22 Chicken Vegetable Soup Recipes

You know those nights when you want something warm and comforting, but also light and healthy? The kind of meal that fills you up without weighing you down, and hopefully uses up whatever vegetables are lingering in the crisper drawer?

I’ve had plenty of those nights. And chicken vegetable soup has become my go-to solution more times than I can count. It’s the perfect canvas for whatever you have on hand—chicken adds protein and richness, vegetables bring color and nutrients, and broth ties it all together into something that feels like a hug in a bowl.

The beauty of chicken vegetable soup is how endlessly adaptable it is. You can go classic with carrots and celery, or branch out with zucchini and spinach. You can keep it brothy and light, or make it creamy and indulgent. You can add rice, pasta, beans, or keep it low-carb. And since chicken is so versatile, it works with just about any flavor profile—Italian herbs, Mexican spices, Asian ginger, you name it.

These 22 chicken vegetable soup recipes range from quick weeknight dinners to slow-simmered weekend projects. They’re all packed with vegetables, loaded with flavor, and guaranteed to make you feel good.

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1. Classic Chicken Vegetable Soup

The one everyone needs in their back pocket. Tender chicken, classic mirepoix vegetables, and a simple herb broth. It’s simple, comforting, and exactly what you want when you’re not feeling your best.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1½ pounds boneless skinless chicken breasts or thighs
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 3 carrots, sliced
5. 3 celery stalks, sliced
6. 3 cloves garlic, minced
7. 8 cups chicken broth
8. 2 bay leaves
9. 1 teaspoon dried thyme
10. 1 teaspoon dried rosemary
11. Salt and pepper to taste
12. ¼ cup fresh parsley, chopped

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add chicken and brown on both sides, about 3-4 minutes per side. Remove and set aside.
2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Return chicken to the pot. Add chicken broth, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through.
4. Remove chicken, shred with two forks, and return to the pot. Remove bay leaves.
5. Stir in parsley, adjust seasoning, and serve hot.

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2. Quick Chicken and Vegetable Soup with Rotisserie Chicken

When you need dinner on the table fast, rotisserie chicken is your best friend. This soup comes together in under 30 minutes but tastes like it simmered all day.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 2 tablespoons olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 6 cups chicken broth
7. 1 teaspoon dried thyme
8. 2 cups cooked rotisserie chicken, shredded
9. 2 cups frozen mixed vegetables (peas, corn, green beans)
10. Salt and pepper to taste
11. ¼ cup fresh parsley, chopped

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute.
3. Add chicken broth and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add shredded chicken and frozen vegetables. Simmer for 5-7 minutes until heated through.
5. Season with salt and pepper. Stir in parsley and serve.

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3. Creamy Chicken and Vegetable Soup

Rich, velvety, and incredibly comforting. A touch of cream transforms simple chicken vegetable soup into something special.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1½ pounds boneless skinless chicken breasts
2. 2 tablespoons butter
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. ½ cup all-purpose flour
8. 8 cups chicken broth
9. 1 teaspoon dried thyme
10. 2 cups frozen peas and corn
11. 1 cup heavy cream
12. Salt and pepper to taste
13. Fresh parsley for garnish

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, melt butter over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove, shred, and set aside.
2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Sprinkle flour over vegetables and stir to coat. Cook for 2 minutes.
4. Gradually whisk in chicken broth until smooth. Add thyme and bring to a simmer. Cook for 15 minutes until thickened slightly.
5. Stir in shredded chicken, frozen vegetables, and cream. Simmer for 5-10 minutes until heated through.
6. Season with salt and pepper. Garnish with parsley and serve.

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4. Chicken and Wild Rice Soup

Earthy wild rice adds wonderful texture and nutty flavor to this hearty soup. It’s substantial enough for a main course.

Recipe Metadata:

Time to Make: 1 hour 15 minutes

Servings: 8

Ingredients:

1. 1½ pounds boneless skinless chicken thighs
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 1 cup wild rice blend, rinsed
8. 8 cups chicken broth
9. 1 teaspoon dried thyme
10. 1 teaspoon poultry seasoning
11. 1 cup heavy cream
12. ¼ cup all-purpose flour
13. Salt and pepper to taste
14. Fresh parsley for garnish

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add chicken and brown on both sides, about 3-4 minutes per side. Remove and set aside.
2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Add wild rice, chicken broth, thyme, and poultry seasoning. Return chicken to the pot. Bring to a boil, then reduce heat and simmer for 45 minutes until rice is tender and chicken is cooked through.
4. Remove chicken, shred with two forks, and return to the pot.
5. In a small bowl, whisk together cream and flour until smooth. Stir into the soup and cook for 10-15 minutes until thickened.
6. Season with salt and pepper. Garnish with parsley and serve.

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5. Chicken and Vegetable Soup with Orzo

Orzo adds a pleasant pasta element without overwhelming the vegetables. This soup is light, fresh, and family-friendly.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1½ pounds boneless skinless chicken breasts
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 2 zucchini, diced
7. 3 cloves garlic, minced
8. 8 cups chicken broth
9. 1 teaspoon dried oregano
10. 1 teaspoon dried basil
11. ¾ cup orzo pasta
12. Salt and pepper to taste
13. ¼ cup fresh parsley, chopped
14. Grated Parmesan cheese for serving

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove, shred, and set aside.
2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add zucchini and garlic, cook for 2 more minutes.
3. Add chicken broth, oregano, and basil. Bring to a boil.
4. Add orzo and cook according to package directions, about 8-10 minutes.
5. Return shredded chicken to the pot and heat through.
6. Season with salt and pepper. Stir in parsley and serve with Parmesan cheese.

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6. Mexican Chicken and Vegetable Soup (Caldo de Pollo)

Bright, brothy, and packed with bold flavors. This classic Mexican soup is like a hug in a bowl, with fresh lime and cilantro brightening every spoonful.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 1½ pounds bone-in chicken thighs or breasts
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 2 carrots, sliced
6. 2 celery stalks, sliced
7. 2 zucchini, sliced
8. 1 cup corn kernels
9. 8 cups chicken broth
10. 1 teaspoon cumin
11. 1 teaspoon dried oregano
12. Salt and pepper to taste
13. ¼ cup fresh cilantro, chopped
14. 2 limes, cut into wedges
15. 1 avocado, diced for serving

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add chicken, skin-side down, and brown on both sides, about 3-4 minutes per side. Remove and set aside.
2. Add onion to the pot and cook until softened, about 3 minutes. Add garlic and cook for 1 minute.
3. Return chicken to the pot. Add carrots, celery, chicken broth, cumin, and oregano. Bring to a boil, then reduce heat and simmer for 25-30 minutes until chicken is cooked through.
4. Remove chicken, shred meat, and return to the pot. Discard bones.
5. Add zucchini and corn. Simmer for 10 more minutes until vegetables are tender.
6. Season with salt and pepper. Stir in cilantro. Serve with lime wedges and diced avocado.

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7. Lemon Chicken and Vegetable Soup with Spinach

Bright, fresh, and packed with greens. Lemon adds a sunny brightness that lifts the whole soup, while spinach adds color and nutrients.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 1½ pounds boneless skinless chicken breasts
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 8 cups chicken broth
8. ½ cup fresh lemon juice
9. 1 teaspoon lemon zest
10. 1 teaspoon dried thyme
11. 5 ounces fresh spinach
12. Salt and pepper to taste
13. Fresh dill for garnish

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove, shred, and set aside.
2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Add chicken broth, lemon juice, lemon zest, and thyme. Bring to a simmer and cook for 15 minutes.
4. Return shredded chicken to the pot. Add spinach and cook for 2-3 minutes until wilted.
5. Season with salt and pepper. Garnish with fresh dill and serve.

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8. Chicken and Kale Soup with White Beans

Hearty, healthy, and packed with protein. Kale and white beans turn this chicken soup into a complete meal.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1½ pounds boneless skinless chicken breasts
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 8 cups chicken broth
8. 1 teaspoon dried rosemary
9. 1 teaspoon dried thyme
10. 1 can (15 oz) cannellini beans, drained and rinsed
11. 1 bunch kale, stems removed and leaves chopped
12. Salt and pepper to taste
13. Grated Parmesan cheese for serving

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove, shred, and set aside.
2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Add chicken broth, rosemary, and thyme. Bring to a simmer and cook for 15 minutes.
4. Add cannellini beans and kale. Simmer for 10 minutes until kale is tender.
5. Return shredded chicken to the pot and heat through.
6. Season with salt and pepper. Serve with grated Parmesan cheese.

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9. Thai Coconut Chicken Soup (Tom Kha Gai)

Creamy coconut milk, aromatic lemongrass, and a hint of spice make this Thai-inspired soup absolutely irresistible.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 1½ pounds boneless skinless chicken breasts, thinly sliced
2. 1 tablespoon coconut oil
3. 1 onion, thinly sliced
4. 3 cloves garlic, minced
5. 2 tablespoons grated ginger
6. 2 stalks lemongrass, bruised and cut into 2-inch pieces
7. 4 cups chicken broth
8. 2 cans (13.5 oz each) coconut milk
9. 2 cups mushrooms, sliced
10. 2 tablespoons fish sauce
11. 1 tablespoon brown sugar
12. 2 tablespoons lime juice
13. 1 red bell pepper, thinly sliced
14. ¼ cup fresh cilantro, chopped
15. Lime wedges for serving

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat coconut oil over medium-high heat. Add chicken and cook until no longer pink, about 3-4 minutes. Remove and set aside.
2. Add onion to the pot and cook until softened, about 3 minutes. Add garlic, ginger, and lemongrass. Cook for 1 minute.
3. Add chicken broth and bring to a simmer. Cook for 10 minutes to infuse flavors.
4. Stir in coconut milk, mushrooms, fish sauce, and brown sugar. Simmer for 10 minutes.
5. Remove lemongrass stalks. Return chicken to the pot and add bell pepper. Cook for 3-4 minutes until heated through.
6. Stir in lime juice and cilantro. Serve with lime wedges.

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10. Chicken and Root Vegetable Soup

Perfect for cold weather, this hearty soup uses winter root vegetables like parsnips, turnips, and potatoes for deep, earthy flavor.

Recipe Metadata:

Time to Make: 1 hour

Servings: 8

Ingredients:

1. 1½ pounds bone-in chicken thighs
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 3 carrots, diced
6. 2 parsnips, diced
7. 2 turnips, diced
8. 2 potatoes, diced
9. 8 cups chicken broth
10. 2 bay leaves
11. 1 teaspoon dried thyme
12. 1 teaspoon dried rosemary
13. Salt and pepper to taste
14. Fresh parsley for garnish

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add chicken, skin-side down, and brown on both sides, about 3-4 minutes per side. Remove and set aside.
2. Add onion to the pot and cook until softened, about 3 minutes. Add garlic and cook for 1 minute.
3. Return chicken to the pot. Add carrots, parsnips, turnips, potatoes, chicken broth, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 30-40 minutes until vegetables are tender and chicken is cooked through.
4. Remove chicken, shred meat, and return to the pot. Discard bones and bay leaves.
5. Season with salt and pepper. Garnish with parsley and serve.

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11. Chicken and Vegetable Soup with Pesto

A dollop of fresh pesto takes this simple soup to another level. The basil adds brightness and depth in one spoonful.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 1½ pounds boneless skinless chicken breasts
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 1 zucchini, diced
7. 3 cloves garlic, minced
8. 8 cups chicken broth
9. 1 teaspoon dried oregano
10. Salt and pepper to taste
11. ¼ cup pesto (store-bought or homemade)
12. Grated Parmesan cheese for serving

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove, shred, and set aside.
2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add zucchini and garlic, cook for 2 more minutes.
3. Add chicken broth and oregano. Bring to a simmer and cook for 15 minutes.
4. Return shredded chicken to the pot and heat through.
5. Season with salt and pepper. Serve each bowl with a dollop of pesto and a sprinkle of Parmesan cheese.

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12. Chicken and Lentil Soup with Vegetables

Protein-packed lentils make this soup extra hearty and satisfying. It’s a complete meal in a bowl.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 1½ pounds boneless skinless chicken thighs
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 1 cup brown or green lentils, rinsed
8. 1 can (14 oz) diced tomatoes
9. 8 cups chicken broth
10. 1 teaspoon dried thyme
11. 1 bay leaf
12. Salt and pepper to taste
13. 2 tablespoons red wine vinegar
14. Fresh parsley for garnish

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add chicken and brown on both sides, about 3-4 minutes per side. Remove and set aside.
2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Add lentils, diced tomatoes, chicken broth, thyme, and bay leaf. Return chicken to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender and chicken is cooked through.
4. Remove chicken, shred with two forks, and return to the pot. Remove bay leaf.
5. Stir in red wine vinegar. Season with salt and pepper. Garnish with parsley and serve.

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13. Chicken and Vegetable Soup with Rice

Simple, classic, and endlessly comforting. Rice makes this soup substantial without being heavy.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1½ pounds boneless skinless chicken breasts
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 3 carrots, sliced
5. 3 celery stalks, sliced
6. 3 cloves garlic, minced
7. 8 cups chicken broth
8. 1 teaspoon dried thyme
9. ¾ cup white rice
10. Salt and pepper to taste
11. ¼ cup fresh parsley, chopped

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove, shred, and set aside.
2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Add chicken broth and thyme. Bring to a boil.
4. Add rice and cook according to package directions, about 15-20 minutes.
5. Return shredded chicken to the pot and heat through.
6. Season with salt and pepper. Stir in parsley and serve.

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14. Chicken and Vegetable Soup with Quinoa

Quinoa adds protein, fiber, and a pleasant nutty texture to this healthy soup. It’s a great gluten-free alternative to pasta or rice.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1½ pounds boneless skinless chicken breasts
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 1 red bell pepper, diced
7. 3 cloves garlic, minced
8. 8 cups chicken broth
9. 1 teaspoon dried oregano
10. 1 teaspoon cumin
11. ¾ cup quinoa, rinsed
12. 2 cups fresh spinach
13. Salt and pepper to taste
14. Lime wedges for serving

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove, shred, and set aside.
2. Add onion, carrots, celery, and bell pepper to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Add chicken broth, oregano, and cumin. Bring to a boil.
4. Add quinoa and cook according to package directions, about 15 minutes.
5. Return shredded chicken to the pot. Add spinach and cook for 2-3 minutes until wilted.
6. Season with salt and pepper. Serve with lime wedges.

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15. Chicken and Vegetable Soup with Dumplings

Fluffy drop dumplings turn this soup into pure comfort food. It’s like chicken and dumplings, but packed with extra vegetables.

Recipe Metadata:

Time to Make: 1 hour

Servings: 6

Ingredients:
For the Soup:

1. 1½ pounds boneless skinless chicken breasts
2. 2 tablespoons butter
3. 1 onion, diced
4. 3 carrots, sliced
5. 3 celery stalks, sliced
6. 3 cloves garlic, minced
7. 8 cups chicken broth
8. 1 teaspoon dried thyme
9. 1 teaspoon poultry seasoning
10. Salt and pepper to taste
11. 1 cup frozen peas

For the Dumplings:

1. 2 cups all-purpose flour
2. 1 tablespoon baking powder
3. 1 teaspoon salt
4. 1 cup milk
5. 4 tablespoons butter, melted
6. 2 tablespoons fresh parsley, chopped

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, melt butter over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove, shred, and set aside.
2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Add chicken broth, thyme, and poultry seasoning. Bring to a simmer and cook for 15 minutes.
4. In a bowl, whisk together flour, baking powder, and salt. Stir in milk, melted butter, and parsley until just combined.
5. Return shredded chicken to the pot along with frozen peas. Drop spoonfuls of dumpling batter into the simmering soup.
6. Cover and cook for 15-20 minutes without lifting the lid.
7. Serve hot, garnished with additional parsley.

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16. Chicken and Vegetable Soup with Cabbage

Cabbage adds wonderful texture and makes this soup extra hearty. It’s a great way to use up half a head of cabbage.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 8

Ingredients:

1. 1½ pounds boneless skinless chicken thighs
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 3 carrots, sliced
5. 3 celery stalks, sliced
6. 3 cloves garlic, minced
7. ½ head green cabbage, chopped
8. 8 cups chicken broth
9. 1 can (14 oz) diced tomatoes
10. 1 teaspoon dried thyme
11. 1 bay leaf
12. Salt and pepper to taste
13. Fresh dill for garnish

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add chicken and brown on both sides, about 3-4 minutes per side. Remove and set aside.
2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Add cabbage and cook for 5 minutes until it begins to wilt.
4. Return chicken to the pot. Add chicken broth, diced tomatoes, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 25-30 minutes until chicken is cooked through and cabbage is tender.
5. Remove chicken, shred with two forks, and return to the pot. Remove bay leaf.
6. Season with salt and pepper. Garnish with fresh dill and serve.

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17. Chicken and Vegetable Soup with Sweet Potatoes

Sweet potatoes add natural sweetness and creamy texture to this comforting soup. A pinch of cinnamon and nutmeg warms it up even more.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1½ pounds boneless skinless chicken breasts
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 2 sweet potatoes, peeled and diced
8. 8 cups chicken broth
9. 1 teaspoon dried thyme
10. ½ teaspoon cinnamon
11. ¼ teaspoon nutmeg
12. Salt and pepper to taste
13. Fresh parsley for garnish

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove, shred, and set aside.
2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Add sweet potatoes, chicken broth, thyme, cinnamon, and nutmeg. Bring to a simmer and cook for 20 minutes until sweet potatoes are tender.
4. Return shredded chicken to the pot and heat through.
5. Using an immersion blender, partially blend the soup to thicken slightly, leaving some chunks.
6. Season with salt and pepper. Garnish with parsley and serve.

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18. Chicken and Vegetable Soup with Barley

Chewy barley adds wonderful texture and makes this soup extra hearty. It’s perfect for cold winter days.

Recipe Metadata:

Time to Make: 1 hour

Servings: 8

Ingredients:

1. 1½ pounds boneless skinless chicken thighs
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 3 carrots, diced
5. 3 celery stalks, diced
6. 3 cloves garlic, minced
7. 8 cups chicken broth
8. 1 cup pearl barley, rinsed
9. 1 teaspoon dried thyme
10. 1 bay leaf
11. 2 cups mushrooms, sliced
12. 2 cups fresh spinach
13. Salt and pepper to taste

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add chicken and brown on both sides, about 3-4 minutes per side. Remove and set aside.
2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Add chicken broth, barley, thyme, and bay leaf. Return chicken to the pot. Bring to a boil, then reduce heat and simmer for 30-35 minutes until barley is tender and chicken is cooked through.
4. Remove chicken, shred with two forks, and return to the pot.
5. Add mushrooms and simmer for 10 more minutes.
6. Stir in spinach and cook for 2-3 minutes until wilted. Remove bay leaf.
7. Season with salt and pepper and serve.

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19. Chicken and Vegetable Soup with Green Beans and Corn

A taste of summer in soup form. Fresh or frozen green beans and corn add sweetness and color.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1½ pounds boneless skinless chicken breasts
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 8 cups chicken broth
8. 1 teaspoon dried thyme
9. 1 cup green beans, trimmed and cut into 1-inch pieces
10. 1 cup corn kernels (fresh or frozen)
11. Salt and pepper to taste
12. ¼ cup fresh parsley, chopped

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove, shred, and set aside.
2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Add chicken broth and thyme. Bring to a simmer and cook for 10 minutes.
4. Add green beans and corn. Simmer for 10 minutes until vegetables are tender.
5. Return shredded chicken to the pot and heat through.
6. Season with salt and pepper. Stir in parsley and serve.

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20. Chicken and Vegetable Soup with Ginger and Turmeric

Bright, warming, and packed with anti-inflammatory ingredients. This golden soup is perfect when you’re feeling under the weather.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 1½ pounds boneless skinless chicken breasts
2. 2 tablespoons coconut oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 2 tablespoons grated ginger
6. 1 tablespoon turmeric
7. 2 carrots, diced
8. 2 celery stalks, diced
9. 1 sweet potato, peeled and diced
10. 8 cups chicken broth
11. 1 teaspoon cumin
12. Salt and pepper to taste
13. ¼ cup fresh cilantro, chopped
14. Lime wedges for serving

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat coconut oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove, shred, and set aside.
2. Add onion to the pot and cook until softened, about 3 minutes. Add garlic, ginger, and turmeric. Cook for 1 minute.
3. Add carrots, celery, sweet potato, chicken broth, and cumin. Bring to a simmer and cook for 20 minutes until vegetables are tender.
4. Return shredded chicken to the pot and heat through.
5. Season with salt and pepper. Stir in cilantro and serve with lime wedges.

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21. Chicken and Vegetable Soup with Fennel and Leeks

Fennel and leeks add a subtle sweetness and sophisticated flavor to this elegant soup. It’s simple but feels special.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 1½ pounds boneless skinless chicken thighs
2. 2 tablespoons olive oil
3. 2 leeks, white and light green parts only, sliced
4. 1 fennel bulb, cored and thinly sliced
5. 3 carrots, diced
6. 3 cloves garlic, minced
7. 8 cups chicken broth
8. 1 teaspoon fennel seeds
9. 1 teaspoon dried thyme
10. 2 potatoes, diced
11. Salt and pepper to taste
12. Fresh dill for garnish

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add chicken and brown on both sides, about 3-4 minutes per side. Remove and set aside.
2. Add leeks and fennel to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute.
3. Add chicken broth, fennel seeds, and thyme. Return chicken to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add potatoes and continue simmering for 15-20 minutes until potatoes are tender and chicken is cooked through.
5. Remove chicken, shred with two forks, and return to the pot.
6. Season with salt and pepper. Garnish with fresh dill and serve.

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22. Chicken and Vegetable Soup with Ravioli

Cheese-filled ravioli turns this simple soup into something special. It’s quick, satisfying, and sure to please kids and adults alike.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 1½ pounds boneless skinless chicken breasts
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 8 cups chicken broth
8. 1 teaspoon dried oregano
9. 1 teaspoon dried basil
10. 9 ounces cheese ravioli (fresh or frozen)
11. 4 cups fresh spinach
12. Salt and pepper to taste
13. Grated Parmesan cheese for serving

Recipe Steps:

1. Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove, shred, and set aside.
2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Add chicken broth, oregano, and basil. Bring to a simmer.
4. Add ravioli and cook according to package directions, about 5-7 minutes.
5. Return shredded chicken to the pot. Add spinach and cook for 2-3 minutes until wilted.
6. Season with salt and pepper. Serve with grated Parmesan cheese.

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There you have it—22 chicken vegetable soups for every mood and occasion. From classic comfort food to international twists, these recipes prove that chicken and vegetables are a combination that never gets old.

The beauty of chicken vegetable soup is how adaptable it is. You can use whatever vegetables you have on hand, swap in different herbs and spices, and make it your own. Most of these soups freeze beautifully too, so you can make a big batch and have healthy meals ready whenever you need them.