20 Hearty Chicken Vegetable Soup Recipes Delicious

Just when you need a comforting bowl of warmth, these 20 hearty chicken vegetable soup recipes deliver pure coziness in every spoonful. Perfect for chilly evenings or busy weeknights, each recipe transforms simple ingredients into soul-satisfying meals that’ll have your family asking for seconds. Ready to find your new favorite? Let’s dive into these delicious, nourishing soups!

Classic Chicken and Vegetable Soup

Nothing warms the soul quite like a big pot of chicken and vegetable soup simmering on the stove—it’s my go-to comfort food on chilly evenings, especially after a long day chasing my toddler around the backyard. I love how the aroma fills the whole house, making everyone gather in the kitchen long before it’s ready to serve.

Ingredients

– 1 lb boneless, skinless chicken breasts (or thighs for richer flavor)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 carrots, peeled and sliced into 1/4-inch rounds
– 3 celery stalks, chopped
– 2 cloves garlic, minced
– 8 cups chicken broth (low-sodium preferred)
– 1 tsp dried thyme
– 1 bay leaf
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 1 cup frozen peas (no need to thaw)
– 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large stockpot over medium-high heat until it shimmers.
2. Add diced onion, carrots, and celery, and sauté for 6–8 minutes until the onions turn translucent and the carrots begin to soften.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Pour in chicken broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
5. Add chicken breasts, dried thyme, bay leaf, salt, and black pepper to the pot.
6. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F.
7. Remove the chicken from the pot using tongs and place it on a cutting board to cool slightly.
8. Shred the chicken into bite-sized pieces using two forks, discarding any gristle.
9. Return the shredded chicken to the pot along with the frozen peas.
10. Simmer uncovered for 5 more minutes until the peas are tender but still bright green.
11. Remove the bay leaf and discard it.
12. Stir in fresh parsley just before serving. You’ll love the tender chunks of chicken mingling with the sweet carrots and peas in a savory broth that’s light yet deeply satisfying—try topping it with a sprinkle of grated Parmesan or serving it alongside crusty bread for dipping.

Creamy Chicken Corn Chowder

You know those chilly autumn evenings when all you want is something warm and comforting? Yesterday was exactly like that here in Ohio, and I found myself craving this creamy chicken corn chowder that my grandma used to make when the leaves started turning. It’s the kind of recipe that fills your kitchen with the most incredible aroma and warms you right down to your soul.

Ingredients

– 1 lb boneless, skinless chicken breasts (thighs work great too for extra flavor)
– 4 slices thick-cut bacon, chopped (or substitute with 2 tbsp olive oil for a lighter version)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 medium potatoes, peeled and cubed into ½-inch pieces (Yukon Gold hold their shape beautifully)
– 3 cups frozen corn kernels (fresh corn works in season)
– 4 cups chicken broth (low-sodium lets you control the salt)
– 1 cup heavy cream (half-and-half makes a lighter option)
– 2 tbsp all-purpose flour
– 1 tsp dried thyme
– ½ tsp smoked paprika
– Salt and black pepper to taste
– 2 tbsp chopped fresh parsley for garnish

Instructions

1. Place chicken breasts in a large pot and cover with 4 cups of chicken broth.
2. Bring the broth to a boil over high heat, then reduce to a simmer and cook for 15 minutes until chicken reaches 165°F internally.
3. Remove chicken from broth (reserve broth in pot) and shred using two forks once cool enough to handle.
4. Cook chopped bacon in a separate large Dutch oven over medium heat for 6-8 minutes until crispy.
5. Remove bacon with a slotted spoon, leaving 2 tablespoons of bacon drippings in the pot.
6. Add diced onion to the bacon drippings and cook for 5 minutes until translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Sprinkle 2 tablespoons of flour over the onion mixture and cook for 2 minutes while stirring constantly to make a roux.
9. Gradually whisk in the reserved chicken broth until smooth and free of lumps.
10. Add cubed potatoes, 3 cups of corn, 1 teaspoon dried thyme, and ½ teaspoon smoked paprika.
11. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes until potatoes are fork-tender.
12. Stir in shredded chicken and 1 cup of heavy cream.
13. Heat through for 5 minutes without boiling to prevent curdling.
14. Season with salt and black pepper to taste.
15. Ladle into bowls and top with crispy bacon and fresh parsley.

So velvety and rich, this chowder has the perfect balance of sweet corn against the smoky bacon and tender chicken. I love serving it in hollowed-out bread bowls for a truly cozy meal, and the leftovers taste even better the next day after the flavors have melded together beautifully.

Spicy Thai Chicken Vegetable Soup

Craving something that warms you from the inside out on a chilly day? I recently whipped up this Spicy Thai Chicken Vegetable Soup when my pantry was looking a little bare, and it turned out to be the most comforting surprise. It’s become my go-to for using up leftover chicken and whatever veggies I have on hand.

Ingredients

– 1 tbsp coconut oil (or any neutral oil)
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 4 cups chicken broth
– 1 (14 oz) can coconut milk
– 2 tbsp red curry paste (adjust for more or less heat)
– 2 tbsp fish sauce
– 1 tbsp brown sugar
– 1 red bell pepper, sliced
– 1 cup sliced mushrooms
– 2 cups fresh spinach
– 1 lime, cut into wedges for serving
– ¼ cup fresh cilantro, chopped

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb chicken pieces and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
3. Transfer the cooked chicken to a clean plate using a slotted spoon.
4. Add the diced onion to the same pot and cook for 3-4 minutes until translucent.
5. Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
6. Whisk in 2 tbsp red curry paste and cook for 30 seconds to bloom the spices.
7. Pour in 4 cups chicken broth, scraping any browned bits from the bottom of the pot.
8. Add 1 can coconut milk, 2 tbsp fish sauce, and 1 tbsp brown sugar, stirring to combine.
9. Return the cooked chicken to the pot along with any accumulated juices.
10. Bring the soup to a gentle boil, then reduce heat to maintain a simmer.
11. Add the sliced bell pepper and mushrooms and simmer for 8-10 minutes until vegetables are tender-crisp.
12. Stir in 2 cups fresh spinach and cook for 1-2 minutes until just wilted.
13. Remove the pot from heat and let stand for 2 minutes before serving.
14. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.

Velvety coconut milk balances the fiery curry paste, while tender chicken and crisp vegetables create wonderful texture contrasts. I love serving this soup over steamed jasmine rice to make it more substantial, or with extra lime wedges for those who want an extra tangy kick. The leftovers taste even better the next day as the flavors continue to meld together.

Slow Cooker Chicken Noodle Vegetable Soup

Perfect for those chilly autumn days when you want something comforting but don’t want to spend hours in the kitchen. I first made this soup when my daughter was home sick from school, and now it’s become our family’s go-to comfort food. There’s something magical about coming home to a house filled with the aroma of simmering soup.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts (or thighs for richer flavor)
– 8 cups chicken broth (low sodium recommended)
– 3 medium carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, chopped into ½-inch pieces
– 1 medium yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced (or 1 tsp garlic powder)
– 2 bay leaves
– 1 tsp dried thyme (or 1 tbsp fresh)
– ½ tsp black pepper
– 1 tsp salt (adjust to taste)
– 2 cups wide egg noodles
– 2 tbsp fresh parsley, chopped (optional garnish)

Instructions

1. Place 1.5 lbs chicken breasts in the bottom of a 6-quart slow cooker.
2. Add 3 sliced carrots, 2 chopped celery stalks, and 1 diced onion over the chicken.
3. Sprinkle 3 minced garlic cloves, 1 tsp dried thyme, ½ tsp black pepper, and 1 tsp salt evenly over the vegetables.
4. Pour 8 cups chicken broth into the slow cooker, ensuring it covers all ingredients.
5. Add 2 bay leaves to the broth.
6. Cover the slow cooker with its lid.
7. Cook on LOW heat for 6 hours or HIGH heat for 3 hours until chicken reaches 165°F internally.
8. Remove the cooked chicken from the slow cooker using tongs and place it on a cutting board.
9. Shred the chicken with two forks into bite-sized pieces.
10. Return the shredded chicken to the slow cooker.
11. Add 2 cups wide egg noodles to the soup.
12. Cover and cook on HIGH for 20 more minutes until noodles are tender but not mushy.
13. Remove and discard the 2 bay leaves.
14. Stir in 2 tbsp fresh parsley if using.
15. Ladle the soup into bowls immediately.

Golden broth surrounds tender chicken and perfectly cooked vegetables in every spoonful. The egg noodles soak up just enough liquid while maintaining their texture. I love serving this with crusty bread for dipping or topping with extra fresh herbs for brightness.

Lemon Garlic Chicken and Veggie Soup

Zesty flavors and comforting warmth—that’s what I crave when the weather turns crisp. Last week, after a long day of testing recipes, I whipped up this lemon garlic chicken and veggie soup, and it instantly became a household favorite. There’s something magical about how the bright lemon cuts through the rich broth, making each spoonful feel both nourishing and exciting.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too for more flavor)
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced (fresh is best, but 1 tsp jarred minced garlic works)
– 1 medium yellow onion, diced
– 2 medium carrots, sliced into ¼-inch rounds
– 2 celery stalks, chopped
– 6 cups low-sodium chicken broth
– 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
– ¼ cup fresh lemon juice (about 2 lemons)
– ½ tsp black pepper
– ¼ cup chopped fresh parsley (optional, for garnish)

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken pieces in a single layer and cook for 5–7 minutes, turning once, until golden brown on both sides (this builds flavor for the broth).
3. Transfer chicken to a clean plate using a slotted spoon, leaving any oil and drippings in the pot.
4. Add diced onion, sliced carrots, and chopped celery to the pot and sauté for 6–8 minutes, stirring occasionally, until onions are translucent and carrots begin to soften.
5. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant (don’t let it burn).
6. Pour in 6 cups chicken broth and 1 tsp dried thyme, scraping the bottom of the pot to lift any browned bits.
7. Return the cooked chicken to the pot and bring the soup to a boil over high heat.
8. Reduce heat to low, cover, and simmer for 15 minutes until chicken is cooked through and vegetables are tender.
9. Stir in ¼ cup lemon juice and ½ tsp black pepper, then simmer uncovered for 2 more minutes to let flavors meld.
10. Remove from heat and stir in ¼ cup chopped parsley if using. Keep it simple—this soup shines with its bright, brothy base. Knowing it’s ready when the chicken is tender and the veggies have a slight bite makes me smile every time. For a cozy twist, I love serving it over a scoop of quinoa or with crusty bread for dipping.

Mexican Chicken Tortilla Soup with Vegetables

As the crisp autumn air settles in, I find myself craving this soul-warming Mexican chicken tortilla soup every single year—it’s become my go-to comfort dish after long walks with my dog, when all I want is something hearty yet fresh. Honestly, the blend of smoky spices and tender vegetables feels like a cozy hug in a bowl, and I love how easily it comes together on busy weeknights.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb boneless, skinless chicken breasts
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (adjust to heat preference)
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 (14.5 oz) can diced tomatoes, undrained
• 6 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt, to season
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 4 corn tortillas, cut into strips

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken breasts and cook for 6–7 minutes per side until golden brown and internal temperature reaches 165°F.
3. Transfer chicken to a plate and let rest for 5 minutes before shredding with two forks.
4. In the same pot, add diced onion and sauté for 4–5 minutes until translucent.
5. Stir in minced garlic and jalapeño, cooking for 1 minute until fragrant.
6. Add diced red bell pepper and corn kernels, cooking for 3–4 minutes until slightly softened.
7. Pour in diced tomatoes with their juices and 6 cups chicken broth.
8. Stir in ground cumin, chili powder, smoked paprika, and a pinch of salt.
9. Bring soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
10. Add shredded chicken and chopped cilantro, simmering for another 5 minutes.
11. While soup simmers, bake tortilla strips at 400°F for 8–10 minutes until crisp.
12. Ladle soup into bowls and top with baked tortilla strips and a squeeze of lime.

Gently ladling this soup reveals a brothy yet substantial texture, with the tender chicken and crisp-tender vegetables swimming in a smoky, tangy broth. For a fun twist, I sometimes serve it with a dollop of creamy avocado or a sprinkle of cotija cheese—it’s endlessly adaptable and always satisfying.

Curried Chicken and Vegetable Soup

Kicking off soup season always brings back memories of my grandmother’s cozy kitchen, where the scent of spices would fill the air. This Curried Chicken and Vegetable Soup is my modern twist on those comforting flavors, perfect for chilly evenings when you need a bowl of warmth. I love how the curry powder melds with the fresh veggies and tender chicken—it’s a one-pot wonder that never fails to satisfy.

Ingredients

– 1 tbsp olive oil (or any neutral oil, like avocado)
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 medium onion, diced (yellow or white work well)
– 2 cloves garlic, minced (fresh is best for bold flavor)
– 2 tbsp curry powder (adjust for more or less spice)
– 4 cups low-sodium chicken broth (homemade or store-bought)
– 2 medium carrots, sliced into 1/4-inch rounds
– 1 cup frozen peas (no need to thaw)
– 1/2 cup full-fat coconut milk (shake the can well before using)
– Salt and black pepper, to taste (start with 1/2 tsp salt)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken pieces and cook for 5–7 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
3. Tip: Don’t overcrowd the pot—work in batches if needed for even browning.
4. Add the diced onion and minced garlic, sautéing for 3–4 minutes until the onion is translucent and fragrant.
5. Sprinkle in 2 tbsp curry powder and stir constantly for 1 minute to toast the spices and deepen their flavor.
6. Pour in 4 cups chicken broth, scraping the bottom of the pot to lift any browned bits for extra richness.
7. Add the sliced carrots and bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
8. Tip: Simmer gently—a rapid boil can make the chicken tough.
9. Stir in 1 cup frozen peas and 1/2 cup coconut milk, cooking for another 3–4 minutes until the peas are tender but still bright green.
10. Season with salt and black pepper to taste, starting with 1/2 tsp salt and adjusting as needed.
11. Tip: Let the soup sit for 5 minutes off the heat before serving to allow flavors to meld.
Just ladle this vibrant soup into bowls and watch how the creamy coconut milk balances the earthy curry and sweet carrots. For a fun twist, I love topping it with a sprinkle of fresh cilantro or a squeeze of lime to brighten each spoonful—it’s hearty enough for a main course but light enough to enjoy any day of the week.

Chicken Minestrone Soup

Hearty soups are my go-to comfort food when the weather turns chilly, and this chicken minestrone has become my absolute favorite. I first made it last fall when my neighbor brought over some extra vegetables from her garden, and now it’s a weekly staple in our household—my kids actually ask for seconds!

Ingredients

– 1 tbsp olive oil (or avocado oil)
– 1 lb boneless chicken thighs, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 2 carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 6 cups chicken broth (low-sodium preferred)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (15 oz) can cannellini beans, rinsed and drained
– 1 cup ditalini pasta (or small shell pasta)
– 2 cups fresh spinach leaves
– 1 tsp dried oregano
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound chicken pieces and cook for 6-8 minutes, turning occasionally, until golden brown on all sides.
3. Transfer chicken to a clean plate using tongs, leaving drippings in the pot.
4. Add diced onion, sliced carrots, and chopped celery to the pot, stirring to coat in the oil.
5. Cook vegetables for 7-9 minutes, stirring every 2 minutes, until onions are translucent and carrots begin to soften.
6. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Pour in 6 cups chicken broth and 1 can diced tomatoes with their juices, scraping the bottom of the pot with a wooden spoon to release any browned bits.
8. Return chicken to the pot along with any accumulated juices.
9. Stir in 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper.
10. Bring soup to a boil, then reduce heat to maintain a gentle simmer.
11. Cover and cook for 15 minutes to allow flavors to meld.
12. Add 1 cup ditalini pasta and 1 can rinsed cannellini beans, stirring to combine.
13. Simmer uncovered for 10-12 minutes, stirring occasionally, until pasta is al dente.
14. Stir in 2 cups fresh spinach leaves and cook for 2 minutes until wilted.
15. Remove from heat and let stand for 5 minutes before serving.

Great texture comes from the tender chicken, perfectly cooked pasta, and wilted spinach that melts into each spoonful. I love how the cannellini beans add creaminess without any dairy, and the broth becomes rich and flavorful from all the vegetables simmering together. Sometimes I’ll top bowls with a sprinkle of Parmesan cheese and serve with crusty bread for dipping—it makes the perfect cozy meal that somehow tastes even better the next day.

Herbed Chicken and Root Vegetable Soup

Unbelievably, this herbed chicken and root vegetable soup has become my go-to comfort food every time the weather turns chilly. I first discovered this recipe when my grandmother visited last fall and showed me how she transforms simple root vegetables into something magical. Now I make it weekly—it’s the kind of dish that fills your kitchen with the most incredible aromas while warming you from the inside out.

Ingredients

– 1 tbsp olive oil (or avocado oil for higher heat)
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, peeled and sliced into ½-inch rounds
– 2 medium parsnips, peeled and sliced into ½-inch pieces
– 1 large russet potato, peeled and cubed into 1-inch pieces
– 6 cups chicken broth (low-sodium if preferred)
– 1 tsp dried thyme
– 1 tsp dried rosemary
– ½ tsp black pepper
– 1 tsp salt (adjust based on broth saltiness)
– 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb chicken thigh pieces and cook undisturbed for 4 minutes until golden brown on one side.
3. Flip chicken pieces and cook for another 3 minutes until browned on all sides, then transfer to a clean plate.
4. Add diced onion to the same pot and cook for 5 minutes, stirring occasionally, until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
6. Add sliced carrots, parsnips, and cubed potato to the pot, stirring to coat with oil.
7. Pour in 6 cups chicken broth, scraping the bottom of the pot to release any browned bits.
8. Return chicken and any accumulated juices to the pot.
9. Stir in 1 tsp dried thyme, 1 tsp dried rosemary, ½ tsp black pepper, and 1 tsp salt.
10. Bring soup to a boil, then reduce heat to low and cover with a lid.
11. Simmer for 25 minutes until vegetables are fork-tender and chicken is cooked through.
12. Remove from heat and stir in 2 tbsp fresh parsley.

Ladle this soul-warming soup into deep bowls and watch how the tender chicken mingles with the sweet root vegetables in every spoonful. The broth becomes richly infused with herbs, making it perfect for dunking crusty bread or serving over a scoop of cooked quinoa for extra heartiness.

Chicken Barley Vegetable Soup

Y’know, there’s something about a simmering pot of chicken barley vegetable soup that just feels like a warm hug on a chilly day. I first made this version when my pantry was looking sparse, and it’s become my go-to comfort meal ever since. It’s hearty, healthy, and perfect for using up whatever veggies you have on hand.

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, sliced ¼-inch thick
– 3 cloves garlic, minced
– 6 cups chicken broth (low-sodium preferred)
– ¾ cup pearl barley, rinsed
– 1 tsp dried thyme
– ½ tsp black pepper
– 1 bay leaf
– 2 cups fresh spinach
– 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb chicken pieces and cook for 5-7 minutes until browned on all sides.
3. Remove chicken from pot and set aside on a plate.
4. Add diced onion, sliced carrots, and sliced celery to the same pot.
5. Sauté vegetables for 6-8 minutes until onions are translucent and carrots begin to soften.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Tip: Don’t skip browning the chicken first—it builds a flavorful fond in the pot.
8. Return chicken and any accumulated juices to the pot.
9. Pour in 6 cups chicken broth and bring to a boil.
10. Add ¾ cup rinsed barley, 1 tsp dried thyme, ½ tsp black pepper, and 1 bay leaf.
11. Reduce heat to low, cover, and simmer for 45 minutes until barley is tender.
12. Tip: Rinse barley thoroughly to remove excess starch for clearer broth.
13. Stir in 2 cups fresh spinach and cook for 2 minutes until wilted.
14. Remove pot from heat and discard the bay leaf.
15. Stir in 2 tbsp fresh parsley.
16. Tip: Add spinach at the end to preserve its vibrant color and nutrients.

Getting that first spoonful is pure comfort—the tender chicken and chewy barley create wonderful texture contrasts against the soft vegetables. I love how the thyme and garlic meld together in the rich broth, making each bite deeply satisfying. Sometimes I’ll top it with a sprinkle of grated Parmesan or serve it with crusty bread for dipping, turning a simple soup into a complete meal.

Asian-Inspired Chicken and Bok Choy Soup

During those chilly evenings when I’m craving something both comforting and light, this Asian-inspired chicken and bok choy soup is my go-to. I first discovered this recipe when trying to use up leftover rotisserie chicken, and now it’s become a weekly staple in my kitchen—perfect for busy weeknights when you want something nourishing without spending hours at the stove.

Ingredients

• 1 tbsp sesame oil (or any neutral oil)
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 6 cups chicken broth
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp rice vinegar
• 4 heads baby bok choy, chopped into 1-inch pieces
• 2 green onions, thinly sliced
• 1 tsp chili oil (optional, for heat)

Instructions

1. Heat 1 tbsp sesame oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken pieces and cook for 5-7 minutes, turning occasionally, until all sides are golden brown. Tip: Don’t overcrowd the pot—cook in batches if needed for better browning.
3. Add 4 cloves minced garlic and 1-inch grated ginger, stirring constantly for 30 seconds until fragrant.
4. Pour in 6 cups chicken broth, scraping the bottom of the pot to release any browned bits.
5. Bring the soup to a boil, then reduce heat to maintain a gentle simmer.
6. Add 2 tbsp soy sauce and 1 tbsp rice vinegar, stirring to combine.
7. Simmer uncovered for 15 minutes, until chicken is cooked through and tender.
8. Add 4 heads chopped bok choy and cook for 3-4 minutes until stems are crisp-tender. Tip: Add the bok choy stems first, then the leaves 1 minute later for even cooking.
9. Stir in 2 sliced green onions and 1 tsp chili oil if using. Tip: Taste and adjust seasoning with additional soy sauce before serving.

Ladle this vibrant soup into bowls and notice how the bok choy retains just enough crunch against the tender chicken. The broth carries a beautiful balance of savory depth from the soy sauce and a subtle tang from the rice vinegar. For an extra touch, I love topping it with extra green onions and a drizzle of chili oil, or serving it over steamed jasmine rice to make it more substantial.

Chicken Zoodle Vegetable Soup

My family practically lives on soup during these chilly November days, and this chicken zoodle vegetable soup has become our absolute favorite comfort food. I first whipped it up last winter when my daughter declared she was “done with boring chicken soup,” and now it’s in our weekly rotation.

Ingredients

• 1 tbsp olive oil (or avocado oil)
• 1 medium onion, diced
• 2 carrots, sliced into coins
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 lb boneless chicken breasts, cubed
• 6 cups chicken broth
• 1 tsp dried thyme
• 2 medium zucchini, spiralized into zoodles
• 2 cups fresh spinach
• 1 tbsp lemon juice
• Salt and pepper to season throughout

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, carrot coins, and chopped celery, then sauté for 5 minutes until vegetables begin to soften.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cubed chicken breasts and cook for 6-8 minutes, stirring occasionally, until chicken is no longer pink on the outside.
5. Pour in chicken broth and add dried thyme, then bring to a boil.
6. Reduce heat to low, cover the pot, and simmer for 15 minutes until chicken is cooked through and vegetables are tender.
7. Stir in zucchini zoodles and cook for 2 minutes until just tender but still slightly firm.
8. Add fresh spinach and lemon juice, stirring until spinach wilts, about 1 minute.
9. Season with salt and pepper, then remove from heat.

Perfect for those nights when you want something light yet satisfying, this soup has the most wonderful texture with the zoodles providing just the right amount of bite. The lemon juice brightens everything up beautifully, and I love serving it with a sprinkle of fresh parsley or a crusty piece of sourdough for dipping.

Tomato Basil Chicken Vegetable Soup

Yesterday, as the first chill of November settled in, I found myself craving something that would warm both my kitchen and my soul. This tomato basil chicken vegetable soup has become my go-to comfort food during these transitional seasons—it’s hearty enough to feel like a hug in a bowl but fresh enough to keep things interesting. I love how the basil brightens up the rich tomato base, making it feel both cozy and vibrant.

Ingredients

– 1 tbsp olive oil (or avocado oil for higher heat)
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 medium yellow onion, diced (about 1 cup)
– 2 medium carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 4 cups low-sodium chicken broth
– 1 tsp dried basil (or ¼ cup fresh basil, chopped)
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper
– 2 cups fresh spinach leaves

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat (about 350°F) until it shimmers.
2. Add 1 lb chicken pieces and cook for 6–8 minutes, turning occasionally, until all sides are lightly browned and internal temperature reaches 165°F.
3. Remove chicken from the pot and set it aside on a clean plate.
4. Add diced onion, sliced carrots, and chopped celery to the same pot.
5. Sauté vegetables for 5–7 minutes, stirring occasionally, until the onion turns translucent and the carrots begin to soften.
6. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
7. Pour in 1 can crushed tomatoes and 4 cups chicken broth, scraping the bottom of the pot to lift any browned bits.
8. Add 1 tsp dried basil, ½ tsp salt, and ¼ tsp black pepper.
9. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
10. Return the cooked chicken to the pot.
11. Stir in 2 cups fresh spinach and cook for 2–3 minutes until the spinach wilts.
12. Remove the pot from heat and let the soup rest for 5 minutes before serving.

Hearty and satisfying, this soup has a wonderful balance of textures—tender chicken, soft vegetables, and wilted spinach that melts into each spoonful. The tomato broth is both rich and bright, with the basil adding a fresh, aromatic note that lingers. I love serving it with a crusty baguette for dipping or topping it with a sprinkle of Parmesan cheese for extra depth.

Chicken and Wild Rice Vegetable Soup

Winters in Minnesota have taught me that nothing beats a steaming bowl of soup after shoveling the driveway. This chicken and wild rice vegetable soup has become my go-to comfort food, the kind I make in a giant stockpot on Sundays so we have leftovers all week. It’s hearty, healthy, and fills the whole house with the most incredible aroma.

Ingredients

– 1 tbsp olive oil (or avocado oil)
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, sliced ¼-inch thick
– 3 cloves garlic, minced
– 6 cups chicken broth (low-sodium preferred)
– 1 cup wild rice, rinsed
– 1 tsp dried thyme
– ½ tsp black pepper
– 2 cups fresh spinach

Instructions

1. Heat 1 tbsp olive oil in a large Dutch oven or stockpot over medium-high heat for 1 minute until shimmering.
2. Add 1 lb chicken thigh pieces and cook for 5-6 minutes, stirring occasionally, until browned on all sides. Remove chicken with a slotted spoon and set aside.
3. Add diced onion, sliced carrots, and sliced celery to the pot. Cook for 6-7 minutes, stirring frequently, until vegetables have softened and onions are translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Tip: Don’t let the garlic brown or it will turn bitter.
5. Pour in 6 cups chicken broth, scraping any browned bits from the bottom of the pot with a wooden spoon.
6. Add 1 cup rinsed wild rice, 1 tsp dried thyme, and ½ tsp black pepper to the pot. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 45 minutes until wild rice is tender and has split open. Tip: Wild rice cooking times can vary, so check at 40 minutes.
8. Return the cooked chicken to the pot and stir in 2 cups fresh spinach. Cook for 2-3 minutes until spinach is wilted. Tip: Stir gently to avoid breaking the wild rice grains.
9. Remove from heat and let stand for 5 minutes before serving. During my last blizzard, I discovered this soup tastes incredible with a crusty baguette for dipping. The wild rice gives it a wonderful chewy texture that plays perfectly against the tender chicken and vegetables, while the spinach adds just the right fresh note to balance the rich broth.

Coconut Chicken and Vegetable Soup

Perfect for those chilly evenings when you need something comforting yet healthy, this coconut chicken and vegetable soup has become my go-to weeknight dinner. I first discovered this recipe during a rainy weekend when I was craving something warm and nourishing – now it’s become my signature dish that even my picky toddler happily eats!

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too for more flavor)
• 1 tbsp coconut oil (or any neutral oil if you prefer)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups chicken broth (low-sodium recommended)
• 1 (13.5 oz) can coconut milk, full-fat for creamier texture
• 2 medium carrots, sliced into ¼-inch rounds
• 2 cups broccoli florets, cut into bite-sized pieces
• 1 red bell pepper, diced
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp fish sauce
• ¼ cup fresh cilantro, chopped (plus extra for garnish)
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Heat coconut oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add chicken pieces and cook until browned on all sides, 5-7 minutes total, stirring occasionally to prevent sticking.
3. Transfer chicken to a clean plate using a slotted spoon, leaving any oil in the pot.
4. Add diced onion to the same pot and cook until translucent, about 4 minutes, stirring frequently.
5. Stir in minced garlic and grated ginger, cooking until fragrant, 30-45 seconds exactly to prevent burning.
6. Pour in chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits.
7. Add coconut milk and stir until fully incorporated with the broth.
8. Return the browned chicken to the pot along with any accumulated juices.
9. Add sliced carrots and bring the soup to a gentle boil over high heat.
10. Reduce heat to medium-low, cover the pot, and simmer for 10 minutes to cook the carrots through.
11. Add broccoli florets and diced red bell pepper, stirring to combine.
12. Continue simmering uncovered for another 5 minutes until vegetables are tender-crisp.
13. Stir in lime juice, fish sauce, salt, and black pepper.
14. Remove the pot from heat and stir in chopped cilantro.

Comforting and creamy with just the right amount of tang from the lime, this soup delivers wonderful texture contrasts between the tender chicken and crisp-tender vegetables. I love serving it over a scoop of jasmine rice to make it more substantial, or sometimes I’ll add a sprinkle of red pepper flakes for those who like a little heat. The coconut broth is so flavorful that you’ll find yourself going back for just one more spoonful!

Chicken Quinoa Vegetable Soup

On chilly evenings like this, I find myself craving a bowl of something warm and nourishing—something that feels like a hug from the inside out. That’s exactly why this Chicken Quinoa Vegetable Soup has become my go-to comfort food, especially when I’ve got leftover roasted chicken waiting to be used up. It’s hearty, healthy, and comes together in one pot, which means less cleanup and more time to cozy up on the couch.

Ingredients

• 1 tbsp olive oil (or avocado oil for a milder flavor)
• 1 medium yellow onion, diced (about 1 cup)
• 2 carrots, peeled and sliced into ¼-inch rounds
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 cup quinoa, rinsed well to remove bitterness
• 2 cups shredded cooked chicken (rotisserie chicken works great here)
• 1 tsp dried thyme
• ½ tsp black pepper
• 1 bay leaf
• 2 cups fresh spinach
• 1 tbsp fresh lemon juice

Instructions

1. Heat 1 tbsp olive oil in a large stockpot over medium heat for 1 minute until shimmering.
2. Add diced onion, sliced carrots, and chopped celery to the pot and sauté for 6–8 minutes, stirring occasionally, until the onions are translucent and the carrots have slightly softened.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Pour in 6 cups low-sodium chicken broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
5. Add 1 cup rinsed quinoa, 2 cups shredded chicken, 1 tsp dried thyme, ½ tsp black pepper, and 1 bay leaf to the pot.
6. Bring the soup to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is tender and has released its tiny “tails.”
7. Remove the pot from the heat and discard the bay leaf.
8. Stir in 2 cups fresh spinach and 1 tbsp fresh lemon juice until the spinach is just wilted, about 1–2 minutes.

Nothing beats the tender quinoa and shredded chicken mingling with the bright, lemony broth and pops of fresh spinach. Now that’s a soup worth savoring—I love topping mine with a sprinkle of grated Parmesan or serving it with a crusty slice of sourdough for dipping.

Greek Lemon Chicken and Orzo Soup

After a particularly rainy weekend left me craving something bright and comforting, I found myself reaching for this Greek lemon chicken and orzo soup—it’s my go-to when I need a hug in a bowl. There’s something about the tangy lemon and tender chicken that just lifts my spirits, and it’s become a staple in my kitchen, especially when I’m meal prepping for the week ahead.

Ingredients

• 1 tbsp olive oil (or avocado oil for a higher smoke point)
• 1 lb boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced into ¼-inch rounds
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth (low-sodium if preferred)
• 1 cup orzo pasta
• ⅓ cup fresh lemon juice (from about 2 lemons)
• 2 tsp dried oregano
• Salt and black pepper (start with 1 tsp salt and ½ tsp pepper, adjust later)
• ¼ cup fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Season 1 lb chicken breasts with ½ tsp salt and ¼ tsp black pepper on both sides.
3. Place chicken in the pot and cook for 6–7 minutes per side until golden brown and internal temperature reaches 165°F.
4. Transfer chicken to a plate and let rest for 5 minutes before shredding with two forks.
5. Add diced onion, sliced carrots, and chopped celery to the same pot and sauté for 5 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Pour in 8 cups chicken broth and 2 tsp dried oregano, scraping the bottom of the pot to lift any browned bits.
8. Bring the soup to a boil, then reduce heat to medium-low and simmer for 10 minutes.
9. Stir in 1 cup orzo and cook for 8–10 minutes until pasta is al dente.
10. Tip: Avoid overcooking the orzo, as it will continue to soften in the hot broth.
11. Return shredded chicken to the pot and stir to combine.
12. Remove the pot from heat and stir in ⅓ cup fresh lemon juice.
13. Tip: Adding lemon juice off the heat preserves its bright flavor.
14. Season with remaining salt and pepper, tasting and adjusting as needed.
15. Tip: For a richer broth, let the soup sit for 5 minutes before serving to allow flavors to meld.
16. Ladle soup into bowls and garnish with fresh parsley.

Once you take that first spoonful, you’ll notice how the orzo soaks up the lemony broth while keeping a slight bite, and the shredded chicken stays wonderfully tender. I love serving this with a chunk of crusty bread for dipping, or sometimes I’ll stir in a handful of spinach right at the end for an extra pop of color and nutrients.

Chicken and Lentil Vegetable Soup

Huddled over my stove on a chilly autumn evening, I found myself craving something deeply comforting yet nourishing—the kind of meal that warms you from the inside out. That’s when I decided to whip up this Chicken and Lentil Vegetable Soup, a recipe born from my love for using up whatever veggies are lingering in the fridge. It’s become my go-to for busy weeknights when I need a hearty, one-pot wonder that doesn’t skimp on flavor.

Ingredients

– 1 tbsp olive oil (or avocado oil for a higher smoke point)
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work too, but thighs stay juicier)
– 1 medium yellow onion, diced
– 2 carrots, peeled and sliced into 1/4-inch rounds
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 1 cup brown lentils, rinsed and drained (green lentils hold their shape better)
– 6 cups low-sodium chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt (adjust later if needed)
– 2 cups fresh spinach, roughly chopped (kale is a sturdy substitute)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb chicken pieces and cook for 5–7 minutes, turning occasionally, until browned on all sides (this builds a flavorful fond—don’t rush it!).
3. Transfer chicken to a plate using a slotted spoon, leaving drippings in the pot.
4. Add diced onion, carrots, and celery to the pot; sauté for 5 minutes until onions are translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant (avoid browning it to prevent bitterness).
6. Pour in 1 cup rinsed lentils, 6 cups broth, diced tomatoes with their juice, 1 tsp thyme, 1/2 tsp pepper, and 1/2 tsp salt.
7. Return chicken to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until lentils are tender but not mushy.
8. Uncover and stir in 2 cups spinach; cook for 2 more minutes until wilted (add it last to keep its vibrant color).
9. Ladle soup into bowls and let it rest for 5 minutes—this allows the flavors to meld beautifully. The lentils give it a satisfying thickness, while the tender chicken and fresh spinach add lightness. I love topping it with a squeeze of lemon or a sprinkle of Parmesan for an extra zing.

Roasted Chicken and Autumn Vegetable Soup

My kitchen always smells like pure comfort when I’m roasting chicken on a crisp fall afternoon—there’s something about that golden-brown skin and savory aroma that makes me want to turn the leftovers into something equally magical. This roasted chicken and autumn vegetable soup is my go-to for using up every last bit, and it’s become a weekly staple that my family requests as soon as the leaves start changing. I love how the roasted flavors deepen into a rich, cozy broth that’s perfect for chilly evenings.

Ingredients

– 2 cups shredded roasted chicken (from a store-bought rotisserie chicken or homemade)
– 1 large sweet potato, peeled and diced into ½-inch cubes (about 2 cups)
– 2 medium carrots, sliced into ¼-inch rounds (about 1 cup)
– 1 medium yellow onion, diced (or substitute with a red onion for a slightly sweeter flavor)
– 3 cloves garlic, minced
– 6 cups chicken broth (low-sodium preferred, so you can adjust salt to your liking)
– 2 tbsp olive oil (or any neutral oil like avocado oil)
– 1 tsp dried thyme (fresh thyme sprigs work too, just double the amount)
– ½ tsp black pepper (freshly cracked adds more flavor)
– ¼ cup fresh parsley, chopped (for garnish, optional but brightens the soup)

Instructions

1. Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat until it shimmers, about 1–2 minutes.
2. Add the diced onion and cook, stirring occasionally, until it turns translucent and soft, approximately 5–7 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown to avoid bitterness.
4. Tip: For deeper flavor, scrape any browned bits from the bottom of the pot as you add ingredients—this builds a fond that enriches the soup.
5. Add the sliced carrots and diced sweet potato to the pot, stirring to coat them in the oil and onion mixture.
6. Pour in 6 cups of chicken broth, along with 1 teaspoon of dried thyme and ½ teaspoon of black pepper.
7. Bring the soup to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 20–25 minutes until the vegetables are tender when pierced with a fork.
8. Tip: Simmer with the lid slightly ajar to prevent boiling over and allow steam to escape, which helps concentrate the flavors.
9. Stir in 2 cups of shredded roasted chicken and cook for an additional 5 minutes just to heat the chicken through.
10. Tip: Add the chicken at the end to keep it tender and prevent it from becoming stringy from overcooking.
11. Remove the pot from the heat and stir in ¼ cup of fresh parsley if using.
12. Taste the soup and adjust seasoning with salt if needed, keeping in mind the broth’s saltiness.
Velvety sweet potato melts into the broth, while the roasted chicken adds a hearty, savory depth that pairs beautifully with crusty bread for dipping. I love serving this soup in big, rustic bowls with a sprinkle of extra parsley on top—it’s like a warm hug in every spoonful, especially on those blustery autumn nights when you just want to curl up by the fire.

Chicken Pho with Fresh Vegetables

Tired of the same old chicken soup? This Vietnamese-inspired chicken pho with fresh vegetables has become my go-to comfort food on busy weeknights—it’s light yet satisfying, and my kids actually ask for seconds. The secret is in the aromatic broth and crisp, colorful veggies that make each bowl feel like a mini vacation.

Ingredients

– 1 lb boneless, skinless chicken breasts (slice thinly for faster cooking)
– 8 cups chicken broth (low-sodium if preferred)
– 4 oz rice noodles (or vermicelli, soaked according to package)
– 1 tbsp vegetable oil (or any neutral oil like canola)
– 2 cloves garlic, minced (fresh is best for aroma)
– 1 inch ginger, sliced (peel for smoother texture)
– 1 tbsp fish sauce (adjust to taste for saltiness)
– 1 tsp sugar (balances the savory notes)
– 1 cup bean sprouts (add crunch; rinse well)
– 1/2 cup sliced carrots (thin cuts cook evenly)
– 1/4 cup chopped cilantro (or basil for variation)
– 1 lime, cut into wedges (squeeze at serving)
– 1 jalapeño, sliced (optional for heat)

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 2 cloves minced garlic and 1 inch sliced ginger; sauté for 2 minutes until fragrant but not browned.
3. Pour in 8 cups chicken broth and bring to a boil over high heat, then reduce to a simmer.
4. Stir in 1 tbsp fish sauce and 1 tsp sugar until dissolved, about 30 seconds.
5. Add 1 lb thinly sliced chicken breasts; simmer for 8–10 minutes until chicken is opaque and cooked through.
6. While broth simmers, prepare 4 oz rice noodles by soaking in hot water for 8 minutes until pliable, then drain.
7. Tip: For clearer broth, skim off any foam that rises during simmering.
8. Add 1/2 cup sliced carrots to the broth; cook for 3 minutes until slightly tender but still crisp.
9. Divide drained noodles among bowls and ladle hot broth, chicken, and carrots over them.
10. Top each bowl with 1 cup bean sprouts, 1/4 cup chopped cilantro, and optional jalapeño slices.
11. Tip: Serve immediately with lime wedges—squeezing lime just before eating brightens the flavors.
12. Tip: For extra depth, toast spices like star anise or cinnamon in step 2 if you have them on hand.

Each spoonful delivers a silky broth with tender chicken and a crunch from the veggies—it’s like a hug in a bowl. I love adding extra herbs from my garden or serving it with a side of chili sauce for those who crave more heat.

Summary

Hearty chicken vegetable soups offer comforting nourishment for any season. We hope these 20 delicious recipes inspire your next cozy meal! Try one this week, leave a comment with your favorite, and share this roundup on Pinterest to spread the warmth. Happy cooking!