Go Back
Bowl of hearty chicken veggie soup with colorful vegetables and herbs.

Hearty Chicken Veggie Soup

A comforting soup filled with tender chicken and seasonal vegetables in a bright tomato-broth base, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast or thighs, diced Breasts are lean; thighs add more flavor.
  • 1 large onion, diced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced Add near the end to prevent bitterness.
  • 4 cups chicken broth Use low-sodium for better control.
  • 1 can diced tomatoes Can use crushed tomatoes for a smoother texture.
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • to taste Salt and pepper
  • 2 cups mixed vegetables Use seasonal produce like green beans, peas, or corn.
  • 2 tbsp olive oil

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until browned.
  2. Add the onion, carrots, and celery, and sauté until the vegetables start to soften.
  3. Stir in the garlic and cook for another minute.
  4. Pour in the chicken broth and add the diced tomatoes, thyme, oregano, salt, and pepper. Bring to a boil.
  5. Reduce the heat and let it simmer for about 20 minutes.
  6. Add the mixed vegetables and continue to cook for another 10 minutes, or until all vegetables are tender.
  7. Serve hot and enjoy your comforting soup!

Notes

For a deeper flavor, roast chicken before adding to soup. Stir in grains or cream for variations. Store leftovers properly for 3–4 days.