A bowl of this chicken vegetable soup is just what you need if you’re under the weather, it’s cold outside, or just because! It’s hearty, healthy, and simply oh-so-good.
This chicken vegetable soup doesn’t just taste oh-so-good.
It also makes you feel oh-so-good.
This hearty soup is chock full of chicken and vegetables in a delicious broth that fills you with comfort.
It’s the perfect thing to eat if it’s cold outside, if you’re under the weather, or just because!
And all it takes is a few simple ingredients to pull it all together!
If you’re going to make chicken soup, you need chicken, right?
Using fresh chicken helps provide that richness and flavor from simmering the bones and meat for a long time, and it also provides bone healthy collagen. I like using thighs because the meat stays nice and tender, and I find it more flavorful than chicken breasts.
I boil the chicken in water first to draw out the scum that comes from boiling the bones, removing the scum with a fine mesh skimmer. I let the chicken simmer for about 20 minutes, removing the scum along the way until I’m left with a pretty “clean” liquid.
While the chicken is simmering, I work on the aromatic vegetables for the soup’s flavor base and I like to use carrots, onion, and garlic. Celery is often used for aromatics, especially for soups, but I don’t particularly like the flavor it, so I omit it. However, if you like celery, feel free to add a stalk or two to yours.
The diced carrots and onions and minced garlic are sauteed with some salt in a bit of oil in a soup pot until tender and fragrant.
Now it’s time to put everything together! I transfer the chicken pieces and stock to the pot, and then also pour in a 1 liter carton of organic chicken broth.
Why the chicken broth? I find the combination of both the carton chicken broth and the fresh chicken and stock provides a nice rich flavor in a short amount of time. You could use boxed chicken broth by itself, but I find it doesn’t have the same depth of flavor as boiling fresh chicken. Also, last I checked, there is no chicken meat in boxed broth! You can’t have a hearty chicken soup without some chicken meat!
After letting the soup simmer for about 1 – 1 1/2 hours, I remove the chicken from the soup and separate the meat from the bones and skin. This is also when I add the “filler” vegetables for the soup, the ones that only need enough cooking to heat through and not turn into mush. I like to use broccoli, but I have also used cauliflower and zucchini. Add whatever vegetables suit your fancy!
I shred the chicken and add it back to the pot and let everything heat through until the vegetables are tender.
And that’s it!
Serve this soup with some Gluten-Free Parmesan Breadsticks, Cheesy Korean Mochi QQ Balls, or Chewy Brazilian Cheese Bread. Salads like Spring Balsamic Avocado Feta Salad or Caesar salad with homemade Creamy Greek Yogurt Caesar Dressing would also make terrific partners to the soup.
At a minimum, this soup needs to simmer for 1 – 1 1/2 hours to get the flavors to really meld and you will get a really good soup. If you can let it simmer for an hour longer, that’s even better and your soup will taste amazing! If you find that the amount of liquid has reduced by too much while simmering, you can add a cup of water or more broth and the rich flavor will still be there.
And leftover soup? Totally delicious.
I like to whip up a pot of this soup if anyone in the family starts getting the sniffles or throat tickles, but I also like making it if it’s chilly outside or if we just want a light meal. It’s simple to make, easy to eat, and just fills you up with comfort and goodness. My boys like adding a scoop of rice to their bowl of soup, making it even more hearty and comforting…then it’s a chicken vegetable rice soup! This is a must-try recipe because you won’t believe how easy it is to make incredibly delicious chicken soup at home.
Oh-So-Good Chicken Vegetable Soup
- 6 skin-on bone-in chicken thighs
- 4 cups water
- 2 tbs olive oil
- 1/2 medium onion diced
- 2 carrots chopped
- 4 cloves garlic minced
- 1 1/2 tsp salt
- 1 L carton organic chicken broth
2-3 cups of chopped vegetables:
- green beans
- In a 2-quart pot, combine fresh chicken thighs and 4 cups water and bring to a boil. Reduce heat to a simmer and let cook for 30 minutes, skimming the broth every few minutes until most of the scum is gone.
- Heat stockpot over medium heat. Add oil and cook onions, carrots, and garlic. Add 1 1/2 tsp salt and cook until tender, about 5 minutes, stirring occasionally so garlic does not burn.
- Add chicken and stock to the onions and carrots in the stockpot.
- Add the 1L carton of organic chicken broth.
- Bring entire mixture to a boil, then reduce heat to low and let simmer for at least 1 - 1 1/2 hours. Cover with lid, leaving a small gap.
- Remove chicken pieces from the soup. Add tender vegetables (broccoli, cauliflower, zucchini, etc.) to the soup.
- Remove chicken meat from the bones, discarding the skin and cartilage. Shred the chicken meat and return to the soup.
- Heat through until vegetables are tender.
- Feel free to add 1/2-1 cup water if the soup has reduced too much after 3-4 hours of simmering.
- Season to taste with salt and fresh ground black pepper.
- If you like celery, chop up a couple stalks and add them to your onion and carrot aromatics.
- Add a spoonful of cooked rice or cooked macaroni/pasta to your bowl before ladling in the hot soup for a heartier meal.
- Try different vegetables like green beans, asparagus, or potatoes. Keep in mind that adding potatoes may thicken the soup a little.
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This post was originally published December 26th, 2016 and republished on February 3rd, 2020 with new writing, photos, recipe notes, and instructional photos.