I’ve always believed in the magic of a good chicken soup—something that feels like a warm embrace in a bowl. What makes this version stand out is the slow simmer with fresh vegetables, which unlocks a subtle sweetness and depth of flavor. It’s honest food, made simple, but with enough care to turn a pantry staple into something special.

Why I Keep Returning to This Recipe

It’s quick enough for a weeknight but nourishing enough to feel special. The aroma of simmering vegetables, the tender chicken, and the clear, fragrant broth always makes me pause. It’s a reminder that simple ingredients, treated right, can create something truly comforting—no fuss, just honest, warm food.

The Building Blocks of This Chicken Soup

Chicken broth:: The base of flavor, I prefer homemade or low-sodium store-bought to control salt.

Chicken:: Cooked and shredded, I use leftover roast or poached breasts for tender bites.
Vegetables:: Carrots, celery, and onions—they add sweetness and texture, essential for depth.

Herbs and seasonings:: Bay leaf, thyme, salt, and pepper—simple but effective for a fragrant broth.
Lemon or fresh herbs:: Brighten the soup just before serving, adding a fresh, zingy contrast.

Optional noodles or rice:: For a heartier bowl, toss in some pasta or grains—cook separately to keep the soup clear.

Tools of the Trade for Chicken Soup

Large heavy-bottomed pot: For even heat and slow simmering.
Sharp knife: Chopping vegetables and chicken efficiently.
Wooden spoon: Stirring without scratching the pot.
Ladle: Serving the hot, flavorful soup.
Measuring spoons and cups: Ensuring balanced seasoning and broth.

Step-by-Step to a Heartwarming Bowl

Step 1: Start by gathering your ingredients and equipment. Keep it simple, but don’t skimp on freshness.

Step 2: In a large pot over medium heat, sauté chopped onions and garlic until fragrant, about 3 minutes. The kitchen should fill with a warm, sweet aroma.

Step 3: Add chopped carrots, celery, and a bay leaf. Cook until the vegetables soften, about 5-7 minutes, stirring occasionally.

Step 4: Pour in chicken broth, bring to a gentle simmer. Skim off any foam or excess fat. Let it cook for 20 minutes to develop flavor.

Step 5: Remove the bay leaf, add shredded cooked chicken, and season with salt and pepper to taste. Simmer for another 5 minutes.

Step 6: Taste and adjust seasoning. Serve hot, with crusty bread on the side.

Hearty Chicken Vegetable Soup

This chicken vegetable soup combines tender shredded chicken with a medley of carrots, celery, and onions, simmered gently in a flavorful broth. The slow simmering process unlocks natural sweetness and depth, resulting in a clear, fragrant, and comforting dish with a nourishing texture. It’s perfect for a cozy weeknight meal or a comforting bowl on a chilly day.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Main Course

Cuisine: Homestyle

Calories: 250

Ingredients Equipment Method

Ingredients

4 cups chicken broth preferably homemade or low-sodium
2 cups cooked shredded chicken leftover roast or poached breasts
2 small onions chopped
2 cloves garlic minced
3 large carrots peeled and diced
2 stalks celery chopped
1 bay leaf bay leaf
1 teaspoon dried thyme
to taste salt and pepper
1 lemon lemon for brightening, optional

Equipment

Large heavy-bottomed pot
Sharp Knife
Wooden spoon
Ladle
Measuring spoons and cups

Method

Gather all your ingredients and keep your equipment ready—this ensures a smooth cooking process.
Heat the large pot over medium heat, then add chopped onions and minced garlic. Sauté until fragrant and onions turn translucent, about 3 minutes, filling your kitchen with a sweet aroma.

Add diced carrots, chopped celery, and the bay leaf to the pot. Cook, stirring occasionally, until the vegetables soften slightly, about 5-7 minutes, and the mixture becomes fragrant.
Pour in the chicken broth, then bring the mixture to a gentle simmer. As it heats, skim off any foam or excess fat that rises to the surface.
Let the broth simmer gently for about 20 minutes, allowing the flavors to meld and the vegetables to cook through.

Remove the bay leaf, then stir in the shredded cooked chicken. Season with salt and pepper to taste, and simmer for another 5 minutes to warm the chicken through.
Taste the soup and adjust the seasoning if needed. For a bright finish, squeeze fresh lemon juice over the soup just before serving.
Serve the hot soup in bowls, garnished with fresh herbs if desired, and enjoy the comforting, nourishing flavors.

Cooking Checkpoints & Tips

Vegetables should be tender but not mushy, with a slight bite.
Broth should be clear and fragrant, not cloudy or greasy.

Chicken should shred easily and be moist, not dry or stringy.
Soup should simmer gently, avoiding rapid boiling which can toughen ingredients.

Common Mistakes & How to Fix Them

Soup is too gloopy or over-concentrated.? Add more broth or water if the soup is too thick.
Vegetables are undercooked.? Reduce heat and simmer longer if vegetables stay too firm.
Cloudy or greasy broth.? Skim off foam early to keep broth clear.

Soup tastes dull or bland.? Add a splash of lemon juice or vinegar if flavor feels flat.

This soup isn’t just about comfort — it’s a reminder of home, of family, of quiet mornings. Customize it with your favorite herbs or a squeeze of lemon for brightness. It’s forgiving, straightforward, and perfect for any day that needs a little warmth.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.