25+ Flavorful Chicken Vegetable Soup Recipes for Busy Days

When the weather turns chilly or when you’re simply in need of a nourishing meal, there’s nothing quite like a warm bowl of chicken vegetable soup to comfort and satisfy.

Chicken vegetable soup is a timeless dish that combines the goodness of lean protein, hearty vegetables, and flavorful broth.

Whether you’re looking for a classic version, a spicy twist, or a healthy variation, the options are endless.

In this blog post, we’ve compiled a list of 25+ chicken vegetable soup recipes that are not only delicious but also packed with nutrients.

From easy-to-make recipes to unique flavor combinations, these soups are perfect for any occasion, whether it’s a weeknight dinner or a weekend feast.

Let’s dive in and discover the endless possibilities for this comforting dish that’s sure to please your taste buds and nourish your body.

25+ Flavorful Chicken Vegetable Soup Recipes for Busy Days

Chicken vegetable soup is a versatile dish that can be customized in countless ways, making it perfect for anyone looking to explore different flavors while enjoying a healthy, hearty meal.

With 25+ recipes to choose from, you’ll never run out of options when it comes to crafting the ideal chicken soup.

Whether you prefer something light and fresh, or rich and filling, these soups will not only warm your soul but also fuel your body with essential nutrients.

Next time you’re in the mood for a comforting, home-cooked meal, turn to these chicken vegetable soup recipes and enjoy a bowl of pure satisfaction.

Don’t forget to experiment with different veggies, spices, and herbs to create your perfect version.

Classic Chicken and Vegetable Soup

This timeless chicken and vegetable soup recipe brings together tender chicken, hearty vegetables, and a flavorful broth. It’s the perfect comfort food for chilly days, full of nutritious ingredients that are simple to prepare.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 medium potato, peeled and diced
• 1 ½ pounds bone-in chicken breast or thighs
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper, to taste
• 2 cups spinach or kale, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, sautéing until softened (about 5 minutes).
2. Add diced carrots, celery, zucchini, and potato. Cook for another 5-7 minutes, stirring occasionally.
3. Pour in the chicken broth and add the chicken, thyme, parsley, salt, and pepper. Bring to a boil, then lower the heat and simmer for 30-40 minutes, or until the chicken is cooked through.
4. Remove the chicken, shred it using two forks, and return it to the pot.
5. Stir in the chopped spinach or kale (if using) and simmer for another 5 minutes until wilted. Taste and adjust seasoning as needed.
6. Serve hot and enjoy!

This soup offers a satisfying balance of tender chicken, vibrant vegetables, and a light yet savory broth. It’s a well-rounded meal that’s not only comforting but also packed with nutrients. Whether you enjoy it on a cozy evening or serve it as a wholesome lunch, it’s sure to be a hit with your family. The beauty of this recipe lies in its flexibility; you can adjust the vegetables based on what’s in season or your personal preference.

Lemon and Herb Chicken Vegetable Soup

For a bright and refreshing twist on the classic, this lemon and herb chicken vegetable soup is full of vibrant flavors. The lemon adds a burst of freshness, while the herbs give it depth. Perfect for anyone craving a light, yet fulfilling meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 1 cup green beans, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 ½ pounds chicken breast, cubed
• 7 cups low-sodium chicken broth
• 2 teaspoons fresh thyme leaves
• 1 teaspoon dried oregano
• 1 lemon, juiced and zested
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté for 3-4 minutes until fragrant.
2. Add diced carrots, green beans, and corn, stirring to combine. Cook for another 5 minutes.
3. Add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes.
4. Pour in the chicken broth, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, allowing the vegetables and chicken to cook through.
5. Stir in the lemon juice and zest, adjusting seasoning to taste.
6. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

This zesty chicken and vegetable soup brings a refreshing balance of citrus and savory flavors, with the bright lemon complementing the hearty vegetables and tender chicken. It’s a perfect soup for spring or summer, but also a great way to rejuvenate the soul on any day of the year. The addition of fresh thyme and oregano adds layers of flavor without overpowering the delicate balance between the lemon and the vegetables. A bowl of this soup can brighten any meal, whether as a starter or the main course.

Spicy Chicken and Vegetable Soup

If you’re craving a little heat, this spicy chicken and vegetable soup packs a flavorful punch with chili flakes and a touch of cayenne. The rich broth is full of bold spices, balanced with a variety of fresh vegetables and tender chicken.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 jalapeño, chopped (seeds removed for less heat)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon chili flakes
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1 ½ pounds chicken thighs, boneless and skinless, chopped
• 8 cups chicken broth
• 1 cup diced tomatoes (fresh or canned)
• 1 cup sweet corn kernels (fresh or frozen)
• 2 cups chopped spinach or collard greens
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing for 5 minutes until softened.
2. Stir in the bell peppers, jalapeño, cumin, paprika, chili flakes, and cayenne (if using). Cook for 3-4 minutes, allowing the spices to become fragrant.
3. Add the chicken thighs, cooking for 5-7 minutes until browned on all sides.
4. Pour in the chicken broth, diced tomatoes, and corn. Bring to a boil, then reduce heat and simmer for 25 minutes.
5. Add the chopped spinach or collard greens and simmer for an additional 5 minutes until wilted.
6. Taste and adjust the seasoning with salt and pepper as needed before serving.

This spicy chicken and vegetable soup delivers warmth and a bit of kick, making it a perfect dish for those who enjoy a spicier bowl. The combination of cumin, paprika, and cayenne infuses the broth with deep, complex flavors, while the vegetables provide texture and balance. It’s a great soup to enjoy on a cold night, or any time you want to add a bit of heat to your meal. Pair it with some crusty bread for an even more satisfying experience.

Creamy Chicken and Vegetable Soup

This creamy chicken and vegetable soup is a rich, indulgent comfort food. It’s velvety smooth and bursting with flavor from tender chicken and a variety of vegetables. The addition of cream makes it incredibly hearty, perfect for when you’re craving a bowl of something warm and filling.

Ingredients:

• 2 tablespoons butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 celery stalk, chopped
• 1 cup broccoli florets
• 1 ½ pounds chicken breast, cooked and shredded
• 6 cups chicken broth
• 1 ½ cups heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley or chives, for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add chopped onion and garlic, cooking until softened (about 5 minutes).
2. Stir in the carrots, celery, and broccoli. Cook for an additional 5 minutes, stirring occasionally.
3. Add the chicken broth and bring to a simmer. Let it cook for 15 minutes, or until the vegetables are tender.
4. Stir in the shredded chicken, heavy cream, thyme, salt, and pepper. Simmer for another 5-10 minutes to heat through.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or chives.

This creamy chicken and vegetable soup is perfect for those colder days when you want something extra comforting. The heavy cream gives the soup a luxurious texture, while the chicken and vegetables provide a satisfying bite. It’s a great option for a family dinner or to serve at a cozy gathering. If you’re looking for a soup that’s both indulgent and nutritious, this one hits the spot.

Chicken and Sweet Potato Vegetable Soup

This chicken and sweet potato vegetable soup is both hearty and healthy, featuring nutrient-rich sweet potatoes, tender chicken, and a variety of vegetables. It’s a flavorful and vibrant soup with a hint of natural sweetness from the sweet potatoes, balanced by savory chicken broth.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 cup green peas (fresh or frozen)
• 1 ½ pounds chicken breast or thighs, cooked and shredded
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until soft, about 5 minutes.
2. Add diced sweet potatoes, celery, zucchini, and peas. Cook for 5-7 minutes, stirring occasionally.
3. Pour in the chicken broth, shredded chicken, thyme, ginger, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
4. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro or parsley.

This soup is a wonderfully balanced dish with a combination of savory and slightly sweet flavors. The sweet potatoes add both richness and a gentle sweetness, perfectly complementing the savory chicken and vegetables. It’s a great soup for anyone looking to enjoy a healthy, filling meal that’s both comforting and nourishing. The addition of ginger adds a unique warmth to the soup, making it perfect for colder seasons.

Italian Chicken and Vegetable Soup

A hearty and flavorful Italian-inspired chicken and vegetable soup that’s full of fresh herbs, tender chicken, and colorful vegetables. This recipe brings a taste of Italy to your kitchen with the inclusion of basil, oregano, and tomatoes, making it a perfect dish to enjoy with a piece of crusty bread.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup chopped green beans
• 1 can (14.5 ounces) diced tomatoes
• 1 ½ pounds chicken breast or thighs, cooked and shredded
• 6 cups chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup cooked pasta (optional)
• Fresh basil or Parmesan cheese, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until fragrant, about 3-4 minutes.
2. Stir in the carrots, celery, and green beans. Cook for an additional 5 minutes, stirring occasionally.
3. Add the diced tomatoes, shredded chicken, chicken broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, until the vegetables are tender.
4. If desired, stir in cooked pasta for added texture. Taste and adjust seasoning.
5. Serve hot, garnished with fresh basil or a sprinkle of Parmesan cheese.

This Italian chicken and vegetable soup is packed with comforting flavors from classic Mediterranean herbs. It’s a filling, satisfying soup that’s easy to make yet full of vibrant and fresh ingredients. Adding pasta is optional, but it gives the soup an extra layer of texture that makes it even more satisfying. Whether you enjoy it for a cozy dinner or as a starter to an Italian meal, this soup is sure to be a favorite!

Chicken and Kale Vegetable Soup

This chicken and kale vegetable soup is a nourishing, hearty dish that’s loaded with tender chicken, fresh kale, and a variety of vegetables. The earthy kale adds a lovely depth of flavor, while the chicken provides a satisfying protein boost. It’s a perfect soup for a wholesome meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 cup diced parsnip
• 1 ½ pounds chicken breast or thighs, cooked and shredded
• 8 cups chicken broth
• 4 cups fresh kale, chopped
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• Lemon wedges, for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until softened and fragrant.
2. Add the carrots, celery, and parsnip. Cook for about 5 minutes, stirring occasionally.
3. Pour in the chicken broth, shredded chicken, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the vegetables are tender.
4. Add the chopped kale to the soup and cook for another 5 minutes, until wilted and tender.
5. Taste and adjust seasoning as necessary. Serve hot, optionally with a wedge of lemon for a fresh burst of flavor.

This chicken and kale vegetable soup is packed with nutrients and flavor. The kale adds a rich, green element that complements the savory broth and tender chicken. It’s not only filling but also incredibly healthy, with the parsnips bringing a subtle sweetness to balance the earthiness of the kale. This soup is a perfect choice for anyone looking for a wholesome, vitamin-packed meal that’s both comforting and nourishing.

Mexican Chicken and Vegetable Soup

A bold, flavorful soup with a Mexican twist, this Mexican chicken and vegetable soup combines tender chicken, spices, and a mix of vegetables for a vibrant and hearty dish. With the addition of lime and cilantro, it’s a refreshing and delicious take on traditional chicken soup.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, diced (seeds removed for less heat)
• 1 cup corn kernels (fresh or frozen)
• 1 can (14.5 ounces) diced tomatoes
• 1 ½ pounds chicken breast or thighs, cooked and shredded
• 6 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until softened (about 4-5 minutes).
2. Stir in the diced bell pepper, jalapeño, and corn. Cook for another 5 minutes.
3. Add the diced tomatoes, shredded chicken, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil, then lower the heat and simmer for 20 minutes, allowing the flavors to meld together.
4. Stir in the lime juice and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro.

This Mexican chicken and vegetable soup is a fiesta of flavors, with spices like cumin, chili powder, and smoked paprika bringing a warm, zesty kick to the dish. The addition of lime and cilantro gives the soup a refreshing, vibrant finish, making it perfect for a light yet hearty meal. It’s great for anyone craving something flavorful and slightly spicy. Pair it with a side of tortilla chips or a dollop of sour cream for an extra burst of flavor.

Chicken, Lentil, and Vegetable Soup

Packed with protein and fiber, this chicken, lentil, and vegetable soup is a wholesome, filling meal. The lentils add a satisfying texture, while the chicken and vegetables provide a great balance of flavors. It’s a great option for a hearty lunch or dinner that’s both nutritious and satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 1 cup green lentils, rinsed
• 1 ½ pounds chicken breast or thighs, cooked and shredded
• 8 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 5 minutes).
2. Add the diced carrots, celery, and lentils. Stir to combine and cook for 3-4 minutes.
3. Pour in the chicken broth, shredded chicken, cumin, turmeric, ground coriander, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
4. Taste and adjust seasoning as necessary. Garnish with fresh parsley before serving.

This chicken, lentil, and vegetable soup is a perfect combination of filling and nutritious ingredients. The lentils add both texture and fiber, while the chicken provides a protein boost. The spices give the soup a unique flavor that’s both comforting and warming. It’s a great option for anyone looking for a hearty, wholesome soup that’s as satisfying as it is nutritious. The fresh parsley on top adds a pop of color and freshness, enhancing both the look and flavor of the soup.

Thai Chicken and Vegetable Soup

This Thai-inspired chicken and vegetable soup is packed with bold flavors, featuring aromatic ginger, garlic, lemongrass, and coconut milk. The soup is wonderfully fragrant, creamy, and filled with colorful vegetables. It’s a perfect dish for anyone craving something exotic and comforting.

Ingredients:

• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 stalk lemongrass, bruised and chopped into large pieces
• 2 medium carrots, sliced
• 1 cup mushrooms, sliced
• 1 red bell pepper, chopped
• 1 ½ pounds chicken breast, cooked and shredded
• 5 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon red curry paste (optional, for heat)
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add chopped onion, garlic, grated ginger, and lemongrass. Cook for 4-5 minutes, stirring frequently, until fragrant.
2. Add carrots, mushrooms, and red bell pepper to the pot. Stir and cook for another 5 minutes.
3. Pour in the chicken broth, coconut milk, fish sauce, lime juice, and red curry paste (if using). Bring to a boil, then reduce the heat and simmer for 20 minutes, allowing the vegetables to soften.
4. Stir in the shredded chicken and simmer for an additional 5 minutes.
5. Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve hot.

This Thai chicken and vegetable soup is rich in flavor and beautifully aromatic. The coconut milk makes the broth creamy and smooth, while the lemongrass and ginger infuse it with fresh, herbal notes. The addition of fish sauce and lime juice gives it the perfect balance of savory and tangy flavors, making this soup an exotic, comforting dish that will warm you from the inside out.

Chicken and Butternut Squash Soup

This chicken and butternut squash soup is a comforting autumn-inspired dish. The creamy butternut squash creates a velvety base for the soup, while the chicken adds a hearty protein element. It’s a perfect dish for a cozy dinner, especially on cool fall nights.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups butternut squash, peeled and cubed
• 2 medium carrots, diced
• 1 celery stalk, chopped
• 1 ½ pounds chicken breast or thighs, cooked and shredded
• 6 cups chicken broth
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• Salt and pepper to taste
• 1 cup coconut milk or heavy cream (optional for creaminess)
• Fresh thyme, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft, about 5 minutes.
2. Add the butternut squash, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally.
3. Pour in the chicken broth, shredded chicken, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth (or blend in batches). If the soup is too thick, add a bit of water or additional broth.
5. Stir in coconut milk or heavy cream for added creaminess. Taste and adjust seasoning.
6. Garnish with fresh thyme before serving.

This chicken and butternut squash soup is both comforting and filling, with the natural sweetness of the squash perfectly complementing the savory chicken. The cinnamon and nutmeg add a warm, spiced flavor that makes this soup ideal for fall or winter. It’s rich, creamy, and wonderfully hearty, making it a perfect meal to enjoy with a slice of crusty bread.

Chicken and Spinach Vegetable Soup

This chicken and spinach vegetable soup is a light yet filling meal, loaded with tender chicken, vibrant spinach, and a variety of vegetables. It’s an easy, nutritious dish that comes together quickly, making it an excellent choice for busy weeknights or when you want something healthy and comforting.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 ½ pounds chicken breast or thighs, cooked and shredded
• 6 cups chicken broth
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1 ½ cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh lemon juice, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the diced carrots, celery, and zucchini. Cook for another 5 minutes.
3. Pour in the chicken broth, shredded chicken, basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the vegetables are tender.
4. Stir in the fresh spinach and cook for an additional 3-4 minutes, until wilted.
5. Taste and adjust seasoning as necessary. Serve with a squeeze of fresh lemon juice for added brightness.

This chicken and spinach vegetable soup is light, healthy, and packed with flavor. The fresh spinach wilts perfectly into the broth, adding a nice green element that complements the savory chicken and vegetables. It’s a great choice for anyone looking for a quick, nutritious meal that’s both satisfying and refreshing. The addition of lemon juice adds a burst of citrus that brightens up the entire dish. Perfect for a light lunch or dinner!

Spicy Chicken and Vegetable Soup

This spicy chicken and vegetable soup is packed with flavor and heat, making it a perfect choice for those who enjoy a little kick in their meal. With a blend of hearty vegetables, tender chicken, and zesty spices, this soup offers a warming, flavorful experience that’s sure to satisfy.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño, diced (seeds removed for less heat)
• 1 cup corn kernels (fresh or frozen)
• 1 ½ pounds chicken breast or thighs, cooked and shredded
• 6 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (adjust for spice level)
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 4-5 minutes until softened.
2. Stir in the red bell pepper, jalapeño, and corn, cooking for another 5 minutes.
3. Add the shredded chicken, chicken broth, diced tomatoes with green chilies, cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper. Bring to a boil, then lower the heat and simmer for 20 minutes.
4. Taste and adjust seasoning for spice and salt levels.
5. Serve hot, garnished with fresh cilantro and lime wedges for a burst of freshness.

This spicy chicken and vegetable soup offers a delightful balance of heat and heartiness. The smoky paprika and cumin add depth, while the jalapeño and cayenne pepper provide just the right amount of heat. It’s an excellent choice for anyone craving a soup that packs a punch and brings bold, vibrant flavors to the table.

Chicken and Bean Vegetable Soup

This chicken and bean vegetable soup is both filling and nutritious, featuring hearty beans, tender chicken, and a mix of colorful vegetables. It’s a comforting soup that’s high in protein and fiber, making it perfect for a satisfying and healthy meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 1 can (15 ounces) white beans (such as cannellini or great northern), drained and rinsed
• 1 ½ pounds chicken breast or thighs, cooked and shredded
• 6 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley or basil, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 4-5 minutes until softened.
2. Add the diced carrots and celery to the pot, stirring occasionally for 5 minutes.
3. Stir in the white beans, shredded chicken, chicken broth, diced tomatoes, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Taste and adjust seasoning as necessary.
5. Serve hot, garnished with fresh parsley or basil.

This chicken and bean vegetable soup is a well-rounded meal that combines the richness of chicken with the heartiness of beans. The beans provide a satisfying texture, and the chicken makes the soup extra filling. It’s simple yet flavorful, making it an excellent choice for a healthy dinner or lunch that will leave you feeling full and satisfied.

Chicken and Cabbage Soup

This chicken and cabbage soup is a light yet hearty dish filled with tender chicken and nutritious cabbage. With a blend of savory herbs and vegetables, it’s a simple, comforting soup that’s perfect for those looking for something nutritious and filling without being overly heavy.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 small head of cabbage, shredded
• 2 medium carrots, sliced
• 1 celery stalk, chopped
• 1 ½ pounds chicken breast or thighs, cooked and shredded
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 4-5 minutes until fragrant.
2. Stir in the shredded cabbage, carrots, and celery. Cook for 5 minutes, allowing the vegetables to soften.
3. Add the shredded chicken, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, until the cabbage and vegetables are tender.
4. Taste and adjust seasoning as necessary.
5. Serve hot, garnished with fresh parsley.

This chicken and cabbage soup is a light yet satisfying dish that’s full of flavor and texture. The cabbage adds a wonderful crunch and mild sweetness, while the chicken provides heartiness and protein. It’s a perfect soup for those looking for a lighter option that still feels comforting and filling. The fresh parsley garnish adds a burst of color and freshness, making the dish feel even more inviting.

Note: More recipes are coming soon!