I like to use a lot of vegetables in my soup, whether it’s a simple Caldo de Pollo or a Ground Turkey and Rice Soup. Soup is a great way to use up leftover veggies or chicken; that’s why my Chicken Vegetable Soup recipe is so versatile and completely customizable.
Chicken soup is hearty and comforting and full of vitamins and protein. It will warm your belly and soul any night of the week. Try adding a squeeze of lemon juice for a tangy kick.
Vegetables – Celery, carrots, onion, corn and diced tomatoes is the combination my family likes the best. You can use any mix you like, or just toss in some frozen veggies. Be sure to cut the vegetables into bite-size pieces.
Chicken – This recipe is great for using leftover chicken breasts, or even a rotisserie chicken. If you don’t have any cooked chicken on hand, try my poached chicken, or cook chicken separately in some chicken broth. Chicken thighs are great for soup, too.
Chicken broth – I prefer Swanson brand low sodium broth, or making my own. We love the broth, so I use a lot. You can cut back if you want.
Spices – Oregano, garlic, bay leaf and fresh parsley. Toast the spices with the veggies for an added layer of flavor. Don’t forget the salt and pepper, and feel free to use fresh herbs like rosemary or thyme, if you prefer.
Pasta – cook the pasta separately for the best texture. Macaroni or small shells work best, but feel free to use any small pasta you like. Or, don’t add pasta at all.
How to Make Chicken Vegetable Soup
Cook the root veggies – carrots, celery and onions – together in a large pot or dutch oven over medium high heat until they begin to soften. Add a pinch of salt to season.
Add the spices and seasonings to toast for a minute or two. This brings our their flavor.
Add the chicken broth, chicken, tomatoes and corn to the pot and bring to a boil, then turn down the heat and simmer for 15-20 minutes. Stir in freshly chopped parsley just before serving.
Cook the pasta in a separate pot, then drain and set aside. Toss with a little olive oil if desired, to keep the pasta from sticking.
To serve, add desired amount of pasta to a soup bowl, then ladle soup over the pasta. Garnish with a little fresh parsley and Parmesan cheese.
What kind of vegetables do you use in chicken soup?
You can put just about any vegetable you like in your soup. Some of our favorites include carrots, celery, onions, peas, zucchini, green beans, tomatoes, and corn.
Can you freeze chicken soup?
Freeze the soup without the pasta. Keep in mind that the texture of the vegetables may change upon thawing.
How do you add flavor to chicken soup?
I always keep bay leaves on hand for flavoring soups, stews, and Homemade Spaghetti Sauce. It enhances the flavor so much! For this soup, I also added oregano, fresh parsley, and fresh garlic.
Can I make this in a slow cooker?
Yes! Place all of the ingredients, except for the pasta and fresh parsley, in the crockpot. Cover and set to LOW for 2-3 hours, or until the vegetables are tender. Cook the pasta separately and add the parsley just before serving.
How to Cook Pasta for Soup
As cooked pasta sits in hot soup, it continues to cook, releasing starch into the broth, thickening it, and the pasta turns mushy.
I always recommend cooking the pasta in a separate pot. This gives you control over the texture of the pasta and enables you to cook it perfectly.
Also, with this method, you can control how much pasta each person gets, and if you are watching your carbs or need it to be gluten-free, you can simply leave the pasta out.
Storage and Reheating
Storage: Store leftover soup in an airtight container in the refrigerator for 3-4 days. Store the pasta in a separate container.
Reheating: The soup and pasta can be reheated together in a saucepan or in a microwave safe bowl.
2cupsuncooked small pasta or egg noodles(3-4 cups cooked)
Salt and pepper to taste
Fresh grated Parmesan cheeseoptional
In a 5-quart dutch oven, heat olive oil for over medium-high heat. Add onions, carrots and celery. Add a pinch of salt to the vegetables and cook until they begin to soften; about 5 minutes.
Add garlic, oregano, bay leaf and a pinch of black pepper. Cook for 1 minute.
Add shredded chicken, tomatoes, corn and broth. Bring soup to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes. Stir in chopped parsley just before serving.
Meanwhile, boil a pot of water for the pasta and cook to al dente. Drain and set aside.
To serve, spoon desired amount of pasta in each bowl and ladle soup over the pasta. Garnish with chopped parsley and grated Parmesan cheese, if desired.
Storage: Store leftover soup in an airtight container in the refrigerator for 3-4 days. Store the pasta in a separate container.Reheating: The soup and pasta can be reheated together in a saucepan or in a microwave safe bowl.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.