Chicken Vegetable Soup
Craving something warm and comforting but short on time? This easy Chicken Vegetable Soup is ready in just a little more than 30 minutes and made with everyday ingredients from your pantry, fridge, or freezer. With store-bought chicken broth, it’s simple, satisfying, and full of flavor.
I’ve been making this recipe for years. It has been my friend at all the different times in my life. Just like my Beans and Greens Recipe, it was my go-to when I was home late from work and needed something quick. Then, when my children were small, it was easy for them to eat and nutritious.
Now I make this in the evening when I’m too tired, but we still want something homemade. It can be served as an appetizer with my Chicken Sorrentino, Chicken Cutlet Recipe, or Instant Pot Chicken Pot Pie if you want to add another chicken-based dish. Or follow this recipe with my Pasta al Forno, Pasta and Peas, or my Pasta Shells Stuffed with Ricotta for lunch with friends.
Why you’ll love this recipe
- Quick and Easy: While I love making chicken pastina soup and many other soups from scratch, there are occasions when I’m short on time, and this is what I make.
- Family Favorite: This is one dish that you can make and be guaranteed that everyone in the family will love it.
- Flavor: While not a complicated recipe, you’ll love the satisfying, savory flavor of this Chicken Vegetable Soup.
Another one of my favorite soups in under 30 minutes is this Instant Pot bean soup. Just like this soup, it’s super tasty and the whole family loves it!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
For this chicken vegetable soup, be sure to stock up on these ingredients.
- Chicken: My preference is boneless, skinless chicken thighs for this recipe. Be sure to choose the best quality and remove excess fat.
- Broth: Use prepackaged chicken broth or homemade.
- Vegetables: The base of the soup is the typical Italian soffritto vegetables – onion, celery, and carrots. Zucchini and garlic add extra flavor and color.
Instructions
Fry chopped onion, celery, carrots, and garlic until vegetables are softened.
Add chopped boneless, skinless chicken thighs. Stir and cook for 5 minutes.
Add sliced zucchini, dried thyme, and pour in chicken broth. Bring to a simmer.
Simmer for 10 minutes, skimming and discarding any scum that rises to the surface.
Serve hot, topped with finely grated Parmesan cheese (Parmigiano Reggiano), and accompanied by crusty bread.
Marcellina’s Hint: Use precut vegetables to make this soup even quicker on busy days.
Variations
- Chicken Breast Soup: Boneless, skinless chicken breast can be substituted for chicken thighs. I use chicken breast in many recipes like Chicken Limone, Chicken Pomodoro, and Italian Chicken Cutlets, so I always have some in the freezer.
- Zucchini: Instead of zucchini, add chopped cabbage, green beans, or potatoes.
- Parsley: Stir through a little chopped fresh parsley at the end for freshness.
Storage
Store leftovers in an air-tight container in the fridge.
This soup can be frozen. The vegetables may become a little softer, but the flavor is still perfect. This is great if you are cooking for just one or two. Extra servings can be frozen to make an even easier meal.
Top Tips
- Don’t skip sautéing the vegetables well in a little olive oil before adding the chicken and water or stock. It adds depth and brings out their natural sweetness.
- Cut the zucchini into thick slices so that it doesn’t become too mushy.
- When the soup starts simmering, skim off any scum from the surface for a cleaner-tasting broth.
- Keeping a well-stocked pantry, refrigerator, and freezer is the key to easy, quick dinners. Always keep in stock the basics that you know will help you put together a quick meal like this one.
- Soups are a great standby to have in your freezer. You can defrost soups so easily, either in a saucepan or in the microwave, in a matter of minutes.
FAQ
Yes, if made with gluten-free chicken broth. Be sure to check the ingredients on the packaging of store-bought broth because some may contain ingredients or flavors that contain gluten.
Absolutely! Homemade Chicken Vegetable Soup is a simple, nourishing meal that’s both satisfying and good for you. With a good source of protein and plenty of vegetables, this soup is comfort food that you can feel good about feeding your family.
Chicken Vegetable Soup will keep in the fridge for 3 or 4 days in an air-tight container. Be sure to reheat the soup until it comes to a boil before serving.
Serving Suggestion
All you need is a chunk of good Parmesan cheese (Parmigiano Reggiano) to grate over your bowl of soup and some crusty loaf of bread on the side. However, if you want to make more of a feast of this simple soup, follow with my very quick-to-make Vanilla Muffins.
Related Recipes
Italian Minestrone Soup
Broccoli and cauliflower soup from Hurry The Food Up
Carrabbas Chicken Soup from The Food Hussy
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Chicken Vegetable Soup Recipe
Ingredients
- 2 tablespoons olive oil or extra virgin olive oil
- ½ cup finely chopped onion
- 2 garlic cloves finely chopped
- 1½ cups diced carrots
- 1½ cups diced celery
- 1 pound (450 grams) boneless skinless chicken thighs (trim excess fat then cut into chunks) See Note 1
- 5 cups chicken broth (store bought or homemade)
- 1½ cups sliced zucchini See Note 2
- ½ teaspoon dried thyme
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Heat oil in a large saucepan.
- Add onion, chopped garlic cloves, carrots, and celery. Fry on medium heat for 5-7 minutes until softened.
- Stir in chopped chicken and cook for another 5 minutes, stirring regularly until chicken is no longer pink.
- Stir in chicken broth, sliced zucchini, and dried thyme. Stir and bring to a boil.
- As it begins to come to the boil, froth or scum will come to the surface. Be sure to skim the scum off with a spoon and discard.
- Once boiling turn the heat down to a simmer.
- Simmer for 10-15 minutes.
- Taste for seasoning. I like to add a little extra salt to taste. Freshly ground black pepper is a must.
- Serve hot in bowls with crusty bread and grated Parmesan cheese.
Notes
- Though thighs are recommended, chicken breast works too—just reduce the cooking time so it doesn’t overcook.
- Swap zucchini for cabbage, green beans, or potatoes if preferred. You can also stir through parsley at the end for freshness.
- Sauté vegetables in olive oil first to add depth and sweetness. Don’t skip this step.
- Cut zucchini thick so it holds its shape.
- Skim off surface scum for a cleaner-tasting broth.
- Keep pantry, fridge, and freezer stocked with basics for quick meals.
- Freeze soup for easy reheating in a saucepan or microwave.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This updated and improved recipe was first published on March 20, 2019.
Marcelina, I’m going to try your arancini. I enjoyed reading about you and your family.
I will check out your many other Italian recipes.
My parents were from the Friuli region and my in laws from the Veneto region.
Carla
Thank you for your comment, Carla. I’m so happy that you’re here. Enjoy the arancini!
Hi Marcellina! I absolutely LOVE your recipes! Italian cuisine is my favorite. I just wanted to ask you if your soups can be cooked in the Instant Pot? It’s definitely a time saver for me. Thank you for everything and have a blessed Holy Season!
Ciao Lucy! Thank you for your kinds words. I have develop my Bean Soup for the Instant Pot. If you know how to use an Instant Pot, which you obviously do, I’m sure the other soups would also be able to be adapted. That may take a bit of fiddling with times etc. Let me know how you go. Blessings to you for the Holy Season.
Thank you so much Marcellina- I appreciate your response. I adapted it to the IP and it was absolutely delicious! Blessings always.
That’s great, Lucy! I love my Instant Pot too and use it all the time.
This chicken and veggie soup looks perfect for these cold days! I can’t wait to try it!
Thank you, Jess!
Pure comfort food!
Sure is!!
This soup makes for the perfect winter warmer ????????
Thank you, Maur!
Delicious and comforting, thanks for sharing!
Glad you enjoy it!
Ciao Marcellina!!!
How are you?
This soup is marvelous and it’s also one of my favourite comfort food!
I’ve a question for you: do you know how I can do to put a blogroll on my blog? (it’s on wordpress.org )
I send you a big kiss my dear friend :-*
Ago
Ciao cara! I’m really well! I am on holiday in Switzerland. We have had a month in Italy which was wonderful. This time we visited Siena, Bologna, Parma and Cortina as well as family. Unfortunately not Calabria this time. I have been thinking of doing the same for my blog but I won’t set it up until I get back home. I think you set it up as a ‘page’. But I’ll look into it further and keep you updated. ?
With the temperature starting to drop, this is the perfect comfort food recipe – cant wait to try it!
Plus it’s super easy! Be sure to buy quality chicken stock. Enjoy!
This is what I like to call “the ultimate comfort food”.
Delicious!
That’s a great way to describe this soup!
There’s nothing like homemade chicken soup, but when there’s no homemade broth, this soup with vegetables and purchased chicken broth, hits the spot.
I totally agree!