Chicken Vegetable Soup, a beloved culinary classic, marries the comforting essence of tender chicken with a colorful assortment of vegetables, creating a symphony of flavors in each spoonful. From the first aromatic sauté of onions, carrots, and celery to the final garnish of fresh parsley, this soup embodies the spirit of homemade warmth and nourishment.

At its heart, succulent shreds of cooked chicken mingle with a rich and savory broth, enhanced by the earthy notes of bay leaves and the subtle herbaceousness of dried thyme. The addition of vibrant mixed vegetables, from sweet peas to crunchy green beans, adds both texture and a rainbow of nutrients, transforming the pot into a visual feast.

What makes Chicken Vegetable Soup particularly inviting is its adaptability. Whether you opt for a simple rendition or decide to introduce small pasta for added substance, the soup accommodates various preferences and dietary needs. It’s a versatile canvas that encourages home cooks to personalize the recipe, making it uniquely their own.

As the soup simmers on the stove, filling the kitchen with its savory aroma, it becomes more than just a meal. It’s a gesture of care, a remedy for a cold day, or a comforting embrace during times of need. With its familiar and wholesome appeal, Chicken Vegetable Soup transcends seasons, offering a timeless and satisfying culinary experience that resonates with individuals and families alike. Served in steaming bowls and adorned with fresh parsley, it is a testament to the enduring allure of homemade goodness.

Chicken Vegetable Soup


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken breasts, diced
  • 6 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 cup green beans, chopped
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup peas (fresh or frozen)
  • 2 potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)


  1. In a large pot, heat olive oil over medium heat. Add chopped onion, sliced carrots, chopped celery, and minced garlic. Sauté until the vegetables are softened.
  2. Add diced chicken to the pot and cook until it’s no longer pink.
  3. Pour in chicken broth and bring the mixture to a simmer.
  4. Add diced tomatoes, green beans, corn, peas, diced potatoes, dried thyme, dried rosemary, salt, and pepper. Simmer for about 15-20 minutes or until the vegetables are tender.
  5. Adjust seasoning to taste.
  6. Serve hot, garnished with fresh parsley if desired.
  7. Enjoy your Chicken Vegetable Soup!

Nutritional Information (approximate per serving, assuming 6 servings):

  • Calories: Approximately 250
  • Protein: 20g
  • Carbohydrates: 25g
  • Dietary Fiber: 5g
  • Sugars: 6g
  • Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 40mg
  • Sodium: 800mg

Note: Nutritional values are approximate and may vary based on specific ingredients and brands used. Adjust the ingredients to meet your dietary preferences and needs.