One-Pot Chicken and Vegetable Soup – Comforting, Simple, and Satisfying

This is the kind of soup you make when you want real comfort without spending all day in the kitchen. Everything goes into one pot, and what comes out is deeply savory, colorful, and nourishing. It’s the kind of meal you can eat on a busy weeknight or on a slow Sunday with crusty bread.

The broth is rich but light, the vegetables stay bright, and the chicken turns tender and juicy. If you love easy wins that taste like home, this recipe delivers.

One-Pot Chicken and Vegetable Soup - Comforting, Simple, and Satisfying

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 2 tablespoons olive oil (or butter, or a mix)
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 pound boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon dried parsley (or 1 tablespoon fresh)
• 1 bay leaf
• 6 cups low-sodium chicken broth (or a mix of broth and water)
• 2 cups diced potatoes (Yukon gold or red; peel if you like)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 2 cups chopped leafy greens (spinach, kale, or chard)
• 1 tablespoon lemon juice (optional but brightens the broth)
• Fresh herbs for finish (parsley or dill), chopped

Instructions

 

• Warm the pot: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
• Bloom the aromatics: Stir in the garlic, thyme, and parsley. Cook 30–45 seconds until fragrant. Don’t let the garlic brown.
• Brown the chicken: Add the chicken pieces, season with salt and pepper, and cook 3–4 minutes, stirring occasionally. You’re not fully cooking the chicken—just getting a little color for flavor.
• Build the broth: Pour in the chicken broth and add the bay leaf. Scrape up any browned bits from the bottom. Bring to a gentle boil.
• Add the hearty veg: Stir in the potatoes and green beans. Reduce heat to a steady simmer and cook 12–15 minutes, until the potatoes are just tender.
• Finish with quick-cooking veg: Add the corn and greens. Simmer 3–5 more minutes, until the greens wilt and the chicken is cooked through. If using kale, give it an extra couple of minutes to soften.
• Balance and brighten: Remove the bay leaf. Stir in lemon juice. Taste and adjust with more salt and pepper as needed. If the broth tastes flat, add a splash more lemon or a pinch of salt.
• Serve: Ladle into warm bowls and top with chopped fresh parsley or dill. Add a drizzle of olive oil or a dusting of grated Parmesan if you like.

What Makes This Special

This soup is more than just chicken and vegetables—it’s smart cooking that lets ingredients do the heavy lifting. You build flavor from the start by sweating aromatics and browning the chicken, then simmering everything together for a balanced, clean broth.

It’s not fussy, but it tastes thoughtful. Plus, one pot means fewer dishes and more time for the best part: eating.

• One-pot ease: Fewer dishes, faster cleanup, same delicious payoff.
• Flexible ingredients: Use what you have—swap in different veggies or herbs without losing the soul of the soup.
• Balanced nutrition: Protein, fiber, and a light broth that still feels hearty.
• Great for leftovers: The flavors deepen day two.

What You’ll Need

• 2 tablespoons olive oil (or butter, or a mix)
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 pound boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon dried parsley (or 1 tablespoon fresh)
• 1 bay leaf
• 6 cups low-sodium chicken broth (or a mix of broth and water)
• 2 cups diced potatoes (Yukon gold or red; peel if you like)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 2 cups chopped leafy greens (spinach, kale, or chard)
• 1 tablespoon lemon juice (optional but brightens the broth)
• Fresh herbs for finish (parsley or dill), chopped

Instructions

1. Warm the pot: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrots, and celery with a pinch of salt.

   Cook 5–7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.

2. Bloom the aromatics: Stir in the garlic, thyme, and parsley. Cook 30–45 seconds until fragrant. Don’t let the garlic brown.
3. Brown the chicken: Add the chicken pieces, season with salt and pepper, and cook 3–4 minutes, stirring occasionally.

   You’re not fully cooking the chicken—just getting a little color for flavor.

4. Build the broth: Pour in the chicken broth and add the bay leaf. Scrape up any browned bits from the bottom. Bring to a gentle boil.
5. Add the hearty veg: Stir in the potatoes and green beans.

   Reduce heat to a steady simmer and cook 12–15 minutes, until the potatoes are just tender.

6. Finish with quick-cooking veg: Add the corn and greens. Simmer 3–5 more minutes, until the greens wilt and the chicken is cooked through. If using kale, give it an extra couple of minutes to soften.
7. Balance and brighten: Remove the bay leaf.

   Stir in lemon juice. Taste and adjust with more salt and pepper as needed. If the broth tastes flat, add a splash more lemon or a pinch of salt.

8. Serve: Ladle into warm bowls and top with chopped fresh parsley or dill.

   Add a drizzle of olive oil or a dusting of grated Parmesan if you like.

Keeping It Fresh

Let the soup cool to room temperature before storing. Move it to airtight containers and refrigerate for up to 4 days. The flavors meld, and the broth becomes even more satisfying overnight.

• Freezer-friendly: Freeze in portioned containers for up to 3 months.

  Leave a little headspace for expansion.

• Reheating: Warm on the stovetop over medium heat, adding a splash of water or broth if it thickened. Adjust seasoning after reheating.
• Greens tip: If you plan to freeze, add the greens when reheating so they stay bright and tender.

Benefits of This Recipe

• Nutritious and satisfying: Protein-rich chicken, fiber-packed vegetables, and a light broth that feels comforting without being heavy.
• Budget-friendly: Uses everyday ingredients and stretches well for multiple meals.
• Customizable: Easy to tailor for picky eaters, seasonal produce, or what’s in your crisper.
• Weeknight-ready: One pot, straightforward steps, under an hour start to finish.

What Not to Do

• Don’t boil aggressively: A hard boil can make the chicken tough and the broth cloudy. Keep it to a gentle simmer.
• Don’t add all vegetables at once: Staggering keeps tender veggies from turning mushy.
• Don’t skip seasoning layers: Salt a little at each stage.

  It builds a deeper, more balanced flavor.

• Don’t overcook greens: Add them at the end so they stay vibrant and tender.
• Don’t rely only on broth: A splash of lemon or a fresh herb finish wakes everything up.

Alternatives

• Protein swaps: Use rotisserie chicken (add in the last 5 minutes), turkey, or chicken sausage. For a vegetarian version, swap chicken for white beans and use vegetable broth.
• Grain add-ins: Stir in cooked rice, barley, or small pasta at the end. If adding uncooked small pasta, simmer separately and add just before serving to prevent sogginess.
• Different veggies: Try leeks instead of onions, parsnips for sweetness, zucchini in summer, or peas in spring.

  Mushrooms add earthiness.

• Herb variations: Dill makes it bright, rosemary adds depth, and a bay leaf is classic. Fresh herbs go in at the end; dried herbs go in early.
• Creamy twist: For a creamier soup, finish with a splash of cream or swirl in Greek yogurt off the heat.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work well but can dry out more easily.

Cut them into bite-size pieces and be careful not to overcook—keep the simmer gentle and pull the pot off the heat as soon as they’re done.

How do I make the broth taste richer?

Brown the chicken lightly, scrape up the browned bits, and don’t skip the aromatics. You can also add a small splash of soy sauce or fish sauce for umami, or simmer a Parmesan rind with the soup and remove it before serving.

What if I only have frozen vegetables?

No problem. Add frozen vegetables toward the end of cooking so they don’t get mushy.

Frozen corn, peas, and green beans work great. You may need an extra minute or two to bring the pot back to a simmer.

Can I make this in a slow cooker?

Yes. Sauté the onion, carrots, celery, garlic, and spices first for better flavor.

Transfer to the slow cooker with the chicken, broth, potatoes, and bay leaf. Cook on low 6–7 hours or on high 3–4 hours. Add corn and greens in the last 20–30 minutes.

How do I thicken the soup?

Mash a few potato cubes against the side of the pot and stir them back in.

You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer a couple of minutes.

What’s the best way to add pasta?

Cook small pasta shapes separately in salted water until just shy of al dente. Drain and stir into the soup right before serving. This keeps the broth clear and the pasta from soaking up too much liquid.

How can I make it spicier?

Add a pinch of red pepper flakes with the garlic or finish with a swirl of chili crisp.

A dash of hot sauce in each bowl works too, so everyone can adjust heat to taste.

Is this freezer-friendly with potatoes?

Yes, though the potatoes may soften slightly after thawing. Cut them into larger chunks if you know you’ll freeze the soup, or swap potatoes for cooked barley or chickpeas.

Wrapping Up

One-pot chicken and vegetable soup is comfort made simple—hearty, flexible, and full of everyday goodness. With a few smart steps and a gentle simmer, you get real depth without fuss.

Keep the method, swap the vegetables, and make it your own. Ladle it up, pass the bread, and enjoy the kind of meal that makes any night feel a little warmer.