Chicken Veggie Soup- Ridiculously Addicting!🍲

How I learned this recipe 🍲

Many of us have learned to cook from our moms, picking up recipes along the way that become cherished favorites. One dish that has always stuck with me is my mom’s chicken vegetable soup. Growing up in the ’60s, meals were often hearty, made in large portions, and centered around a mix of vegetables and one protein. The ingredients shifted depending on what we had in the fridge, but one thing remained the same—it was always delicious.

I’ll be honest—I don’t have my mom’s exact recipe or know her precise method, but I do know how comforting and wonderful it tasted. So, this is my own rendition, one I’ve made time and time again. My husband looks forward to the familiar flavors I include, and the best part? It’s incredibly easy to make. Even better—he raves about it every time!

SAUTEING VEGETABLES:  🥕

Sautéing the vegetables is the first step in building layers of flavor for this wonderful soup. Starting with the onions allows them to caramelize, creating a rich, savory base that enhances every bite. For an extra depth of flavor, try adding a splash of white wine as the onions cook—it not only deglazes the pan but also infuses the soup with a subtle, elegant richness. 🧅

Once the onions are beautifully golden, add the rest of the vegetables and give them a few light tosses to coat. Cook just until they’re fork-tender, then stir in the shredded chicken and spices. Lower the heat and let everything simmer, allowing the flavors to meld together beautifully. 🧅

Now comes the most important step—taste, taste, taste! This is your chance to adjust the seasoning to suit your palate. Everyone’s taste buds are different, so don’t be afraid to tweak it to your liking. Then, all that’s left to do is ladle up a bowl and enjoy! 🥕

Chicken Veggie Soup- Ridiculously Addicting!

Jill

This comforting dish is so flavorful, you’ll find yourself going back for seconds! A favorite among family and friends, this recipe has evolved over time into a perfect fusion of savory goodness. The combination of tender shredded chicken and hearty vegetables is something I crave often—and I’ll admit, my husband and I have overindulged more than once!

It’s wholesome, delicious, and versatile—perfect as a main meal or a cozy addition to your dinner table. However you enjoy it, one thing’s for sure—it never lasts long! Enjoy!

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Prep Time 40 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 8 people

Calories 138 kcal

Equipment

• 1 10 Qt Pot
• 1 Knife
• 1 Chopping block
• 1 Chef Knife (of your choice)
• 1 set Measuring Spoons
• 1 2 cup measuring cup
• 1 Soup Spoon
• 1 Small mixing bowl
• 2 Large mixing bowls

Ingredients

  

• 2 Whole Cooked Chickens (rotisserie cooked is my favorite)
• 2 32 oz Organic or Freshly made chicken broth
• 2 Tbsp. * Optional: "Better Than Bouillon Roasted Chicken Base" for richer taste, comes in a jar.
• 3 Cloves Garlic
• 2 Medium Zuccini (leave skin on)
• 2 Medium Yellow Squash (leave skin on)
• 1 Large Sweet yellow onion
• 2-4 Stalks Celery
• 1.5 C. Baby Carrots (skin on)
• 1/8 C. * Optional: White Wine for sautéing veggies (or inexpensive Chardonnay is good). This is optional for amazing flavor, the alcohol cooks out.
• 1 Tbsp Dried Basil
• 2 Tsp Oregano
• 1/2 Tsp Rosemary (ground)
• 1/4 Tsp Parsley Spice or Fresh Parsley
• 1 -2 Whole Bay Leaves
• 1 Tsp Tabascoa (*Optional for more zing!)
• Italian Extra Virgin Olive Oil (bottled in Italy if you can)

Instructions

 

• Debone and shred Chicken into a large bowl, toss bones and skin.
• Cut yellow sweet onions in cubes, place in small bowl
• Wash and cut rest of veggies into bite size cubes preferred, and put in a separate large bowl
• Measure out spices and add to a small bowl
• Add Extra Virgin Olive Oil (from Italy if you can) to a 6-8 quart pot on medium heat
• Add Onions and sauté in Olive Oil with 1- Tbsp white wine on medium high heat
• Stir Onions frequently so not to burn but to caramelize
• Add 2 Tbsp of the spice mix to onions, stir, and continue sautéing
• Add remaining veggies and toss on medium heat, to get great flavors from onion sauté
• Add broth, enough to cover veggies and continue to cook on medium heat (not boiling), until just tender enough to pierce with a fork. If you prefer less hardiness, you can add more broth.
• * Optional: 2 Tbsp of "Better Than Bouillon Roasted Chicken Base" for richer taste, comes in a jar.
• Add remaining broth and SIMMER on low with lid on for 1/2 hour.
• Turn burner off and let sit. Best to eat next day for ultimate flavor, but also fabulous same day for dinner.
• Note: this meal is very popular with my family and friends, who always go back for seconds. YUMM!
• Note: portions are subject to group size and how hardy you like you soups.

Notes

 

At only 138 Total Calories, this is a health and very tasty Chicken Veggie Soup choice.

 

TOPPINGS:

Now that I’ve enticed you to make this delicious soup, here are some toppings that you might want try on top of your soup that you can add to your list.

1. Cilantro
2. Shredded cheese of your choice such as sharp cheddar
3. Cut of slices of avocado
4. Croutons

Keyword Chicken, veggies, broth, spices, comfort food, soup