As the leaves start to turn and the air becomes crisp, there’s nothing more comforting than a warm bowl of homemade chicken vegetable soup. This autumn, let’s embrace the changing seasons with a hearty, nutritious, and soul-warming recipe that is both simple to make and perfect for those chilly days. Whether you’re craving something classic or feeling a bit adventurous with noodles, this soup has got you covered.
At GertieBlu, we love recipes that are flexible and encourage creativity. That’s why this chicken vegetable soup can be tailored to suit your personal tastes, or what’s available in your pantry. Noodles? Great! Prefer a more low-carb version? You can leave them out and still have a delicious bowl of comfort.
Why Chicken Vegetable Soup?
Chicken vegetable soup is the ultimate autumn dish because it’s:
- Healthy and nutrient-packed: Loaded with lean chicken, vibrant vegetables, and optional whole grain noodles, it’s a powerhouse of nutrients.
- Warming and comforting: There’s something so nurturing about a steaming bowl of soup, especially on those drizzly autumn days.
- Versatile: You can adjust the ingredients based on what you love or what you have on hand. Want more root veggies? Throw them in. Love a little spice? Add your favorite herbs or seasonings.
- Meal-prep friendly: This soup stores beautifully in the fridge or freezer, making it perfect for meal planning.
The Recipe: Chicken Vegetable Soup
Ingredients:
- 1 lb (450g) chicken breast or thighs, cooked and shredded
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 large carrots, sliced
- 3 celery stalks, sliced
- 2 medium potatoes, diced (optional, if you want extra heartiness)
- 1 zucchini or yellow squash, diced
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh or frozen)
- 6-8 cups chicken broth (depending on how brothy you like your soup)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: 1 cup egg noodles, orzo, or another pasta of choice
- Fresh parsley for garnish
Instructions:
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the onions, garlic, carrots, and celery, and sauté for about 5-7 minutes until the onions become translucent and the veggies start to soften.
- Build the soup base: Add the chicken broth, thyme, rosemary, and potatoes (if using). Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, until the potatoes are tender.
- Add the chicken and remaining vegetables: Stir in the shredded chicken, zucchini, green beans, and corn. Let everything simmer for another 10 minutes until the vegetables are tender but still vibrant.
- For noodle lovers: If you’re adding noodles, cook them separately according to the package instructions, then add them to the soup just before serving. This prevents the noodles from soaking up too much broth while the soup is cooking.
- Season and serve: Taste your soup and adjust seasoning with salt and pepper as needed. Ladle into bowls, garnish with fresh parsley, and enjoy!
For a Low-Carb Version:
If you’re watching your carbs or just prefer a lighter option, skip the noodles and potatoes. The soup will still be rich with flavor and filling thanks to the chicken and vegetables.
Why It’s Perfect for Autumn
Autumn is all about grounding, cozy flavors, and this chicken vegetable soup delivers just that. The addition of root vegetables like carrots and potatoes, combined with warming herbs like thyme and rosemary, make it feel like a hug in a bowl. And the best part? This soup is customizable for anyone who wants to experiment with flavors.
Pro Tips for the Best Chicken Vegetable Soup:
- For the best flavor, cook the chicken directly in the broth. This allows the juices to infuse the soup with more depth and richness. However, if you’re short on time, using leftover roast chicken or rotisserie chicken works too—just be sure to adjust the seasoning to compensate.
- Make it creamy: Want to add a little richness? Stir in a splash of heavy cream or coconut milk at the end for a creamy texture.
- Add a kick: If you like a bit of heat, a pinch of red pepper flakes or a dash of hot sauce can really amp up the flavor.
- Herb it up: Fresh herbs like dill, parsley, or cilantro can brighten up the dish and add layers of flavor.
Perfect Pairings
Serve this soup with a side of crusty bread for dipping, or a light autumn salad with apples and walnuts. If you’re feeling extra cozy, a hot cup of herbal tea or apple cider will complete the meal perfectly.
Storing and Freezing
One of the best things about this chicken vegetable soup is that it stores beautifully. It will last in the fridge for up to 4 days, and you can also freeze it for up to 3 months. Just make sure to freeze it without the noodles (if you’re adding them), as they can get mushy when thawed. To reheat, simply thaw in the fridge overnight and warm on the stovetop or in the microwave.
Final Thoughts
This chicken vegetable soup is the ultimate autumn comfort food—simple, flavorful, and adaptable. Whether you’re snuggled up at home on a rainy evening or preparing a weeknight family meal, this recipe will bring warmth and nourishment to your table. With or without noodles, it’s bound to become a seasonal favorite.
Enjoy this cozy recipe! There’s no wrong way to make this soup your own, so feel free to get creative in the kitchen.
Stay cozy,
GertieBlu
