How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken Soup with Vegetables?

You need 6 ingredients. The key ingredients include: 8 cups chicken stock or canned chicken broth, 1 imported bay leaf, 1/2 cup dry white wine or dry white French vermouth, 1 cup each julienne or fine dice of onion, celery, white of leek, and carrot, and more.

Is Chicken Soup with Vegetables suitable as soups & stews?

Yes, Chicken Soup with Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Chicken Soup with Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Soup with Vegetables Recipe

Name: Chicken Soup with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chicken stock or canned chicken broth; 1 imported bay leaf; 1/2 cup dry white wine or dry white French vermouth; 1 cup each julienne or fine dice of onion, celery, white of leek, and carrot; 2 boned and skinned chicken breast halves; Salt and pepper

Warm up with this hearty Chicken Soup with Vegetables recipe. Made with chicken, bay leaf, white wine and julienne. Easy step-by-step instructions inclu…

This Chicken Soup with Vegetables relies on simple, everyday ingredients such as imported bay leaf and salt and pepper. It comes together quickly and makes 4 servings, at about 899 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

8 cups chicken stock or canned chicken broth
1 imported bay leaf
1/2 cup dry white wine or dry white French vermouth
1 cup each julienne or fine dice of onion, celery, white of leek, and carrot
2 boned and skinned chicken breast halves
Salt and pepper

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Quick Info

Servings
4 servings
Calories
899 kcal
Category
Soups & Stews

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