Classic Chicken Vegetable Soup


Simple and soothing, a bowl of this chicken vegetable soup is the ultimate comfort food. It's easy to make, starting with our chicken soup base, which can be prepped ahead. From there it takes just about 25 minutes to prep the vegetables and put this hearty soup together. We use carrots, celery, and potatoes for a classic, cozy soup.


  • Chicken Soup Base (10 cups broth and 4 cups shredded chicken)

  • 4 medium carrots, cut into ¼-inch rounds

  • 3 medium celery stalks, cut into ¼-inch slices

  • 2 medium Yukon Gold potatoes, peeled and cut into ½-inch pieces

  • Coarse salt and ground pepper


  1. Prepare Chicken Soup Base following recipe. (This can be made ahead.)

  2. In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes.

  3. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

    classic chicken-vegetable soup
    Maxwell Cozzi

Cook's Notes

You can prepare the soup base, then refrigerate broth and shredded chicken in separate airtight containers, up to 3 days ahead. If desired, freeze broth up to 3 months.

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