Chicken and Vegetable Soup – Cozy Recipes for Dinner

There’s something truly magical about a steaming bowl of chicken and vegetable soup on a chilly evening—it’s like a warm hug from the inside out. I love how the smell of simmering chicken broth fills the kitchen with earthy, herby notes while the bright colors of carrots, celery, and greens dance in the pot. This recipe is my go-to when I want comfort without fuss, and I’m excited to share it with you. It’s straightforward, packed with wholesome ingredients, and nourishes both body and soul. Plus, it’s perfect for those nights when you just want to curl up with a good book and some cozy vibes.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Ingredients

For the Main Dish:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• 1 cup frozen peas
• 2 cups fresh baby spinach or kale, chopped
• Salt and freshly ground black pepper, to taste

How I Make It

Step 1:

Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent and soft—about 5 minutes—so you get that sweet, mellow base. Then, toss in the minced garlic and sauté for another minute until fragrant. Your kitchen will smell amazing right about now!

Step 2:

Next, add the sliced carrots and celery. Stir them around for 3-4 minutes to begin softening, which helps release their natural sweetness into the soup.

Step 3:

Now, add the chicken pieces to the pot and lightly brown them for 3-5 minutes. This step locks in flavor. No need to cook them through at this stage; they’ll finish cooking while simmering.

Step 4:

Pour in the chicken broth, then sprinkle in the thyme, parsley, and add the bay leaf. Bring everything to a boil, then reduce to a gentle simmer. Cover the pot and let it cook for about 30 minutes, until the chicken is tender and the vegetables are soft.

Step 5:

Remove the bay leaf and stir in the frozen peas and chopped spinach or kale. Let them cook for an additional 5 minutes until the greens have wilted and peas are heated through.

Step 6:

Finish with a generous pinch of salt and black pepper to taste. Grab a spoon, and don’t forget a warm crusty bread or crackers on the side!

Variations & Tips

• Swap chicken breasts for thighs for more juicy, tender meat.
• Try adding diced potatoes or sweet potatoes for extra heartiness.
• Use fresh herbs like rosemary or sage if you have them on hand for a more aromatic broth.
• Stir in some cooked pasta or rice before serving for a more filling soup.
• If you want a lighter soup, use just vegetable broth and add extra veggies.
• For an even richer flavor, sear the chicken in batches to avoid overcrowding the pan.

How I Like to Serve It

This chicken and vegetable soup shines served piping hot next to a crisp green salad with lemon vinaigrette on the side. It’s also perfect for those cozy fall or winter evenings when you want something wholesome but light. On busy weeknights, I love making a big pot for leftovers—the flavors only deepen the next day. And if you’re feeling fancy, a sprinkle of fresh parsley or a grating of Parmesan cheese on top never hurts!

Notes

• Store leftover soup in an airtight container in the fridge for up to 4 days.
• Reheat on the stove or in the microwave until steaming hot—make sure chicken reaches 165°F for safety.

Closing: This recipe is one of those classic, fail-proof dinners that always brings comfort and satisfaction, no matter the day.