35-Minutes Chicken Vegetable Soup Recipe To Sooth And Satisfy

Immerse yourself in the world of homely comfort with the warmth of chicken vegetable soup recipe – a symphony of flavors and a treasure trove of nourishment. This soothing blend, brimming with chunks of chicken and garden-fresh vegetables, makes for an irresistible culinary journey.

Each spoonful is a promise of wellness, wrapped in a velvet blanket of mouthwatering broth. The magic unfolds as the chicken lends its savory notes, intertwining seamlessly with the earthy goodness of a plethora of vegetables.

Whether you’re seeking refuge from the cold, yearning for a nostalgic taste of home, or simply desiring a quick yet fulfilling meal, chicken vegetable soup becomes an ideal companion. Let’s delve into the wonders of this timeless bowl of comfort, exploring its versatile charm and undiscovered potential.

Join us as we celebrate this humble yet potent concoction of tastes and textures, enriching our palates one spoonful at a time.

What Is Chicken Vegetable Soup?

Chicken vegetable soup is a comforting and hearty dish made by simmering chunks of chicken, a variety of fresh vegetables, and often aromatic herbs and spices in a flavorful broth. Key ingredients can include onions, carrots, celery, and garlic, with variations introducing ingredients like peas, corn, or even leafy greens. 

This soup is renowned for its therapeutic properties, delivering a nourishing, balanced meal that’s both delicious and healthful. It’s a versatile dish, easily adapted to suit different tastes and dietary needs.

Can You Vary The Recipe With Other Ingredients?

• Different Proteins: If you want to switch up the protein, you can use turkey, beef, or even tofu for a vegetarian version.
• Additional Vegetables: Feel free to add other vegetables that aren’t traditionally included in the recipe. This could be anything from bell peppers, zucchini, and sweet potatoes to leafy greens like kale or spinach.
• Grains: For added texture and heartiness, add grains like rice, barley, or even small pasta shapes.
• Beans: Beans can provide extra protein and fiber. Consider varieties like cannellini beans, chickpeas, or kidney beans.
• Spices: Depending on your palate, you can incorporate spices like turmeric, cumin, or chili powder for a different flavor profile.
• International Twists: You can even give your soup an international twist by adding ingredients like coconut milk and curry powder for a Thai-inspired version or tortilla strips, lime, and cilantro for a Mexican twist.

Recipe Directions 

• In a large pot, melt the margarine over medium heat. Add the chopped onion and minced garlic. Cook for 2-3 minutes until the onions become translucent and the garlic is fragrant.
• Add the diced chicken to the pot and cook until it is no longer pink, stirring occasionally. This should take about 5-7 minutes.
• Next, add the frozen diced carrots to the pot and continue to cook for another 2 minutes.
• Pour in the tomato-vegetable juice cocktail and water. Stir well to combine all the ingredients.
• Add the farfalle pasta and Italian seasoning to the pot. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes or until the pasta is cooked al dente.
• Finally, add the frozen chopped spinach to the soup and stir until it’s well incorporated. Allow the soup to simmer for an additional 2-3 minutes until the spinach is heated through.
• Taste the soup and adjust the seasoning if needed, adding salt and pepper to taste.
• Serve the chicken vegetable soup hot, and enjoy!

Variations, Add-Ons, And Toppings

Variations

• Asian Inspired: Add ginger, lemongrass, and soy sauce for an Asian twist, serving it with a side of steamed rice.
• Italian Style: Include Italian herbs like basil and oregano, and add cannellini beans and ditalini pasta for a minestrone-like variation.
• Mexican Flavor: Add in some black beans, corn, diced tomatoes, and a hint of chili for a Mexican version.

Add-Ons

• Grains: Add barley, rice, pasta, or quinoa to make your soup more filling.
• Beans: Chickpeas, kidney beans, or lentils can add extra protein and texture.
• Greens: Stir in some spinach, kale, or Swiss chard towards the end of cooking for added nutrients.

Toppings

• Fresh Herbs: Sprinkle fresh parsley, dill, or basil on top just before serving to add a pop of fresh flavor.
• Cheese: A sprinkle of parmesan or a dollop of ricotta can add a pleasant creamy richness.
• Croutons: Add some homemade croutons for a delightful crunch.
• Spice: For those who like it hot, a dash of hot sauce or a sprinkling of red pepper flakes can elevate the soup’s heat level.

Can I Make The Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

• Place your chicken, vegetables, herbs, spices, and broth in the slow cooker. If using whole chicken pieces, ensure they’re bone-in for maximum flavor.
• Set your slow cooker on low and let it cook for about 6-8 hours. Setting it on high for 3-4 hours also works if you’re short on time.
• If you use whole chicken pieces, remove them after cooking, shred the meat, discard the bones, and return the meat to the pot.
• Adjust the seasoning if needed, and your soup is ready to serve.

Instant Pot

• Using the sauté function, lightly sauté your vegetables in a bit of oil before adding the chicken, herbs, spices, and broth. Sautéing can help develop deeper flavors.
• Seal your Instant Pot and set it to pressure cook on high for about 15-20 minutes. Make sure the valve is set to sealing.
• After cooking, let the pressure naturally release for at least 10 minutes before turning the valve to venting.
• Like with the slow cooker, if you use whole chicken pieces, remove them, shred the meat, discard the bones, and return the meat to the pot.
• Check for seasoning and adjust if necessary before serving.

Can I Use Store Broth Or Should I Make My Own?

• Store-bought Broth: This is a convenient option and perfect for when you’re short on time. Look for low-sodium varieties to control your salt intake better. Also, choose organic or high-quality brands for better flavor and fewer additives.

• Homemade Broth: If you have time, homemade broth is an excellent choice. It allows you to control the ingredients and the flavor profile. Homemade broth can be made in large quantities and frozen in batches for later use, and it’s a great way to use up chicken bones and vegetable scraps, reducing food waste.

How To Serve?

• Heat Properly: Always serve your soup hot. Cold or lukewarm soup can compromise the taste and texture. If you’ve made the soup in advance, reheat it gently on the stove until it’s thoroughly warm, but avoid letting it boil as it may overcook the vegetables or chicken.
• Use Warm Bowls: To keep your soup warm for longer, try heating your soup bowls before serving. Just fill them with hot water for a minute or two, then pour out the water and dry them before adding the soup.
• Garnish: Use a final garnish to add a visual appeal and extra flavor. This could be a sprinkle of fresh chopped parsley, a dollop of yogurt or sour cream, a sprinkling of cheese, a drizzle of good quality olive oil, or a twist of fresh ground black pepper. A lemon wedge served on the side can also be a nice touch, as fresh lemon juice can brighten the flavors.
• Accompaniments: Consider what to serve alongside your soup. A slice of crusty bread, a side salad, or some whole-grain crackers can add a nice contrast in texture. You can also provide additional condiments like hot sauce or extra herbs on the side for guests to add to their liking.
• Portion Size: If serving as a starter, keep portions small to leave room for the main course. If it’s the main meal, be generous with your portion size and consider serving with a protein-packed side for a complete meal.
• Presentation: Lastly, remember the importance of presentation. A colorful garnish, a beautiful soup bowl, a clean placemat or tablecloth, and good lighting can make your soup look as good as it tastes.

Perfect Side Dishes

• Crusty Bread: A slice of crusty bread or a warm baguette is perfect for dipping into the soup and soaking up all those delicious flavors. You could try garlic bread or cheesy toast for a different take.
• Green Salad: A fresh green salad with a simple vinaigrette can provide a crisp, refreshing contrast to the warm, comforting soup.
• Grilled Cheese Sandwich: A classic partner for soup, a grilled cheese sandwich adds a satisfying, savory element to your meal. Experiment with different cheeses for a gourmet twist.
• Roasted Veggies: Consider a side of roasted vegetables if you’re in the mood for even more veggies. This can add a different texture and flavor profile to your meal.
• Quinoa or Brown Rice: If you want to make the meal heartier, a side of quinoa or brown rice can add more substance and provide extra fiber and nutrients.
• Pita Chips or Crackers: These can add a crunchy contrast to the soft textures of the soup. Try whole-grain crackers for a healthier option.
• Savory Muffins: Something like a cornbread muffin or a cheese and herb muffin can be a delightful accompaniment to your soup.
• Flatbread: A nice garlic or herb flatbread can be delicious and great for dipping.

Storage And Make Ahead

• Preparation: Start by chopping vegetables like carrots, celery, and onions. Cook chicken in a pot with olive oil until browned. Add vegetables and sauté until tender.
• Broth: Pour in chicken broth and bring to a simmer. Season with salt, pepper, and herbs like thyme or rosemary for flavor.
• Assembly: Once vegetables are soft, add any additional ingredients like noodles or rice. Simmer until fully cooked.
• Storage: Allow soup to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days or freeze for longer shelf life.
• Make Ahead: Prepare the soup up to 2 days in advance and store it in the refrigerator. Reheat before serving for a quick and easy meal.

What Can We Do With Leftovers? 

• Pasta Bake: Combine with cooked pasta, sprinkle cheese on top, and bake until golden.
• Grain Bowl: Layer over cooked quinoa or rice for a hearty grain bowl.
• Chicken Pot Pie: Use the soup as a filling, cover with pie crust or puff pastry, and bake.
• Tacos or Wraps: Shred the chicken and use it with veggies as a taco or wrap filling.
• Stir-fry: Drain the broth and stir-fry the ingredients with your choice of sauce.
• Casserole: Combine with other ingredients, top with breadcrumbs or cheese, and bake.
• Omelet or Frittata: Incorporate into an omelet or frittata mixture for a savory breakfast.
• Enchiladas: Use the chicken and veggies to fill, roll in tortillas, top with sauce and cheese, and bake.

35-Minutes Chicken Vegetable Soup Recipe To Sooth And Satisfy

5 from 6 votes

Recipe by Hanna Barnes Course: Soup Recipe

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

250

kcal

This chicken soup is a comforting and nutritious dish combining tender pieces of chicken, diced vegetables, pasta, and flavorful seasonings in a tomato-vegetable broth.

Ingredients

• 1 tbsp 1 Olive Oil

• 1 1 Large Onion, Finely Diced

• 4 4 Celery Sticks, Finely Diced

• 3 3 Carrots, Peeled And Cubed

• 1 1 Large Potato, Peeled And Cubed

• 150 g 150 Cubed Butternut Squash

• 1 tsp 1 Salt

• 1 tsp 1 Dried Thyme Or Italian Seasoning

• 1.4 liters 1.4 Hot Chicken Stock

• 900 g 900 Mini Chicken Breasts

• 3-4 tbsp 3-4 Tomato Paste

• 1 1 Zucchini, Cubed

• 150 g 150 Sweet Corn

• 150 g 150 Cup Of Pasta

• 1 tbsp 1 Lemon Juice

• 1 tbsp 1 Parsley, Chopped (Plus Extra To Serve)

• Salt And Pepper (To Taste)

• Grated Parmesan (To Serve)

Step-By-Step Directions 

• Preparation Steps
  Prep your ingredients. Dice the chicken, onion, and carrots, mince the garlic, and chop the spinach. Set aside.
• Cooking Directions
  Heat a large saucepan over medium-high heat. Add the butter or margarine, letting it melt.
  Once the butter is melted, add the chicken, onion, and garlic to the saucepan. Sauté these ingredients for about 5 minutes or until the onions become tender.
  Next, add the diced carrots to the saucepan. Pour in the tomato vegetable juice and water, followed by the macaroni and your chosen seasonings. Stir everything together to combine.
  Bring the mixture to a boil. Once boiling, reduce the heat to low.
  Cover the saucepan and let everything simmer for about 20 minutes. This will allow the flavors to meld together and the macaroni to cook.
  After 20 minutes, uncover the saucepan and add the chopped spinach. Cook for 5 more minutes, allowing the spinach to wilt and become tender.
• Final Touches And Serving
  Taste the soup. If needed, adjust the seasonings.
  Ladle the hot soup into bowls. Serve it with your favorite crackers on the side for a delightful crunch.
• Additional Options
  For a heartier soup, consider adding beans or lentils.
  You can replace the spinach with other leafy greens like kale or Swiss chard.
  If you prefer a different pasta, feel free to substitute the macaroni with orzo, ditalini, or even mini farfalle.
  To give your soup a creamy texture, stir in a spoonful of cream or Greek yogurt before serving.
• EQUIPMENT LIST
• Large Pot or Dutch Oven
• Knife & Cutting Board
• Measuring Spoons & Cups
• Ladle
• Wooden or Silicone Spoon
• Fine Mesh Strainer
• Thermometer
• Blender or Immersion Blender
• Storage Containers
• Slow Cooker or Instant Pot

Notes

• You can use bone-in chicken breasts instead of boneless if you prefer. Just make sure to remove the bones before adding the chicken to the soup.
• Feel free to customize the vegetables in the soup. For extra flavor and variety, you can add other favorites like diced bell peppers, zucchini, or corn kernels.
• You can omit the chicken and use vegetable broth instead of a tomato-vegetable juice cocktail if you prefer a vegetarian version. Add extra vegetables or legumes for added protein.
• Adjust the consistency of the soup by adding more water or broth if needed.
• For a creamier soup, you can stir in a small amount of heavy cream or coconut milk towards the end of cooking.
• Garnish the soup with fresh herbs like parsley or basil for an added pop of freshness.

Nutritional Table

• Author
• Recent Posts

Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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