Chicken Veggie Soup

Ingredients

• 2 piecesbone-in chicken breast
• 3 nests (1 cup)vermicelli noodles
• 1 largebrown onion, diced
• 2carrots, peeled and diced
• 480 ml (2 cups)celery, diced
• 1 cancorn kernels
• 2white potatoes, diced
• 480 ml (2 cups)pumpkin, diced
• 30 g (2 tbsp)butter
• 30 ml (2 tbsp)olive oil
• 30 ml (2 tbsp)salt
• 30 ml (2 tbsp)powdered chicken stock
• 15 ml (1 tbsp)Vegeta seasoning
• As neededwater
• To tastefresh parsley, for garnish

Instructions

1. 1

   Sear the chicken

   Heat the olive oil in a separate pan and sear the chicken on the outside for 30 seconds. Set it aside.

2. 2

   Cook the onion

   In a large pot, melt the butter and cook the diced onion until translucent.

3. 3

   Add the chicken

   Add the seared chicken to the pot.

4. 4

   Add vegetables and seasoning

   Straight away, add all the remaining vegetables and corn, along with the salt, powdered chicken stock and Vegeta.

5. 5

   Cover with water

   Pour in enough water to cover the vegetables and cook until the pumpkin is soft.

6. 6

   Cool and shred

   After about 30 minutes, remove the chicken and set it aside to cool, then shred it.

7. 7

   Soften the pumpkin

   Continue cooking until the pumpkin is very soft and breaks down into the soup, turning it orange.

8. 8

   Return the chicken

   Stir the shredded chicken back into the pot.

9. 9

   Add the noodles

   Break up 2 nests of vermicelli and add them to the soup.

10. 10

    Adjust the broth

    Add water if needed, tasting the soup as you go and adjusting the salt as you add water.

11. 11

    Cover while simmering

    Do not leave the pot uncovered throughout cooking, as the water will evaporate; cover it while the soup simmers.

12. 12

    Garnish and serve

    Garnish with fresh parsley and serve.

What is chicken veggie soup?

This is a home-style soup of chicken, vegetables and noodles, with no particular regional origin specified for this version. Bone-in chicken adds flavour as it cooks, while pumpkin softens into the broth and gives it body.

The vegetables, corn and vermicelli make it a substantial bowl. The recipe’s slow-softened pumpkin is what makes this version distinctively orange and thick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 32g protein, 42g carbs, 15g fat.

The potatoes, corn, noodles and other vegetables provide most of the carbohydrates; chicken contributes protein, while olive oil and butter supply most of the fat. Serve a generous portion of the vegetables and broth, and pair it with a salad or other non-starchy vegetables if you want a more balanced plate.

The chicken and seasoning

Bone-in chicken: searing the outside first gives the pieces colour before they go into the soup. Cook them in the pot with the vegetables, then remove and shred them once cool enough to handle.

Seasoning: the recipe uses both powdered chicken stock and Vegeta, as well as salt. Since these add saltiness too, taste the broth before adding any extra salt.

Let the pumpkin break down

Pumpkin: keep cooking until it is soft enough to disintegrate into the broth, rather than taking it off the heat while the pieces are still firm. This is the texture cue the method gives for the soup base.

Other vegetables: cut the potato, carrot and celery into similar-sized pieces so they cook together more evenly. Keep enough water in the pot to cover them, adding more if the level drops.

When to add the vermicelli

Noodles: add the broken-up vermicelli after returning the shredded chicken to the pot. The method specifies 2 nests at this stage, although the ingredient list calls for 3 nests in total.

Texture: vermicelli cooks quickly, so check it as it softens and avoid leaving the finished soup uncovered for a long time. The broth can evaporate during cooking, so cover the pot while it simmers.

Timing and serving

The method gives about 30 minutes before removing the chicken to cool and shred, followed by more cooking until the pumpkin breaks down. The overall cooking time is not specified, so use the vegetable and pumpkin softness as your guide.

Serve the soup hot with fresh parsley. Bread on the side makes a simple accompaniment, or add a green salad for a fresher contrast.

Recipe notes & tips

• Sear the chicken in a separate pan as directed, then transfer it to the soup pot.
• Keep the vegetables covered with water as they cook, and top up the broth if it reduces too much.
• Wait until the pumpkin is very soft before judging the soup’s final texture.
• Cool the chicken enough to handle before shredding it.
• Taste the broth before adding extra salt because the stock and Vegeta are already seasoned.
• Add the vermicelli near the end so it does not sit cooking for the whole simmer.

Variations

• Extra vegetables: add more of the listed vegetables while keeping them covered with broth.
• Herb finish: add extra fresh parsley when serving for a brighter flavour.
• More noodle texture: use the third vermicelli nest listed in the ingredients if you prefer a thicker soup.
• Chunkier pumpkin: stop cooking once the pumpkin is soft instead of letting it disintegrate into the broth.
• Brothier bowl: add more water gradually and taste the seasoning as you go.

Common mistakes to avoid

• Leaving the pot uncovered: the broth can evaporate; cover it while simmering.
• Adding extra salt too soon: stock and Vegeta are seasoned; taste first and adjust gradually.
• Removing the pumpkin too early: it will not thicken the broth as intended; cook until it breaks down.
• Shredding hot chicken: let it cool enough to handle first.
• Adding noodles too early: they can become overly soft; add them after the shredded chicken goes back in.
• Letting the vegetables sit above the liquid: add water until they are covered.

How to store

Refrigerate cooled soup in a covered container and use within 3–4 days. Reheat gently in a saucepan until piping hot, adding a little water if the noodles have absorbed much of the broth.

Frequently asked questions