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–+ servings

Easy Chicken & Vegetable Soup One-Pot Recipe

This one pot recipe is a comforting and hearty dish made with rich homemade chicken broth, tender vegetables, and shredded chicken.
Perfect for cozy meals, this recipe is packed with flavor and easy to prepare in a single Dutch oven.
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Total Time 4 hours
Course Soup
Cuisine American, Western
Servings 6 to 8 people

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.
Keyword Comfort food soups, Dutch oven recipes, hearty chicken vegetable soup, homemade chicken broth recipe, One pot chicken soup
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