Hearty Chicken & Vegetable Soup
This hearty Chicken & Vegetable Soup is warm, nourishing, and loaded with tender shredded chicken, colorful vegetables, and flavorful herbs in a rich tomato-infused broth. It’s perfect for a cozy family dinner, meal prep, or whenever you need a comforting bowl of homemade soup.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6–8
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup broccoli florets, chopped
- 1 cup green beans, cut into 1-inch pieces
- 1 cup cabbage, shredded (optional)
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup small pasta (ditalini, elbow, or orzo) or cooked rice
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice (optional, for brightness)
Instructions
Step 1: Sauté the Vegetables
- Heat olive oil in a large soup pot over medium heat.
- Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
Step 2: Build the Soup
- Add zucchini, broccoli, green beans, cabbage, diced tomatoes, chicken broth, Italian seasoning, oregano, thyme, paprika, and the bay leaf.
- Bring to a gentle boil.
Step 3: Simmer
- Reduce the heat to low.
- Cover and simmer for 20–25 minutes until the vegetables are tender.
Step 4: Add Chicken & Pasta
- Stir in the shredded chicken and pasta (or cooked rice).
- Simmer for another 8–10 minutes, or until the pasta is tender.
Step 5: Finish
- Remove the bay leaf.
- Stir in fresh parsley and lemon juice.
- Taste and adjust the seasoning with salt and pepper.
- Serve hot.
Serving Suggestions
- Crusty artisan bread
- Garlic bread
- Grilled cheese sandwich
- Fresh green salad
- Crackers
- Parmesan cheese sprinkled on top
Nutrition Information (Per Serving)
- Calories: 290
- Protein: 23g
- Carbohydrates: 21g
- Fat: 11g
- Saturated Fat: 2g
- Fiber: 4g
- Sugar: 6g
- Sodium: 620mg
- Cholesterol: 55mg
- Vitamin A: 90% DV
- Vitamin C: 60% DV
- Iron: 12% DV
Nutrition values are approximate and may vary depending on the ingredients used.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. If freezing, cook the pasta separately and add it after reheating for the best texture.
Reheating: Warm on the stovetop over medium heat or microwave until heated through. Add a splash of broth if the soup has thickened.
Nut Information
Contains Nuts? No.
Tree Nuts: None.
Peanuts: None.
Sesame: Not included.
Allergy Note: This soup is naturally nut-free. Always check packaged ingredients such as chicken broth, canned tomatoes, and pasta for allergen information if preparing it for someone with severe nut allergies.
Frequently Asked Questions
Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken is a convenient option and adds great flavor.
Q: Can I make this soup gluten-free?
A: Yes. Replace the pasta with gluten-free pasta or cooked rice, and use certified gluten-free chicken broth.
Q: Can I make it vegetarian?
A: Absolutely. Omit the chicken, use vegetable broth, and add chickpeas, white beans, or lentils for protein.
Q: Can I add more vegetables?
A: Yes. Spinach, kale, peas, corn, mushrooms, bell peppers, or cauliflower are excellent additions.
Q: Can I make this in a slow cooker?
A: Yes. Add all ingredients except the pasta, parsley, and lemon juice. Cook on Low for 6–7 hours or High for 3–4 hours. Stir in cooked pasta, parsley, and lemon juice before serving.
Q: How can I make the soup creamier?
A: Stir in ½ cup of heavy cream, half-and-half, or a few tablespoons of cream cheese during the last few minutes of cooking.
Q: Can I prepare this soup ahead of time?
A: Yes. It tastes even better the next day as the flavors continue to develop. Store the pasta separately if possible to prevent it from becoming too soft.
Q: What herbs work best in this soup?
A: Italian seasoning, oregano, thyme, parsley, basil, and rosemary all complement the chicken and vegetables beautifully.
