A classic homemade Chicken and Vegetable Soup is the ultimate soothing meal. Rich in vitamins, fiber, and clean protein, this easy one-pot soup comes together quickly and is perfect for batch cooking or chilly evenings.
Prep & Cook Time
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Prep time: 15 minutes
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Cook time: 25–30 minutes
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Yield: 6 servings
Ingredients
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1.5 lbs boneless, skinless chicken breasts or thighs (or 2 cups shredded leftover rotisserie chicken)
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2 tablespoons olive oil
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1 medium yellow onion, diced
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3 medium carrots, sliced into rounds
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3 stalks celery, sliced
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3 cloves garlic, minced
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1 cup green beans, trimmed and cut into 1-inch pieces (or frozen peas/corn)
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1 medium zucchini, diced
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6 cups low-sodium chicken broth
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1 teaspoon dried Italian seasoning (or a combination of dried thyme and rosemary)
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1 bay leaf
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Salt and fresh black pepper to taste
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1 tablespoon fresh lemon juice (the secret brightness booster!)
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2 tablespoons chopped fresh parsley for garnish
Step-by-Step Instructions
1. Sauté the Aromatic Base
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
2. Add the Broth and Seasonings
Pour in the chicken broth, dried Italian seasoning, bay leaf, a pinch of salt, and black pepper. Stir well to scrape up any flavorful browned bits from the bottom of the pot.
3. Simmer the Chicken
If using raw chicken breasts/thighs, submerge them whole directly into the broth mixture. Bring the liquid to a gentle boil, then turn the heat down to low, cover the pot with a lid, and let it simmer for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
4. Shred the Chicken & Add Quick-Cooking Veggies
Remove the cooked chicken breasts with tongs and place them on a cutting board. Add the green beans and zucchini to the simmering broth. While the vegetables cook for 8 to 10 minutes until tender, use two forks to shred the chicken into bite-sized pieces.
(Note: If using pre-cooked rotisserie chicken, simply add the shredded meat along with the zucchini and green beans).
5. Recombine and Finish
Return the shredded chicken to the pot and stir everything together. Remove the bay leaf. Turn off the heat and stir in the fresh lemon juice—this cuts through the richness and brightens all the vegetable flavors.
6. Serve
Ladle into warm bowls, garnish with fresh parsley, and serve alongside crusty bread or fluffy drop dumplings!
