Ingredients
- 500 g boneless chicken breast or thighs, cut into small pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, diced
- 1 cup broccoli florets
- 1 cup chopped cabbage
- 1 medium tomato, chopped
- 6 cups chicken broth or water
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 bay leaf
- 1 tablespoon lemon juice
Instructions
1. Sauté the Onion and Garlic
Heat olive oil in a large soup pot over medium heat. Add the chopped onion and cook for about 3–4 minutes, until softened.
Add the minced garlic and cook for another 30 seconds, stirring so the garlic doesn’t burn.
2. Cook the Chicken
Add the chicken pieces to the pot. Cook for about 4–5 minutes, stirring occasionally, until the outside of the chicken is no longer pink.
The chicken doesn’t need to be completely cooked at this stage because it will finish cooking in the broth.
3. Add the Vegetables
Add the carrots, celery, potato, broccoli, cabbage, and tomato.
Stir everything together for about 1–2 minutes. This helps combine the flavors before adding the broth.
4. Add the Broth
Pour in the chicken broth or water. Add salt, black pepper, thyme, parsley, and the bay leaf.
Bring the soup to a gentle boil.
5. Simmer
Reduce the heat to low, cover the pot partially, and simmer for approximately 20–25 minutes.
The soup is ready when the chicken is fully cooked and the vegetables are tender.
If you’re using a food thermometer, chicken should reach 165°F (74°C) in the thickest part.
6. Finish the Soup
Remove the bay leaf.
Stir in the lemon juice and taste the soup. Add a little more salt or pepper if needed.
Let the soup sit for a couple of minutes before serving.
Serving Ideas
Serve the soup hot with:
- Warm gluten-free bread
- Toast
- Crackers
- Rice
- Fresh herbs
- A squeeze of lemon
For a heartier meal, you can add cooked rice or small pasta during the final part of cooking.
Easy Variations
Creamy chicken vegetable soup: Stir in a little milk or cream near the end of cooking.
Spicy version: Add a pinch of chili flakes or a little chopped chili.
More vegetables: Add green beans, peas, zucchini, spinach, or mushrooms.
Chicken noodle soup: Add noodles during the last several minutes of cooking and cook according to the package directions.
Storage
Allow leftover soup to cool before transferring it to an airtight container. Refrigerate and use within 3–4 days.
The soup can also be frozen in suitable freezer containers. Leave some space at the top because liquid expands as it freezes.
Recipe Summary
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
This homemade chicken vegetable soup is simple, hearty, and full of comforting flavors. It is an excellent way to combine tender chicken with a variety of vegetables in one delicious bowl.
