Why You’ll Love This Chicken and Vegetable Soup

• It’s the ultimate comfort in a bowl. This soup manages to be both light and deeply satisfying at the same time. The broth is clear and nourishing, yet it has a rich, savory depth that comes from building the flavor base slowly and patiently.
• It’s incredibly versatile. Think of this recipe as a template for your fridge’s vegetable drawer. Got some zucchini that needs using? Toss it in. Prefer sweet potatoes to regular potatoes? Go for it. It’s a fantastic way to reduce food waste and make the soup your own.
• It makes fantastic leftovers. Honestly, this soup might even be better the next day. The flavors continue to meld and develop in the fridge, making your lunch or next dinner an absolute breeze. It also freezes beautifully for those days when you need a quick, healthy meal.
• It’s a true one-pot wonder. From sautéing the aromatics to simmering the final product, everything happens in one single pot. That means less cleanup and more time to enjoy that wonderful smell wafting from your kitchen.

Ingredients & Tools

• 2 tbsp olive oil or butter
• 1 large yellow onion, diced
• 2 carrots, peeled and sliced into half-moons
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 500 g boneless, skinless chicken thighs (or breasts)
• 200 g new potatoes, quartered
• 1.5 litres good-quality chicken stock
• 2 bay leaves
• 1 tsp dried thyme (or a few fresh sprigs)
• 100 g green beans, trimmed and cut into 2cm pieces
• 1 large handful fresh parsley, chopped
• To taste salt and freshly ground black pepper
• 1 lemon, for serving (optional, but highly recommended)

Tools: A large, heavy-bottomed pot or Dutch oven (around 5-6 litres is perfect), a sharp knife, and a cutting board.

A little note on the ingredients—using chicken thighs instead of breasts will give you a more flavorful and forgiving result, as they stay tender even with longer cooking. And that squeeze of lemon at the end? It’s not just a garnish; it brightens up the entire soup and makes all the other flavors pop.

Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour

Before You Start: Tips & Ingredient Notes

• Chicken Thighs vs. Breasts. I really recommend thighs for this recipe. They have more fat and connective tissue, which translates to a richer flavor and a much more tender texture in the final soup. Breasts can dry out if you’re not careful, but thighs are very forgiving.
• The Power of a Good Stock. Since the broth is the star here, using a good-quality chicken stock makes a world of difference. If you have homemade, that’s gold. If not, look for a low-sodium store-bought version so you can control the salt level yourself.
• Don’t Rush the Sauté. This first step—cooking the onion, carrot, and celery—is where you build the foundation of flavor. Let them soften and sweat until they’re fragrant and the onion is translucent. This can take a good 8-10 minutes, but it’s time well spent.
• Cut Your Veggies Evenly. Try to cut your carrots, potatoes, and other hearty vegetables into roughly similar sizes. This ensures they’ll all cook at the same rate, so you don’t end up with some pieces that are mushy and others that are still crunchy.

How to Make Chicken and Vegetable Soup

Serving Suggestions

Complementary Dishes

• Crusty Bread or Rolls — Absolutely non-negotiable for dipping and soaking up every last drop of that glorious broth. A warm, crusty baguette or some soft, buttery rolls are perfect.
• Simple Green Salad — A light salad with a sharp vinaigrette provides a fresh, crisp contrast to the warm, savory soup. Think mixed greens, a few cherry tomatoes, and a simple lemon-Dijon dressing.
• Cheesy Toast — For a more substantial meal, top slices of sourdough with grated Gruyère or cheddar and broil until bubbly. Serve them floating on top of the soup or on the side.

Drinks

• Crisp White Wine — A Sauvignon Blanc or Pinot Grigio with its bright acidity cuts through the richness of the soup and cleanses the palate beautifully between spoonfuls.
• Earl Grey Tea — There’s something wonderfully old-fashioned and comforting about a hot cup of tea with soup. The bergamot in Earl Grey is a surprisingly lovely pairing.
• Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and citrus note are refreshing and light, complementing the soup without overpowering it.

Something Sweet

• Classic Shortbread Cookies — Their simple, buttery sweetness is the perfect, gentle finish to a comforting meal. They’re not too heavy and provide a lovely textural contrast.
• Lemon Sorbet — A small scoop of tangy, refreshing sorbet is like a palate-cleansing burst of sunshine after the savory depths of the soup.
• Apple Crumble — If you’re craving warmth all the way through dessert, a humble apple crble with a scoop of vanilla ice cream is the ultimate cozy ending.

Top Mistakes to Avoid

• Mistake: Boiling the soup aggressively. A gentle simmer is your friend. A rolling boil will break down the vegetables too quickly, making them mushy, and can make the chicken tough. Keep the heat low and patient once you’ve added the stock.
• Mistake: Overseasoning too early. Be careful with salt, especially if your stock is already salted. The liquid will reduce as it simmers, concentrating the saltiness. Always do your final seasoning at the end, after the soup has finished cooking.
• Mistake: Adding all the vegetables at once. I’ve messed this up before too… and ended up with mushy green beans and crunchy potatoes. Stagger the addition of your veggies based on their cooking times. Root veggies first, tender greens last.
• Mistake: Skipping the taste test at the end. This is the moment that separates a good soup from a great one. Taste it and adjust! Does it need more salt? A crack of pepper? A squeeze of lemon? Trust your palate.

Expert Tips

• Tip: Make it ahead. This soup is a meal-prep champion. Let it cool completely, then store it in airtight containers in the fridge for up to 4 days. The flavors will deepen wonderfully. You can also freeze it for up to 3 months.
• Tip: Create a richer broth. For an even more luxurious soup, stir in a tablespoon or two of grated Parmesan cheese or a splash of cream right at the end, just before serving. It adds a lovely silkiness.
• Tip: Customize your veggies. This recipe is a canvas! Feel free to add a handful of frozen peas or corn with the green beans, or stir in a couple of handfuls of fresh spinach right at the end until it wilts.
• Tip: Use a rotisserie chicken. Short on time? You can absolutely use the meat from a pre-cooked rotisserie chicken. Just skip the browning step, add the shredded chicken at the very end with the green beans, and just heat it through.

FAQs

Can I make this soup in a slow cooker?
Absolutely! It adapts beautifully. Sauté the onion, carrot, and celery in a pan first (this step is worth it for flavor), then transfer them to the slow cooker. Add the chicken (no need to brown it), potatoes, bay leaves, thyme, and stock. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. About 30 minutes before serving, remove the chicken to shred it, stir in the green beans, return the chicken, and finish as directed.

My soup turned out a bit bland. How can I fix it?
This happens to the best of us! The most common fix is simply more salt—it’s amazing how it can wake up all the other flavors. Also, a big squeeze of fresh lemon juice is a game-changer for brightness. If you have it, a dash of soy sauce or Worcestershire sauce can add a hit of umami depth. Finally, fresh herbs like extra parsley or even some chopped dill can add a new dimension.

Can I use frozen vegetables?
You can, but with a caveat. Frozen mixed vegetables (like peas, corn, carrots) are fine, but add them right at the end, as they’ll become mushy if cooked for too long. I wouldn’t recommend frozen onions or celery, as they release too much water and can make the soup watery. For the best texture, fresh is preferred for the base vegetables.

How can I make the broth clearer and less cloudy?
A cloudy broth usually comes from a too-vigorous boil, which emulsifies fat and tiny particles into the liquid. The key is that gentle simmer we talked about. Also, if you have time, let the cooked soup sit off the heat for 10-15 minutes before serving. The particles will settle, and you can skim any fat off the top with a spoon for a clearer broth.

Is it possible to make this gluten-free or dairy-free?
It’s naturally both! This recipe as written contains no gluten or dairy. Just double-check that your chicken stock is certified gluten-free if you have a severe allergy, as some brands may contain traces. The optional Parmesan at the end would add dairy, so just omit it for a fully dairy-free version.