Low-Key happiness

As a busy mom with little ones running around, I’m always on the lookout for simple, hearty meals that don’t break the bank. So when I snagged three large chicken legs and thighs for just $4.77 at the grocery store, I knew exactly what to make: a cozy, comforting Chicken Vegetable Soup! This recipe is super forgiving, uses whatever veggies you have on hand, and is perfect for those chilly days when you want something warm and nourishing for your family. Here’s how I whip it up, with easy steps that even a tired mom can handle. Let’s make it together!

Go check out how we made our own chicken bone broth:

Easy Chicken Vegetable Soup Recipe
Serves: 6-8 | Prep Time: 20 minutes | Cook Time: 2-3 hours

What You’ll Need:

Broth: grab the broth from your freezer the day before if possible.

Chicken: 3 large chicken legs and thighs (or any bone-in chicken pieces you find on sale!)

Spices for Chicken: Salt, pepper, paprika (or whatever you love—garlic powder, onion powder, thyme, or rosemary work great too)

Soup staples:

• Onions
• Carrots
• Celery
• Garlic

Everything else is a fridge-foraging triumph: those wrinkly peppers, the squash with a few dimples, the zucchini that’s gone soft in the back of the fridges.

Dash out to the garden and rescue the final stragglers before frost claims them—stubborn kale, 🥬 runaway herbs, the lone carrot hiding under a leaf. Anything can go in this soup!

Instructions!

Heat a splash of oil in your stock pot over medium-high. Toss in the diced onions, garlic, celery, and carrots—stir for just 2–3 minutes until they smell amazing and start to soften.

While that’s going, chop up whatever veggies you’ve got—straight from the garden or hiding in the fridge. No rules, just use what’s fresh (or about to go)!

Dump all the chopped veggies into the pot. Now season like you mean it: a good pinch of salt, pepper, garlic powder, onion powder, and a shake of crushed red pepper (or whatever spices make you happy). Give it a big stir to wake up all those flavors.

Pour in your homemade chicken bone broth, crank the heat, and bring it all to a rolling boil. Once it’s bubbling, pop the lid on, turn the heat down to low, and let it gently simmer.

So much jelly! That means it’s good!

Cook until the veggies still have a little bite—no mush allowed! (Scroll down for my mom-approved timing tips.)

Give it a taste and tweak the salt or spices if needed.

About 5 minutes before you’re ready to serve, stir in your cooked chicken—shredded breast, chopped thighs, whatever you’ve got. Adding it at the end keeps it juicy and tender, not tough or stringy.

Mom tips:

• Cut the veggies to size based on density, the harder the vegetable the smaller you cut it so things cook evenly.
• Plan ahead, cut veggies up throughout the week so it’s not all a big job at once.
• Take the broth out of the freezer the day before to cut down on prep time.
• Serve with a straw so that toddler doesn’t waste any liquid gold!