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–+ servings
Old Fashioned Chicken Vegetable Soup

Grandma's Simple Chicken Vegetable Soup Recipe

This old fashioned chicken vegetable soup is hearty, comforting, and full of tender chicken and simple vegetables. Blending the vegetables creates a naturally creamy broth without cream, making this easy homemade soup perfect for a cozy family dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 people
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken thighs or breast
  • 2 cups carrots, chopped
  • 1 cup onion, chopped
  • 2 cups frozen mixed vegetables
  • 4 cups chicken stock
  • 1 chicken stock cube
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Method
 

  1. Add the chicken, carrots, onion, frozen mixed vegetables, chicken stock, stock cube, salt, and black pepper to a large soup pot. Stir to combine.
  2. Bring the soup to a gentle simmer over medium heat. Reduce the heat as needed and cook for 30 to 40 minutes, or until the vegetables are very tender and the chicken is fully cooked.
  3. Remove the cooked chicken from the pot and transfer it to a plate. Shred the chicken into bite-sized pieces using two forks and set aside.
  4. Carefully blend the vegetables and broth with an immersion blender until smooth and creamy. If using a countertop blender, work in batches and take care when blending the hot soup.
  5. Return the shredded chicken to the pot and stir until evenly distributed throughout the soup.
  6. Add the butter and stir until completely melted and combined. Taste and adjust the salt and black pepper as needed.

Notes

  • Chicken thighs give the soup a richer flavor, but chicken breasts work well too.
  • For a chunkier soup, blend only half of the vegetables or skip blending.
  • Add extra chicken stock if the soup becomes too thick.
  • Store leftovers in the refrigerator for 3 to 4 days or freeze for up to 2 months.
  • Serve with crusty bread, buttered toast, or homemade dinner rolls.

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