Chicken Vegetable Soup

Nourish your body and your soul with this easy chicken vegetable soup!

It’s chock-full of tender chickenhearty veggiesand a flavorful herb-infused broth. The tarragon adds such a unique flavor that really makes this soup special. 

It’s super simple yet oh-so-satisfying.

Sonext time you crave a cozywholesome mealput on a pot!

Why You'll Love This Chicken Vegetable Soup

Family-Friendly: Featuring familiar ingredients and classic flavorsthis soup will appeal to the whole family. Yeseven those picky little tykes!

Cold Buster: It’s perfect for chilly days or when you're feeling under the weather and need some TLC.

Time-Saver: Using rotisserie or leftover chicken significantly reduces the prep time. So you get a homemade meal without spending hours in the kitchen.

Freezer-Friendly: This soup freezes and reheats beautifully. Double or triple the batch for an easy meal prep.

Ingredients

• Shredded Cooked Chicken: Use store-bought rotisserie or leftover cooked chicken for convenience. 
  
• Olive Oil: Just a tablespoon to sauté the veggies.
  
• Onion and Garlic: It adds depth and complexity to the broth. 
  
• CarrotsCelery StalksPotatoes: The classic soup trio! Dice them up for quick cooking.
  
• Dried Thyme and Tarragon: The secret ingredients make this chicken soup the best! Thyme adds earthinessand tarragon adds a unique anise flavor. 
  
• Salt and Pepper: Add to taste for a perfectly balanced soup.
  
• Chicken Broth: Use high-quality broth for the best results. Homemade is idealbut store-bought workstoo.
  
• Frozen Peas and Corn Kernels: They add sweetness and texture to the soup. No need to thawjust toss them in.
  
• Fresh Parsley: The finishing touch! It adds a freshherbaceous note.

How to Make Chicken Vegetable Soup

This chicken veggie soup is comfortinglike mom’s cookingand it’s easy to make. So you can whip it up any night of the week.

1. Saute. Heat the olive oil in a large pot over medium heat. Add the onioncarrotsand celery. Cook for about 5-7 minutesstirring occasionally.

2. Stir. Stir in the garlicthymetarragonsaltand pepper. Cook for 1 minute until fragrant.

3. Pour. Pour in the chicken broth and bring to a boil. Lower heat to simmer.

4. Simmer. Add the shredded chicken and diced potatoes to the pot. Simmer for about 15-20 minutes.

5. Add. Add the frozen peas and corn. Stir and cook for 5 minutes.

6. Finish. Remove from heat and stir in the fresh parsley. 

7. Serve. Serve hot.

Tips for the Best Chicken Vegetable Soup

Mmmm…soup season is the best season! And this winter warmer is a staple in my rotation. 

So here are some helpful tips I’ve picked up along the way.

• Quality is key. Using a high-qualityflavorful chicken broth or stock is key to a delicious soup. Homemade is bestbut a good store-bought variety works too.
  
• Put in the prep work. Chop all of the vegetables before starting to ensure smooth cooking.
  
• Keep things even. Cut up your veggies in a uniform size to ensure even cooking. 
  
• Poach the chicken. For extra tender chickenpoach chicken breasts directly in the simmering broththen shred. 
  
• Make it creamy. For a creamy versionstir in some heavy cream or half-and-half at the end.
  
• Make it your own. This soup leaves plenty of room for improvising. Mix it up by adding other veggies like green beansspinachor mushrooms. You could also try different herbs and spices.

How to Store

Whenever I make this soupI always double the batch to stock my freezer. It’s simple to make and reheats great.

To Store: Place cooled leftovers in an air-tight container. Refrigerate for up to 3 days. 

To Freeze: Pour cooled leftovers into freezer-safe containers or bagsleaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Warm leftovers in a pot over medium heatstirring occasionallyuntil it reaches your desired temperature. Ormicrowave individual portions in 30-second intervalsstirring between eachuntil hot.

Chicken Vegetable Soup

4.5 from 13 votes

Course: Main CourseCuisine: American

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

236

kcal

Heartycomfortingand nourishingthis chicken vegetable soup is perfect for chilly weather. Serve with some crusty bread for a cozy and satisfying meal!

Ingredients

• 1 tablespoon olive oil

• 1 oniondiced

• 3 carrotspeeled and sliced

• 3 celery stalkssliced

• 4 cloves garlicminced

• 1 teaspoon dried thyme

• 1 teaspoon dried tarragon

• Salt and pepper to taste

• 8 cups chicken broth

• 2 cups shredded cooked chicken (from rotisserie chicken or leftover chicken)

• 2 medium potatoespeeled and diced

• 1 cup frozen peas

• 1 cup frozen corn kernels

• 2 tablespoons chopped fresh parsley

Instructions

• In a large potheat the olive oil over medium heat. Add the onioncarrotsand celery. Cookstirring occasionallyuntil the vegetables have softenedabout 5-7 minutes.
• Stir in the garlicthymetarragonsaltand pepper. Cook for 1 minute until fragrant.
• Pour in the chicken broth and bring to a boil. Reduce heat to a simmer.
• Add the shredded chicken and diced potatoes to the pot. Simmer until the potatoes are tenderabout 15-20 minutes.
• Stir in the frozen peas and corn. Cook for an additional 5 minutes until heated through.
• Remove from heat and stir in the fresh parsley. Taste and adjust seasoning as needed.
• Serve hot with crusty bread or crackers. Enjoy!