Light Chicken and Vegetable Soup – Comforting, Fresh, and Easy

This Light Chicken and Vegetable Soup is the kind of meal you make when you want something warm, clean, and satisfying without feeling heavy. It’s full of tender chicken, bright vegetables, and a clear, flavorful broth you can sip. You don’t need special equipment, and it’s quick enough for a weeknight.

The flavors are simple and cozy, and the leftovers taste even better the next day. If you’re craving a wholesome bowl that’s easy on the stomach and big on comfort, this soup fits the bill.

Why This Recipe Works

This soup uses straightforward ingredients that build flavor without much effort. A quick sauté of aromatics—onion, celery, and carrot—creates a classic base that makes the broth taste richer than the short cook time suggests.

Using boneless, skinless chicken breasts or thighs keeps the soup light yet satisfying. Simmering the chicken directly in the broth keeps it juicy and infuses the soup with a delicate chicken flavor. Fresh herbs and a splash of lemon at the end brighten the whole pot.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 celery stalks, sliced
• 2 medium carrots, sliced into thin rounds
• 2 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken (breasts or thighs), trimmed
• 1 small zucchini, halved lengthwise and sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup baby spinach or chopped kale
• 1 bay leaf
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 teaspoon dried parsley (or 2 teaspoons fresh)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper, plus more to taste
• Salt, to taste (start with 3/4 to 1 teaspoon if your broth is low-sodium)
• Juice of 1/2 lemon (about 1 tablespoon), plus wedges for serving
• Optional: 1/2 cup frozen peas, fresh chopped dill, red pepper flakes

How to Make It

1. Prep your vegetables. Dice the onion, slice the celery and carrots, and mince the garlic.

   Cut the zucchini and green beans so they cook evenly. Keep greens and delicate veggies separate from the heartier ones.

2. Sauté the aromatics. Warm the olive oil in a large pot over medium heat. Add onion, celery, and carrots with a pinch of salt.

   Cook 5–6 minutes, stirring, until the onions are translucent and the carrots start to soften.
3. Add garlic and herbs. Stir in the garlic, thyme, parsley, oregano, and black pepper. Cook for 30–45 seconds until fragrant. Don’t let the garlic brown; it can turn bitter.
4. Pour in the broth. Add the chicken broth and bay leaf.

   Bring to a gentle boil, then reduce to a steady simmer.

5. Simmer the chicken. Nestle the chicken breasts or thighs into the pot. Cover partly and simmer 12–18 minutes, depending on thickness, until the chicken is just cooked through. Aim for tender, not dry.
6. Shred the chicken. Transfer the chicken to a cutting board.

   Shred with two forks or chop into bite-sized pieces. Return it to the pot.

7. Add the vegetables. Stir in the green beans and zucchini. Simmer 4–6 minutes until crisp-tender.

   Add the spinach (and peas, if using) and cook 1–2 minutes more, just until wilted and bright.

8. Finish and season. Remove the bay leaf. Stir in the lemon juice. Taste and adjust salt and pepper.

   If you want a little heat, add a pinch of red pepper flakes.
9. Serve. Ladle into bowls and garnish with chopped fresh dill or parsley if you like. Serve with extra lemon wedges for brightness.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days. The flavors meld nicely by day two.
• Freezer: Freeze in portions for up to 3 months.

  Leave a little headspace in containers to allow for expansion. Thaw overnight in the fridge.

• Reheating: Warm gently on the stove over medium-low heat until hot. If reheating from frozen, thaw first for best texture.

  Add a splash of broth or water if it thickens.

• Tip: If you plan to freeze, avoid overcooking the vegetables so they stay firm after reheating.

Benefits of This Recipe

• Light yet filling: Lean protein and fiber-rich vegetables keep you satisfied without heaviness.
• Nutrient-dense: A mix of greens, carrots, and beans brings vitamins, minerals, and color to your bowl.
• Quick and doable: Most of the work is chopping, and the soup comes together in about 35–40 minutes.
• Flexible: Swap vegetables based on what you have. The method stays the same.
• Great for meal prep: Makes generous portions and reheats beautifully.

What Not to Do

• Don’t overcook the chicken. It can turn stringy and dry. Pull it as soon as it’s cooked through.
• Don’t add delicate greens too early. They’ll lose color and turn mushy.

  Add them at the end.

• Don’t skip tasting and seasoning. Low-sodium broth needs salt to come alive. Always taste before serving.
• Don’t boil aggressively. A gentle simmer keeps the broth clear and the chicken tender.
• Don’t overload the pot. Too many veggies at once can crowd the soup and dull the flavors. Aim for balance.

Variations You Can Try

• Ginger-Lemon Twist: Add 1 tablespoon grated fresh ginger with the garlic and finish with extra lemon.

  Bright and soothing.

• Herby Spring Soup: Swap green beans for asparagus and peas. Stir in fresh herbs like dill, parsley, and chives at the end.
• Chicken and Rice: Add 1/3 cup rinsed white rice with the broth and cook until tender. Keep it light by using a small amount.
• Mediterranean Style: Add cherry tomatoes, chopped fresh oregano, and a few olives.

  Finish with lemon and a drizzle of olive oil.

• Spicy Kick: Stir in red pepper flakes or a small spoon of harissa while simmering for gentle heat.
• Extra Greens: Use kale or Swiss chard instead of spinach. Add them earlier (about 5–7 minutes before serving) so they soften.
• Rotisserie Shortcut: Use shredded rotisserie chicken and simmer it for just a few minutes to warm through.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Thighs are a great choice because they stay tender and add a bit more flavor.

Trim excess fat, and simmer until just cooked through, then shred or chop.

How can I make this soup more filling without making it heavy?

Add a small amount of grains or legumes, like 1/3 cup rice, quinoa, or small pasta, or 1 cup cooked white beans. Keep portions modest to maintain the light feel.

What if I only have frozen vegetables?

No problem. Add them straight from the freezer near the end of cooking.

They’ll release water, so taste and adjust seasoning, and avoid overcooking.

Can I make it vegetarian?

Swap the chicken broth for vegetable broth and use chickpeas or white beans instead of chicken. Add the beans in the last 5 minutes to warm through.

Why do you add lemon at the end?

Lemon brightens the flavors and keeps the soup tasting fresh. Cooking it for too long can dull the citrus notes, so it’s best added right before serving.

How do I keep the broth clear?

Maintain a gentle simmer rather than a rolling boil, and skim any foam that rises when the chicken first cooks.

This helps the soup look clean and taste pure.

What can I do if the soup tastes flat?

Add a pinch of salt, a squeeze of lemon, or a splash of extra-virgin olive oil. A little fresh herb at the end can also lift the flavor quickly.

Is this good for freezing?

Yes, it freezes well. Leave out very delicate greens if you plan to freeze, or add fresh spinach when reheating for the best texture.

Wrapping Up

This Light Chicken and Vegetable Soup proves that simple ingredients can deliver big comfort.

It’s easy to make, flexible with what’s in your fridge, and friendly to leftovers. Whether you need a cozy weeknight meal or a nourishing pot for the week, this recipe is a reliable go-to. Keep the lemon handy, season thoughtfully, and enjoy a clean, bright bowl every time.