Is this a recipe for chicken vegetable soup or vegetable chicken soup? It’s a tough call, since it’s chock-full of tender chicken meat and lots of veggies. And not just a few bits of carrot or celery—there’s a whole rainbow of vegetables included, from tomatoes and carrots to turnips and broccoli.
The recipe is flexible too, meaning after you cook a whole chicken and get that perfectly tender meat and delicious, hearty broth, you can add pretty much any vegetables your family loves.
Ingredients for Chicken Vegetable Soup
- Chicken: A whole roasting chicken provides the best ratio of meat for the soup and bones for a flavorful broth.
- Celery: Sliced celery melts into chicken soup, adding a sweet, herbal note.
- Onion:Â Chopped onion cooks with the chicken to infuse the broth with allium flavor.
- Tomatoes: Canned stewed tomatoes are tender and add color and juiciness.
- Carrots: Sliced carrots add a hint of sweetness to the soup.
- Potatoes: Cubed potatoes make this vegetable soup hearty and filling.
- Turnip: Diced turnip will blend into the soup but add a surprising earthy sweetness.
- Chicken bouillon: Even though you’re making a quick chicken stock when you cook the meat, bouillon will boost the chicken flavor.
- Parsley: Fresh parsley adds a fresh, bright note.
- Dried basil, oregano and tarragon: This is a classic combo of dried seasonings for a rich chicken soup.
- Garlic powder:Â Adding a pinch of garlic powder adds flavor without the hassle of mincing fresh garlic.
- Broccoli: When added at the end, the broccoli florets won’t overcook or get too mushy.
- Peas: If you want, frozen peas can be added for a simple way to bulk up the veggies and protein of this soup.
Directions
Step 1: Simmer the chicken and aromatics
In a Dutch oven, add the chicken, celery, onion and water. Bring to a boil, skimming off any fat or foam that rises to the surface. Reduce the heat, cover and simmer until chicken is tender, 1 hour and 30 minutes to 2 hours. Remove the chicken and let it cool, retaining the broth.
Step 2: Cut up the chicken
When the chicken is cool enough to handle, remove the meat from the bones and cut or tear it into bite-sized pieces. Return the meat to the pan with the broth.
Step 3: Add the remaining vegetables
Add the tomatoes, carrots, potatoes, turnip, bouillon and herbs. Bring to a boil, then reduce heat to a simmer and cook until vegetables are tender, about 20 minutes. Add the broccoli and peas (if using), and simmer until they’re bright green and cooked, 15 to 20 minutes.
Chicken Vegetable Soup Variations
- Use frozen vegetables: Frozen vegetables are easy to use (and super-nutritious), and peas aren’t the only frozen veggie that can be used in this chicken and vegetable soup. Frozen broccoli, cut green beans and sweet corn are easy to grab from the freezer and add at the end so they can thaw and just cook through.
- Add rice or pasta: Want an even more filling soup? Leftover cooked rice or frozen tortellini can be added during the last five minutes of cooking.
- Fresh herbs:Â If you have them available, fresh herbs can add a brighter flavor to the soup. Consider fresh versions of the herbs already included, like thyme, or something different like dill. Herbs will retain their color and flavor better if stirred in at the very end.
How to Store Chicken Vegetable Soup
This soup can be stored in a covered container in the refrigerator for three to four days.
Can you freeze chicken vegetable soup?
Chicken soup freezes beautifully. Portion into smaller containers for flexibility, and leave about an inch of headroom to account for expansion when freezing. Chicken vegetable soup can be frozen for up to three months.
What’s the best way to reheat this chicken vegetable soup?
Gently bring the soup to a simmer in a saucepan on the stovetop, or heat it in the microwave.
Chicken Vegetable Soup Tips
What goes well with chicken vegetable soup?
A warm and cozy soup is perfect with light-as-air angel biscuits or herbed bread twists.
Do I have to use a whole chicken?
You don’t have to use a whole chicken in this chicken vegetable soup recipe, but it is economical and flavorful. Bone-in chicken breasts or thighs will also yield good meat and a rich broth.
How can I add and cook different vegetables?
The vegetables in this dish are really up to you. Lots of end-of-season zucchini? Toss it in! Fresh tomatoes from the farmers market? Of course they’re welcome. Just determine if a vegetable needs more time to cook in order to become tender, like butternut squash. Those types of veggies should be added at the same time as the carrots and potatoes. Tender, quick-cooking vegetables like spinach or zucchini can be added at the end of cooking so they don’t overcook.
