Craving something warm, wholesome, and deeply nourishing? This Hearty Chicken Veggie Soup is a comfort food staple that never fails to deliver. Filled with tender chicken, chunky vegetables, and perfectly seasoned broth, it’s the kind of soup that makes you feel better with every spoonful. Whether you’re battling a cold or just need a cozy dinner, this bowl of goodness is your ultimate feel-good fuel.
Ingredients
- 2 cups cooked shredded chicken
- 1 tbsp olive oil
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 yellow bell pepper, diced
- 1 potato, peeled and cubed
- 1/2 cup canned diced tomatoes (with juice)
- 1/3 cup ditalini or elbow pasta
- 4 cups chicken broth
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- Salt & pepper to taste
- 1/2 tsp paprika (optional)
- 1 cup water (optional to adjust broth thickness)
Step-by-Step Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat. Add chopped onions and garlic.
- Sauté for 2–3 minutes until fragrant and translucent.
Step 2: Add Vegetables
- Stir in carrots, celery, bell pepper, and potatoes. Cook for about 5 minutes, stirring occasionally.
Step 3: Simmer the Soup
- Add the diced tomatoes, chicken broth, and seasonings (parsley, thyme, paprika, salt & pepper).
- Bring to a boil, then reduce heat and simmer for 10–12 minutes until vegetables are tender.
Step 4: Add Chicken and Pasta
- Stir in the shredded chicken and pasta. Simmer for another 8–10 minutes until pasta is cooked.
- If soup becomes too thick, add up to 1 cup of water to loosen the broth.
Variations
- Use rotisserie chicken for convenience.
- Swap pasta for rice, quinoa, or lentils.
- Add spinach or kale in the last few minutes for a green boost.
- Use sweet potatoes instead of regular potatoes for a sweeter twist.
Cooking Note
- Taste and adjust seasoning throughout cooking.
- Chop vegetables evenly so they cook at the same rate.
- Don’t overcook pasta to prevent it from getting mushy in leftovers.
Serving Suggestions
Serve this soup piping hot with a side of crusty bread, a sprinkle of parmesan, or a light salad. For extra comfort, enjoy with a warm grilled cheese sandwich or cornbread muffins.
Storing Tips for the Recipe
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave. For freezer storage, leave out the pasta and add fresh-cooked pasta when reheating to avoid sogginess.
Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Nutritional Information (Per Serving)
Calories: 310
Protein: 25g
Sodium: 580mg
Healthier Alternatives for the Recipe
Use low-sodium chicken broth and skip added salt for a heart-healthier version. Replace pasta with whole-grain options. Opt for skinless chicken breast for leaner protein. Load up on more vegetables for fiber and nutrients.
Common Mistakes to Avoid
- Overcooking pasta: Add pasta near the end to avoid mushiness.
- Not sautéing aromatics: Don’t skip the onion and garlic step—it builds essential flavor.
- Forgetting seasoning: Adjust salt and pepper after simmering for balanced flavor.
- Adding greens too early: Leafy greens should be added last to prevent over-wilting.
Conclusion
This Hearty Chicken Veggie Soup is everything you need in a bowl—warming, nourishing, and deeply satisfying. Whether you’re feeding the family or nursing a cold, this recipe is your comfort cure in every spoonful. Give it a go and savor the soul-soothing joy!
Frequently Asked Questions (FAQs)
Q1: Can I use leftover chicken?
A: Absolutely! Rotisserie or any cooked chicken works great.
Q2: Is it okay to freeze the soup?
A: Yes, but leave out the pasta before freezing. Add fresh-cooked pasta when reheating.
Q3: What pasta shapes are best?
A: Ditalini, elbow, or small shells are perfect bite-size options.
Q4: Can I make it vegetarian?
A: Yes! Omit the chicken and use vegetable broth with extra beans or lentils for protein.
Hearty Chicken Veggie Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Hearty Chicken Veggie Soup is the perfect cozy meal—loaded with shredded chicken, chunky vegetables, and warming broth. Ideal for chilly days or when you need feel-good comfort in a bowl.
Ingredients
2 cups cooked shredded chicken
1 tbsp olive oil
1/2 yellow onion, chopped
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, chopped
1 yellow bell pepper, diced
1 potato, peeled and cubed
1/2 cup canned diced tomatoes (with juice)
1/3 cup ditalini or elbow pasta
4 cups chicken broth
1 tsp dried parsley
1/2 tsp dried thyme
Salt & pepper to taste
1/2 tsp paprika (optional for kick)
1 cup water (to adjust broth thickness if needed)
Instructions
1. Heat olive oil in a pot over medium heat. Sauté onions and garlic for 2–3 minutes.
2. Add carrots, celery, bell pepper, and potatoes. Cook 5 minutes, stirring occasionally.
3. Pour in diced tomatoes, chicken broth, and seasonings. Bring to a boil.
4. Reduce heat and simmer 10–12 minutes until vegetables are tender.
5. Add shredded chicken and pasta. Simmer 8–10 minutes until pasta is cooked.
6. Adjust broth with water if needed. Taste and correct seasoning.
7. Serve hot and enjoy!
Notes
Add pasta near the end to avoid overcooking.
Use rotisserie chicken for faster prep.
Store without pasta if freezing.
Add leafy greens like spinach in the last 2 minutes for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken soup, vegetable soup, hearty chicken soup, comforting dinner