There’s something incredibly comforting about a warm bowl of soup that feels like a hug in a bowl. This Homestyle Chicken Vegetable Soup Recipe is exactly that—a heartwarming, fragrant, and nourishing meal that’s packed full of fresh vegetables and tender chicken that just melts in your mouth.
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Why You'll Love This Recipe
This homestyle chicken vegetable soup recipe isn’t just another basic soup—you’re getting layers of flavor from spices, fresh veggies, and that tender chicken cooked just right. It’s one of those recipes you’ll keep coming back to, especially when you want a cozy meal that feels like home.
- Rich, savory flavor: Using bone-in chicken thighs and fire roasted tomatoes gives the broth incredible depth.
- Loaded with wholesome veggies: Carrots, celery, potatoes, chayote, and corn create a hearty, nutritious bowl.
- Flexible and forgiving: Whether you keep it spicy or kid-friendly, you can tweak it to match your family’s taste.
- Perfect for meal prep: It reheats beautifully and even freezes well, meaning leftovers are a total win.
Ingredients & Why They Work
The magic in this homestyle chicken vegetable soup recipe comes from a balance of fresh ingredients and aromatic spices. Each component adds texture, color, or flavor, making the soup truly satisfying from the first spoonful to the last.
- Bone-in chicken thighs: They keep the meat juicy and give the broth a rich, meaty flavor you just can’t get with boneless pieces.
- Onion and jalapeño: These deliver a warm base and gentle heat—adjust the jalapeño for spice level.
- Carrots and celery: Classic soup veggies that add sweetness and crunch.
- Yukon gold potatoes: They hold shape to give the soup a hearty bite without falling apart.
- Garlic: Fresh garlic amps up that comforting aroma and flavor.
- Chili powder, cumin, oregano, coriander, smoked paprika: This blend brings warmth, earthiness, and a subtle smoky undertone to the broth.
- Fire roasted tomatoes and mild diced green chiles: These add a bright, smoky, slightly tangy complexity.
- Chicken broth: Low sodium lets you control saltiness and adds a savory foundation.
- Sweet corn and chayote: Corn adds a natural sweetness, while chayote (a lightly sweet squash) adds unique texture and a fresh flavor twist.
- Lime juice and cilantro: Added at the end, these freshen and brighten the soup beautifully.
Make It Your Way
I love how customizable this homestyle chicken vegetable soup recipe is. You can easily dial up the heat or keep it gentle for little ones. I often swap the veggies based on what’s seasonal or what I have on hand, making it a truly flexible weeknight favorite.
- Variation: One time, I swapped the chayote for zucchini when I couldn’t find any—resulted in a lighter texture but just as delicious.
- Spice level: If you prefer less heat, just omit the jalapeño and reduce chili powder. I’ve made it this way when serving kids and everyone still loved it.
- Protein swap: On busy days, I use shredded rotisserie chicken instead of cooking thighs; saves a ton of time.
- Veggie swaps: Feel free to add green beans, kale, or even corn on the cob instead of canned—you’ll enjoy experimenting.
Step-by-Step: How I Make Homestyle Chicken Vegetable Soup Recipe
Step 1: Sear the Chicken Like a Pro
Start by heating 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over high heat. You want the oil shimmering hot before adding the chicken thighs—this is crucial to get that lovely golden crust. Sear each side until they’re browned and you can smell that savory aroma filling your kitchen. Remove the chicken to a plate but keep all that flavorful fond at the bottom of the pot. Don’t clean it out—that’s where we build flavor!
Step 2: Sweat Your Veggies & Toast Spices
Add the remaining tablespoon of olive oil to the pot and toss in the chopped onions and minced jalapeño pepper. Cook them for about 3 minutes until the onions become translucent and sweet. Now add the carrots, celery, potatoes, and the spice mix—chili powder, cumin, oregano, coriander, smoked paprika, salt, and pepper. Sauté everything for another 3 minutes to let those spices bloom and the veggies get a bit soft. Toss in the garlic last and cook just 30 seconds more—you want that garlicky fragrance without burning the garlic.
Step 3: Build the Broth & Simmer
Return the chicken thighs back to the pot along with the fire roasted tomatoes and diced green chiles. Pour in the chicken broth, cover the pot, and bring it all to a boil. Once bubbling, reduce the heat and let it gently simmer, uncovered, for 20-25 minutes. You’ll know it’s ready when the chicken is fully cooked and tender, and the veggies have softened just right.
Step 4: Add Corn & Chayote, Finish with Freshness
Take the chicken out and set it on a cutting board to cool slightly. Then add chopped chayote and corn to the pot and simmer for 10 minutes more until the chayote is fork-tender. Meanwhile, shred the chicken, discarding bones if you like, or keep the thighs whole for a rustic feel. Stir shredded chicken back into the soup, add fresh lime juice and chopped cilantro, then heat through before serving.
Top Tip
After making this soup many times, I’ve learned a few tricks to bring out bold flavors without fuss. These tips really help you nail this homestyle chicken vegetable soup recipe on your first try.
- Sear Well: Don’t rush the chicken sear—it locks in flavor and keeps the meat juicy later.
- Don’t Overcrowd the Pot: If you add too many veggies at once, they’ll steam instead of sauté, losing flavor.
- Adjust Spices Last: Always taste after simmering; you can tweak seasoning or add hot sauce for a punch.
- Keep Potatoes Submerged: To avoid potatoes turning gray while prepping, store cut ones in cold water until ready.
How to Serve Homestyle Chicken Vegetable Soup Recipe
Garnishes
I love topping my soup with creamy avocado slices, a few fresh tomato chunks, and a dollop of sour cream to balance the spices. A squeeze of lime and a sprinkle of cilantro brighten everything up beautifully. If you like heat, a dash of your favorite hot sauce ties it all together perfectly.
Side Dishes
Serve this soup alongside warm tortillas or crusty bread—both are perfect for soaking up all that delicious broth. I also like a simple side salad with a vinaigrette to keep things fresh and light.
Creative Ways to Present
For a dinner party, I’ve ladled this soup into small bowls and topped each with microgreens and edible flowers for a pretty touch. You can also serve it with a sprinkle of crumbled queso fresco and a wedge of grilled lime on the side to impress guests.
Make Ahead and Storage
Storing Leftovers
I cool leftovers completely before transferring soup to airtight containers to keep it fresh in the fridge for 3-4 days. Stir well before reheating, as some ingredients like potatoes and corn may settle at the bottom.
Freezing
This soup freezes beautifully. For best texture, separate out any sour cream or avocado toppings before freezing. I portion into freezer-safe containers and thaw overnight in the fridge before gently reheating on the stove.
Reheating
When reheating, I use a gentle simmer on the stovetop to avoid overcooking the chicken or mushy veggies. If the broth is too thick, I add a splash of chicken broth or water to loosen it up.
Frequently Asked Questions:
Absolutely! Chicken breasts work too but are leaner and can dry out. I recommend careful timing, removing the chicken once it shreds easily with a fork to keep it tender.
No worries—chayote adds a mild, slightly sweet flavor and a unique texture, but you can substitute with zucchini, yellow squash, or baby squash easily without losing much in taste.
The recipe comes with a mild kick thanks to jalapeño and chili powder, but you can adjust the spice by omitting the jalapeño, reducing chili powder, or removing black pepper. Add any heat slowly at the end so you don’t overpower the soup.
Definitely! You can chop your veggies ahead and store them in the fridge (keep potatoes submerged in water). The soup tastes even better the next day after the flavors meld, making it ideal for meal prep.
Final Thoughts
This Homestyle Chicken Vegetable Soup Recipe holds a special place in my kitchen repertoire—it’s the kind of recipe you look forward to making because it’s both satisfying and flexible for whatever you have on hand. I hope you enjoy creating it as much as I do, sharing warmth and wholesome comfort one spoonful at a time. Give it a go and let me know how you customize it to your taste!
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Homestyle Chicken Vegetable Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Caldo de Pollo is a comforting Mexican chicken soup loaded with hearty vegetables, aromatic spices, and tender bone-in chicken thighs simmered to perfection. This flavorful one-pot meal is perfect for family dinners and can be customized with toppings like avocado, sour cream, and hot sauce for an authentic touch.
Ingredients
Chicken and Broth
- 3 tablespoons olive oil divided
- 5 bone-in skinless chicken thighs
- 9 cups low sodium chicken broth
Vegetables and Aromatics
- 1 large onion chopped
- 1 jalapeno pepper minced (optional)
- 4 medium carrots sliced ½-inch thick
- 4 stalks celery sliced into ½-inch thick
- 3 medium Yukon gold potatoes chopped into 1-inch chunks
- 6 garlic cloves minced
- 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
Spices
- 2-3 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander seeds
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
Finishing Ingredients
- 1 tablespoon lime juice
- ¼ cup chopped cilantro (more or less to taste)
Toppings (Optional)
- Avocados
- Tomatoes
- Cilantro
- Sour cream
- Lime juice
- Hot sauce
Instructions
- Heat Oil and Sear Chicken: Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over high heat. Once very hot, add chicken thighs and sear until golden on each side. Remove chicken to a plate. Do not clean out the pot.
- Sauté Onions and Jalapeno: Add 1 tablespoon olive oil to the pot. Add chopped onions and minced jalapeno pepper and cook for 3 minutes until softened.
- Add Vegetables and Spices: Add sliced carrots, celery, potatoes, chili powder, ground cumin, oregano, ground coriander seeds, smoked paprika, salt, and pepper to the pot. Cook for an additional 3 minutes to combine flavors. Add minced garlic and sauté for 30 seconds.
- Add Chicken and Liquids: Return the seared chicken thighs to the pot. Add fire roasted tomatoes with juices, diced green chiles, and low sodium chicken broth.
- Simmer Chicken and Vegetables: Cover the pot and bring to a boil. Reduce heat to a simmer and cook uncovered for 25 minutes or until the chicken is cooked through and tender.
- Remove Chicken and Add Chayote and Corn: Remove the chicken from the pot to a cutting board. Add chopped chayote and corn to the soup. Simmer gently for an additional 10 minutes until chayote is tender.
- Shred Chicken and Finish Soup: Remove chicken meat from bones and shred it. Return shredded chicken to the pot along with lime juice and chopped cilantro. Heat through.
- Serve: Ladle the caldo de pollo over rice if desired, and garnish with optional toppings like avocado, tomatoes, cilantro, sour cream, lime juice, and hot sauce to taste.
Notes
- Chicken Breasts can be used instead of thighs, but they cook faster and may dry out if overcooked. Check for doneness at around 20 minutes.
- For a quicker option, use shredded rotisserie chicken by adding it at the end with cilantro and heating through.
- Chayote squash adds a mild sweet flavor; substitute with baby squash or any similar squash if unavailable.
- Prep vegetables ahead and store in airtight containers; keep potatoes submerged in water to prevent browning.
- Adjust spice level by omitting jalapeno and reducing chili powder and pepper for a milder, kid-friendly version.
- Skim off excess fat from the surface as the soup simmers if desired.
- Serve with rice to make it a more substantial meal.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
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