Hearty Chicken Veggie Soup

Bowl of hearty chicken veggie soup with fresh vegetables and herbs
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Hearty Chicken Veggie Soup
I remember the first cool evening I made this bowl for friends: the kitchen smelled of sautéed onions and thyme, a pumpkin candle flickered on the windowsill, and everyone wrapped their hands around steaming mugs. That simple, soul-warming Hearty Chicken Veggie Soup became an instant favorite — the kind of recipe you pull out when you want to slow down, share, and celebrate cozy fall evenings.

Introduction
This Hearty Chicken Veggie Soup is a reader favorite because it feels like a warm hug in a bowl. It’s perfect for home bakers who love seasonal treats: prepare the soup, then put a pan of cinnamon streusel biscuits in the oven so your house smells like autumn. If you enjoy creamy, comforting chicken soups, you might also love the rich flavors in this chicken broccoli cheese soup — a great follow-up for colder nights when you want something indulgent. Try that recipe next time.

Ingredients for Hearty Chicken Veggie Soup
Yields about 6–8 servings

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 3 celery stalks, diced
  • 2 medium potatoes, peeled and cubed (use sweet potato for a fall twist)
  • 2 cups butternut squash or pumpkin cubes (optional, seasonal)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded halal chicken breast
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh parsley
  • Juice of half a lemon (brightens the flavors)

Step-by-step Instructions
Follow these beginner-friendly steps to make your Hearty Chicken Veggie Soup come together easily:

  1. Prep: Chop all vegetables and shred the cooked chicken. If you prefer, roast the squash or potatoes first for deeper flavor.
  2. Sauté aromatics: In a large Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 6–8 minutes. Stir in garlic for the last minute.
  3. Build the soup: Add the potatoes, squash (if using), thyme, oregano, bay leaf, and a generous pinch of salt and pepper. Pour in the chicken broth and bring to a gentle simmer.
  4. Simmer: Reduce heat and simmer for 15–20 minutes, until vegetables are tender.
  5. Add chicken and peas: Stir in the shredded chicken and peas, cooking just until heated through, 3–5 minutes. Finish with lemon juice and parsley.
  6. Serve: Taste and adjust seasoning. Ladle into bowls and serve with crusty bread or a warm biscuit.

Pairing suggestion: Serve with a simple roasted vegetable side or try a flavorful garlic chicken veggie bowl for a protein-packed companion to this soup. This bowl is an easy, healthy option.

Tips for Success
A few friendly tips will help your Hearty Chicken Veggie Soup shine:

  • Use homemade or high-quality broth for the best flavor. If you use store-bought, choose low-sodium so you can control seasoning.
  • For tender, juicy chicken, poach chicken breasts in the broth before adding other vegetables, then shred and return to the pot.
  • Cut vegetables to similar sizes to ensure even cooking.
  • To deepen flavor, brown the chicken pieces briefly before adding liquid.
  • Don’t overcook the peas; add them near the end to keep their bright color and texture.

If you like thicker soups, stir in a small slurry of cornstarch and water or mash a cup of cooked potatoes into the broth to naturally thicken the soup. For another hearty option with potatoes, check this comforting chicken potato soup for inspiration. See those variations here.

Possible Variations
Make this Hearty Chicken Veggie Soup your own with these ideas:

  • Gluten-free: Use cornstarch or arrowroot as a thickener and serve with gluten-free bread or biscuits.
  • Creamy version: Stir in 1/2 cup cream or dairy-free milk at the end for a creamier texture.
  • Herb-forward: Add a handful of fresh chopped dill or basil just before serving.
  • Streusel topping (side idea): Bake small savory biscuits with a light herb and parmesan streusel to serve on top or alongside — the crunchy, buttery streusel on biscuits makes for a delightful contrast with the soup. If you’d like a pasta twist, explore tortellini variations to add filled pasta to the pot for an extra comforting meal. Try those tortellini options.

Storage Recommendations
Your Hearty Chicken Veggie Soup stores beautifully:

  • Refrigerator: Cool to room temperature, transfer to airtight containers, and refrigerate for up to 4 days.
  • Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
  • Reheating: Rewarm on low heat, adding a splash of broth or water if it has thickened. Fresh herbs and a squeeze of lemon added at the end revive flavors.

FAQs
Q: How long does homemade chicken soup last in the fridge?
A: Homemade chicken soup will last about 3–4 days in the refrigerator when stored in an airtight container.

Q: Can I use leftover rotisserie chicken in this soup?
A: Yes, shredded rotisserie chicken works well and speeds up the process — add it near the end to warm through.

Q: Is this soup freezer-friendly?
A: Absolutely. Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.

Q: How can I make the soup more filling without adding more chicken?
A: Add cooked grains like barley, brown rice, or small pasta shapes; legumes such as white beans; or extra potatoes to make the soup heartier.

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Hearty Chicken Veggie Soup 2026 02 21 154919 1

Hearty Chicken Veggie Soup

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  • Author: mateo
  • Total Time: 45 minutes
  • Yield: 6-8 servings
  • Diet: Gluten-Free
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Description

A soul-warming chicken veggie soup perfect for cozy fall evenings.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 3 celery stalks, diced
  • 2 medium potatoes, peeled and cubed
  • 2 cups butternut squash or pumpkin cubes (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded halal chicken breast
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh parsley
  • Juice of half a lemon

Instructions

  1. Chop all vegetables and shred the cooked chicken. If you prefer, roast the squash or potatoes first for deeper flavor.
  2. In a large Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 6–8 minutes. Stir in garlic for the last minute.
  3. Add the potatoes, squash (if using), thyme, oregano, bay leaf, and a generous pinch of salt and pepper. Pour in the chicken broth and bring to a gentle simmer.
  4. Reduce heat and simmer for 15–20 minutes, until vegetables are tender.
  5. Stir in the shredded chicken and peas, cooking just until heated through, 3–5 minutes. Finish with lemon juice and parsley.
  6. Taste and adjust seasoning. Ladle into bowls and serve with crusty bread or a warm biscuit.

Notes

For a creamier texture, stir in 1/2 cup cream or dairy-free milk at the end. Use homemade broth for the best flavor.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Simmering
  • Cuisine: American

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