Classic Chicken Vegetable Soup

posted by

Mira Rattanaon

November 12, 2025

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Ingredients (~2-3 servings)

1 1/2 Tbsp oil
1 small leek
1/2 medium yellow or white onion
2 stalks celery
1 large carrot
2 cloves garlic, minced
1/2 tsp turmeric
4 cups chicken stock, preferably homemade (recipe below)
1 small parsnip
1/2 medium zucchini
1/2 cup chopped green beans
2 sprigs of fresh thyme
1 bay leaf
Salt and pepper, to taste
2 Tbsp chopped fresh dill
2 Tbsp chopped fresh parsley
~1 cup shredded cooked chicken (rotisserie or leftover)
Juice of 1/2 lemon (optional)

Prep the Vegetables

For the Leeks: Trim the tough dark green tops and the root-end. Cut the leek in half lengthwise and rinse it very well under running water to remove any sand or dirt, fanning the layers. Thinly slice.

Aromatics: Medium dice the onion and celery. Peel and medium dice the carrot.

Other Veg: Peel and dice the parsnip into bite-sized pieces. Dice the zucchini into a similar size. Trim the green beans and chop them into 1/2-inch pieces.

Make the Soup

Add the oil to a large pot or Dutch oven over medium heat. Add the leek, onion, celery, and carrot. Season with a pinch of salt and pepper. Sauté for ~8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Don’t let them brown.

Add the minced garlic and turmeric, and sauté for another ~1-2 minutes until fragrant.

Add the chicken stock, parsnip, zucchini, thyme sprigs, and bay leaf. Turn the heat to high and bring the liquid to a simmer.

Once simmering, reduce the heat to low and let the soup gently simmer for ~30 minutes, or until all the vegetables are tender.

Add the shredded chicken and simmer for another ~5-10 minutes to heat it through.

Taste the soup and adjust the seasoning with more salt and pepper if needed. Turn off the heat and remove the bay leaf and thyme stems.

Stir in the fresh dill and parsley. Squeeze in the fresh lemon juice, if using, for extra brightness. Serve immediately.

Homemade Chicken Stock (Optional)

Ingredients

1 – 1.5 lbs chicken wings
1.5 – 2 lbs bone-in, skin-on chicken breasts
1/2 lb bone-in, skin-on thighs
1 large carrot, cut into thirds
1-2 stalks celery, cut into thirds
1 large parsnip, cut into thirds
1 large onion, halved (skin on is fine)
1/2 head of garlic, halved (skin on is fine)
1-2 bay leaves
A few sprigs of thyme
1/4 bunch of parsley
1 tsp black peppercorns
Salt, to taste

Make the Stock

To a large stock pot (at least 5-6 quarts), add the chicken parts over medium heat. Allow them to brown for ~5-8 minutes per side. You can add a drizzle of oil if the chicken isn’t releasing much fat.

Once the chicken is lightly browned, add the carrots, celery, parsnips, onion, and garlic. Fill the pot with 2 – 2.5 quarts of cold water. Turn the heat to high and bring the liquid just to a boil.

As soon as it starts to bubble, lower the heat to the lowest possible setting. A high simmer or boil will make your stock cloudy.

For the first ~30 minutes, periodically skim any foam or scum that rises to the top.

Once the stock is mostly clear, add the bay leaves, thyme, parsley, peppercorns, and a pinch of salt. Continue to simmer on the lowest heat.

If you plan to use the chicken breast or thigh meat for the soup, remove it from the pot once it is fully cooked, about 1 hour into simmering. Let it cool, then shred the meat and reserve it. You can add the bones back to the pot.

Simmer the stock for at least 2 hours or up to 6. The longer it simmers, the more the flavor will reduce and deepen.

Strain the stock through a fine-mesh strainer into a large bowl or new pot.