Super Easy Chicken & Vegetable Soup

M Henderson

Try this simple recipe for chicken and vegetable soup.
Chicken and Vegetable soupPhoto byM Henderson

Not many dishes are as comforting as a bowl of chicken soup. For this recipe, feel free to use any frozen vegetables you have, or like, to make it your own.


  • 2 bone-in chicken breast halves
  • Bag of frozen vegetables
  • Water to cover
  • Salt and pepper to taste
  • Bay leaf (optional)

For a creamier soup:

  • 2 Tablespoons of any type of flour (wheat, rice, tapioca, etc.)
  • Pat of butter or a teaspoon of olive oil
  • 1/4 cup milk or heavy cream


  1. Place chicken breasts in water, add a dash of salt, and the bay leaf, if using.
  2. Bring to a boil, lower heat to a medium boil, and allow it to cook for approximately 30 minutes until chicken is mostly cooked through.
  3. Remove the chicken from the water and set it aside.
  4. Add frozen vegetables to the simmering broth.
  5. While vegetables are simmering, remove the chicken from the bones and cut it into bite-sized pieces.
  6. Return the chicken to the pot.
  7. Season the broth with salt and pepper, stir, and let simmer for about 5 minutes.
  8. Serve.

If you want the soup to be creamy:

  1. Heat the butter or olive oil in a small saucepan.
  2. Add flour and stir for 2 to 3 minutes.
  3. Add milk or cream, stir very well, and heat through.
  4. Pour the slurry into the hot soup after returning the cubed chicken to the pot and mix well.
  5. Let the soup simmer for about 5 minutes.
  6. Serve.

This soup is delicious on a cold or warm day. Serve with a piece of French bread or breadsticks.

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Local Interest and Food Contributor

Baton Rouge, LA

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