This One-Pot Chicken Vegetable Soup can be served as soup, or over a bowl of noodles. Squeeze fresh lemon on top, and serve as a perfect cozy meal!

One-Pot Chicken Vegetable Soup

The night before we left for Portland, then Seattle, to take our daughter to college, I made a delicious comfort dish, One-Pot Chicken Vegetable Soup.

I think about or daughter, and the love that will overflow to those around her at college. I know her well, with so many friends–her hugs are amazing, she is compassionate and kind, an encourager at heart. Those kind of virtues are something I always want more of, and they are contagious if we are willing to be the catalyst.

What I love about this soup recipe is that you can eat it without the carbs, or make a pot of pasta, too. I chose to make DeLallo’s pasta, because I was feeding a bunch of kids. Can’t cut the carbs with kids!

My daughter and I were thrifting at a local shop, and came across a small crockpot for her to take to college for only $3. I was showing her how to use it, and we made several dishes so she could familiarize herself with it.

One-Pot Chicken Vegetable Soup

This dish would be DElish in a crockpot! Except you’d need to use a small whole chicken, like a 2-3 pounder.

One-Pot Chicken Vegetable Soup

For this gathering, I used my LeCreuset pot, cooked on the stovetop.

Plop the whole, rinsed chicken in the bottom. Fill with a tiny bit of water, and cook for 30 minutes.

One-Pot Chicken Vegetable Soup

Then you add the good stuff. All the veggies — carrots, celery, onion, and my favorite FENNEL. I love cooking with fennel! Love the licorice smell, and flavor. It really adds to recipes, if you’ve never cooked with it. Here are a few of my favorites: Sloppy Joes Recipe, Lentil Soup, and Orange Beet Fennel Salad.

After you add the spices and herbs, then you cook for 1 hour. Remove the chicken and shred.

It’s the most flavorful one-pot meal.

Either serve plain, or with pasta!

One-Pot Chicken Vegetable Soup

We love DeLallo, so of course I made a pot of Penne Rigate.

Oh, and the best part about this dish? You squeeze fresh lemon on top!

Oh, the flavor!

One-Pot Chicken Vegetable Soup

One-Pot Chicken Vegetable Soup
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One-Pot Chicken Vegetable Soup


  • 1 5-pound whole chicken, rinsed and dried (remove the insides)
  • 2 onions, chopped
  • 2-3 medium carrots, coarsely chopped
  • 2 ribs of celery, coarsely chopped
  • 1 bulb of fennel, trimmed and thinly sliced
  • 3 bay leaves
  • 3 cloves of garlic
  • 2 sprigs of thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 16 ounces DeLallo pasta, your favorite kind!
  • Chopped fresh parsley
  • 1 lemon, cut into 6 wedges


  • 1. Bring chicken and enough water to cover by 1-inch to a boil in an 8-quart pot. Reduce heat; simmer 30 minutes.
  • 2. Add vegetables, bay leaves, garlic, thyme, salt, pepper; simmer 1 hour.
  • 3. Remove and discard bay, garlic, and thyme. Remove chicken, shred meat, and add to pot.
  • 4. Cook pasta; divide among 6 bowls with chicken soup; top with herbs, and serve with lemon wedges for squeezing.
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

More soup recipes:

Chicken & Vegetable Rice Noodle Soup {The Pioneer Woman}

Elbow Macaroni Chicken Noodle Soup {RE}

One-Pot Chicken Vegetable Soup, served with noodles and fresh lemon

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