I am a home cook who likes to share recipes I think others will enjoy.
My Quick and Easy Chicken Vegetable Soup
I lived as a single person for many years and developed a love of homemade soups during that time. Although I didn't want to spend hours in the kitchen cooking, canned soups and mixes weren't satisfying. Despite a bit of extra effort to cook my own, I wanted to avoid the high salt content of soups bought off the shelf and get the flavor boost that fresher contents could bring.
Although beef vegetable soup is what I grew up with, it's the chicken variety that I grew to love later. The recipe I'm sharing here is one that I developed based on things I learned from other recipes over the years. I've made the quantities large enough to serve at least three to four people; for singles, there will simply be leftovers.
I enjoy this soup both with chicken and without, as a simple, meatless vegetable soup. With the chicken, it's hearty; without it's an extremely quick and easy vegetable soup recipe. I hope you'll give it a try to let me know what you think.
What You'll Need
This chicken vegetable soup recipe requires just a little chopping and very few tools.
- Vegetable peeler and knife
- Cutting board
- 2-quart saucepan or pot
- 2 tablespoons butter
- 1/2 medium onion, peeled and diced
- 2 medium-sized russet potatoes, peeled and diced
- 2 carrots, peeled and sliced, or 1/3 cup matchstick carrots
- 1 stalk celery, sliced
- 3/4 cup peas, green beans, or baby lima beans (frozen or fresh)
- 3/4 cup corn (frozen or fresh) or diced yellow pepper
- 1 tablespoon thyme or 1/2 teaspoon dried thyme
- 1 1/2 tablespoons flour
- 32 to 38 ounces chicken stock
- 1/3 cup whipping cream
- Salt, pepper, and parsley
- 1/2 chicken breast, poached and shredded (optional)
How to Poach Chicken
- In a saucepan, add water and bring it to a simmer.
- Add chicken and make sure it's covered by the simmering water.
- Simmer the chicken for 15 minutes.
Shortcut: If you have very limited time, just buy a rotisserie chicken at the store and tear off the meat into small pieces to make your soup.
This is quick and easy.
- Melt butter in 3-quart saucepan.
- Add onion and celery. Sauté over low heat for 3 to 4 minutes to soften.
- Add flour and stir, cooking for about 1 minute.
- Add chicken stock gradually while stirring.
- Add vegetables and thyme. Bring to a boil over high heat. Reduce heat to medium-low and cook for approximately 25 minutes.
- Reduce heat to the lowest setting, add in shredded chicken at this point (if using), stir in cream, season with salt and pepper to taste and allow to heat through for 3 or 4 minutes.
- Serve and garnish with chopped parsley.
This soup can be served as part of a meal (usually without the chicken) or as the main course of a lighter meal. I typically eat mine for lunch and simply have it with one of the following:
- Buttery crackers
- Crusty Bread
- Small Caesar side salad or another basic green salad
- A simple sandwich (or half sandwich) such as a BLT, grilled cheese, etc.
If You Tried This Recipe, Please Rate It
© 2009 Christine Mulberry
Vinodkpillai from Hyderabad, India on August 28, 2012:
I came here by clicking the link on your squidoo lens (Homemade vegetable soup). As an occasional cook and an all-time lover of good food, I have a weakness for all traditional recipes and those that are a product of years of experience. I am bookmarking these recipes so that one of these days, I can try them out. Thanks for sharing!
Floina Nyokana on October 24, 2011:
i WOULD LIKE TO COOK THIS SOUP, iT SEEMS MARVELOUS! aM TEMPTED TO EAT ONLY SOUP STUFF. thINK IS HEALTY AND I CAN LOOSE WEIGHT! tHANKS FOR FREE GIFT.
Ocean Freight on July 07, 2011:
A very nice and good blog. Thanks for the recipe..
Ezrab3 on December 07, 2010:
Well, I've lived a single life so long it looks like self sufficiency in the kitchen has saved the day. Loved the simplicity of this recipe. It will be a favorite through what looks like a long snowy winter in the mountains. Thanks,
Bridgette on October 20, 2010:
This was a Fantastic soup!! I made this for my husband and all of his friends and they said that this was the best soup that they ever had! They loved it so much there wasn't a bite left to eat. The pan was empty!
PaperNotes on August 11, 2010:
Thanks for your recipe. Chicken soup has healing properties, they say.
Jillian on July 05, 2010:
Easy to make. Smells so delicious when I cook the onions and celery... mmmm.
Tony McGregor from South Africa on June 02, 2010:
Soul food! Love chicken soup and this looks delicious.
Love and peace
myawn from Florida on April 13, 2010:
I'm going to make this soup. It sounds so delicious. I love soup!
Stephanie on March 15, 2010:
I just made this soup tonight for my husband and I...it was so delicious! Thanks for sharing!
jacqui on February 10, 2010:
I LOVED this soup. Reminds me of chicken pot pie without the shell.
WindyWinters from Vancouver Island, BC on July 17, 2009:
This recipe looks really good. I've been looking for a chicken vegetable soup recipe for some time. Lots of regular veggies (hubby is so fussy) so I have favored & will definitely try in the cooler weather. Thanks! Well presented.
Jenny on July 05, 2009:
I just made this recipe & it was excellent. Very easy & very very yummy.
Sandy on April 07, 2009:
This would go great in my recipe blog. There is nothing like soup! This looks yummy! Give me the OK and I will add it with the recipe and pictures and a link back here.
Yummy! Yummy! Yummy!
irenemaria from Sweden on April 07, 2009:
Chicken soup three times a day - that keeps the doctor away!
Lovely recipe - thank you so much
ThePartyAnimal on April 06, 2009:
What a yummy Hub!!! Soup is good food!!!