There’s something about a big pot of homemade soup that just feels right—especially in January. After the rush of the holidays, this is the kind of meal that brings things back to simple, nourishing, and comforting.

This hearty chicken and vegetable soup is one of those recipes that checks all the boxes. It’s cozy without being heavy, filling without being complicated, and flexible enough to make your own. Whether you’re feeding your family, meal-prepping for the week, or just craving something warm on a cold night, this is a go-to you’ll come back to again and again.

Why You’ll Love This Recipe

This soup is the definition of reliable comfort food. It’s packed with tender chicken, classic vegetables, and simple herbs that let everything shine without being overpowering. It also reheats beautifully, which makes it perfect for leftovers or make-ahead lunches.

Another bonus? It’s incredibly adaptable. You can swap in rice or noodles, add extra greens, or adjust the seasoning to your taste. It’s the kind of recipe you can keep in your back pocket year-round, but it especially hits the spot during the colder months.

Ingredients You’ll Need

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts (or thighs)
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper, to taste
• 1½ cups diced potatoes or cooked rice or noodles
• 1 cup frozen peas or green beans
• Juice of ½ lemon (optional, for brightness)

How to Make Hearty Chicken and Vegetable Soup

Sauté the vegetables
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Add the garlic and chicken
Stir in the garlic, thyme, parsley, salt, and pepper. Add the chicken and pour in the chicken broth.

Simmer
Bring everything to a gentle boil, then reduce the heat and let it simmer for 20–25 minutes, or until the chicken is fully cooked and tender.

Shred and add extras
Remove the chicken from the pot and shred it using two forks. Return it to the soup. If you’re using raw potatoes, add them now and cook until tender. If you’re using cooked rice or noodles, stir them in along with the frozen peas or green beans toward the end.

Finish and serve
Add the lemon juice if using, taste, and adjust seasoning as needed. Serve warm and enjoy.

Optional Add-Ins and Easy Swaps

• Add a handful of kale or spinach right before serving for extra greens
• Use chicken thighs for a richer flavor
• Swap potatoes for rice or noodles depending on what you have on hand
• Add a pinch of red pepper flakes for a little heat

A Cozy Staple Worth Saving

This is the kind of recipe that doesn’t try to be fancy—it just delivers every single time. It’s warm, nourishing, and comforting in the best way, making it perfect for January nights, sick days, or busy weeks when you need something dependable on the table.

If you’re looking for a soup that feels like home and keeps everyone coming back for seconds, this one belongs in your regular rotation.