The photo appears to show a light chicken-and-vegetable soup with shredded chicken, carrots, green peas, celery, onion, herbs, and a clear golden chicken broth. Here’s a close homemade version with the same colorful, rustic appearance.
Servings
4–6 servings
Prep: 15 minutes
Cook: 35–45 minutes
Total: about 1 hour
Ingredients
For the soup
500 g (1.1 lb) boneless, skinless chicken breast or thigh
1.5 liters (6 cups) chicken stock or broth
2 medium carrots, sliced into rounds
2 celery stalks, finely sliced
1 medium onion, diced
1 cup green peas, fresh or frozen
2–3 cloves garlic, minced
1–2 tbsp olive oil
1 small zucchini, chopped — optional
1 bay leaf
1 tsp dried thyme
½ tsp dried oregano
½ tsp black pepper
½–1 tsp salt, depending on the broth
2 tbsp fresh parsley, chopped
1–2 tsp lemon juice, optional
½ tsp paprika, optional
2 cups water, as needed
Optional additions
½ cup corn
½ cup chopped green beans
½ cup small pasta or noodles
½ cup diced potato
A pinch of chili flakes
Fresh coriander/cilantro instead of parsley
USDA recipes similarly combine chicken with vegetables such as carrots, celery, peas and corn in a broth-based soup, and recommend cooking chicken to 165°F/74°C internally.
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Detailed Method
1. Prepare the chicken
If using raw chicken, place it in a saucepan with about 4 cups of the stock and 1–2 cups water.
Bring gently to a simmer.
Cook for approximately 15–20 minutes, depending on thickness, until the chicken reaches 165°F/74°C internally.
Remove the chicken and allow it to cool slightly.
Do not discard the broth.
Shred the chicken with two forks into thin pieces, similar to the chicken visible in the photograph.
2. Build the vegetable base
Heat 1–2 tbsp olive oil in a large soup pot over medium heat.
Add:
Onion
Celery
Carrots
Cook for 5–7 minutes, stirring occasionally.
The vegetables should soften slightly but shouldn’t become browned.
Add garlic and cook for another 30–60 seconds.
3. Add the broth
Pour in the remaining chicken stock plus the reserved cooking broth.
Add:
Bay leaf
Thyme
Oregano
Black pepper
Paprika, if using
Bring the soup to a gentle boil.
Then reduce the heat and simmer for approximately 15 minutes.
4. Add peas
Add the green peas during the final 5–7 minutes.
This helps them retain their bright green color and prevents them from becoming excessively soft.
If using zucchini, add it at this stage as well.
5. Return the chicken
Add the shredded chicken to the pot.
Simmer for another 3–5 minutes.
Taste and adjust the seasoning.
Remove the bay leaf.
6. Finish the soup
Turn off the heat and stir in:
Fresh parsley
1–2 tsp lemon juice
The lemon isn’t essential, but a small amount gives the broth a fresh flavor and balances the sweetness of the carrots and peas.
How to Get the Same Look as the Photo
For the attractive presentation shown:
Use round carrot slices rather than diced carrots.
Keep the peas whole.
Shred the chicken into relatively large strands.
Slice celery thinly.
Keep the broth relatively clear rather than thickening it.
Add plenty of fresh parsley at the end.
Drizzle ½–1 tsp olive oil over each serving.
Finish with freshly ground black pepper.
Serve very hot in a wide bowl.
Nutrition Information
Because the exact quantities and ingredients in the photograph aren’t available, the following is an estimate for this homemade version, assuming 6 servings and skinless chicken breast.
Nutrient Approx. per serving
Calories 220–270 kcal
Protein 25–30 g
Carbohydrates 15–20 g
Fiber 4–5 g
Fat 6–9 g
Saturated fat 1–2 g
Sugar 5–7 g
Sodium 500–800 mg*
*Sodium varies enormously depending on the chicken broth and added salt.
For comparison, a USDA/MyPlate chicken-and-vegetable soup provides about 144 calories, 12 g protein, 20 g carbohydrate and 4 g fiber per cup, although its ingredients and proportions differ from this recipe.
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A USDA vegetable soup with chicken provides 23 g protein and 9 g fiber per 1¼-cup serving in another formulation.
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Nutritional highlights
Chicken: high-quality protein.
Carrots: particularly rich in beta-carotene/vitamin A.
Peas: contribute protein, fiber and folate.
Celery: adds vegetables with very few calories.
Parsley: contributes vitamin K and flavor.
Broth: provides fluid and flavor, but can contribute substantial sodium.
Nut & Allergen Information
Naturally nut-free: This recipe contains no peanuts or tree nuts as written.
It is also:
Egg-free
Dairy-free
Soy-free, assuming the broth is soy-free
Gluten-free, assuming the stock/broth and any optional additions are certified gluten-free
Important
If cooking for someone with an allergy, check the labels on commercial chicken stock, bouillon cubes and seasoning blends, because formulations vary.
If you add noodles, flour, or other processed ingredients, the allergen profile can change.
Easy Variations
Creamy chicken vegetable soup
Add ½–1 cup milk or cream near the end. Don’t boil vigorously after adding dairy.
Low-carb version
Leave out:
Potato
Corn
Pasta
Use extra celery, zucchini, spinach or green beans.
More filling version
Add:
½ cup rice, or
½ cup small pasta, or
1 diced potato.
Spicy version
Add:
¼–½ tsp chili flakes
Pinch of cayenne
Fresh green chili
Lemon-herb version
Increase lemon juice to 1 tbsp and add extra parsley plus a little fresh dill.
Recipe Q&A
Can I use leftover cooked chicken?
Yes. Add shredded cooked chicken during the final 5–10 minutes, just long enough to heat it through. USDA recipes also use cooked chicken in quick vegetable soups.
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Can I use chicken thighs?
Yes. Thigh meat will make the soup richer and more flavorful, while breast meat produces a leaner soup.
Can I use frozen peas?
Absolutely. There is no need to thaw them. Add them directly during the last few minutes.
Can I make it without chicken?
Yes. Replace the chicken with extra vegetables, beans, chickpeas or lentils and use vegetable broth.
Why is my broth cloudy?
Boiling the chicken aggressively can release proteins and make the broth cloudy. Keep it at a gentle simmer for a clearer broth.
How do I make it more flavorful?
Sauté the onion, celery and carrots first, use good-quality broth, and finish with fresh parsley and a little lemon juice.
Can I make it ahead?
Yes. The flavor often improves after resting. Refrigerate leftovers promptly; USDA guidance for chicken soup recommends refrigerating or freezing leftovers within 2 hours.
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How long does it keep?
For best quality, keep refrigerated and use within about 2–3 days, or freeze for longer storage. Reheat thoroughly.
Can I freeze it?
Yes. Freeze in individual portions. If using pasta, it is preferable to cook the pasta separately because it can become soft after freezing.
Is this soup good for weight-conscious meals?
It can be a relatively filling option because it combines protein, vegetables and fluid. The calories will increase considerably if you add cream, large amounts of oil, noodles or potatoes.
Can I make it in an Instant Pot/pressure cooker?
Yes. Cook the raw chicken with broth and vegetables under pressure according to your appliance’s chicken-safety instructions, then shred the chicken and return it to the soup. For the best texture, add peas toward the end rather than pressure-cooking them for a long period.
What should I serve with it?
For a light meal: whole-grain toast, crusty bread, or a simple salad. The soup itself can also work as a complete light meal because it contains chicken plus several vegetables.