Chicken Vegetable Soup is the kind of comfort food that makes you sigh with relief after the first spoonful. It’s that cozy, all-is-right-with-the-world meal that you crave when it’s cold, when you’re sick, or just when life feels a bit much. This easy Chicken Vegetable Soup recipe blends tender chicken, sweet carrots, hearty kale, and orzo for a perfectly balanced bowl that’s both filling and light. Whether you’re feeding your family or meal-prepping for the week, it’s a simple, wholesome dish that never disappoints. Bonus? It’s ready in about an hour and tastes even better the next day (because somehow soups just do that magic trick).
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What is Chicken Vegetable Soup?
At its heart, Chicken Vegetable Soup is a one-pot wonder — the kind of dish your grandmother might have made when anyone in the house had a sniffle or just needed a little TLC. It’s a soothing mix of broth, veggies, and shredded chicken that nourishes from the inside out. In this recipe, orzo gives it that extra cozy texture, while sweet potatoes and peas bring sweetness and color to every bite. What makes Chicken Vegetable Soup special is its flexibility — you can toss in whatever vegetables are hanging out in your fridge, and it’ll still taste amazing. Think of it as a delicious kitchen clean-out that feels intentional and tastes homemade.
Reasons to Try Chicken Vegetable Soup
There’s something deeply comforting about a bowl of Chicken Vegetable Soup. First, it’s practical — easy to make, budget-friendly, and packed with nutrients. Second, it’s versatile — swap orzo for rice, kale for spinach, or add extra garlic for a stronger flavor kick. Third, it’s a great way to sneak veggies into your family’s diet (even the picky eaters won’t complain when the flavors blend this well). And finally, it’s freezer-friendly! Double the batch and freeze half — future-you will be thrilled on a busy weeknight. If you love cozy recipes like this, you’ll also adore our Slow Cooker Chicken and Rice Soup and Hearty Italian White Bean Soup.
Ingredients Needed to Make Chicken Vegetable Soup
- 1 tbsp butter
- 1 leek, white part only
- 1 celery stalk, diced
- 1 large carrot, diced
- 2 cloves garlic, minced
- 6–8 cups chicken stock (depending on preferred thickness)
- 2 bay leaves
- 1 tsp soup seasoning mix or all-purpose seasoning (like Mrs. Dash or Vegeta)
- 4 skinless, boneless chicken thighs
- 1 sweet potato, peeled and cubed
- 1 cup green peas
- 1 cup kale, stems removed and leaves sliced
- ½ cup orzo
- Salt and pepper, to taste
Instructions to Make Chicken Vegetable Soup
Let’s walk through this comforting Chicken Vegetable Soup step by step — no fancy skills required, just a good pot and a cozy attitude. This soup is all about layering flavors, so take your time and enjoy the process (your kitchen’s about to smell incredible).
Step 1: Sauté the Vegetables to Build Flavor
Start by melting butter in a large Dutch oven or heavy-bottomed pot over low heat. Add the leeks, carrots, and celery — the classic trio that forms the foundation of many great soups (known as a mirepoix, if you’re feeling fancy). Stir frequently for about 5–7 minutes, until the veggies start to soften and give off that sweet, earthy aroma.
Once they’re tender, add the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to burn it — garlic goes from golden to bitter in a blink. This simple sautéing step adds incredible depth to your Chicken Vegetable Soup, setting the stage for a flavorful broth.
Tip: If you love this aromatic start, check out how we do it in our Hearty Italian White Bean Soup — another favorite that starts with perfectly softened veggies.
Step 2: Add the Chicken and Simmer the Broth
Now it’s time to bring the heart of this dish to life. Nestle the chicken thighs right on top of your vegetables. Sprinkle in the bay leaves and your favorite soup seasoning mix (Mrs. Dash, Vegeta, or a simple mix of salt, pepper, and thyme works beautifully).
Pour in 6–8 cups of chicken stock, depending on how thick you like your soup. Turn up the heat to bring it to a boil, then lower it to a gentle simmer and cover the pot with a lid. Let it bubble away for about 20 minutes. During this time, the chicken will cook through and release its juices, creating a rich, flavorful broth that’s pure comfort.
For more flavor-boosting ideas, check out our Golden Chicken Lentil Soup — it’s packed with similar nourishing ingredients and warming spices.
Step 3: Add the Sweet Potatoes, Kale, and Orzo
Once your broth is fragrant and the chicken is nearly cooked, toss in the cubed sweet potatoes, orzo, and kale. Stir well to mix everything evenly. Simmer for another 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.
This step gives the soup its satisfying texture — the sweet potatoes add creaminess, the kale brings freshness, and the orzo adds a cozy, slightly chewy bite. Watching the vegetables soften and the broth thicken is one of those small joys of cooking Chicken Vegetable Soup step by step.
If you’re curious about ingredient swaps, our Vegetable Detox Soup offers great ideas for using different greens or grains to fit your preferences or dietary needs.
Step 4: Shred the Chicken (The Secret to Tender Bites)
Carefully remove the cooked chicken thighs from the pot using tongs. Place them on a cutting board and shred them using two forks — they should fall apart easily. This step transforms simple chicken into tender, flavorful bites that soak up all that beautiful broth.
Once shredded, return the chicken to the soup and stir it back in. Add the green peas and let everything warm through for about 5 more minutes. Taste your broth and adjust with salt and pepper as needed.
For extra brightness, you can finish your soup with a small squeeze of lemon juice — it brings all the flavors to life without overpowering them.
Want to make this soup even easier for busy weeknights? Check out our Slow Cooker Chicken and Rice Soup — a hands-off version that’s just as cozy.
Step 5: Serve and Enjoy Your Homemade Chicken Vegetable Soup
Ladle your steaming Chicken Vegetable Soup into bowls and serve it with a slice of crusty bread or a sprinkle of fresh herbs. This final step by step process has led you to the kind of meal that makes everyone at the table sigh happily.
Whether it’s a weeknight dinner or a cozy Sunday meal, this soup never fails to deliver warmth and nourishment. Store leftovers for lunch or freeze portions for future you — because nothing beats pulling out a ready-made bowl of comfort when life gets busy.
And if you’re in the mood for something creamy next time, try our Creamy Chicken Tortellini Soup — it’s another family favorite that pairs beautifully with your homemade bread.
Why This Step by Step Process Works
Every step in this Chicken Vegetable Soup step by step guide builds flavor intentionally — from sautéing aromatics to layering broth and veggies. By following it carefully, you end up with a soup that tastes like it simmered all day, even though it only takes about an hour. It’s wholesome, hearty, and guaranteed to bring comfort with every spoonful.
What to Serve with Chicken Vegetable Soup
A crusty loaf of bread or warm garlic toast pairs perfectly with this Chicken Vegetable Soup. If you’re keeping it light, a simple side salad with lemon vinaigrette works wonders. Want to turn it into a full meal? Serve it alongside our Tomato Spinach Grilled Cheese Bread Bowl — it’s indulgent in all the right ways. And if you’re feeling under the weather, skip the sides and just pour a big mug of this soup. Sometimes, that’s all you need.
Key Tips for Making Chicken Vegetable Soup
- Use chicken thighs – They add more flavor and stay juicy.
- Don’t overcook the orzo – It continues to absorb broth after cooking.
- Taste as you go – Seasoning at the end can make or break your soup.
- Make it your own – Swap kale for spinach or toss in zucchini.
- Add a squeeze of lemon – It brightens the flavor beautifully.
For more healing soups with a twist, take a peek at our Anti-Inflammatory Turmeric Chicken Soup.
Storage and Reheating Tips for Chicken Vegetable Soup
Store your Chicken Vegetable Soup in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of chicken broth if it thickened too much. For longer storage, freeze it for up to 3 months (just leave out the orzo and add it fresh when reheating). It reheats beautifully — like a fresh pot of comfort every time.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Just note they can be a little less flavorful and might dry out more quickly.
Can I make this in a slow cooker?
Absolutely. Combine everything except orzo and peas, cook on low for 6 hours, then add the rest for the last 30 minutes.
Is this soup gluten-free?
To make it gluten-free, swap the orzo for rice or quinoa.
Final Thoughts
Chicken Vegetable Soup is the kind of meal that wraps you in warmth and makes you feel cared for — the way only homemade food can. It’s nourishing, simple, and endlessly adaptable. Whether you’re making it for your family or yourself after a long day, this soup delivers comfort in every spoonful. Next time you’re craving something wholesome, make a big pot of this and let it simmer its magic.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Chicken Vegetable Soup – The Cozy Bowl That Feels Like a Hug
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Description
This homemade chicken vegetable soup with orzo is warm, comforting, cosy and reassuring, not to mention packed with nourishing ingredients.
Ingredients
- 1 tbsp butter
- 1 leek, white part only, sliced
- 1 celery stalk, diced
- 1 large carrot, diced
- 2 cloves garlic, minced
- 1.5–2 litres / 6–8 cups chicken stock
- 2 bay leaves
- 1 tsp soup seasoning mix (e.g., Mrs. Dash or Vegeta)
- 4 skinless, boneless chicken thighs
- 1 sweet potato, peeled and cubed
- 160g / 1 cup green peas
- Kale, stems removed and leaves sliced
- 60g / 1/2 cup orzo
- Salt and pepper to taste
Instructions
1. Melt the butter in a large soup pot over low heat. Add the sliced leeks, diced carrot, and diced celery. Sauté for 5–7 minutes until slightly softened.
2. Add the minced garlic and cook for 30 seconds longer.
3. Top the vegetable mixture with chicken thighs, bay leaves, and soup seasoning mix. Pour chicken stock over the ingredients and bring to a boil.
4. Lower the heat, cover with a lid, and simmer over medium heat for 20 minutes.
5. Add sweet potatoes, orzo, and kale. Continue cooking for 10 more minutes.
6. Add green peas and remove the chicken thighs. Shred the chicken using two forks and return it to the pot.
7. Warm through for 5 minutes, then season with additional salt and pepper to taste. Remove from heat and serve.
Notes
Use your favorite soup seasoning mix, or a salt-free blend if you’re watching sodium.
Orzo can be swapped for other small pasta shapes or rice.
The soup thickens as it sits due to the orzo, so you may want to add more stock when reheating.
Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
