A Bowl of Comfort: My Chicken Vegetable Soup Story
I first had a version of this soup when I was under the weather. My friend Bonnie, who always brings comfort in unexpected ways, showed up at my door holding a mason jar. It was warm in my hands, filled with homemade chicken vegetable soup. I could barely taste anything that week, but that soup cut through the fog. It wasn’t just soup—it was care, nourishment, and memory all in one.
Ever since, this has been my go-to soup. Whenever I feel a cold creeping in, or I just want something grounding and hearty, I make this. It’s easy, flexible, and endlessly satisfying. Plus, it’s one of those dishes that tastes even better the next day, which makes it perfect for meal prep or sharing with friends in need.
Over time, I’ve made it my own. Sometimes I use leftover roast chicken. Other times I start from scratch. The vegetables shift depending on the season or what’s in the fridge. But the spirit of it? That’s always the same.
A Little History of Chicken Vegetable Soup
Chicken soup has been around for centuries. Cultures all over the world have their own versions. From Jewish matzo ball soup to Filipino tinola to Greek avgolemono, the idea of simmering chicken with vegetables and herbs is universal. It makes sense. It’s affordable, filling, and easy to customize.
In the U.S., chicken noodle soup might be the more iconic version. But I’ve always leaned toward the one packed with veggies. No noodles, no fuss—just a rich broth, tender chicken, and colorful vegetables that feel like they came straight from the garden.
When people say chicken soup is good for the soul, they’re not wrong. There’s something about the warmth, the aroma, the slow simmer that’s almost meditative. And when you make it with intention, it really does feel like medicine.
Ingredients and Easy Swaps
What’s great about this recipe is that you can use what you have. I rarely make it the same way twice. But here’s what I usually throw into the pot:
- Chicken thighs or breasts, cooked or raw
- Garlic
- chicken bouillon
- Carrots
- Potatoes
- Tomatoes (diced or crushed)
- cabbage
- kidney or black beans
- Olive oil
- Salt and pepper
You can make a ton of swaps depending on what you’ve got:
- No chicken? Use turkey or even chickpeas.
- No potatoes? Try rice or pasta—or skip starches altogether.
- Want it spicy? Add a pinch of red pepper flakes.
- Want it creamy? Stir in a splash of plant based cream at the end or blend a bit of the soup for a thicker texture.
This soup is forgiving. It wants to work with you, not against you.
How to Make Chicken Vegetable Soup
Start by heating a splash of olive oil in a large pot over medium heat. Add chopped onion and let it soften. Don’t rush it—this is where flavor begins. Toss in the garlic, stirring until it’s fragrant but not burned. Then add chopped carrots. Let them cook for a few minutes so they start to soften.
Next, in goes the chicken. If it’s raw, let it brown slightly. If it’s already cooked, just stir it in. Add the potatoes, water, and bouillon.
Once boiling, reduce the heat. Let it simmer gently for 30–45 minutes. The chicken should be tender, and the vegetables soft but not mushy. If you used raw chicken, take it out, shred it with two forks, and return it to the pot.
Right before it’s done, add the beans, cabbage, and tomatoes. They don’t need long—just enough to heat through. Otherwise, they will be mushy. Taste and adjust seasoning. Maybe it needs more salt. Maybe a squeeze of lemon. Trust your palate.
Ladle into bowls and top with a little fresh parsley if you have it. Serve with crusty bread or just enjoy it as is.
FAQs About Chicken Vegetable Soup
Can I make this ahead of time?
Yes, absolutely. In fact, it tastes even better the next day. Store it in the fridge for up to 4 days or freeze it for a month or two.
What’s the best cut of chicken to use?
Thighs are more flavorful and don’t dry out as easily, but breasts work too. Use what you have.
Do I have to sauté the vegetables first?
It’s not required, but it builds more flavor. If you’re in a rush, you can skip this step and just toss everything into the pot and let it simmer.
Can I make it vegetarian?
Totally. Just skip the chicken and use vegetable broth. Add beans for protein if you like.
What about using a slow cooker or Instant Pot?
Yes! For a slow cooker, throw everything in and cook on low for 6–8 hours. For the Instant Pot, use the sauté function first, then pressure cook on high for about 10 minutes. Natural release.
Can I freeze this soup?
Yep. Let it cool completely first, then ladle into containers. Leave a little room at the top for expansion. It reheats beautifully.
How do I thicken the soup?
You can blend a cup of the soup and stir it back in, or mash some of the potatoes against the side of the pot. Or stir in a bit of cream or cornstarch slurry if you want it heartier.
Why does my soup taste bland?
Try adding more salt, a splash of lemon juice, or a sprinkle of herbs. Sometimes just a little acid or seasoning boost is all it needs.
Final Thoughts
This chicken vegetable soup is more than a recipe. It’s a reminder of how simple things can carry so much comfort. It brings me back to that mason jar from Bonnie, and to every cold night that needed a warm bowl. It’s one of those recipes you make once and then never really stop making. It becomes part of your life, your rhythm.
Give it a try. Let it simmer while you do something cozy. And don’t forget to share a jar with someone who needs it.
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Chicken Vegetable Soup
I first had this soup when I was sick and feeling completely run down. My friend Bonnie, who always seems to know exactly what people need, showed up at my door with a mason jar full of it. It was still warm, the lid slightly fogged from the steam. I remember opening it and being hit with the comforting aroma of simmered vegetables, herbs, and something that just smelled like kindness. Every spoonful tasted like care—rich with tomatoes, tender carrots, soft potatoes, and just the right hint of salt and pepper. It was one of the most comforting things I’ve ever eaten, and ever since, this soup has reminded me of Bonnie’s quiet generosity and the healing power of a simple, homemade meal.
Ingredients
- 1 lb chicken thighs, chopped into bite sized pieces
- 4–6 medium sized russet Potatoes, cubed (peeled, if desired)
- 4 large Carrots, sliced
- 3 tablespoons olive oil
- ½ onion, chopped
- 2 cloves garlic, chopped
- 2 quarts water, OR vegetable/chicken broth
- 4 teaspoons chicken bouillon
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 can (14.5 oz) Kidney Beans OR black beans
- ½ head small cabbage, cored and finely chopped
- 2 (14.5 ounce) cans stewed tomatoes, drained and diced
- 2 sprigs fresh chopped parsley (or 1 tsp dried) for garnish, optional
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the chopped chicken thighs and cook for 5 to 7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Pour in the water and stir in the chicken bouillon, salt, and pepper. Bring the mixture to a simmer.
- Add the peeled and cubed potatoes and the sliced carrots. Let the soup simmer uncovered for 15 to 20 minutes, or until the potatoes and carrots begin to soften.
- Stir in the drained black beans, chopped cabbage, and diced stewed tomatoes. Continue to simmer the soup for another 15 to 20 minutes, or until the cabbage is tender and the vegetables are fully cooked.
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve hot and garnished with fresh parsley, if desired.