This is the soup that does it all. Packed with vegetables and tender chicken, it's the perfect template for using whatever you have on hand. It's wholesome, satisfying, and tastes like home.
Unlike chicken noodle soup, this version puts vegetables front and center. Every spoonful is loaded with carrots, celery, potatoes, green beans, and corn - a complete, nutritious meal in a bowl.
Vegetable Guidelines
- Hard vegetables first: Carrots, celery, potatoes
- Tender vegetables last: Green beans, corn, peas
- Leafy greens: Add in final minutes
- Frozen works: Add directly to soup
Great Additions
- Zucchini or yellow squash
- Fresh or frozen peas
- Baby spinach or kale
- Diced tomatoes
- Parsnips or turnips
Serving Suggestions
- Crusty bread for dipping
- Saltine crackers
- Grilled cheese sandwich
- Perfect for meal prep
Chicken Soup with Vegetables
A classic, wholesome soup loaded with garden vegetables and tender chicken. The perfect all-purpose comfort soup for any occasion.
Nutrition per serving
255 Calories
28g Protein
18g Carbs
7g Fat
4g Fiber
Ingredients
Instructions
- . Simmer chicken in broth with bay leaf 20 minutes. Remove and shred.
- . Add onion, carrots, celery, potatoes. Cook 15 minutes.
- . Add green beans and corn. Cook 8 minutes.
- . Return chicken. Season and serve with parsley.
Recipe Notes
- Use what you have: This soup is very flexible - use whatever vegetables you have.
- Add noodles: Stir in cooked pasta for a heartier soup.
- Rotisserie shortcut: Use shredded rotisserie chicken.
- Storage: Refrigerate 5 days. Freezes well for 3 months.