If you're looking for the perfect comfort meal that’s nourishing, flavorful, and easy to make, this chicken vegetable soup is it! This is my grandma's old fashioned chicken and vegetable soup recipe, and it's packed with fresh veggies, tender chicken, and a rich, homemade broth that will warm you up on the coldest of days. Whether you’re nursing a cold or simply craving a wholesome dinner, this soup is a family favorite that’s easy to whip up!
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Why My Grandma's Chicken Vegetable Soup Is The Best
My grandma would always make chicken vegetable soup during the cold winter months here in Buffalo. She would bring it over for dinner on Sunday, and would leave me with enough to have for lunch or dinner for the week.
It's just too good of a recipe not to share, so I'm happy to bring you my grandma's old fashioned chicken and vegetable soup recipe! This homemade chicken vegetable soup has everything you need, and nothing that you don't It's quick, simple, comforting, and super nutritious! I know you'll love it 🙂
Ingredients for Chicken Vegetable Soup
- 1 whole free-range organic chicken
- 3 carrots, peeled and chopped
- 2 celery stalks, diced
- 1 parsnip, chopped
- 2-3 garlic cloves, minced
- 2 sprigs fresh thyme
- 10 black peppercorns
- 1½ onions, chopped
- Big pinch of kosher salt
- Fresh parsley for garnish
How to Make Chicken Vegetable Soup
Step 1: Prepare the Broth
In a large pot, place the whole chicken, celery, carrots, parsnip, garlic, thyme, peppercorns, and salt. Cover with cold water and bring to a boil.
Skim off any foam that forms on the surface. Reduce to a simmer, cover, and let it cook for about 90 minutes.
Step 2: Prep the Vegetables
While the broth is simmering, chop the remaining carrots, celery, and onion. Set these aside in the fridge until ready to use.
Step 3: Shred the Chicken
Once the chicken is fully cooked, remove it from the pot. Let it cool slightly, then shred the meat using two forks. Set the shredded chicken aside.
Step 4: Strain the Broth
Strain the broth through a fine-mesh strainer to remove the solids.
Return the clear broth to the pot and add the reserved chopped vegetables. Let it simmer for about 15 minutes until the veggies are tender.
Step 5: Assemble and Serve
Add the shredded chicken back into the pot. Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Enjoy with a side of crusty bread!
Expert Tips for the Best Chicken Vegetable Soup
- Use Fresh Herbs: Fresh thyme and parsley add an aromatic depth to the soup that dried herbs can’t match.
- Don’t Skip the Simmer: Letting the broth simmer slowly helps extract maximum flavor from the chicken and vegetables.
- Freeze for Later: This soup freezes beautifully. Store it in an airtight container for up to 3 months.
FAQ About Chicken Vegetable Soup
Can I use chicken thighs instead of a whole chicken?
Absolutely! Chicken thighs add extra richness to the broth and are easier to handle if you're short on time.
How do I make this soup more filling?
Try adding cooked pasta, rice, or quinoa to make it a heartier meal.
Can I make this soup in an Instant Pot?
Yes! Cook on high pressure for 30 minutes, then do a natural release for 10 minutes.
What vegetables can I substitute?
Feel free to add potatoes, zucchini, or even kale for extra nutrients.
How long does chicken vegetable soup last in the fridge?
Store in an airtight container for up to 4 days. The flavors actually get better over time!
More Soup Recipes to Try Next
Grandma's Chicken and Vegetable Soup Recipe
If you're looking for the perfect comfort meal that’s nourishing, flavorful, and easy to make, this chicken vegetable soup is it! This is my grandma's old fashioned chicken and vegetable soup recipe, and it's packed with fresh veggies, tender chicken, and a rich, homemade broth that will warm you up on the coldest of days. Whether you’re nursing a cold or simply craving a wholesome dinner, this soup is a family favorite that’s easy to whip up!
Ingredients
- 1 whole free range organic chicken
- 3 carrots
- 2 celery stalks
- 1 parsnip
- 2-3 cloves of garlic
- 2 sprigs Fresh thyme
- Black peppercorns (about 10)
- 11/2 onions
- Big pinch of Kosher Salt
- Fresh parsley for garnish
Instructions
1. Place the following in a big pot: chicken, 2 celery stalks, 2 carrots, 1 onion, garlic, thyme, peppercorns and kosher salt.
2. Cover with cold water and bring to a boil.
3. Then put the top on and reduce to a simmer. If at any point white foam forms, scoop it out and discard.
4. Let cook for about 90 minutes on a low simmer. In the meantime, chop the remaining carrot, celery and ½ onion to add in later. Transfer to a plate and place in the fridge until ready to use them.
5. After about 90 minutes, the chicken should be fully cooked. This is a good point to take it out, as overcooking can cause the texture to become mushy.
6. Remove the chicken from the pot and let the broth continue to simmer gently, reducing slightly.
7. In a separate bowl, shred the chicken meat.
8. Remove all the vegetables from the broth, and strain the liquid through a fine-mesh strainer or cheesecloth. The strained broth should be clear.
10. If you want to remove the fat that sits on top of the soup, place the broth in the fridge overnight until the fat solidifies on top. Then scoop it out.
11. Return the strained broth to the pot, then add your reserved fresh chopped carrots, celery, and half an onion.
12. Allow this to simmer for around 15 minutes, or until the vegetables are tender but not overly soft.
13. When serving, add shredded chicken and noodles to your bowl, then ladle a generous amount of broth and vegetables over the top. Garnish with freshly chopped parsley.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 72Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 41mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 4g
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