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Oh-So-Good Chicken Vegetable Soup

A hearty and healthy soup loaded with flavor and comfort.
Course Soup
Cuisine Western
Keyword chicken soup
Prep Time 30 minutes
Servings 8 servings
Author Lisa from A Day in the Kitchen


  • 6 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
  • 1 head broccoli chopped
  • 1/4 - 1/2 head cauliflower chopped
  • 1 zucchini chopped (optional)


  • Heat stockpot over medium heat. Add oil and cook onions, carrots, and garlic. Add salt and cook until tender, about 5 minutes, stirring occasionally so garlic does not burn.
  • In a separate pot, combine fresh chicken thighs and water and bring to a boil. Once boiling, turn the heat down so the water is gently bubbling. Let simmer for 30 minutes, skimming the broth every few minutes until most of the scum is gone.
  • Add chicken and skimmed water 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 hour (3-4 hours is best). Cover with lid, leaving a small gap.
  • Before you are about to add the remaining vegetables to the soup, remove the chicken pieces from the soup. Remove meat from the bones, discarding the skin and cartilage. Shred chicken using two forks and return to the soup.
  • (Feel free to add 1/2-1 cup water if the soup has reduced too much after 3-4 hours of simmering.)
  • Add chopped broccoli and cauliflower to the soup. Stir and simmer for another 20-30 minutes.
  • Serve hot.


Customize it for you!

Add a spoonful of cooked rice to your bowl before ladling in the hot soup and you've got Oh-So-Good Chicken Vegetable Rice soup!
Try different vegetables like green beans, asparagus, or potatoes. Keep in mind that adding potatoes may thicken the soup a little.
If you like celery, chop up a couple sticks and add them to your onion and carrot aromatics.