soup recipes healthy/ chicken soup recipes homemade

Chicken Soup With Vegetables

This post may contain affiliate links.

Yum, Chicken Soup with Vegetables… is everything you need on a fall or cold winter day. The variety of vegetables, cooked in the chicken broth is what makes this soup so hearty. If you have not made chicken soup from scratch, I highly recommend you to try this simple soup recipe.

chicken soup recipes homemade

Chicken soup with vegetables is the perfect way to use up all those veggies stocked in the fridge! I love that this soup recipe is so versatile, you can replace the veggies I used with others you may have on hand. 


This soup starts with cooking the chicken, then adding and cooking the veggies until tender. A handful of potatoes, carrots, onions, zucchini, parsley go into the mix, along with little rice to make this hearty, filling and easy soup. 


I prefer to use chicken thighs and legs for this soup. Not only do thighs and legs have the most flavor and tender texture when simmered, but their natural richness makes the soup more substantial. You can use chicken breasts if you’d like, but just keep in mind that the soup won’t taste as rich and hearty. 

soup recipes healthy/ chicken soup recipes homemade

More Soup Recipes You Might Like:

Spinach Lentil Soup with Lemon

Lebanese Lentil soup with vegetables

Yield: 6

Chicken Soup With Vegetables

soup recipes healthy/ chicken soup recipes homemade
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 2 chicken thighs
  • 4 chicken legs
  • 6 cups water
  • 3-4 large carrots- sliced into 1/4-inch thick circles
  • 1 zucchini- cut into medium size pieces
  • 2 small tomatoes-  cut into medium size pieces
  • 1 large onion- sliced thinly into wedges
  • 1 large potato- cut into medium size pieces
  • 1 cup parsely- chopped
  • Any other vegetables you have around and want to add.
  • 1 tsp salt or to taste
  • 2 cinnamon sticks
  • 2 tbsp long grain rice
  • 1 tbsp olive oil


    How to make chicken soup with vegetables?

  1. In a large pot, bring water, chicken and salt to a boil. Skim foam.
  2. Reduce heat to medium- low and Simmer, partially covered for about 30 minutes or until chicken is fully cooked.
  3. Remove chicken thighs and legs and let it cool a little before removing meat from bones, discarding skin and cutting into bite-size pieces.
  4. Add carrots and potatoes, cook for 20 minutes over medium heat.
  5. Add rice, onion and zucchini, cook for another 15 minutes or until vegetables are cooked.
  6. Add parsley and and olive oil, give it a a quick stir.
  7. Remove from heat, stir in chopped chicken pieces.
  8. Taste and adjust salt, if necessary.
  9. Serve and toast and enjoy!

If you make this simple chicken soup recipe or any other recipe on the salt and sweet kitchen, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

Leave a Reply

Your email address will not be published. Required fields are marked *

Copyright © 2020 The Salt and Sweet Kitchen.
All rights reserved.

Skip to Recipe