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5.0 from 18 votes

Best Chicken Vegetable Soup Recipe

This isn't just any ordinary Chicken Vegetable Soup—it's loaded with savory herb flavor that makes you feel all warm and cozy with every bite. It's full of lean chicken and veggies like carrots, potatoes, celery, and squash, so you know it's good for you.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Calories: 548 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 medium sweet onion finely diced
  • 3 garlic cloves finely minced
  • 5 cups chicken broth
  • 4 stalks celery cut into ½-inch pieces
  • 4 medium carrots peeled and cut into ½-inch pieces
  • 1 pound red potatoes cut into 1-inch pieces
  • 2 zucchinis cut into ½-inch pieces
  • ½ teaspoon dried tarragon
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon paprika
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 4-ounce portions
  • ½ cup whole milk warmed
  • 3 tablespoons cornstarch
  • fresh flat-leaf parsley finely chopped, optional

Instructions

    Cup of Yum
  1. Heat the olive oil in a large pot or Dutch oven over medium. Add the onion and cook for 2-3 minutes, or until translucent. Add the minced garlic and continue cooking for an additional 30 seconds, or until fragrant.
  2. Add the chicken broth, celery, carrots, potatoes, zucchini, tarragon, thyme, rosemary, paprika, salt, and pepper. Stir to combine.
  3. Add the chicken to the pot, making sure each piece is completely immersed in the liquid. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
  4. Transfer the cooked chicken to a cutting board and shred it using two forks.
  5. Whisk together the warmed milk and the cornstarch in a medium bowl until no clumps remain. Add this to the pot along with the shredded chicken, and stir.
  6. Serve soup with fresh parsley, if desired.

Notes

  • Broth: You can also use 5 cups of water and 5 teaspoons of Better than Bouillon (chicken flavored) for even more flavor!
  • Herbs: Basil and sage are also fantastic additions, or choose a blend like this Homemade Italian Seasoning.
  • Slurry: Here's more on how to thicken soup with a cornstarch slurry for a creamy result.
  • Storage: Let any leftover soup come to room temperature uncovered, then transfer to an airtight container. It will keep in the fridge for up to 3 to 5 days.

Nutrition Information

Calories 548kcal (27%) Carbohydrates 90g (30%) Protein 34g (68%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 0.03g Cholesterol 78mg (26%) Sodium 2082mg (87%) Potassium 2775mg (79%) Fiber 14g (56%) Sugar 19g (38%) Vitamin A 54584IU (1092%) Vitamin C 100mg (111%) Calcium 344mg (34%) Iron 7mg (39%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 548

% Daily Value*

Calories 548kcal 27%
Carbohydrates 90g 30%
Protein 34g 68%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 0.03g 2%
Cholesterol 78mg 26%
Sodium 2082mg 87%
Potassium 2775mg 59%
Fiber 14g 56%
Sugar 19g 38%
Vitamin A 54584IU 1092%
Vitamin C 100mg 111%
Calcium 344mg 34%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.