As the weather starts to cool down, there’s nothing like a warm and comforting bowl of soup to lift your spirits. And when it comes to soups, chicken vegetable soup is a classic that never goes out of style. But why settle for just one recipe when you can have 20? In this article, we’ll be exploring the world of chicken vegetable soups, from creamy chowders to spicy curries and everything in between.
Whether you’re looking for a quick and easy weeknight dinner or a slow-cooked Sunday lunch, we’ve got you covered with these 20 delicious recipes. From classic comfort food to international inspirations, each one is packed with flavor and nutrients to keep you going all day long. So grab a spoon and get ready to dive in!
Classic Chicken and Vegetable Soup
A comforting and flavorful soup that’s perfect for a weeknight dinner or a weekend lunch, this classic chicken and vegetable soup is a staple for any meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 2 medium potatoes, peeled and cubed
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, sauté the chopped onion, carrots, and celery in a little bit of oil until tender.
2. Add the chicken, potatoes, chicken broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the vegetables are tender and the chicken is cooked through.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley or thyme leaves if desired.
Cooking Time: 30-40 minutes
Creamy Chicken Corn Chowder
Warm up with this comforting and flavorful chowder that combines tender chicken, sweet corn, and a hint of creaminess.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley or chives, for garnish (optional)
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until tender, about 5 minutes.
3. Add chicken; cook until browned, about 5-7 minutes.
4. Stir in flour to coat the mixture.
5. Gradually add broth, whisking continuously, then bring to a simmer.
6. Reduce heat to low; add corn and cream. Simmer for 10-12 minutes or until heated through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 25-30 minutes
Spicy Thai Chicken Vegetable Soup
This spicy and savory soup is a flavorful twist on traditional chicken noodle soup. With a blend of aromatic spices, tender vegetables, and juicy chicken, this recipe is perfect for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium-sized carrots, peeled and sliced
– 1 large red bell pepper, seeded and sliced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 4 cups chicken broth
– 1/2 cup coconut milk
– 1/4 cup chopped cilantro (optional)
– Salt and pepper to taste
– Cooking oil or vegetable oil for frying
Instructions:
1. Heat 2 tablespoons of cooking oil in a large pot over medium-high heat.
2. Add the chicken, carrots, bell pepper, onion, garlic, and ginger. Cook until the vegetables are tender, about 5-6 minutes.
3. Add the curry paste and cook for an additional minute.
4. Pour in the chicken broth and coconut milk. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 15-18 minutes
Slow Cooker Chicken Noodle Vegetable Soup
This comforting soup is a perfect blend of flavors and textures, simmered to perfection in your slow cooker. Perfect for a chilly evening or a quick lunch option.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, chopped
– 1 red bell pepper, diced
– 4 cups chicken broth
– 1 cup noodles (such as egg noodles or rice noodles)
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Add the chopped onion, minced garlic, sliced carrots, chopped celery, and diced red bell pepper to the slow cooker.
2. Place the chicken on top of the vegetables.
3. Pour in the chicken broth and add the noodles, thyme, salt, and pepper.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Lemon Garlic Chicken and Veggie Soup
Brighten up a chilly day with this refreshing and flavorful soup, packed with tender chicken, crisp vegetables, and a hint of citrus. This recipe is perfect for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 4 cups mixed vegetables (carrots, celery, potatoes, zucchini)
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 cups chicken broth
Instructions:
1. In a large pot, sauté the garlic and chicken in olive oil until cooked through.
2. Add mixed vegetables, lemon juice, thyme, salt, and pepper. Cook for 5 minutes.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until vegetables are tender.
4. Serve hot, garnished with chopped fresh herbs (optional).
Cooking Time: 25-30 minutes
Mexican Chicken Tortilla Soup with Vegetables
This hearty soup combines the flavors of Mexico with tender chicken, crunchy vegetables, and crispy tortillas. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Optional: shredded cheese, sour cream, cilantro for garnish
Instructions:
1. In a large pot, heat oil over medium-high. Add chicken; cook until browned (5-7 minutes).
2. Add onion, garlic, and bell pepper; cook until vegetables are tender (5 minutes).
3. Stir in cumin, chili powder, and diced tomatoes. Cook 1 minute.
4. Pour in chicken broth and bring to a simmer. Reduce heat to low and let cook for 10-15 minutes or until chicken is cooked through.
5. Add tortilla strips; cook an additional 2-3 minutes or until softened.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Curried Chicken and Vegetable Soup
This hearty soup combines the flavors of curry, chicken, and vegetables for a comforting meal. Serve with crusty bread or over rice for a satisfying dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 2 cups chicken broth
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, heat 2 tbsp oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from pot.
2. Add onions, garlic, and bell pepper to the pot. Cook until vegetables are tender, about 5 minutes.
3. Stir in cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute.
4. Add chicken broth, diced tomatoes, and browned chicken back to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-35 minutes
Chicken Minestrone Soup
Minestrone soup, a classic Italian staple, gets a protein-packed boost with the addition of chicken. This hearty and comforting soup is perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups mixed vegetables (such as carrots, zucchini, bell peppers, and kidney beans)
– 1 can (14.5 oz) diced tomatoes
– 6 cups chicken broth
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add mixed vegetables, chicken, diced tomatoes, and chicken broth.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
5. Season with basil, salt, and pepper to taste.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Herbed Chicken and Root Vegetable Soup
A warm and comforting soup that’s perfect for a chilly evening, this recipe combines the flavors of chicken, herbs, and root vegetables to create a deliciously satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed herbs (such as thyme, rosemary, and parsley)
– 4 cups chicken broth
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the chopped onion and minced garlic in a little bit of oil until softened.
2. Add the chopped carrots and potatoes, mixed herbs, and chicken to the pot. Pour in the chicken broth and bring to a boil.
3. Reduce heat and simmer for 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with additional fresh herbs if desired.
Cooking Time: 20-25 minutes
Chicken Barley Vegetable Soup
This comforting soup is a perfect blend of chicken, vegetables, and wholesome barley, making it a great option for a chilly evening or a quick lunch. With its rich flavors and satisfying texture, you’ll be hooked from the first spoonful!
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (carrots, celery, potatoes, peas)
– 1 cup pearl barley
– 4 cups low-sodium chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the mixed vegetables and cook for 5 minutes, or until they start to tenderize.
3. Add the chicken, barley, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and the barley is tender.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Asian-Inspired Chicken and Bok Choy Soup
This flavorful and nutritious soup combines the tender flavors of chicken with the delicate taste of bok choy, all in a savory and aromatic broth. Perfect for a quick weeknight dinner or a comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons vegetable oil
– 4 cups chicken broth
– 2 cups water
– 1 large onion, thinly sliced
– 3 cloves garlic, minced
– 2 bunches bok choy, cleaned and chopped
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Add bok choy, broth, water, soy sauce, and sesame oil. Bring to boil.
5. Reduce heat; add chicken back in. Simmer for 15-20 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Chicken Zoodle Vegetable Soup
Warm up with a hearty and comforting bowl of Chicken Zoodle Vegetable Soup! This recipe combines the flavors of chicken, vegetables, and zucchini noodles for a nutritious and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium zucchinis
– 4 cups mixed vegetables (such as carrots, celery, and onions)
– 4 cups low-sodium chicken broth
– 1 cup water
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Bring the chicken broth and water to a boil in a large pot.
2. Add the mixed vegetables, chicken, and herbs to the pot. Reduce heat to medium-low and simmer for 20 minutes or until the chicken is cooked through.
3. Meanwhile, spiralize the zucchinis into noodles and set aside.
4. Once the soup is ready, add the zucchini noodles to the pot and stir to combine.
5. Season with salt and pepper to taste, then serve hot.
Cooking Time: 25-30 minutes
Tomato Basil Chicken Vegetable Soup
A hearty and flavorful soup that’s perfect for a cozy night in or a light lunch. This recipe combines the sweetness of tomatoes, the brightness of basil, and the tenderness of chicken with a variety of vegetables.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as bell peppers, carrots, and zucchini)
– 2 cups low-sodium chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the chicken, mixed vegetables, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked through.
4. Stir in the diced tomatoes and chopped basil. Season with salt and pepper to taste.
5. Simmer for an additional 10-15 minutes or until the soup has reached desired consistency.
Cooking Time: 35-40 minutes
Chicken and Wild Rice Vegetable Soup
This comforting soup combines the flavors of tender chicken, nutty wild rice, and a variety of colorful vegetables for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed vegetables (such as carrots, zucchini, bell peppers, and onions)
– 1 cup cooked wild rice
– 4 cups low-sodium chicken broth
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, sauté the chicken in a little bit of oil until cooked through.
2. Add the mixed vegetables and cook until they start to tenderize.
3. Stir in the cooked wild rice, chicken broth, thyme, paprika, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed.
Cooking Time: 30-40 minutes
Coconut Chicken and Vegetable Soup
Warm up with this comforting and flavorful soup, perfect for a chilly evening. This recipe combines the richness of coconut milk with tender chicken and a medley of colorful vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium-sized carrots, peeled and chopped
– 1 large red bell pepper, seeded and chopped
– 1 can (14 oz) diced tomatoes
– 2 cups coconut milk
– 4 cups low-sodium chicken broth
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, heat 2 tbsp of oil over medium-high heat.
2. Add the chopped chicken and cook until browned, about 5-7 minutes. Remove from pot.
3. Add more oil if needed, then sauté the carrots and bell pepper for 5 minutes.
4. Add the diced tomatoes, cumin, salt, and pepper. Stir to combine.
5. Pour in the coconut milk and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
6. Return the cooked chicken to the pot and warm through.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: Approximately 30-40 minutes.
Chicken Quinoa Vegetable Soup
This comforting soup is a perfect blend of flavors and textures, featuring chicken, quinoa, and an assortment of colorful vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups water or low-sodium chicken broth
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 red bell pepper, seeded and chopped
– Salt and pepper to taste
– Optional: other vegetables like zucchini, spinach, or sweet potatoes
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the onion, garlic, carrots, celery, and bell pepper. Cook until the vegetables are tender, about 8-10 minutes.
4. Add the quinoa and water or broth. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy.
5. Season with salt and pepper to taste. Serve hot.
Cooking Time: 30-40 minutes
Greek Lemon Chicken and Orzo Soup
A bright and zesty soup that combines the flavors of Greece with the comfort of a warm bowl. This hearty soup is perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1 cup orzo pasta
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1/2 cup freshly squeezed lemon juice
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes.
3. Add the onion and garlic; cook until softened, about 3-4 minutes.
4. Add the orzo pasta, broth, lemon juice, oregano, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through and the orzo is tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Chicken and Lentil Vegetable Soup
Warm up with this comforting and nutritious soup, packed with protein-rich chicken, fiber-filled lentils, and a medley of colorful vegetables. Perfect for a cozy night in or as a healthy lunch option.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1 cup brown or green lentils, rinsed and drained
– 2 medium carrots, peeled and chopped
– 1 large celery stalk, chopped
– 1 medium red bell pepper, chopped
– 4 cups low-sodium chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, sauté the chopped carrots, celery, and red bell pepper in a little oil until tender.
2. Add the chicken, lentils, chicken broth, diced tomatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Taste and adjust seasoning as needed.
4. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 35-45 minutes
Roasted Chicken and Autumn Vegetable Soup
Cozy up with a warm and comforting bowl of roasted chicken and autumn vegetable soup, perfect for the changing seasons.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 red bell pepper, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F.
2. Season the chicken with salt and pepper. Drizzle with olive oil and roast for 45-50 minutes or until cooked through.
3. In a large pot, sauté the onion, garlic, carrots, celery, and red bell pepper in a little bit of olive oil until tender.
4. Add the roasted chicken to the pot, along with the diced tomatoes and chicken broth.
5. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: approximately 1 hour and 15 minutes
Chicken Pho with Fresh Vegetables
Experience the vibrant flavors of Vietnam with this comforting and nutritious pho recipe, featuring juicy chicken, fragrant herbs, and a medley of fresh vegetables.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 tablespoons fish sauce (optional)
– 1 tablespoon soy sauce
– 2 cloves garlic, minced
– 1 inch piece of ginger, sliced
– 1/4 cup bean sprouts
– 1/4 cup fresh mint leaves
– 1/4 cup basil leaves
– 1/4 cup shredded carrots
– 1/4 cup sliced bell peppers (any color)
– Salt and pepper to taste
– Noodles or rice for serving
Instructions:
1. In a large pot, combine chicken broth, fish sauce (if using), soy sauce, garlic, and ginger. Bring to a boil, then reduce heat and simmer.
2. Add chicken to the pot and cook until cooked through, about 5-7 minutes.
3. Prepare the vegetables by slicing or shredding them as desired.
4. Cook noodles according to package instructions. Drain and set aside.
5. Assemble pho bowls by placing cooked chicken and noodles in a bowl, then adding bean sprouts, mint, basil, carrots, and bell peppers on top.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Summary
Get cozy with these 20 delicious chicken vegetable soup recipes! From classic comfort food to international twists, there’s something for everyone. Try the creamy Classic Chicken and Vegetable Soup or the spicy Spicy Thai Chicken Vegetable Soup. Or, if you’re looking for a slow-cooker solution, opt for the Slow Cooker Chicken Noodle Vegetable Soup. With flavors ranging from lemony to curry-rich, these hearty soups are sure to warm your belly and your heart.
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