Cozy Chicken and Vegetable Soup: A Warm and Nourishing Delight

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There’s something incredibly comforting about a bowl of Cozy Chicken and Vegetable Soup. It’s the kind of meal that warms you up from the inside out, whether you’re feeling under the weather, need a wholesome weeknight dinner, or just crave a nutritious, homemade dish.

This hearty and flavorful soup is packed with lean chicken, fresh vegetables, and aromatic herbs, making it a perfect balance of protein, fiber, and essential nutrients. Best of all, it’s easy to make and fills your kitchen with an irresistible, cozy aroma.

Let’s dive into this simple yet satisfying recipe that’s perfect for any time of the year!

Why You’ll Love This Cozy Chicken and Vegetable Soup

This soup is more than just delicious—it’s a nutritional powerhouse. Here’s why you’ll want to make it again and again:

Nutrient-Dense – Loaded with vitamins, minerals, and protein to keep you feeling energized.
Comforting & Satisfying – A warm, homemade meal that’s perfect for cold days or when you need a pick-me-up.
Great for Meal Prep – Makes a big batch that stores well for quick, healthy meals.
Easy to Customize – Swap out veggies or adjust seasonings to match your taste.
Low in Calories, High in Flavor – A guilt-free, wholesome dish that doesn’t skimp on taste.

Ingredients You’ll Need

Here’s what you’ll need to make this hearty and cozy soup:

IngredientQuantity
Boneless, skinless chicken breast1 ½ lbs
Kosher salt1 teaspoon (plus more to taste)
Black pepper¼ teaspoon (plus more to taste)
Olive oil, divided2 tablespoons
Yellow onion, diced (½-inch pieces)1 cup
Celery, sliced (¼-inch slices)1 cup
Carrots, sliced (¼-inch slices)1 cup
Garlic, minced1 tablespoon
Dried Italian seasoning1 ½ teaspoons
Tomato paste2 tablespoons
Canned diced tomatoes (with juice)28 ounces
Yukon Gold potatoes, diced (½-inch cubes)2 cups
Unsalted chicken stock or broth64 ounces (8 cups)
Zucchini, sliced (¼-inch slices)1 cup
Green beans, sliced (½-inch pieces)1 cup
Brown mushrooms, sliced (½-inch slices)1 cup
Corn kernels (canned, frozen, or fresh)1 cup
Fresh parsley, chopped1 tablespoon

Step-by-Step Instructions to Make Cozy Chicken and Vegetable Soup

1. Cook the Chicken

  • Season the chicken breasts with kosher salt and black pepper.
  • Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
  • Add the chicken breasts and cook for 5-7 minutes per side, or until fully cooked.
  • Remove the chicken from the pot and let it cool before shredding into bite-sized pieces.

2. Sauté the Vegetables

  • Add the remaining tablespoon of olive oil to the same pot.
  • Sauté the diced onion, celery, and carrots over medium heat for 5 minutes until softened.
  • Stir in the minced garlic and dried Italian seasoning, cooking for 1 more minute until fragrant.

3. Add Tomato Paste and Diced Tomatoes

  • Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
  • Pour in the canned diced tomatoes along with their juice, mixing well.

4. Add Potatoes and Stock

  • Add the diced potatoes to the pot.
  • Pour in the unsalted chicken stock and bring everything to a gentle boil.
  • Reduce the heat and let the soup simmer for 15 minutes, or until the potatoes are tender.

5. Add the Remaining Vegetables

  • Stir in the sliced zucchini, green beans, mushrooms, and corn kernels.
  • Let the soup simmer for another 10-15 minutes, until all the vegetables are soft.

6. Add the Shredded Chicken

  • Return the shredded chicken to the pot and stir to combine.
  • Taste and adjust seasoning with additional salt and black pepper if needed.
  • Let it simmer for a few more minutes to warm everything through.

7. Serve and Enjoy!

  • Ladle the soup into bowls and sprinkle with chopped parsley for a fresh garnish.
  • Serve hot and enjoy this nutritious, comforting meal!

Health Benefits of Cozy Chicken and Vegetable Soup

🥕 Carrots & Celery – Rich in vitamins A & C, supporting immunity and eye health.
🍗 Chicken – A lean protein source that helps with muscle repair and keeps you full.
🥔 Potatoes – A good source of fiber and energy-boosting carbohydrates.
🌿 Tomatoes – Loaded with antioxidants like lycopene, promoting heart health.
🧄 Garlic & Onion – Natural anti-inflammatory and immune-boosting ingredients.

Tips for the Best Chicken and Vegetable Soup

Use Rotisserie Chicken – A great time-saver if you don’t want to cook chicken from scratch.
Make it Spicier – Add a pinch of red pepper flakes for a little heat.
Swap the Protein – Try turkey, beef, or even tofu for a different variation.
Go Low-Carb – Skip the potatoes and add more zucchini or cauliflower.
Add Extra Herbs – A sprinkle of fresh thyme or basil enhances the flavor.

Serving Suggestions

This hearty soup pairs well with:

🥖 Crusty Bread – A slice of whole-grain or sourdough for dipping.
🥗 Fresh Salad – A light garden salad for a balanced meal.
🧀 Cheese Crackers – A crunchy side for texture contrast.
🍋 Lemon Wedges – A squeeze of lemon brightens up the flavors.

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze in portioned containers for up to 3 months.
Reheat: Warm on the stove over medium heat or microwave for 2-3 minutes.

Frequently Asked Questions (FAQs)

1. Can I make this soup in a slow cooker?

Yes! Cook the chicken separately, then add all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

2. What’s the best way to shred chicken?

Use two forks to pull apart the cooked chicken, or place it in a stand mixer with a paddle attachment for easy shredding.

3. Can I use frozen vegetables?

Absolutely! Frozen vegetables work well—just add them in the last 10 minutes of cooking.

4. How do I make this soup dairy-free?

This soup is already dairy-free, making it a great option for those with lactose intolerance.

5. Can I add noodles or rice?

Yes! Add cooked rice or pasta in the last 5 minutes for a heartier meal.

6. What can I do if my soup is too thick?

Simply add more chicken stock or water until you reach your desired consistency.

Final Thoughts: Try This Cozy Chicken and Vegetable Soup Today!

This Cozy Chicken and Vegetable Soup is the perfect balance of warmth, nourishment, and flavor. Whether you’re cooking for family, meal prepping, or just craving a bowl of homemade comfort, this recipe delivers every time.

So, grab your ingredients and get cooking—your bowl of comfort awaits!

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Cozy Chicken and Vegetable Soup: A Warm and Nourishing Delight


  • Author: Raven
  • Total Time: 55 minutes
  • Yield: 68 servings 1x

Description

Nothing beats a warm, comforting bowl of Cozy Chicken and Vegetable Soup on a chilly day. This nutrient-packed soup is loaded with tender chicken, hearty vegetables, and flavorful herbs, making it the perfect balance of taste and nutrition. Whether you’re meal prepping, looking for a quick family dinner, or simply craving homemade comfort food, this recipe is easy to make and incredibly satisfying.


Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breast
  • 1 teaspoon kosher salt (plus more to taste)
  • ¼ teaspoon black pepper (plus more to taste)
  • 2 tablespoons olive oil, divided
  • 1 cup diced yellow onion (½-inch pieces)
  • 1 cup sliced celery (¼-inch slices)
  • 1 cup sliced carrots (¼-inch slices)
  • 1 tablespoon minced garlic
  • 1 ½ teaspoons dried Italian seasoning
  • 2 tablespoons tomato paste
  • 28 ounces canned diced tomatoes (with juice)
  • 2 cups Yukon Gold potatoes (½-inch cubes)
  • 64 ounces (8 cups) unsalted chicken stock or broth
  • 1 cup sliced zucchini (¼-inch slices)
  • 1 cup sliced green beans (½-inch pieces)
  • 1 cup sliced brown mushrooms (½-inch slices)
  • 1 cup corn kernels (canned, frozen, or fresh)
  • 1 tablespoon chopped fresh parsley

Instructions

1. Cook the Chicken

  • Season the chicken breasts with kosher salt and black pepper.
  • Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
  • Cook the chicken breasts for 5-7 minutes per side, or until fully cooked.
  • Remove the chicken from the pot and let it cool before shredding into bite-sized pieces.

2. Sauté the Vegetables

  • Add the remaining tablespoon of olive oil to the pot.
  • Sauté the onion, celery, and carrots over medium heat for 5 minutes until softened.
  • Stir in the garlic and Italian seasoning, cooking for 1 minute until fragrant.

3. Add Tomato Paste and Diced Tomatoes

  • Stir in the tomato paste and cook for 1-2 minutes to enhance the flavor.
  • Pour in the canned diced tomatoes with their juice and mix well.

4. Add Potatoes and Stock

  • Add the diced potatoes to the pot.
  • Pour in the unsalted chicken stock and bring everything to a gentle boil.
  • Reduce the heat and let the soup simmer for 15 minutes, or until the potatoes are tender.

5. Add the Remaining Vegetables

  • Stir in the zucchini, green beans, mushrooms, and corn kernels.
  • Continue simmering for 10-15 minutes, or until all the vegetables are soft.

6. Add the Shredded Chicken

  • Return the shredded chicken to the pot and stir to combine.
  • Taste and adjust seasoning with extra salt and pepper if needed.
  • Let it simmer for a few more minutes to warm everything through.

7. Serve and Enjoy!

  • Ladle the soup into bowls and sprinkle with chopped parsley for a fresh finish.
  • Serve hot and enjoy this hearty, nourishing meal!

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheating: Warm on the stovetop over medium heat or microwave for 2-3 minutes.
  • Customization: Swap out vegetables based on what you have, or add pasta or rice for a heartier version.
  • Make it Spicy: Add red pepper flakes or a dash of hot sauce for extra heat.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American