Vegetable Chicken Soup Harvest

Name: Vegetable Chicken Soup Harvest
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 lb chicken breast, diced; 2 cups carrots, sliced; 1 cup celery, chopped; 1 cup onion, diced; 3 cloves garlic, minced; 6 cups chicken broth; 2 cups kale, chopped; 1 cup potatoes, diced; 1 tsp thyme; 1 tsp rosemary; Salt and pepper to taste; 2 tbsp olive oil; 1 tbsp apple cider vinegar

Highlighted under: Cozy Home-Cooked Recipes

I absolutely love creating warming soups during the chilly months, and this Vegetable Chicken Soup Harvest is one of my all-time favorites. The combination of tender chicken and colorful vegetables not only fills the bowl with flavor but also makes me feel good about what I'm serving. Each spoonful brings comfort and nourishment, perfect for those cozy evenings. Using fresh herbs and seasonal veggies elevates the taste, making it a wholesome meal that my family adores. Let’s dive into this delightful recipe that’s both easy and satisfying!

Created by

Emily

Last updated on 2026-01-20T14:30:28.808Z

As I perfected this Vegetable Chicken Soup Harvest, I knew I wanted it to capture the essence of a hearty autumn meal. By simmering the chicken slowly with a selection of fresh vegetables, I discovered that each ingredient infuses the broth with rich flavors. My secret? A splash of apple cider vinegar at the end enhances the taste and brings it all together.

I've also experimented with different veggies, and I've found that adding in some kale or sweet potatoes gives it a delightful twist. This soup is perfect for meal prep as it stores beautifully in the fridge and tastes even better the next day!

        Why You Will Love This Recipe
        A hearty blend of fresh vegetables and tender chicken.
Nourishing and perfect for chilly days.
Easy-to-follow recipe with minimal prep time.

      

Ingredient Spotlight: Fresh Herbs and Vegetables

Fresh herbs like thyme and rosemary not only add layers of flavor but also contribute to the heartiness of this soup. Thyme brings an earthy, slightly minty flavor, while rosemary adds a distinctive pine-like aroma. I recommend using whole sprigs of fresh herbs during cooking for maximum flavor extraction, then removing them before serving. If fresh herbs are not available, dried can be used; just remember that dried herbs are more potent, so use about one-third of the amount called for in fresh herbs.

The variety of vegetables in this soup is essential for both nutrition and texture. Carrots and celery provide a natural sweetness and crunch, while kale contributes vitamins and a vibrant color. When choosing your vegetables, aim for a mix of colors to ensure a range of nutrients. For instance, you can add bell peppers or substitute spinach for kale if that suits your family’s taste better. Cooking these vegetables until they are softened but not mushy enhances their flavors without losing crunch.

Make-Ahead and Storage Tips

This Vegetable Chicken Soup Harvest is an excellent candidate for meal prep. Prepare a large batch, and it can be stored in the refrigerator for up to four days. To freeze, let the soup cool completely before transferring it to freezer-safe containers, leaving some space for expansion. It can be frozen for up to three months. Just be aware that potatoes may change texture after freezing; for best results, consider adding them fresh during reheating.

When reheating, I suggest warming it gently on the stove over medium-low heat to maintain the soup’s flavor. If you find the soup too thick after refrigeration or freezing, simply stir in a bit of extra chicken broth or water until the desired consistency is reached. This will restore its comforting creaminess without compromising the taste.

Ingredients

For the Soup

1 lb chicken breast, diced
2 cups carrots, sliced
1 cup celery, chopped
1 cup onion, diced
3 cloves garlic, minced
6 cups chicken broth
2 cups kale, chopped
1 cup potatoes, diced
1 tsp thyme
1 tsp rosemary
Salt and pepper to taste
2 tbsp olive oil
1 tbsp apple cider vinegar

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the onions, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.

Cook the Chicken

Add in the diced chicken breast and cook until lightly browned, about 5-7 minutes.

Add Broth and Simmer

Pour in the chicken broth, potatoes, thyme, and rosemary. Bring to a boil, then reduce heat and let it simmer for 20 minutes.

Finish with Greens

In the final 5 minutes of cooking, stir in the chopped kale and apple cider vinegar. Season with salt and pepper to taste before serving.

Pro Tips

For extra depth of flavor, try adding a bay leaf during simmering and remove before serving. You can also adjust the vegetables based on what you have on hand.

Serving Suggestions

To elevate the experience, serve this soup with a side of crusty bread or homemade biscuits for an added comforting touch. You can also sprinkle freshly chopped parsley or grated Parmesan cheese on top just before serving to enhance the flavor and presentation. A splash of lemon juice or a dollop of yogurt can also brighten the soup, cutting through the richness with acidity.

If you're looking to make it heartier, consider adding cooked rice or pasta directly into the soup before serving. This will turn it into a full meal that is even more filling. Just remember to adjust the broth quantities to keep the consistency right, as these additions will absorb some liquid.

Troubleshooting Common Issues

If your soup ends up too salty, try adding a peeled potato to the pot. Let it simmer for a few minutes to absorb some of the excess salt. Remove the potato before serving, and it should help balance the flavors. Additionally, if you find the soup lacks depth, a splash of apple cider vinegar, as mentioned in the recipe, can really enhance the overall taste by adding acidity.

For those who prefer a thicker soup, consider blending a portion of the soup with an immersion blender. This not only thickens the texture but also helps to incorporate the flavors further. If you want a creamier soup without adding cream, pureed beans or lentils can be a great substitute, adding nourishment and a creamy mouthfeel.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can substitute with frozen vegetables if you're short on fresh ones. Just add them towards the end of cooking.

→ How long can I store leftovers?

The soup can be stored in the refrigerator for up to 3 days. Just make sure to cool it before placing it in an airtight container.

→ Can I make this soup in a slow cooker?

Absolutely! You can add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

→ Is it possible to make this recipe vegetarian?

Yes, you can replace the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth for a vegetarian version.