it is no longer pink in the center.
4. Carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board. Once they are cool enough to handle safely, use a sharp knife to cut the meat into small, bite-sized cubes. Alternatively, you can use two forks to shred the meat if you prefer a more rustic texture for your Chicken Vegetable Soup.
5. Return the cubed chicken back into the pot with the broth and vegetables. Stir in the uncooked rice, chopped tomatoes, and zucchini. Leave the pot uncovered and continue to simmer over medium-low heat for about 30 minutes, or until the rice is tender and the broth has slightly reduced and thickened.
6. Remove the pot from the heat source immediately to stop the cooking process. Stir in the fresh chopped dill and the lemon juice to brighten the flavors just before serving. Taste the soup and add any additional salt or pepper if needed, then ladle it hot into bowls.

My Best Tips for Perfect Chicken Vegetable Soup

I always recommend chopping your vegetables into uniform, bite-sized pieces so they cook evenly and fit perfectly on the spoon. This ensures you get a little bit of every ingredient in each bite rather than large chunks of just one flavor.

If you plan to freeze leftovers, consider cooking the rice separately and adding it to individual bowls just before serving. This simple trick prevents the grains from absorbing all the broth and becoming mushy when reheated later.

Don’t skip the fresh lemon juice right at the end because it truly transforms the Chicken Vegetable Soup from good to amazing. The acidity wakes up the savory broth and highlights the freshness of the dill and zucchini.

What to Serve with Chicken Vegetable Soup

A slice of crusty artisan bread or a warm dinner roll is essential for soaking up every drop of the savory broth. I also enjoy pairing this Chicken Vegetable Soup with a crisp green salad tossed in a sharp vinaigrette for a nice temperature contrast.

You can top each bowl with extra fresh herbs or a sprinkle of parmesan cheese for an added layer of richness. It makes for a satisfying lunch on its own or a wonderful starter course for a larger family dinner.

For more fresh meal inspiration, follow me on Pinterest.

Chicken Vegetable Soup

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• Author: Amelia Bryan
• Total Time: 1 hr 40 min
• Yield: 6 servings
• Diet: Gluten Free

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Description

A wholesome, one-pot chicken soup loaded with fresh vegetables, rice, and tender chicken breast, finished with lemon and dill.

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Ingredients

• 2 large carrots, chopped
• 1 teaspoon salt
• 2 celery stalks, chopped
• 1 small zucchini, chopped
• 1 1/2 pounds boneless skinless chicken breast
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 roma tomatoes, chopped
• 1/2 teaspoon black pepper
• 8 cups water
• 1 1/2 teaspoon dried thyme
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh dill
• 1/2 cup short grain rice

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Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onions, carrots, and celery along with salt and pepper, sautéing for 5-7 minutes until tender. Stir in the minced garlic and cook for one additional minute until fragrant.
2. Clear a space in the center of the pot by pushing vegetables to the side. Place the chicken breasts in the center, season with thyme, and cook for 5 minutes. Flip the chicken, add the water, and bring to a boil.
3. Reduce heat to medium-low, cover, and simmer for about 25 minutes until the chicken is fully cooked through.
4. Remove the chicken to a cutting board. Once cool enough to handle, cut into small cubes.
5. Return the cubed chicken to the pot. Add the rice, tomatoes, and zucchini. Simmer uncovered for approximately 30 minutes until the rice is tender.
6. Remove from heat. Stir in the fresh dill and lemon juice before serving.

Notes

For freezing, it is best to leave the rice out and cook fresh rice when reheating the soup to prevent it from becoming mushy. You can substitute chicken thighs for breasts if you prefer dark meat.

• Prep Time: 15 min
• Resting Time:
• Cook Time: 1 hr 25 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 260
• Sugar: 2g
• Sodium: 553mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0.01g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 27g
• Cholesterol: 73mg

Keywords: Chicken Vegetable Soup, easy chicken soup, healthy soup recipe, one pot meal