Nothing says comfort like a warm, flavorful bowl of chicken and vegetable soup. Whether you’re looking to feed a crowd or meal prep for the week, this one-pot wonder is the perfect solution.
Made with simple ingredients and cooked in a Dutch oven, it’s an easy yet satisfying one-pot recipe that fills your kitchen with inviting aromas and your stomach with pure happiness.
Why This Recipe Is a Must-Try
This chicken and vegetable soup is more than just a classic; it’s a versatile staple. Whether you’re a seasoned home cook or a beginner, this recipe adapts beautifully to your needs.
- Perfect for family meals, gatherings, or even solo dinners.
- Simple ingredients make it budget-friendly and easy to source.
- A healthier alternative to store-bought soups, packed with fresh vegetables and tender chicken.
Key Tips for the Best Results
Success in this dish lies in the details. Follow these tips to elevate your chicken and vegetable soup to restaurant-level quality:
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- Sear the chicken well: Browning the chicken before simmering creates a deeper, richer flavor in your broth.,
- Don’t rush the broth: Letting the broth simmer for a couple of hours infuses it with a depth of flavor that’s worth the wait.
- Strain for clarity: Using a fine-mesh strainer ensures a smooth, clean broth without unwanted bits.
Customizing Your Chicken & Vegetable Soup
One of the best parts about this one pot recipe is how flexible it is. You can easily modify it to suit dietary preferences or what you have on hand:
- Vegan or vegetarian: Swap chicken for hearty vegetables like mushrooms, sweet potatoes, and lentils. Use vegetable stock instead of chicken broth.
- Gluten-free: Ensure that your seasonings are gluten-free and skip any optional thickening agents.
- Low-carb: Replace the carrots and celery with lower-carb vegetables like zucchini or spinach.
Meal Prep and Storage Ideas
This soup is a meal prepper’s dream. You can make a large batch in advance and enjoy it throughout the week. Here’s how to make the most of it:
- Freezing: Store portions in airtight containers or freezer bags for up to three months. Be sure to leave some room for expansion.
- Reheating: Heat on the stovetop over medium heat or in the microwave until fully warmed.
- Add freshness: When reheating, toss in some freshly chopped parsley or a squeeze of lemon to revive the flavors.
Planning ahead means you’ll always have a comforting meal ready to go.
Pairing Suggestions for a Complete Meal
While this soup is hearty enough on its own, pairing it with complementary sides can take your meal to the next level:
- Crusty bread: A warm, crusty baguette or sourdough is perfect for soaking up the flavorful broth.
- Side salad: A simple Mediterranean salad with cucumbers, tomatoes, and feta balances the richness of the soup.
- Savory crackers: Add a crunchy element with your favorite crackers or seasoned breadsticks.
These pairings turn your chicken and vegetable soup into a well-rounded, unforgettable meal.
This classic chicken and vegetable soup is proof that comfort food can be simple, satisfying, and endlessly versatile. With minimal effort and maximum flavor, it’s a recipe you’ll return to time and again.
Easy Chicken & Vegetable Soup One-Pot Recipe
Equipment
- Dutch oven
- Fine mesh strainer
- Large bowl
- Cutting board
- Kitchen thermometer
Ingredients
Broth:
- 3 pounds whole chicken legs backs, and/or wings, hacked into 2-inch pieces
- 1 tablespoon vegetable oil
- 1 onion chopped
- 1 tablespoon tomato paste
- 10 cups water plus extra as needed
- 1 tablespoon table salt
- 4 sprigs fresh thyme or 1/2 teaspoon dried
- 2 bay leaves
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:
- Pat chicken pieces dry with paper towels. Heat 1 tablespoon of vegetable oil in a Dutch oven over medium-high heat until just smoking.
- Brown half the chicken pieces on all sides (5–7 minutes); transfer to a bowl. Repeat with the remaining chicken pieces and transfer to the same bowl.
- Add onion and tomato paste to the pot with the leftover fat and cook over medium heat until the onion is softened (about 5 minutes). Return chicken pieces and any juices to the pot.
Simmer the Broth:
- Add 10 cups of water, salt, thyme, and bay leaves to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours or until broth is flavorful.
Strain the Broth:
- Using a slotted spoon, remove chicken pieces from the pot and discard them. 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. Ensure the broth equals 9 cups, adding extra water if necessary.
Prepare the Soup:
- Return the broth to the clean Dutch oven and bring it to a simmer over medium heat. Add trimmed chicken breasts, carrots, and celery. Partially cover and cook for 15–20 minutes, or until the chicken registers 165°F and the vegetables are tender.
Shred the Chicken:
- Transfer the cooked chicken breasts to a cutting board and let cool slightly. Shred into bite-sized pieces using two forks.
Combine and Serve:
- Stir the shredded chicken back into the soup. Off heat, allow the soup to heat through for 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.