Classic Chicken & Vegetable Soup

I love a simple, comforting bowl of soup.

This particular soup isn’t anything fancy, but I can’t seem to get enough of it.

Featuring flavorful vegetables, fresh herbs and organic chicken, it’s about as straight-forward as soup gets. Feel free to use any seasonal vegetables and herbs you have on hand– it’s a great way to get rid of anything that’s starting to wilt in your fridge! I’d recommend making a big batch over the weekend, and storing the extras for a quick evening meal during the week.

For those of you who would rather avoid chicken, try using cubed squash or sweet potatoes instead!

Classic Chicken & Vegetable Soup
makes 4-6 servings

Ingredients:

1 tablespoon butter, or coconut oil
1/2 a yellow onion, chopped
2 large carrots, chopped (about 1 cup)
3 celery stalks, chopped (about 1 cup)
2 garlic cloves, minced
1 cup fresh green beans, chopped into 1-inch pieces
4 sprigs of fresh thyme
1 pound organic chicken breasts, cut into 1-inch chunks
5-6 cups of water, as needed to cover
1 1/2 teaspoons fine sea salt, plus more to taste
black pepper

Directions:

In a large stockpot, melt the butter over medium heat and gently saute the onion, garlic and chicken for about 5 minutes, until the onion is tender. Add the carrots, celery and green beans, thyme leaves, and enough water to just cover the vegetables (about 5-6 cups). Bring the water to a boil, then reduce heat and allow to simmer for 20 minutes.

Season with salt and pepper to taste, and serve piping hot!

4.62 from 13 votes
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Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
A comforting soup, featuring fresh vegetables, herbs and organic chicken. Feel free to use any seasonal vegetables and herbs you have on hand-- it's a great way to get rid of anything that's starting to wilt in your fridge! I'd recommend making a big batch over the weekend, and storing the extras for a quick evening meal during the week. It stores well in the fridge or freezer.
Servings: 4 -6
Author: Detoxinista.com
Ingredients
  • 1 tablespoon butter , or coconut oil
  • 1/2 a yellow onion , chopped
  • 2 large carrots , chopped (about 1 cup)
  • 3 celery stalks , chopped (about 1 cup)
  • 2 garlic cloves , minced
  • 1 cup fresh green beans , chopped into 1-inch pieces
  • 4 sprigs of fresh thyme
  • 1 pound organic chicken breasts , cut into 1-inch chunks
  • 5-6 cups of water , as needed to cover
  • 1 1/2 teaspoons fine sea salt , plus more to taste
  • black pepper
Instructions
  1. In a large stockpot, melt the butter over medium heat and gently saute the onion, garlic and chicken for about 5 minutes, until the onion is tender.
  2. Add the carrots, celery and green beans, thyme leaves, and enough water to just cover the vegetables (about 5-6 cups). Bring the water to a boil, then reduce heat and allow to simmer for 20 minutes.
  3. Season with salt and pepper to taste, and serve piping hot!
Recipe Notes
*For those of you who would rather avoid chicken, try using cubed squash or sweet potatoes instead!

This soup is also a great base for any other add-ins you like. Craving chicken noodle soup? Add in some cooked spaghetti squash noodles for a grain-free option, or your favorite type of whole-grain noodles, if you prefer!

Reader Feedback: What’s your favorite type of soup? This soup is high on the list for me, but Broccoli cheddar and Butternut Bisque are not far behind!

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Meet Megan Gilmore

Hi, Iโ€™m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the bodyโ€™s detox organsโ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

43 thoughts on “Classic Chicken & Vegetable Soup

  1. Jen @ Existential Evolution

    It looks so simple but fulfilling on so many levels. It has begun to cool down rapidly here in Minnesota so this will definitely hit the spot! Soups are one area where my kitchen skills are lacking so thanks for sharing! I tried some of the soup recipes in the Vitamix recipe book last year and they were horrible.

    Reply
  2. Justine

    I’ve been having a soup very similar to this the past few weeks. Instead of thyme I use cilantro, and I also add chayote and whatever winter squash I have on hand. Haven’t tried it with green beans, but I’m sure it would be great! Sometimes I add curry powder. Yum!! I could eat it every day!! Thanks for sharing your recipe:)

    Reply
  3. tayler alexis

    your recipe says nothing about adding or cooking the chicken ? steps 1,2, and 3 don’t even mention it ! i would love to make this tonight can you please explain how long to cook the chicken and when to put it in? or do you cook it separately

    Reply
    1. Megan Post author

      It’s in the very first step– you saute the chicken along with the garlic and onions. It will cook through by the time everything is done!

      Reply
  4. Ashleigh

    Ugh. You slayyy me. The only thing I really miss about being vegan is chicken soup. How weird am I? I used to love boiling soup with the whole chicken.

    Hey so hair update: I’m at like 14 days or so now… have totally lost track. I love it. My hair isn’t greasy and it’s getting super soft and shiny. We’ll see how this continues. Might never go back.

    #webothknewiwasweird

    <3

    Reply
  5. tayler alexis

    haha wow !! thanks for pointing that out to me ! i must have had a loonngg day !! leave it to me to make a simple recipe complicated ! its currently simmering on the stove ! so thank you !

    Reply
    1. Amanda Jewell

      Just to update for anyone who’s interested, I cooked this for 6 hours on low in slow cooker and it turned out perfect!

      Reply
  6. Matangi

    I’ve started adding cumin, fresh rosemary and parsley, and a dash of chile pepper to my chicken soup. Very flavorful and great for fighting a cold. Especially with a little fresh or dried ginger.

    Reply
  7. Rachel Cate

    I love chicken soup too!!! My mum makes one almost identical to this recipe. She uses free range chicken lovely legs (drumsticks without skin) and simply sautes vegetables (carrot, celery, parsnip, turnip, swede and brown onion) in coconut oil and adds the chicken legs and fills the pot with water. After brining it to the boil it simmers for about an hour and then she shreds the meat off of the chicken bones, returns it to the pot and adds a tiny bit more water to account for what has been absorbed. The falvour is astonoshing for such simple ingredients. I have an addiction to nori sheets and usually tear up about nine or so and ladle my soup over the top. Finished with a sprinkle of cayenne pepper this is probably my favourite meal. I strongly reccommend trying torn up seaweed in soup – it takes it to another level. Thank you for all of the effort you put into this site Megan I, like so many others I’m sure, really appreciate it ๐Ÿ™‚

    Reply
  8. Patty Allen

    I would like to say I stumbled onto this website but I don’t believe in coincidences. I was looking for a chicken vegetable soup and this recipe looks great.Also the website looks interesting. I can’t wait to make it this week.Thanks for the recipe ๐Ÿ™‚

    Reply
  9. Kathleen Higgins

    I have to say, I really thought this recipe was terrible. It had no flavor at all. I have been making chicken soup for years and wish I had just stuck with my gut. I made it for 3 people for dinner and we all agreed it was the worst recipe for chicken soup we’d had.

    Reply
  10. Jessica T.

    I just made this exactly as written, and it’s absolutely delicious! So easy, too. I love that I didn’t have to waste extra money on chicken or vegetable stock– cooking the chicken and veggies in the water gives this soup all the flavor you need. And definitely don’t skimp on the salt! Thanks again!

    Reply
  11. Brandon

    This was the first time i made soup. I followed the recipe but tweaked it a little and i have to say it was awesome. So fresh, hearty, but yet light. I know i will be making this more often. Thank You.

    Reply
  12. Bob Higgins

    I used jicama, sweet potatoes, cabbage, celery, and seasoned salt along with what was left of a roasted chicken after eating most of the breast.
    I appreciated reading your recipe because I really had no clue about how to make chicken soup.

    Reply
  13. Bob Higgins

    I won’t use jicama the next time I make chicken soup. It adds neither flavor nor eye appeal to the soup. However, we will continue to enjoy it, as a snack, with lime juice and salt.

    Reply
  14. Sky

    It was great I loved that it was so simple and light. Good so a cold day and when you are sick. Love it thanks so much.
    ๐Ÿ˜€

    Reply
  15. Suzy Q

    I loved this recipe. It was just what I was looking for. The only change I made was to use chicken stock instead of water.

    Reply
  16. Jackie Mac

    Is this safe for pregnant women? I keep reading thyme and rosemary are a no-go but im wondering exactly how much is safe??

    Reply
    1. Megan Post author

      I had never heard of that! I ate this soup all the time when I was pregnant, but you could always leave out those herbs to be on the safe side.

      Reply
  17. Kelsey

    Has anyone used chicken stock with this instead of just water? If so, did you still use water or just the stock?

    Reply
    1. Judith Gosbee

      I used both water and a box and a half of low sodium free range chicken broth. I used 8 cups of water, but I simmered it all afternoon so it was reduced by at least four cups. I did not add the sea salt, or any salt, and it seemed fine without it.

      Reply
    2. Ashlee

      I used fat free chicken broth instead of water. It came out great! I also seasoned the chicken with Italian seasonings while cooking. The added flavor brings it to life!

      Reply
  18. Robyn

    This recipe was Yummy! I did not have green beans so I added zucchini and some acorn squash. I used some chicken broth, and homemade bone broth. I also added a pinch of rosemary and marjoram. I was perfect! I just LOVE so many of your recipes – they are simple and made with real foods! Thank you!!!

    Reply
  19. Sylvia

    This is a very good chicken veggie soup. I added a pinch of crushed red pepper to give it a little kick! I used broth instead of water and added in a bit of corn, peas, and potatoes.

    Reply
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  21. Allison

    I didn’t use onion and added some extra chicken. That could be why I found it a bit bland. However, Cavender’s Greek Seasoning REALLY helped it out! It makes the broth part a little spicy at the end but not too bad. I also ate this soup poured over rice. That was really good too. It made it stretch a little farther than the soup alone would have. ๐Ÿ™‚

    Reply
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  24. Devan

    AMAZING! Made this tonight and I am SO glad I used this recipe over any other chicken soup recipe. I’ve ruined tons of soups in the past but this one was so perfectly simple that it turned out great. I took the other recommendations and added chicken broth, some chili powder, cumin, rosemary, parsley, and peas. I also decided to use some leftover brown and white rice, and threw in some small red potatoes. DELICIOUS!!!!! Looking forward to eating these leftovers all week ๐Ÿ™‚ Thank you for the great recipe.

    Reply
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  26. ar PaulinaLal

    Really great! I doubled the sauce (but not the pepper flakes) and we loved it over rice. I would prefer thigh meat, but my husband loved it as is. Served with broccoli. Thank-you!

    Reply
    1. moku ki

      Because of your poast I will try making this with thigh meat! My ancillary only buys chicken’s dark meat and white feels less flavorful. Gonna use up that celery!

      Reply
  27. Anna K

    Hey there I just stumbled on to your blog… Im am so happy because I am just in middle of a low intensive detox.
    mainly greens chicken breast and white fishes egg whites etc…
    Now Im moving into the phase of adding different colors this week as its into my 5th day SO THIS IS PERFECT for me to enjoy…
    The picture also looks delicious…
    Im going to try adding some chopped kale in here also…
    Thank you so very much… you added to my motivation to continue with my healthy conscious eating habits…

    Reply
  28. Kathy

    Hi, Megan.

    I made this soup – my fist attempt at making chicken soup – and I couldn’t believe how fast it cooked up. Previously, I avoided making soup because I thought a good soup would take hours. Not true with this recipe.
    Also, it tasted very yummy. The soup tasted like the ready made hot soups that you pay a lot of money for in the restaurant and grocery store.
    Overall, I found this recipe is a good base to add my own twist. Here are my substitutions/additions: I used spinach instead of green beans, low sodium organic chicken broth instead of water, boneless skinless chicken thighs instead of chicken breast, added 1/2 cup of pastina pasta, and also added parsley, marjoram, oregano, rosemary, and basil along with thyme – Italian seasoning will also work if you don’t have the individual herbs. The soup was a bit bland for my father’s taste so I added a pinch of iodized sea salt to his bowl and it was perfect. The next time I make this soup, I will add chopped up hard boiled eggs to make it more like the Chicken Escarole soup that they serve in the Italian restaurants where I live.
    Good soup!

    Reply
  29. crane

    Using leg meat, the soup was oily. Under that layer, the broth tasted not much more than salty, maybe this is from loss of taste buds

    Reply

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