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–+ servings
A bowl of hearty chicken vegetable soup with broccoli, cauliflower, green beans, cabbage, and tomatoes, served with a slice of multigrain bread and a spoon.

Chicken Vegetable Soup (with the easiest homemade broth)

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
This chicken and vegetable soup uses bone-in chicken thighs to create a rich, flavorful broth as it cooks. Once the meat is pulled from the bones, it’s combined with tender vegetables for a cozy, one-pot meal that’s full of classic comfort and flavor.

Ingredients

Instructions 

  • Heat the olive oil in a large soup pot over medium-high heat. Add the onion and let it cook until it is transparent, about 3 minutes. Add the carrots and garlic and cook for 2 minutes more.
    1 tablespoon olive oil, ½ medium onion, 2 medium carrots, 4 cloves garlic
    Sliced carrots and chopped onions being sautéed in a black pot on a white marble surface, ready to become the base for a hearty chicken vegetable soup.
  • Add the diced tomatoes (juice and all), the Italian seasoning, chicken stock, salt, and pepper to the pot and stir. Place the chicken thighs on top, then bring the pot to a boil. Reduce the heat to a simmer, and continue to simmer, uncovered, while you chop the veggies.
    28 ounce can of diced tomatoes, 1 teaspoon Italian seasoning, 6 cups chicken stock, 4 bone-in chicken thighs, 1 teaspoon EACH: sea salt and pepper
    A black pot filled with hearty chicken vegetable soup, featuring a tomato-based broth, herbs, and pieces of chicken, sits on a white marble surface.
  • While the soup cooks, chop the celery, broccoli, and cauliflower. After 20 minutes, add them to the pot to the pot and stir. After another 10 minutes, remove the chicken from the pot. Add the cabbage, kale, and green beans and let them cook for 5 minutes.
    2 stalks celery, 1 cup EACH: chopped broccoli and chopped cauliflower, 1 cup chopped purple cabbage, 1 cup kale leaves, 1 cup sliced green beans
    A black pot filled with colorful chicken vegetable soup, including tomatoes, carrots, kale, and other assorted vegetables, sits on a white marble surface.
  • Remove the bones from the chicken and shred the meat using 2 forks then add the chicken back into the pot. Season the soup with salt and pepper.
    A black pot filled with hearty chicken vegetable soup, featuring carrots, green beans, broccoli, cabbage, and tomatoes, sits on a white marble surface.

Notes

The amount of salt you'll add will depend on the saltiness of the chicken stock you use, the type of salt, and your personal preference. I always use unsalted homemade chicken stock and Himalayan sea salt, and I like to add about 2 teaspoons of salt.
Serving: 1 = a big bowl, Calories: 366kcal, Carbohydrates: 32g, Protein: 33g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 108mg, Sodium: 1263mg, Potassium: 1394mg, Fiber: 6g, Sugar: 15g, Vitamin A: 6424IU, Vitamin C: 57mg, Calcium: 156mg, Iron: 5mg