Mains · Easy
Homestyle Chicken and Vegetable Soup
Poached chicken, cabbage, carrots, and mushrooms in a ginger-scented broth — a soothing, light soup ready in under an hour.
By Hannah Reyes · Tested twice in our kitchen
- Prep15 min
- Cook35 min
- Total50 min
- Serves4
- Calories260
About this recipe
When you need something warm and restorative, this chicken and vegetable soup delivers. A few slices of ginger and a splash of soy give the broth a gentle, savory depth, while the chicken poaches until just tender.
It is lighter than a classic noodle soup and comes together quickly with chicken thighs and whatever vegetables you have.
Why this recipe works
- Poaching thighs in the broth flavors both the chicken and the soup.
- Ginger and scallion make the broth taste clean and fresh.
- Quick-cooking vegetables stay crisp-tender.
Variations
- Add cooked rice noodles or udon to make it a meal.
- Stir in a beaten egg for egg-drop ribbons.
- Use bok choy instead of cabbage.
How to serve
Serve with steamed rice on the side and chili oil for anyone who wants heat.
Storage and reheating
Cool leftovers within 2 hours and refrigerate in a covered container for up to 4 days. Reheat gently on the stove or in a 325°F oven with a splash of water or broth so nothing dries out. Pasta sauces, soups, and lasagna also freeze well for up to 3 months.
Frequently asked questions
How long does Homestyle Chicken and Vegetable Soup take to make?
About 50 minutes in total — 15 minutes of prep and 35 minutes of cooking. The recipe serves 4.
Is this recipe difficult?
We rate it easy. Read the full recipe once before starting, measure your ingredients, and follow the steps in order.
Can I double the recipe?
Yes. Double every ingredient and cook in batches or in a larger pan so nothing is crowded. Cooking times stay about the same per batch.
Can I make it ahead?
Yes. Cook completely, cool, and refrigerate. Reheat gently the next day — most sauces, soups, and bakes taste even better after a night in the fridge.
