Name: Homemade Chicken Vegetable Soup Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 3 tablespoons olive oil divided; 5 bone-in skinless chicken thighs; 9 cups low sodium chicken broth; 1 large onion chopped; 1 jalapeno pepper minced (optional); 4 medium carrots sliced 1/2-inch thick; 4 stalks celery sliced into 1/2-inch thick; 3 medium Yukon gold potatoes chopped into 1-inch chunks; 6 garlic cloves minced; 1 tablespoon lime juice; 1/4 cup chopped cilantro more or less to taste; 2-3 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon ground coriander seeds; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 15 oz. can fire roasted tomatoes with juices; 1 4 oz. can mild diced green chiles; Corn from 2 ears sweet corn or one 15 oz. can sweet corn rinsed and drained; 2 chayote, peeled, cored, chopped into 1-inch cubes; Avocadoes; Tomatoes; Cilantro; Sour cream; Lime juice; Hot sauce

There’s something undeniably comforting about a warm bowl of chicken soup simmering on the stove. This Homemade Chicken Vegetable Soup Recipe is close to my heart because it blends fresh vegetables and tender chicken into a broth that feels like a hug in a bowl—perfect for chilly evenings or whenever you need a little extra coziness.

The image shows a white bowl filled with a colorful soup made of shredded pieces of meat, diced red tomatoes, yellow corn, chopped celery, and other small vegetables in a rich reddish broth. On top of the soup, there are bright green slices and cubes of avocado sprinkled with finely chopped green herbs. The bowl is placed on a white marbled surface, next to a half avocado with a brown seed, and a white cloth with red stripes is positioned to the right of the bowl. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Chicken Vegetable Soup Recipe
Top Tip
How to Serve Homemade Chicken Vegetable Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Chicken Vegetable Soup Recipe

Why You'll Love This Recipe

I keep coming back to this soup because it's not only straightforward but also full of layers of flavor and textures. It’s the kind of recipe that feels like home—and I promise, you’ll feel the same after your first spoonful.

Flavor-packed ingredients: Every vegetable and spice is carefully chosen to create a rich, comforting broth that never tastes bland.
Flexibility: Whether you want a little heat or a milder version, this recipe adapts easily to your taste and dietary needs.
Hearty and wholesome: This soup isn’t just broth and chicken—it’s a meal loaded with fresh veggies, making it both filling and nutritious.
Perfect for leftovers: It keeps wonderfully and even tastes better the next day, which means less cooking and more enjoying.

The image shows a large white pot filled with a thick soup. The soup has a reddish-brown broth and is packed with many small chunks of vegetables like orange carrots, light yellow potatoes, and green celery. There are shredded pieces of light brown chicken scattered on top, and some herbs are sprinkled over the soup's surface. A metal spoon is standing inside the pot. The pot is placed on a white marbled surface with some green herbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Homemade Chicken Vegetable Soup Recipe combines simple pantry staples with a few special ingredients like chayote and fire-roasted tomatoes to deepen the flavor. When shopping, aim for fresh veggies and quality chicken thighs—they’re key to that juicy, tender texture.

Flat lay of fresh bone-in skinless chicken thighs with pale pink flesh and smooth skin, a large peeled and chopped white onion, one whole green jalapeno pepper, four bright orange carrot slices, four fresh celery stalks sliced, three Yukon gold potatoes cut into chunks with yellow flesh, six whole garlic cloves with papery skins intact, small white ceramic bowls each containing vibrant red chili powder, warm brown ground cumin, dried oregano leaves, ground coriander seeds, smoked paprika, salt, and black pepper powders, a small white bowl filled with fire roasted diced tomatoes and juices, another small white bowl holding mild diced green chiles, a couple of pear-shaped green chayote squashes with smooth skin, fresh ears of sweet corn with bright yellow kernels removed, a small white bowl of golden olive oil, a lime halved with one half showing juicy green flesh, and a bunch of fresh bright green cilantro sprigs — all arranged symmetrically 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

Chicken thighs: Bone-in and skinless give you juicy, tender meat with plenty of flavor; I find they’re much better than breasts for this soup.
Onion and jalapeño: They build the aromatic base and add a gentle heat, but you can skip the jalapeño if you prefer it mild.
Carrots, celery, potatoes: Classic soup veggies that bring sweetness, crunch, and comforting earthiness.
Garlic: A little goes a long way to punch up the overall flavor profile.
Chili powder, cumin, oregano, coriander, smoked paprika: This spice mix creates a warm, slightly smoky undertone that makes the soup unique.
Fire roasted tomatoes and green chiles: These add a subtle smoky zing and depth, making the broth vibrant without overwhelming it.
Chicken broth: Low sodium is best—you control the salt and enhance the soup’s natural flavors.
Corn and chayote: The corn adds sweetness and texture, while the chayote brings a mild squash-like flavor that’s surprisingly addictive.
Lime juice and cilantro: Added at the end, these brighten and freshen the soup beautifully.

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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.

Make It Your Way

I love to tweak this soup depending on my mood or who I’m cooking for. Don’t hesitate to adjust the spice level or swap veggies—you’ll make the soup truly yours!

Milder version: The first time I made this for my kids, I left out the jalapeño and reduced chili powder—it still had amazing flavor and everyone loved it.
Vegetarian twist: Skip the chicken, double up on veggies, and use vegetable broth instead—you won’t miss the meat at all.
Spicy kick: Add an extra jalapeño or a dash of hot sauce right before serving if you like it fiery.
Use rotisserie chicken: If you’re short on time, add shredded cooked chicken at the end—it cuts down cook time but keeps the soul of the soup intact.

Step-by-Step: How I Make Homemade Chicken Vegetable Soup Recipe

Step 1: Sear the chicken

First things first—I heat 2 tablespoons of olive oil over high heat in my large Dutch oven until it's shimmering hot. Then, I add the bone-in chicken thighs and sear them until they’re beautifully golden on every side. This step locks in the juices and adds delicious flavor to the broth. Once done, I transfer the chicken to a plate but keep all that tasty residue in the pot—it’s pure magic for the soup base!

Step 2: Build the flavor base

Next, I add the remaining tablespoon of olive oil to the pot and toss in the chopped onion along with minced jalapeño (or skip it if you want mild). I cook these over medium heat for about 3 minutes until fragrant and softened, which sets the stage for those delicious flavors to come.

Step 3: Add the hearty vegetables and spices

Now it’s time for carrots, celery, and potatoes to join the party. I stir these in with chili powder, cumin, oregano, coriander, smoked paprika, salt, and pepper. The mix cooks together for another 3 minutes to marry the flavors. Then, I add the minced garlic and give it a quick 30-second sauté—keeping that garlic from burning is key to avoiding bitterness.

Step 4: Build the broth and simmer

I return the seared chicken thighs to the pot, then pour in fire-roasted tomatoes with their juices, mild diced green chiles, and 9 cups of low-sodium chicken broth. Covering the pot, I bring it all to a boil, then reduce to a gentle simmer. This bubbles away uncovered for 20 to 25 minutes until the chicken is fall-apart tender and the veggies start to soften.

Step 5: Add final veggies and finish

Once the chicken’s ready, I carefully remove it to a cutting board to shred off the bones. Meanwhile, I add the chayote and corn to the soup, simmering gently for about 10 more minutes until chayote is tender. Then the shredded chicken goes back in along with fresh lime juice and chopped cilantro for that bright pop of freshness.

Top Tip

Making this Homemade Chicken Vegetable Soup Recipe has taught me a few things that turned it from good to unforgettable. Here are some handy tips to ensure your soup comes out perfect every time.

Searing is a game changer: Don’t rush this step—it seals in the chicken’s juices and creates a fond (those flavorful brown bits) in the pot that build soup depth.
Don’t overcook veggies: Keep an eye on your potatoes and chayote; you want them tender but not mushy. Cutting them into uniform chunks helps them cook evenly.
Adjust spices at the end: I usually taste once everything’s combined and then add a bit more chili powder or lime juice. It lets you tailor heat and brightness perfectly.
Skim excess fat: If you want a cleaner broth, skim the fat with a spoon as it rises while simmering—makes for a lighter, more delicate soup.

How to Serve Homemade Chicken Vegetable Soup Recipe

chicken vegetable soup - Serving Suggestion

Garnishes

On my end, I love topping each bowl with diced avocado, fresh tomatoes, chopped cilantro, and a dollop of sour cream. A squeeze of lime juice and a dash of hot sauce bring that final zing. These garnishes add creaminess, freshness, and just the right amount of kick.

Side Dishes

This soup is fantastic on its own, but I often serve it alongside warm, crusty bread or fluffy white rice to soak up every last drop of the broth. Sometimes I add a simple green salad for a bit of crunch and color.

Creative Ways to Present

For special occasions, I've ladled it into pretty soup bowls and topped with a sprinkle of crumbled queso fresco or shredded cheese, turning simple soup night into something a little more festive. You can also serve it in mini bread bowls for a cozy twist when guests come over.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 4 days. The flavors meld beautifully overnight, making it even better the next day. Just be sure to keep the chicken submerged in the broth to stay juicy.

Freezing

This soup freezes really well. I portion it in freezer-safe containers (leave some headspace for expansion) and store it for up to 3 months. When you’re ready, thaw overnight in the fridge and gently reheat on the stove.

Reheating

To reheat, I gently warm it on low to medium heat, stirring occasionally to prevent sticking. If the soup thickened too much in the fridge, I add a splash of chicken broth or water to loosen it back up. Avoid microwaving at high heat to keep the chicken tender.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs for this soup?

Yes! You can substitute chicken breasts, but they’re leaner and tend to dry out quicker. To keep them juicy, sear well and check for doneness around 20 minutes, removing the chicken once it easily shreds with a fork. Adjust simmering time accordingly.

What can I substitute if I can’t find chayote?

If you can’t find chayote, zucchini or baby squash make excellent substitutes. They have a similar mild flavor and texture that complements the soup without overpowering it.

Is this soup spicy?

The heat level depends on your spice preferences. The recipe includes jalapeño and chili powder for a mild kick, but you can easily adjust by leaving out jalapeño and reducing chili powder and pepper for a kid-friendly version. Add hot sauce at the end if you want more heat.

How can I make this soup ahead of time?

You can chop all your vegetables up to 24 hours ahead and store them in airtight containers (keep potatoes submerged in water to prevent browning). You can also fully prepare the soup the day before; it tastes even better once flavors meld overnight. Just reheat gently before serving.

Final Thoughts

This Homemade Chicken Vegetable Soup Recipe isn’t just another soup—it’s a reliable friend on a cold day or when you need a simple, heartfelt meal. I hope you enjoy making it as much as I do, and find it fills your kitchen with warmth and wonderful aromas that make coming home even sweeter. Grab your pot, prep those veggies, and let’s make your next favorite soup!