Chicken and vegetable soup is the perfect balance of hearty and wholesome. When the weather cools down, or you’re in need of a cozy meal, this dish will warm you up in no time.
The best part? It’s all made in one pot for a quick and easy cleanup. Whether you’re preparing a family dinner or meal prepping for the week, this one pot recipe is a keeper.
Why This One Pot Recipe Is Perfect for Any Occasion
This recipe is ideal for busy weeknights, lazy weekends, or whenever you want to enjoy a delicious homemade meal without spending hours in the kitchen.
The pressure cooker makes it fast, while the use of fresh vegetables and chicken keeps it healthy. Plus, it’s versatile enough to fit nearly any taste or dietary need.
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Customizing Ingredients for Your Perfect Soup
One of the best things about this chicken and vegetable soup is its adaptability,. You can tailor the ingredients to suit your preferences, dietary needs, or whatever you have on hand.
- Vegetable Swaps: Replace carrots and celery with zucchini, bell peppers, or mushrooms for a different flavor profile.
- Protein Alternatives: Instead of chicken, try turkey, tofu, or even beans to make it vegetarian.
- Herbs and Spices: Fresh thyme and bay leaves are classic, but a touch of oregano or a pinch of smoked paprika can add a fun twist.
Tips for Achieving the Perfect Texture
To make the most of this one pot recipe, follow these tips to achieve ideal consistency and flavor every time:
- Shred the Chicken Carefully: Let the cooked chicken cool slightly before shredding to maintain its juiciness.
- Don’t Overcook the Vegetables: Add the vegetables toward the end to preserve their texture and nutrients.
- Strain the Broth: Straining out solids ensures a smooth and flavorful base.
Meal Prep Ideas for Busy Weeks
This soup is a lifesaver when you need a make-ahead meal. Store it in airtight containers in the fridge or freezer for quick lunches or dinners.
- Refrigeration Tips: Keep it in the fridge for up to four days and reheat on the stovetop or microwave.
- Freezer-Friendly: Freeze in individual portions for up to three months. Thaw overnight for a convenient meal.
- Batch Cooking: Double the recipe to ensure you always have some on hand
Pairing Suggestions to Complete Your Meal
While this chicken and vegetable soup is satisfying on its own, pairing it with complementary sides can make your meal even more special.
- Crusty Bread: A warm slice of sourdough or baguette is perfect for dipping.
- Fresh Salad: A light mixed greens salad with a tangy vinaigrette balances the rich flavors.
- Grains or Pasta: Add cooked rice, quinoa, or small pasta for an extra-filling option.
This one-pot chicken and vegetable soup is the definition of comfort and convenience. With its hearty ingredients and endless customization options, it’s a recipe you’ll turn to again and again.
Homemade Chicken & Vegetable Soup One Pot Recipe
Equipment
- Instant Pot (or electric pressure cooker)
- Fine mesh strainer
Ingredients
For the Broth:
- 1 tablespoon vegetable oil
- 1 onion chopped
- 1 tablespoon tomato paste
- 3 pounds whole chicken legs backs, and/or wings, hacked into 2-inch pieces
- 9 cups water
- 1 tablespoon table salt
- 4 sprigs fresh thyme or ½ teaspoon dried thyme
- 2 bay leaves
For the Soup:
- 1 pound boneless skinless chicken breasts, trimmed
- 4 carrots peeled and cut into 1/2-inch pieces (2 cups)
- 3 celery ribs cut into 1/2-inch pieces (1 1/2 cups)
Instructions
Prepare the Broth:
- Set the Instant Pot to its highest sauté or browning function. Heat the oil until shimmering. Add onion and tomato paste, cooking for about 5 minutes until softened and lightly browned.
- Add chicken pieces, water, salt, thyme sprigs, and bay leaves. Stir to combine.
Cook the Broth:
- Secure the lid and close the pressure release valve. Select the high-pressure cook function and set it for 1 hour.
- Turn off the pressure cooker and let the pressure release naturally for 15 minutes. Perform a quick-release for any remaining pressure, then carefully remove the lid.
Strain the Broth:
- Use a slotted spoon to remove chicken pieces. Strain the broth through a fine-mesh strainer into a large container, discarding solids. Let the broth settle for 5 minutes, then skim excess fat from the surface. You should have about 9 cups of broth; add water if needed.
Make the Soup:
- Return the broth to the Instant Pot and set it to sauté or browning mode. Add chicken breasts, carrots, and celery. Partially cover and cook until the chicken reaches 165°F and vegetables are tender (15 to 20 minutes).
Shred the Chicken and Serve:
- Transfer cooked chicken breasts to a cutting board. Let cool slightly, then shred into bite-sized pieces with two forks.
- Stir shredded chicken into the soup and heat through for about 2 minutes. Season with salt and pepper to taste. Serve warm.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.