Best 4 Classic Chicken Vegetable Soup Recipes

Indulge in a comforting culinary journey with our Classic Chicken Vegetable Soup, a symphony of wholesome ingredients simmered to perfection. Savor the succulent chicken, tender vegetables, and aromatic broth that come together to create a hearty and flavorful experience. This soup is not just a meal; it's a remedy for the soul, perfect for chilly days or whenever you crave a comforting embrace. Join us as we explore the depths of flavor in this classic dish and discover variations that cater to every palate.

From the traditional chicken noodle soup, enhanced with egg noodles for a delightful bite, to the vibrant and colorful vegetable soup, brimming with fresh and seasonal produce, our recipes offer a range of options to suit your preferences. We'll also introduce you to the creamy chicken and wild rice soup, where tender chicken and nutty wild rice harmoniously blend in a velvety broth. And for those seeking a lighter version, our chicken and spinach soup offers a delicate balance of flavors, featuring tender chicken and vibrant spinach in a light and flavorful broth.

Each recipe is carefully crafted with detailed instructions, ensuring a seamless cooking experience. You'll discover tips and tricks to elevate your soup, such as using a combination of fresh and dried herbs for a more complex flavor profile, or adding a touch of lemon zest to brighten up the broth. Whether you're a seasoned chef or just starting your culinary adventure, our Classic Chicken Vegetable Soup recipes will guide you towards creating a delicious and comforting meal that will warm your heart and soul.

Here are our top 4 tried and tested recipes!

CHICKEN VEGETABLE SOUP

Chicken Vegetable Soup image

I love eating a big bowl of this colorful, fresh-tasting soup on a winter's day. What a great way to warm up! -Ruth Wimmer, Bland, Virginia

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 cups chicken broth
1 cup fresh or frozen corn
1 small celery rib, chopped
1 small carrot, chopped
1 small onion, chopped
1 cup shredded cooked chicken
1/2 cup canned diced tomatoes
Salt and pepper to taste

Steps:

In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 25-30 minutes. Stir in the chicken, tomatoes, salt and pepper; heat through.

Nutrition Facts : Calories 254 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 1166mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein.

PERFECT CHICKEN VEGETABLE SOUP

Perfect Chicken Vegetable Soup image

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

Provided by JAMINA1

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h6m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

Steps:

Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g

CLASSIC CHICKEN-VEGETABLE SOUP

Classic Chicken-Vegetable Soup image

You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 5

Ingredients

Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
4 medium carrots, cut into 1/4-inch rounds
3 medium celery stalks, cut into 1/4-inch slices
2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper

Steps:

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

Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 5 g, Protein 31 g, SaturatedFat 2 g

CLASSIC HOMEMADE CHICKEN SOUP

Classic Homemade Chicken Soup image

This is an old fashioned chicken soup the way my grandmother made it. She passed it down to my mother and then to me. Since this is a handed down recipe, the measurements aren't exact, and it's more about using your "eye" and "judgment".

Provided by onipar

Categories Clear Soup

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (2 -4 lb) roasting chickens, cut into pieces. you can also buy chicken pieces already cut
2 stalks celery, cut up
2 turnips, halved (you can leave these whole if they are small)
2 parsnips, cut up
2 carrots, cut up
1/2 bunch fresh dill (or more to taste)
1/2 bunch fresh parsley
2 onions, halved
3 -4 garlic cloves (or more to taste)
water, to cover
salt and pepper

Steps:

Cut up your chicken into pieces (thighs, legs, breasts, etc) and place in a large stock pot.
Fill with cold water to cover and put on high heat as you assemble the rest of the ingredients.
Cut up all of your veggies. You can do this any way you like, but I like to leave these in large pieces so they don't get too mushy during the long cooking time.
You can tie your dill and parsley together if you like.
Put all the veggies and herbs into the pot.
Add extra water if needed.
Bring to a boil, and then let simmer.
Simmer for 2-4 hours*.
*The cook time is largely up to you. I like to cook mine for many hours to get all of the flavors out of the chicken, but really, once the chicken is cooked through, you can take it off the fire.
If you prefer to have smaller pieces of carrots, potatoes, or celery in your soup, dice as much as you want and put it into the pot 30-40 minutes before it's done.
***TIP: There will be A LOT of fat on the top of this soup from the chicken skin. Traditionally, you would cook this the day before, refrigerate over night, and then remove the hardened fat layer. Easy as pie. But, if you want it the same day, you will have to skim the fat as the cooking progresses. So watch the soup over the 2-4 hours of cooking and skim as you go.
Add salt and pepper to taste. (you will need a lot of salt. Don't fret. Start off with a teaspoon. Taste. Add another pinch. Taste. Add. And so on until you reach desired flavor.
Take all the chicken out of the pot and remove the meat from the bones and skin. Discard the bones and skin. You can replace the meat into the pot or leave it on the side for people to put into their individual bowls.
Make egg noodles, rice, or dumplings to accompany.
Eat and enjoy.

Nutrition Facts : Calories 252.7, Fat 15.7, SaturatedFat 4.5, Cholesterol 71.3, Sodium 124.8, Carbohydrate 9.4, Fiber 2.4, Sugar 4.4, Protein 18.1

Tips:

Use a variety of vegetables for a more flavorful and nutritious soup. Some good options include carrots, celery, onions, potatoes, green beans, and peas.
If you don't have any cooked chicken, you can use rotisserie chicken or leftover chicken from another meal.
If you want a thicker soup, add a cornstarch or flour slurry. To make a slurry, mix equal parts cornstarch or flour with water until smooth. Then, stir it into the soup and bring to a simmer.
Season the soup to taste with salt and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

This classic chicken vegetable soup is a hearty, healthy, and flavorful meal that's perfect for a cold winter day. It's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying soup that the whole family will enjoy.