Old Fashioned Chicken Vegetable Soup Recipe

This Old Fashioned Chicken Vegetable Soup Recipe is one of those simple, comforting dinners I love when the weather turns chilly. Tender chicken and everyday vegetables simmer together in chicken stock before the vegetables are blended into a naturally creamy, hearty soup.

There's no cream or complicated ingredient list here. The blended vegetables give the broth a thick, velvety texture, while shredded chicken makes every bowl satisfying enough for dinner.

It's the kind of practical homemade soup that feels right at home in Grandma's kitchen, especially with a thick slice of buttered bread alongside it.

What You Need to Know

• This hearty chicken vegetable soup is blended until smooth before the shredded chicken is added back in, giving it a creamy texture without adding cream.
• Chicken thighs provide a richer flavor, but chicken breasts work just as well if that's what you have on hand.
• The soup can be made ahead and refrigerated for 3 to 4 days, making it a convenient option for lunches and easy dinners.
• Frozen mixed vegetables are a simple modern shortcut that saves chopping without sacrificing the homemade feel.

Ingredients Overview

• Chicken: Boneless chicken thighs are especially tender and flavorful, while boneless chicken breasts make a slightly leaner soup. Either works well.
• Carrots: Fresh chopped carrots work best. Baby carrots can also be chopped and used if that's what you have.
• Onion: Yellow onion is a classic choice, but white or sweet onions can be substituted.
• Frozen mixed vegetables: A traditional blend of carrots, peas, corn, and green beans is an easy option. Choose your favorite mixture depending on which vegetables your family enjoys.
• Chicken stock: Homemade or store bought chicken stock works. Choose low-sodium stock if you'd like more control over the salt.
• Stock cube: Chicken bouillon or a chicken stock cube boosts the savory flavor. If your stock is already quite salty, consider reducing the added salt.
• Butter: Salted or unsalted butter can be used. Stirring it in at the end adds richness without needing heavy cream.
• Salt and black pepper: Start with the suggested amount, then taste and adjust after the soup has finished cooking.

How to Make Old Fashioned Chicken Vegetable Soup

Step 1: Add the chicken, carrots, onion, frozen mixed vegetables, chicken stock, stock cube, salt, and black pepper to a large soup pot. Stir everything together and bring the soup to a gentle simmer over medium heat.

Step 2: Reduce the heat as needed to maintain a steady simmer. Cook for 30 to 40 minutes, or until the vegetables are very tender and the chicken is completely cooked through.

Step 3: Remove the chicken from the pot and set it aside. Using an immersion blender, carefully blend the vegetables and broth until smooth and creamy. You can also carefully transfer the soup to a countertop blender and blend it in batches.

Step 4: Shred the cooked chicken with two forks and return it to the blended soup. Stir in the butter until completely melted, then taste and adjust the salt and pepper as needed. Serve hot.

Grandma's Tips

• Let the vegetables cook until they're very tender before blending. Soft vegetables create a smoother, creamier soup.
• For more texture, blend only part of the vegetable mixture and leave the rest chunky.
• If the soup becomes thicker than you'd like, stir in a little additional chicken stock until it reaches your preferred consistency.

Modern Updates

• Frozen mixed vegetables make this simple chicken vegetable soup especially convenient. There's less chopping, and you can keep a bag in the freezer whenever you need an easy dinner.
• For an even quicker version, use leftover cooked chicken or shredded rotisserie chicken. Simmer the vegetables until tender, blend the soup, and stir the cooked chicken in toward the end just long enough to heat through.
• You can also add fresh spinach or kale after blending for an easy way to work in more vegetables.

More Old Fashioned Soup Recipes

Try another cozy, Grandma-inspired recipe:

• Traditional Lentil Soup Recipe
• Slow Cooker Minestrone Soup
• Simple Tomato Soup Recipe
• Crock Pot Chicken Bacon Ranch Potato Soup
• Old Fashioned Slow Cooker Split Pea Soup

FAQs

Can I use chicken breast instead of chicken thighs?

Yes. Chicken breasts and chicken thighs both work well. Chicken thighs tend to stay especially tender and provide a richer flavor, while chicken breasts are a leaner option.

Do I have to blend chicken vegetable soup?

No. You can leave the vegetables whole for a traditional chunky chicken vegetable soup. Blending the vegetables gives this particular recipe its thick, naturally creamy texture without requiring heavy cream.

Can I add cream to chicken vegetable soup?

Yes, you can add a splash of heavy cream or half-and-half after blending if you'd like an even richer soup. It isn't necessary, though, because the blended vegetables naturally create a smooth and creamy consistency.

Can you freeze chicken vegetable soup?

Yes. Chicken vegetable soup freezes well for up to 2 months. Cool the soup completely before transferring it to freezer-safe containers, then thaw overnight in the refrigerator before reheating.