Easy Chicken and Vegetable Soup

I fell in love with this recipe because it’s simple, nourishing, and deeply flavorful—featuring seared chicken, butter beans, aromatic vegetables, and a warming tomato-and-herb broth that’s both hearty and well-balanced.

Why You’ll Love This Recipe

I’m drawn to how it combines protein-rich chicken and legumes with vegetables like fennel, carrot, celery, and tomato for a satisfying, nutritious bowl. It’s versatile—I can customize the veggies, swap in different beans, or serve with orzo—and it reheats beautifully for meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil
chicken breasts
yellow onion, diced
carrots, diced
celery stalks, diced
fennel bulb, diced
garlic cloves, minced
salt & pepper
dried oregano & bay leaves
fresh tomatoes (chopped) or canned tomatoes
butter beans (lima beans) or other white beans
chicken stock paste (or broth)
water
dry orzo pasta (optional, cooked separately)
fresh lemon juice
optional toppings: crumbled feta, parsley, chili flakes

directions

1. I season chicken breasts with salt and pepper. In a large pot, I heat olive oil over medium-high heat, sear the chicken 2 minutes per side until golden, then remove it to rest.

2. I lower the heat to medium, add onion, carrot, celery, and fennel, cooking 8–12 minutes until softened and slightly caramelized.

3. I stir in garlic, oregano, bay leaves, salt, and pepper for a minute until fragrant.

4. I add chopped tomatoes and beans, stir in stock paste, then water, and bring to a simmer.

5. Once simmering, I return the chicken breasts to the pot, partially cover, and simmer 15–20 minutes until chicken is cooked through.

6. While soup simmers, I cook orzo separately if I plan to serve it with pasta to avoid soggy leftovers.

7. I remove the chicken, shred it with forks, and stir it back into the soup. I add lemon juice, taste, and adjust seasoning with salt and pepper as needed.

8. I serve the soup as‑is, or scoop in orzo, then garnish with crumbled feta, parsley, another squeeze of lemon, and a pinch of chili flakes if desired.

Servings and timing

I usually serve 4 with this recipe. Prep takes about 15 minutes and cooking about 35 minutes—roughly 50 minutes total. Optional orzo cooking adds just a few minutes and helps prevents absorption of the broth if saving leftovers.

Variations

• I can use dried or canned white beans like cannellini instead of butter beans.

• I swap orzo for quinoa, other small pastas, or leave out grains entirely for a bean-forward version.

• I substitute chicken thighs instead of breasts or make it vegetarian by omitting chicken and doubling the beans—or adding extra vegetables and herbs.

• I adjust the herbs: thyme or rosemary work well in place of oregano; I also love stirring in fresh basil or parsley at the end for brightness.

storage/reheating

I store leftovers in airtight containers in the fridge for up to 4 days. I keep orzo separate, reheat soup gently on the stove, and combine fresh orzo when ready to serve to maintain broth consistency. The soup also freezes well—just leave out grains and add fresh components later.

FAQs

What beans are used in this soup?

I use butter beans (also called lima beans) which blend wonderfully with the vegetables, but cannellini or navy beans work just as well, offering creamy texture and added protein.

Can I freeze this soup?

Absolutely—I freeze the soup without orzo in portioned containers. To reheat, I thaw in the fridge and warm gently on the stove. I cook fresh orzo when serving to avoid mushiness.

Why is the orzo cooked separately?

I separate orzo to prevent it from absorbing all the broth and becoming soggy, especially during storage—this keeps leftovers better and preserves the soup’s texture.

How can I make this vegetarian?

I skip the chicken and double the beans or bulk it with more vegetables like zucchini or spinach. The flavor stays rich with the tomato-herb broth and olive oil.

What makes this Greek-inspired?

I love incorporating ingredients common in Greek “Blue Zone” cuisine—olive oil, butter beans, lemon, oregano, and vegetables—creating a nourishing, Mediterranean-rooted soup.

Conclusion

I always find that this chicken and vegetable soup is comforting, nourishing, and so flexible—perfect for weeknight dinners or meal prep. With seared chicken, hearty beans and vegetables, and a bright lemony finish, it never fails to satisfy. I hope making and enjoying this soup becomes a comforting routine in my kitchen—and maybe yours too.

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