Chicken Stock Vegetable Soup Recipe

When the weather starts to turn cooler, or when you just need a comforting bowl of warmth, few things hit the spot quite like homemade chicken stock vegetable soup. It’s the kind of meal that envelops you in cozy nostalgia, providing both nourishment and heartiness in every spoonful. What makes this soup extra special is the depth of flavor that comes from using a homemade chicken stock base. Not only does it make the broth more flavorful, but it also provides a richness and savory taste that store-bought stock just can’t match.

But this soup isn’t just about the broth. It’s also packed with a rainbow of vegetables that bring in a variety of textures, nutrients, and color to every bite. Whether you’re feeding a family, prepping for a meal prep week, or just craving something comforting yet healthy, this chicken stock vegetable soup is a fantastic choice.

Let’s break down everything you need to know to create this culinary masterpiece, from the ingredients to expert tips for perfecting it, and variations that can cater to different tastes.

Chicken Stock Vegetable Soup Recipe

This soup is the perfect balance of savory, sweet, and umami flavors. It’s hearty but light, filled with tender vegetables that soak up the chicken stock while keeping their integrity. The simplicity of the ingredients means that each element shines through without being overwhelmed by spices or extra ingredients. It’s all about freshness and balance. Here’s a step-by-step guide to making your own.

Ingredients Needed

To make this chicken stock vegetable soup, here’s what you’ll need:

• Chicken stock (homemade is ideal, but store-bought works too): 6 cups
• Boneless, skinless chicken breasts or thighs: 1-2 pieces (about 1 lb total)
• Carrots: 2 medium-sized, peeled and sliced
• Celery stalks: 2-3, chopped
• Onion: 1 medium, diced
• Garlic cloves: 3, minced
• Potatoes: 2 medium, peeled and diced (you can choose russet or Yukon gold for creaminess)
• Zucchini: 1 medium, sliced
• Corn kernels: 1 cup (fresh, frozen, or canned)
• Green beans: 1 cup, chopped (fresh or frozen)
• Bay leaves: 2
• Fresh thyme: 1 tablespoon, or 1 teaspoon dried
• Fresh parsley: 1 tablespoon, chopped (optional for garnish)
• Salt and pepper: To taste
• Olive oil: 1 tablespoon (for sautéing)
• Lemon juice or apple cider vinegar: Optional, for a hint of acidity at the end

Cooking Instructions

Here’s how to bring everything together:

1. Prepare the chicken stock (if homemade):

   • If you’re using homemade chicken stock, you can begin by simmering chicken parts (like bones or carcass), carrots, celery, and an onion in water for 3-4 hours. Skim occasionally, and you’ll end up with a rich, flavorful stock.
   • If you’re using store-bought stock, it’s still important to get a good quality, low-sodium version to maintain balance in the flavors.

2. Cook The Chicken

   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts or thighs, seasoning them lightly with salt and pepper. Sear the chicken on both sides for about 3-4 minutes until golden brown. You don’t need to cook it fully here, as it will finish cooking in the soup. Remove it from the pot, set it aside, and then shred it once it cools.

3. Sauté The Vegetables

   • In the same pot, add the diced onions, carrots, celery, and garlic. Sauté for about 5-6 minutes until the vegetables are softened and aromatic. Stir occasionally to prevent burning.

4. Add The Chicken Stock And Bring It To A Simmer

   • Pour the chicken stock into the pot, scraping the bottom to release any flavorful bits stuck to the pan. Bring the mixture to a boil, then reduce the heat to a simmer.

5. Simmer The Soup

   • Add the potatoes, zucchini, and green beans. Toss in the bay leaves and thyme. Let the soup simmer gently for 15-20 minutes, or until the vegetables are tender and the potatoes are cooked through.

6. Shred The Chicken

   • While the soup simmers, shred the chicken you cooked earlier into bite-sized pieces. Once the soup is ready, add the chicken back into the pot along with the corn kernels. Simmer for another 5 minutes.

7. Season And Garnish

   • Taste the soup and adjust the seasoning with more salt, pepper, or even a splash of lemon juice or apple cider vinegar for extra brightness. If you’d like, sprinkle with fresh parsley just before serving.

Ingredient Insights

Each ingredient in this soup plays a unique role in contributing to the flavor, texture, and nutrition:

• Chicken Stock: The base of any good soup. Homemade stock adds richness and depth that’s hard to beat. The long simmering process draws out all the nutrients from the chicken bones, creating a savory and complex broth.
• Chicken: Chicken breasts or thighs are ideal in this soup because they cook quickly and provide lean protein. Thighs, in particular, add a little extra flavor due to their higher fat content.
• Vegetables: The combination of carrots, celery, and onions forms the classic “mirepoix”, which is the flavor base for many soups. The potatoes bring heartiness, while zucchini and green beans add freshness and texture. Corn introduces a bit of sweetness and color.
• Herbs: Thyme and bay leaves provide earthy, aromatic notes that complement the savory broth, while the parsley adds a touch of brightness at the end.

Expert Tips

• Use homemade stock: If possible, always opt for homemade stock. It’s simple to make, and it makes a big difference in flavor. Just save your chicken bones and scraps, simmer with some water and aromatics, and you’ve got liquid gold.
• Shred the chicken for texture: Don’t just cube or slice your chicken. Shredded chicken absorbs the soup’s flavors more thoroughly and adds a more satisfying texture.
• Don’t overcook the vegetables: Keep an eye on the cooking time for the vegetables, especially the zucchini and potatoes. Overcooked veggies can break down and turn mushy, while perfectly tender vegetables will keep the soup looking beautiful and texturally interesting.
• Use fresh herbs: Fresh herbs bring a level of brightness to your soup that dried herbs can’t quite match. If you don’t have fresh thyme, it’s better to skip it than to use dried. For parsley, fresh is always best for garnish!

Recipe Variations

• Add greens: Kale, spinach, or Swiss chard can be a wonderful addition. Just stir them in during the last 5-10 minutes of cooking.
• Swap out the chicken: For a vegetarian or plant-based alternative, you can use mushrooms (for that umami flavor) and vegetable stock instead of chicken. You can also add beans or lentils for extra protein.
• Spicy kick: If you like a bit of heat, toss in a diced jalapeño or a pinch of red pepper flakes with the garlic and onion for a warming spice.
• Add some pasta or rice: If you want a heartier soup, consider adding small pasta (like orzo or ditalini) or rice. Just make sure to adjust the cooking time and liquid as needed.

Final Words

Chicken stock vegetable soup is more than just a meal – it’s an experience. The heartiness of the chicken, the richness of the homemade stock, and the fresh, vibrant vegetables all work together to create something truly comforting. It’s the kind of soup that makes you feel like you’re wrapped in a warm blanket, even on the coldest of days.

The best part is that you can easily customize it to fit your tastes and dietary needs, making it a go-to recipe for a wide range of occasions. Whether you’re feeding a crowd, looking for something healthy, or just craving a classic soup, this recipe will have you covered.