Servings:

6

Simple and soothing, a bowl of this chicken vegetable soup is the ultimate comfort food. Making soup from scratch might seem like a stretch, but this recipe makes it easy. It breaks the method down into two parts that you can prep at different times. If you make the chicken soup base—the broth and shredded chicken—ahead, you can be slurping a bowl of this hearty, homemade soup in about 25 minutes. That's all the time you need to prep the vegetables and put it all together.

We use carrots, celery, and potatoes for the soup—be sure to cut them into the sizes specified in the ingredients to ensure each vegetable cooks in the same short amount of time.

Classic Chicken Vegetable Soup in bowl — Maxwell Cozzi

Why We Love This Chicken Vegetable Soup

We like this recipe because it’s a two-part process. The chicken base of broth and cooked chicken can be made ahead and then this homemade chicken vegetable soup takes less than 30 minutes to put together. When we have more time, we make the entire soup in one session.

We also like this soup because it’s a classic crowd pleaser. It’s a comforting bowl that even those who aren’t vegetable fans savor.

The Vegetables

This chicken vegetable soup recipe is classic. It uses carrots, celery, and potatoes. You can change the soup by using different vegetables or replacing some of the vegetables with different ones. Try these swaps:

Using one or two parsnips in place of one or two of the carrots.
Swap the potatoes for sweet potatoes (Be sure to cut sweet potatoes into larger pieces as they will cook faster than white potatoes.)
Add frozen peas or beans a few minutes before adding the chicken.
Add a handful of baby spinach when you adjust the seasoning right before serving.

Ingredients

Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
4 medium carrots, cut into ¼-inch rounds
3 medium celery stalks, cut into ¼-inch slices
2 medium Yukon Gold potatoes, peeled and cut into ½-inch pieces
Coarse salt and ground pepper

Directions

Classic Chicken Vegetable Soup ingredients — Maxwell Cozzi

Prep broth and chicken (Chicken Soup Base):

Prepare Chicken Soup Base following recipe. (This can be made ahead.)

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Bring broth to a boil, add vegetables, and cook:

In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes.

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Add chicken, season, and warm through:

Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

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Make Ahead

You can prepare the soup base, then refrigerate broth and shredded chicken in separate airtight containers, up to three days ahead. If desired, freeze broth up to three months.

Storing the Soup

Let the soup cool before transferring it to airtight containers and storing in the refrigerator for up to three days.

The soup can also be stored in the freezer for up to six months. We suggest you make an extra batch to have on hand in the freezer.

Frequently Asked Questions

What is the key to flavorful soup?

Building flavor in the soup is key to making a flavorful. A vital part of this is using a good stock or broth for your soup. Our Classic Chicken Vegetable Soup starts with a flavor-packed base or broth made using a whole chicken (the meat is used in the soup), as well as chicken parts like necks and backs. Also important is seasoning the soup as you cook.

How to improve bland-tasting chicken soup

If the finished soup tastes bland, there are quick ways you can add flavor. Try stirring in a squeeze of lemon or lime or a splash of vinegar. Consider adding more salt.

Can you leave chicken soup on the stove all day?

No, the USDA and food safety experts say food should not be left out at room temperature for more than two hours. Once you’ve made the soup, either serve it or wait for it to cool and then refrigerate. Do not refrigerate the soup while it is still hot.