This comforting chicken vegetable soup is one of those timeless homemade dishes that feels like a hug in a bowl. In many Lebanese homes, this hearty soup is made when someone is sick, after giving birth, or during Ramadan when the body needs something nourishing and gentle. It’s simple, wholesome, and full of flavour — the kind of recipe passed down through generations.
What makes this chicken vegetable soup truly special is cooking the chicken with the bone, which creates a rich, deeply flavoured broth packed with nutrients. With tender chicken, soft vegetables, golden vermicelli, and fresh parsley, it’s both light and filling at the same time. Whether served on its own or alongside rice, this soup is pure comfort food — healthy, delicious, and made with love.
Chicken vegtable soup ingredients
Chicken with bone
The most important part of the soup. The bones give the broth a deep flavour, richness, and nutrients that make it especially good when you’re sick or need strength.
Water
Forms the base of the broth and pulls all the flavour from the chicken, bones, and spices while cooking.
Onion
Adds natural sweetness and depth to the broth. Even if removed later, it helps build that homemade taste.
Garlic
Gives warmth and a comforting aroma. It also adds a gentle immune-boosting quality, which is why it’s great in healing soups.
Bay leaves
Bring a subtle earthy flavour that makes the broth taste fuller and more traditional.
Cinnamon stick
A classic Lebanese touch. It adds warmth and a light spice in the background without making the soup sweet.
Carrots
Add sweetness, colour, and nutrition. They balance the savoury broth and make the soup feel hearty.
Potato
Makes the soup more filling and comforting. It thickens the broth slightly and gives soft texture.
Vermicelli
Adds body and makes the soup satisfying. Toasting it first gives a nutty flavour and keeps it from getting mushy.
Olive oil
Used to toast the vermicelli and adds richness and a smooth flavour.
Parsley
Freshens the soup at the end and gives colour, brightness, and a clean herbal taste.
Salt & pepper
Essential for bringing out all the flavours in the broth.
Cherry tomatoes (optional)
Add a light tangy sweetness and freshness. Not traditional in every home, but they give nice flavour.
Chicken bouillon cube (optional)
Boosts the chicken flavour if you want a stronger broth, though the bones already give a natural taste.
How to make chicken vegetable soup?
- Put the chicken in a large pot with the onion, garlic, bay leaves, and cinnamon stick. Pour in the water and bring to a boil.
- When it starts boiling, skim off the white foam from the top so the broth stays clear.
- Let the chicken cook for about 15 minutes.
- Remove the chicken from the pot and let it cool. Strain the broth to remove the onion and spices, then return the broth to the pot.
- Shred the chicken into small pieces, removing the bones.
- Add the chopped carrots and potato to the broth. Bring to a boil, then cover and cook for about 10 minutes.
- In a small pan, heat the olive oil and toast the vermicelli until golden. Add it to the soup.
- Add the shredded chicken back to the pot along with parsley, salt, pepper, and the bouillon cube if using. Add cherry tomatoes if you like.
- Let the soup simmer for another 10–15 minutes until the vegetables are soft and the flavours come together.
- Serve hot on its own or with white rice.
How to store chicken vegetable soup?
In the Fridge
- Let the soup cool first (don’t leave it out more than about 1–2 hours).
- Put it in an airtight container.
- Store in the fridge for up to 3–4 days.
- When reheating, bring it to a good simmer so it heats evenly.
In the Freezer
- Let the soup cool completely.
- Put it in freezer-safe containers or bags.
- Leave a little space at the top because soup expands when frozen.
- Freeze for up to 2–3 months for best taste.
Reheating Tips
- Thaw frozen soup in the fridge overnight if possible.
- Reheat on the stove over medium heat, stirring occasionally.
- You may need to add a little water because vermicelli and potatoes soak up broth.
Frequently asked questions
1. Can I make this soup without bones?
Yes, but using chicken with bones gives a much richer and more flavourful broth. Boneless chicken works, but the soup won’t taste as deep.
2. Can I add other vegetables?
Yes. You can add celery, zucchini, peas, or extra onion. Traditionally it’s made with just carrots and potatoes, but you can adjust it to your taste.
3. Do I have to use vermicelli?
No. You can leave it out or replace it with rice, small pasta, or even oats if you want a thicker soup.
4. Can I make it ahead of time?
Yes, it actually tastes better the next day because the flavours develop more.
5. Why do I skim the foam from the soup?
Skimming removes impurities and keeps the broth clear and clean-tasting.
6. Can I freeze this soup?
Yes. It freezes well for up to 2–3 months. For best texture, you can freeze it without the vermicelli and add fresh noodles when reheating.
7. Is this soup good when you’re sick?
Yes. It’s light, warm, easy to digest, and full of nutrients from the chicken broth and vegetables.
8. What can I serve with it?
It’s great on its own, or served with white rice, toasted bread, or lemon wedges on the side.
Tips and Tricks
Use chicken with bones
This is the secret to a rich, tasty broth. Bones give the soup depth and natural flavour.
Always skim the foam
Removing the foam at the start keeps the broth clear and clean-tasting.
Don’t rush the simmer
Letting the soup simmer gently (not boil hard) makes the chicken tender and keeps the broth smooth.
Keep the onion whole
A whole onion flavours the soup without breaking apart, so it’s easier to strain out later.
Toast the vermicelli first
Cooking it in oil until golden adds a nutty flavour and stops it from getting mushy.
Cut veggies evenly
This helps them cook at the same time so nothing is too hard or too soft.
Add parsley at the end
This keeps the flavour fresh and bright instead of dull.
Season at the end
Broth reduces as it cooks, so adding salt later prevents it from becoming too salty.
Freeze without noodles (best tip!)
If you plan to freeze the soup, leave out the vermicelli and add fresh noodles when reheating.
Optional Lebanese trick
Serve with lemon wedges on the side — a squeeze of lemon makes the soup taste brighter and extra comforting.
More soup recipes
Colombian chicken sancocho soup
Chicken vegetable soup
Ingredients
- 1 kg chicken with bone cut into pieces
- 10 cups water
- 1 onion peeled whole
- 4 garlic cloves
- 2 bay leaves
- 1 cinnamon stick
- 2 large carrots peeled and chopped
- 1 large potato peeled and chopped
- 1 cup vermicelli
- 2 tbsp olive oil
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
- Cherry tomatoes optional
- 1 chicken bouillon cube optional
Instructions
- If using a whole chicken, cut it into pieces, clean, and wash well. You can also use chicken thighs or breast pieces with bone.
- Place the chicken in a large pot with the onion, garlic, bay leaves, and cinnamon stick. Cover with the 10 cups of water and bring to a boil.
- As it boils, a white foam will form on top. Skim it off using a spoon or strainer to keep the broth clear.
- Let the chicken cook for about 15 minutes.
- While the chicken cooks, peel and chop the carrots and potato. (You may add celery or extra onion if you like, but traditionally it’s made with just carrots and potato.)
- After 15 minutes, remove the chicken from the pot and set aside until cool enough to handle. Remove the bones and shred or cut the chicken into small pieces.
- Strain the broth to remove the onion, garlic, and spices, then return the clear broth to the pot.
- Add the chopped potato and carrots to the pot, pour the strained broth over them, bring to a boil, then cover and cook for about 10 minutes until the vegetables begin to soften.
- Meanwhile, heat the olive oil in a pan and fry the vermicelli until it turns golden brown. Add it to the soup.
- Add cherry tomatoes if using, along with the chopped parsley. Let cook for another 5 minutes.
- Return the shredded chicken to the pot. Add the bouillon cube (if using), salt, and pepper to taste. You can also add a little hot sauce if you like some spice.
- Let the soup simmer gently for 10–15 minutes more, until everything is tender and the flavours come together.
- Serve hot on its own or with a side of white rice.
Notes
- This soup tastes even better the next day as the flavours deepen.
- You can adjust the thickness by adding more water if the noodles absorb too much broth.
- For a stronger chicken flavour, use a whole chicken or mostly bone-in pieces.
- If you prefer a lighter soup, you can skim a little fat from the top before serving.
- Vermicelli continues to soften as it sits, so the soup may thicken when stored.
- If making for someone sick or postpartum, you can keep the seasoning mild and serve with lemon on the side.
- Fresh parsley is best, but dried parsley can work if that’s what you have.
- This soup can be served alone or poured over rice for a more filling meal.