Colorful Vegetable Chicken and Shrimp Soup is a hearty, vibrant one-pot soup combining tender chicken, plump shrimp, and a rainbow of vegetables simmered in a savory broth for easy, comforting meals. Colorful Vegetable Chicken and Shrimp Soup is built to be flexible – use fresh or frozen vegetables, swap the protein, or make a big pot for weeknight dinners and lunches.
Colorful Vegetable Chicken and Shrimp Soup brings bright color, bold flavor, and simple technique together so you get a bowl that feeds the family and feels special. If you like creamy, satisfying soups, you might also enjoy this creamy Cajun chicken soup which shares the same cozy vibe.
Table of Contents
What Makes This Recipe So Special
This Colorful Vegetable Chicken and Shrimp Soup stands out for balancing quick-cooking seafood with longer-simmering chicken without overcooking either protein. The broth gets depth from a simple mirepoix and white wine, while a final splash of lemon brightens the whole pot.
The colorful veggies – bell peppers, carrots, zucchini, corn, and peas – maintain texture because of staged cooking. The result is a visually appealing bowl that tastes fresh and satisfying.
Why this dish shines:
- Protein and vegetables in one bowl for balanced meals
- Fast enough for weeknights – about 40 minutes start to finish
- Flexible – gluten-free, dairy-free, and easy to adjust for spice
Ingredients
Makes 6 generous servings.
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, sliced into 1/4-inch rounds
- 2 stalks celery, thinly sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 medium zucchini, halved and sliced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1 pound medium shrimp, peeled and deveined (tails removed)
- 8 cups low-sodium chicken broth
- 1/2 cup dry white wine (optional – can replace with extra broth)
- 1 cup frozen corn
- 3/4 cup frozen peas
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Optional – red pepper flakes for heat
Notes on ingredients: Use tails-on shrimp if you prefer a little more flavor in the broth, but remove shells if you want a cleaner finish. Chicken thighs stay tender and add richness; you can use breasts if preferred but reduce cooking time slightly.
Equipment
- Large heavy-bottomed soup pot or Dutch oven (6-8 quart)
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Ladle and soup bowls
- Instant-read thermometer (recommended for safety)
Prep – Quick Steps Before Cooking
- Chop: Dice onion, slice carrots, celery, peppers, and zucchini.
- Protein: Cut chicken to 1-inch pieces and pat shrimp dry.
- Season: Have spices measured and broth ready.
These prep tasks take about 10-15 minutes and make the cooking flow smoothly.
Step 1 – Sear the Chicken
- Heat: Warm 1 tablespoon olive oil in your pot over medium-high heat.
- Sear chicken: Add seasoned chicken pieces and sear for 3-4 minutes until lightly golden – you do not need to cook through. Remove chicken and set aside.
Step 2 – Build the Flavor Base
- Sauté veggies: Add remaining 1 tablespoon olive oil and the onion, carrots, and celery. Cook 4-5 minutes until onions are translucent.
- Add peppers and garlic: Stir in bell peppers and garlic, cook 1-2 minutes until fragrant.
- Deglaze: Pour in the white wine and scrape up any browned bits – simmer 1 minute.
Step 3 – Simmer the Broth
- Combine: Return chicken to the pot. Add chicken broth, bay leaf, thyme, paprika, salt and pepper.
- Simmer: Bring to a gentle boil, then reduce heat and simmer uncovered for 12-15 minutes so chicken cooks through and flavors meld.
Step 4 – Add Sturdy Vegetables
- Corn and zucchini: Stir in corn and zucchini, simmer for 5 minutes until zucchini is tender-crisp.
Step 5 – Finish with Shrimp and Quick Veggies
- Add shrimp and peas: Stir in shrimp and frozen peas – they cook quickly, in about 3-4 minutes – until shrimp are opaque and curl gently.
- Adjust seasoning: Remove bay leaf, stir in lemon juice and parsley. Taste and adjust salt, pepper, or red pepper flakes.
Step 6 – Rest and Serve
- Rest: Let the soup sit off the heat for 2 minutes to let flavors settle.
- Serve hot: Ladle into bowls, top with extra parsley or lemon zest if desired.
Step 7 – Optional Thickening and Variations
- Thicken: If you prefer a slightly thicker soup, whisk 1 tablespoon cornstarch with 2 tablespoons water and stir into simmering broth for 1-2 minutes.
- Make it creamy: Stir in 1/2 cup coconut milk at the end for a creamy, dairy-free finish.
Why This Recipe Works (Short Technical Notes)
Staging the ingredients preserves texture – chicken needs time to tenderize while shrimp only needs a few minutes. The wine adds acidity to balance richness, and lemon at the end lifts the flavors. Smoked paprika and thyme give warmth without overpowering the delicate seafood.
Tips, Troubleshooting, and Regional Twists
Personal anecdote: I first made this soup on a rainy spring evening and added corn because it was in the fridge – that sweet pop in each spoonful won over my family instantly.
Practical tips:
- If your shrimp is frozen, defrost in cold water and pat dry so it sears properly.
- Avoid overcooking – shrimp become rubbery if cooked too long.
- For a spicier version, add 1 chopped jalapeño with the peppers.
- To make it heartier, add 1 cup cooked rice or tiny pasta in the last 5 minutes.
- Regional twist: stir in a teaspoon of fish sauce and chopped Thai basil for an Asian-inspired variation.
Troubleshooting:
- Broth tastes flat – add a splash more lemon juice or a pinch of salt.
- Vegetables too soft – shorten simmer time or add them later in the process.
Serving Suggestions
Serve Vegetable Chicken and Shrimp Soup piping hot with crusty bread or a simple green salad. For a light finish, squeeze extra lemon over each bowl. If you’re entertaining, offer bowls of chopped fresh herbs, grated Parmesan, and chili oil so guests can customize. Many readers enjoy pairing this with grilled sandwiches or roasted potatoes.
Note – middle duplication: Colorful Vegetable Chicken and Shrimp Soup makes a colorful centerpiece on the table and travels well to potlucks.
Storage and Make-Ahead
- Refrigerate in an airtight container for up to 3 days.
- To freeze: cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
- Reheat: Warm on low heat, stirring occasionally. If soup thickened, add a splash of broth or water.
Nutrition (Approximate per serving)
- Calories: 320 kcal
- Protein: 28 g
- Fat: 12 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Sodium: varies by broth – use low-sodium broth for better control
Safety Notes
- Cook chicken to an internal temperature of 165°F (74°C).
- Cook shrimp until opaque and firm – typically 3-4 minutes.
- Cool leftovers to room temperature no longer than 2 hours before refrigerating.
Frequently Asked Questions
Can I use frozen shrimp and chicken?
Yes – thaw shrimp before adding to avoid excess ice water. Chicken can be used from frozen if cut into small pieces, but it will take longer to cook; ensure it reaches 165°F.
Can I make this dairy-free?
Yes – the base recipe is dairy-free. If you add creaminess, use coconut milk to keep it dairy-free.
How can I make this gluten-free?
Use gluten-free broth and avoid any added thickeners with gluten. Cornstarch is gluten-free if needed.
Can I substitute other vegetables?
Absolutely – green beans, potatoes, or sweet potato cubes work well. Just adjust cooking time.
Final Notes
This Vegetable Chicken and Shrimp Soup is forgiving and scales easily – double or halve it based on needs. It’s a weeknight favorite that looks lovely on the table and stores well for lunches.
Conclusion
Colorful Vegetable Chicken and Shrimp Soup is a winner because it combines quick-cooking seafood with tender chicken and lots of vegetables for a balanced, colorful bowl that’s both comforting and bright. Two key benefits are speed – this can be on the table in about 40 minutes – and versatility – it adapts to what’s in the fridge or pantry.
If you try this recipe, please leave a comment and a star rating so others can find it – I love reading your variations and tweaks. Share this on Pinterest or Facebook to spread the comfort.
For more inspiration on vegetable and shrimp soups with an international twist, see this great Thai vegetable shrimp curry soup story on PBS Food. What variations did you try? Let us know below!
Colorful Vegetable Chicken and Shrimp Soup
Ingredients
Method
- Dice onion, slice carrots, celery, peppers, and zucchini.
- Cut chicken into 1-inch pieces and pat shrimp dry.
- Measure spices and prepare broth.
- Heat 1 tablespoon olive oil in a large pot over medium-high heat.
- Add seasoned chicken pieces and sear for 3-4 minutes until lightly golden. Remove chicken and set aside.
- Add remaining 1 tablespoon olive oil and cook onion, carrots, and celery for 4-5 minutes until onions are translucent.
- Stir in bell peppers and garlic, cooking for 1-2 minutes until fragrant.
- Pour in white wine and scrape up any browned bits, simmer for 1 minute.
- Return chicken to the pot, add chicken broth, bay leaf, thyme, paprika, and salt and pepper.
- Bring to a gentle boil, reduce heat, and simmer uncovered for 12-15 minutes.
- Stir in corn and zucchini, simmer for 5 minutes until zucchini is tender-crisp.
- Add shrimp and peas, and cook until shrimp are opaque, about 3-4 minutes.
- Remove bay leaf, stir in lemon juice and parsley. Taste and adjust seasonings.
- Let the soup sit off the heat for 2 minutes to let flavors settle.
- Ladle into bowls and top with extra parsley or lemon zest if desired.
- For a thicker soup, whisk 1 tablespoon cornstarch with 2 tablespoons water and stir into simmering broth for 1-2 minutes.
- For a creamy finish, stir in 1/2 cup coconut milk at the end.
