Name: Homemade Chicken Veggie Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups homemade chicken stock; Fat from the homemade chicken stock (about 1 Tbsp); 1 yellow onion, peeled and chopped; 2 carrots, sliced into 1/4-inch pieces (amount roughly equal to onion); 2 celery stalks, sliced into 1/4-inch pieces (amount roughly equal to onion); 1 Tbsp fresh parsley leaves; 1 Tbsp chopped green onion greens or chives; 1/4 teaspoon poultry seasoning (ground sage and thyme); 1/8 teaspoon crushed red pepper flakes (or a small pinch of cayenne); Salt and freshly ground black pepper to taste

If you’re craving something comforting, wholesome, and downright cozy, this Homemade Chicken Veggie Soup Recipe is an absolute must-try. I love this soup because it’s light yet deeply flavorful, perfect for those chilly days when you want something soothing but not heavy. When I first tried making it with homemade chicken stock, I was blown away by how the simple ingredients danced together to create such a wonderful bowl of warmth. Stick with me here—I’ll share all my favorite tips so you can make this fan-freaking-tastic soup just like I do!

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Why You’ll Love This Recipe

Simplicity meets depth of flavor: Using homemade chicken stock and simple veggies results in a soup that’s light but bursting with taste.
Perfect for cold season: The little kick from red pepper flakes brings heat that’s comforting when you’re feeling under the weather.
Easy to customize: You can tweak the herbs or veggies to suit your pantry or preferences without losing that classic feel.
Nostalgic and cozy: A recipe passed down from my mom that has all the comforting vibes of a warm kitchen on a chilly day.

The image shows a top view of a white bowl filled with clear vegetable soup. The soup contains visible layers including bright orange carrot slices near the center, light green celery pieces, small white onion chunks, and bits of fresh green herbs scattered throughout. The broth is light yellow with some small bubbles and a slightly oily surface that reflects light. The bowl rests on a white marbled surface with the edge of a woman's hand holding the bowl visible at the bottom left. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Chicken Veggie Soup, healthy chicken veggie soup, comforting chicken vegetable soup, easy chicken noodle soup, light wholesome soup

Ingredients You’ll Need

Getting the right ingredients is key for this Homemade Chicken Veggie Soup Recipe to shine. I always make sure my chicken stock is homemade because it’s the soul of the soup, bringing richness without heaviness. Fresh vegetables add texture and sweetness that balance perfectly with the savory notes.

Flat lay of a small mound of golden solidified chicken fat, a peeled and chopped yellow onion, two bright orange carrots sliced into thin rounds, two celery stalks sliced similarly in pale green thin rounds, a small handful of fresh flat-leaf parsley leaves, a few chopped bright green chive pieces, a tiny pile of fine beige ground poultry seasoning, a pinch of crushed red pepper flakes with vibrant red flakes, a small white ceramic bowl filled with clear homemade chicken stock, a small white ceramic bowl containing coarse white salt, and another small white ceramic bowl with freshly ground black pepper, all arranged with perfect symmetry in a balanced composition placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Homemade Chicken Veggie Soup, healthy chicken veggie soup, comforting chicken vegetable soup, easy chicken noodle soup, light wholesome soup

Homemade chicken stock: Using your own stock adds depth and control over saltiness; it’s worth the extra effort.
Chicken fat: If you have fat skimmed from homemade stock, this adds a luscious base to sauté the vegetables; otherwise, a bit of olive oil works well.
Yellow onion: Adds a mild sweetness and aromatic base that’s essential for flavor.
Carrots: Slice them thin so they cook quickly and bring gentle sweetness.
Celery stalks: Adds a nice crunch and subtle earthiness.
Fresh parsley leaves: Give a fresh herbal brightness to finish the soup.
Green part of green onion or chives: I love these mild oniony greens because they uplift the soup without overpowering it.
Poultry seasoning: A mix of ground sage and thyme that ties the flavors together beautifully.
Crushed red pepper flakes or cayenne: Adding just a pinch gives the soup a little warming kick—trust me, it’s worth it especially if you’re feeling under the weather.
Salt and freshly ground black pepper: For seasoning to taste; I always add more at the end to perfectly balance.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of this Homemade Chicken Veggie Soup Recipe is how adaptable it is. I love mixing things up depending on what’s fresh or what my family likes—there’s so much room to make this soup your own.

Adding fresh chicken meat: I tried this once but my mom was right—the soup’s light flavor is best without chunks of meat, so I usually skip it.
Seasonal vegetables: In fall, I sneak in some diced parsnips or turnips for extra earthiness; in spring, a handful of peas works wonders.
Herb swaps: If you don’t have poultry seasoning, mixing fresh thyme and sage does the trick just as well.
Spicy kick adjustment: If you prefer less heat, just cut the red pepper flakes in half; for those who love spice, add a touch more but be cautious—it sneaks up on you!

How to Make Homemade Chicken Veggie Soup Recipe

Step 1: Sauté Your Veggies to Unlock Flavor

Start by heating a tablespoon of chicken fat in a 4-quart saucepan over medium-high heat. If you don’t have chicken fat on hand, olive oil works fine. Adding your chopped onion, carrots, and celery to the fat allows these veggies to soften and develop sweetness. I like slicing my carrots in thin, 1/4-inch slices—this helps them cook quickly and evenly without becoming mushy. While the veggies cook, sprinkle in your poultry seasoning, red pepper flakes, salt, and pepper. I discovered this trick with my mom’s help: seasoning the vegetables during the sauté step really helps bring out those layered flavors.

Step 2: Simmer with Homemade Chicken Stock

Once your veggies are almost tender, pour in the 4 cups of your homemade chicken stock and bring everything to a gentle simmer. Make sure it doesn’t boil hard—just a soft bubble to let the flavors mingle. I usually let it cook for 5 to 10 minutes until the carrots are tender but still hold a tiny bit of bite because I personally don’t love mushy veggies in my soup. It really helps to taste during cooking—you’ll get a feel for just how soft you like them.

Step 3: Finish and Adjust Seasonings

After simmering, this is where you taste and tweak. Add a pinch more salt or pepper as needed—you want the soup to wake up a bit before serving. I always finish by stirring in fresh parsley and the green parts of green onion or chives; the fresh herbs add that final touch of brightness. Believe me, your kitchen will smell amazing!

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Pro Tips for Making Homemade Chicken Veggie Soup Recipe

Use quality homemade stock: I can’t emphasize this enough—starting with rich, flavorful stock makes the soup shine, especially since the recipe is light and delicate.
Don’t skip the sauté seasoning: Adding spices to the veggies as they cook helps develop a deeper, more nuanced flavor than just tossing it in later.
Watch your heat level: Start with a small pinch of red pepper flakes and adjust—too much can overpower, but the right touch is just so warming.
Skip the chicken meat: Originally, I found that adding chicken pieces muddled the light clarity of the broth, so just trust the stock’s flavor for this one.

How to Serve Homemade Chicken Veggie Soup Recipe

A white bowl filled with clear chicken soup on a white plate, showing three layers: a top layer of clear golden broth with small oil drops, a middle layer with soft shredded chicken pieces in cream color mixed with green leafy vegetables and small orange carrot cubes, and a bottom layer of translucent broth with small green peas and herbs. The bowl is placed on a white marbled surface with a spoon on the right side. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Chicken Veggie Soup, healthy chicken veggie soup, comforting chicken vegetable soup, easy chicken noodle soup, light wholesome soup

Garnishes

I usually sprinkle on a bit more fresh parsley or some finely chopped chives right before serving. It feels like the soup lightens up and gets this lovely fresh finish. Sometimes, I add a tiny drizzle of good olive oil on top—it’s a little trick I learned that adds richness without heaviness.

Side Dishes

My go-to side is always crusty French bread—day-old or toasted. The crunch paired with this comforting soup is just unbeatable. I’ve also served it alongside a simple green salad or some garlic toast when we want a heartier meal.

Creative Ways to Present

For a special occasion, I like to serve the soup in small vintage bowls with a sprig of fresh thyme or a lemon wedge on the side for a slight zing. It looks beautiful and feels extra thoughtful—plus, your guests will appreciate the extra touch!

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so the next day’s soup tastes even better. Just make sure to cool it completely before sealing to avoid condensation, which can water down the soup.

Freezing

Freezing this soup works wonderfully. I portion it into single-serving containers and freeze for up to 3 months. When you’re ready, thaw in the fridge overnight to keep the texture of the veggies from turning mushy. This is a lifesaver for busy weeks!

Reheating

I reheat on the stove over low heat, stirring gently until warmed through. Avoid boiling again; that can overcook the vegetables and alter the texture. If it feels too thick after reheating, just add a splash of chicken stock or water to loosen it back up.

FAQs

Can I use store-bought chicken stock instead of homemade?

You can absolutely use store-bought chicken stock in a pinch, but I recommend choosing a high-quality, low-sodium version. The homemade chicken stock really elevates this soup’s flavor, giving it that rich but clean taste that’s hard to beat.
Why doesn’t this soup include chicken meat?

This soup is designed to be light and clear, with the homemade stock carrying all the chicken flavor. Adding chicken pieces can muddle the delicate balance and heaviness. Keeping it meat-free inside the bowl lets the fresh vegetables and herbs shine.
Can I make this soup spicier?

Definitely! The recipe calls for a pinch of crushed red pepper flakes or cayenne, but you can adjust to taste. Just go slow; it’s easier to add more heat than to fix an overly spicy soup!
What’s the best way to reheat this soup without overcooking the veggies?

Reheat gently on the stove over low to medium-low heat, stirring occasionally. Avoid bringing it to a boil again to keep the carrots and celery from turning mushy.

Final Thoughts

This Homemade Chicken Veggie Soup Recipe is one of my family’s all-time favorites, especially when the weather turns chilly or someone needs a little warming comfort. It’s simple, heartfelt, and unpretentious—the kind of dish that feels like a hug in a bowl. I hope you enjoy making and sharing it as much as I do. Give it a try, and soon you’ll see why it’s such a classic in our kitchen!