Easy Chicken and Vegetable Soup for Dinner is the perfect one‑pot comfort food. Packed with tender chicken, fresh seasonal vegetables, and rich flavors, this wholesome soup is both nourishing and satisfying.
Quick to prepare and family‑friendly, it makes an ideal dinner option for busy weeknights while delivering warmth and nutrition in every bowl.
Over the years, I have made many variations of chicken soup and found that simple ingredients and gentle simmering bring out the best flavors.
Whether you are looking for a cosy dinner, a light meal during colder months, or a nutritious recipe packed with protein and vegetables, this easy homemade soup is both satisfying and comforting.
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Why Should You Make THIS Soup
- Fast & Timesaving: Pressure cookers slash cooking time, making it ready in under 30 minutes
- Budget-Friendly: Affordable chicken cuts paired with humble vegetables make a great choice.
- Easy & Less Effort: Just chop, add ingredients, and let the pressure cooker do the work. No constant stirring or watching the pot except few minutes at the initial stage.
- No Cornstarch – Naturally Wholesome: This soup contains no cornstarch or artificial thickeners, which means it’s lighter, more natural, and easier to digest. You can also call it as no-corn flour soup!
Ingredients
Chicken: I have used minced chicken in this recipe. Minced chicken cooks quickly in a pressure cooker, blending well with the vegetables and creating a tender texture.
Vegetables: This soup has loads of vegetables including carrot, beans, cabbage and green peas.
Apart from the above vegetables, I have used onion, garlic and ginger to create the base of the soup.
Chicken Broth (Chicken Stock): It provides a rich, savory liquid base that enhances flavor, adds depth, and delivers nutritional benefits.
Vegetable Oil: Always use neutral oils like vegetable or canola which work well.
Oil is used to lightly sauté the garlic, ginger, onions, vegetables and minced chicken which helps release their flavors into the soup.
Salt and Pepper: Essential seasonings to enhance all the natural flavors in the soup.
Fresh parsley or coriander (for garnish): Adds a fresh, herbal aroma and brightens the soup visually. It’s added at the end to retain its flavor and color.
Instructions
Using a pressure cooker for Easy Chicken Vegetable Soup makes the whole process faster, easier, and more flavorful.
The sealed environment helps the chicken cook evenly and become tender in minutes, while the vegetables soften without losing their nutrients.
As the ingredients cook under pressure, the broth develops a deeper, richer taste compared to regular simmering.
This method also saves energy and reduces the overall cooking time, making it perfect for busy days or chilly evenings when you want a warm, comforting soup with minimal effort.
To prepare this comforting chicken vegetable soup, begin by heating a little oil in a pan.
Add the chopped garlic and sauté until it becomes aromatic, then stir in the ginger and continue cooking for a couple of minutes.
Add the chopped onion and cook it over medium heat, stirring continuously, until it turns soft and translucent.
Next, add the vegetables—carrot, beans, and cabbage—and lightly sauté them to enhance their flavor.
Add the minced chicken and cook it for a few minutes, stirring constantly to ensure it mixes well with the vegetables and cooks evenly.
Pour in the chicken stock, give everything a good mix, adjust the seasoning, and transfer the mixture to a pressure cooker. Close the lid and cook for one or two whistles.
Once the cooking cycle is complete, switch off the heat and allow the pressure to release naturally.
When the pressure has fully dropped, open the lid and transfer the soup back into a pan. Add the peas and let the soup simmer for a few more minutes until they cook through.
Finish by adding freshly crushed black pepper and garnish with chopped parsley or coriander leaves. Serve the chicken vegetable soup hot for a warm, nourishing meal.
Substitutions
Ingredients of easy chicken vegetable soup can be easily substituted based on availability or preference.
Chicken can be replaced with turkey, tofu, or chickpeas, while vegetables like carrots, cabbage, or potatoes can be swapped for pumpkin, spinach, zucchini, or cauliflower.
Seasonings can also be adjusted using herbs like thyme or rosemary, and chicken stock can be substituted with vegetable broth or bone broth.
These simple substitutions allow you to customize the soup as per your choice and dietary needs while keeping it healthy, flavorful, and easy to prepare.
Top tips
- Use Broth Instead of Water: Chicken broth adds depth and flavor, making the soup richer than plain water.
- Avoid overfilling: Do not overfill the pressure cooker for safe, even cooking.
- Cut vegetables evenly so they cook uniformly.
- Stir in parsley, cilantro, or dill after pressure cooking for a burst of freshness.
FAQ
Chicken broth is made by simmering chicken pieces, bones, and simple vegetables like onion, carrot, and celery with herbs in water until their flavors infuse into a savory liquid.
After a few hours, the broth is strained to remove solids, leaving a rich, golden base that can be used in soups, stews, or sauces. It’s economical, easy to prepare, and far more flavorful than plain water.
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Easy Chicken Vegetable Soup for Dinner
Materials
- ~300 gms Chicken Mince
- ⅔ cup Cabbage sliced
- ½ cup Beans finely chopped
- ⅔ cup Carrot finely chopped
- 2 nos Onion (medium) chopped
- 3-4 cups Chicken Stock
- ½ cup Peas Frozen
- 2 tablespoon Garlic finely chopped
- 1 inch Ginger julienne cut
- Salt
- 1 teaspoon Black Pepper ground
- 2 tablespoon Vegetable Oil
Instructions
- Heat oil in a pan and add the chopped garlic. Sauté for a minute or two, then add the ginger and continue sautéing for another couple of minutes.
- Add the chopped onion and cook, stirring continuously, until it turns translucent.
- Stir in all the vegetables—carrot, beans, and cabbage—and sauté them lightly.
- Next, add the minced chicken and cook for a few minutes, stirring regularly.
- Pour in the chicken stock, mix well, adjust the seasoning, and transfer everything to a pressure cooker.
- Close the lid and cook for one or two whistles. When the cooking is complete, turn off the heat and allow the pressure to release naturally.
- Once the pressure has released, open the lid and transfer the soup back into a pan. Add the peas and let the soup simmer for a few minutes.
- Finally, add crushed black pepper and top with freshly chopped parsley or coriander leaves and serve hot chicken vegetable soup.
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