Chicken vegetable soup is a comforting, hearty, and nutritious dish loaded with tender chicken, fresh vegetables, and a flavorful broth. Perfect for chilly days, meal prep, or when you need a nourishing homemade meal, this soup is easy to make and packed with wholesome ingredients.
Why You’ll Love This Recipe
- Healthy & Nutritious – Packed with lean protein, fiber, and vitamins.
- Easy One-Pot Meal – Simple ingredients and minimal cleanup.
- Customizable – Use your favorite vegetables or add grains for variation.
- Great for Meal Prep – Freezes and reheats beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Onion, diced
- Garlic, minced
- Carrots, chopped
- Celery, chopped
- Bell pepper, diced (optional)
- Potatoes, diced (or substitute with rice or pasta)
- Canned diced tomatoes
- Chicken broth (low sodium)
- Bay leaf
- Dried thyme
- Dried oregano
- Salt & black pepper
- Red pepper flakes (optional, for spice)
- Fresh parsley (for garnish)
- Lemon juice (for extra brightness)
Directions
Cook the Chicken & Vegetables:
- Sauté Aromatics – Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery, cooking until softened (about 5 minutes).
- Add Chicken – Place chicken breasts or thighs in the pot and season with salt, pepper, thyme, and oregano.
- Simmer the Soup – Pour in chicken broth, diced tomatoes, potatoes, and bay leaf. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the chicken is cooked through.
Shred the Chicken & Finish the Soup:
- Shred Chicken – Remove the chicken from the pot and shred it with two forks. Return it to the soup.
- Adjust Seasonings – Taste and add more salt, pepper, or red pepper flakes if desired. Stir in lemon juice for brightness.
- Serve & Enjoy – Ladle into bowls, garnish with fresh parsley, and serve warm.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Creamy Version – Add a splash of heavy cream or coconut milk.
- Low-Carb Option – Skip potatoes and add cauliflower or zucchini.
- Spicy Chicken Soup – Use extra red pepper flakes or diced jalapeños.
- Grain Addition – Stir in cooked rice, quinoa, or small pasta for extra heartiness.
Storage/Reheating
- Refrigerate – Store in an airtight container for up to 4 days.
- Freeze – Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat – Warm on the stovetop over low heat or microwave in 30-second intervals, stirring occasionally.
FAQs
Can I use rotisserie chicken?
Yes! Shred pre-cooked rotisserie chicken and add it during the last 5 minutes of cooking.
Can I make this in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours, then shred the chicken.
What vegetables work best in this soup?
Carrots, celery, potatoes, bell peppers, zucchini, and spinach all work well.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add extra flavor and tenderness.
How do I make this soup thicker?
Mash some of the potatoes or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
Is this soup dairy-free?
Yes, this recipe is naturally dairy-free, but you can add cream for extra richness if desired.
What’s the best way to add extra flavor?
Use homemade chicken broth, add a Parmesan rind while simmering, or stir in a splash of white wine.
Can I add beans to this soup?
Yes! White beans, chickpeas, or kidney beans add extra protein and fiber.
Can I cook this in an Instant Pot?
Yes! Pressure cook on high for 10 minutes, then manually release pressure and shred the chicken.
What should I serve with this soup?
Crusty bread, cornbread, or a side salad pair well with this soup.
Conclusion
This homemade chicken vegetable soup is a cozy, delicious meal that’s easy to prepare and full of nutritious ingredients. Whether you make it for a comforting dinner or meal prep for the week, this soup will keep you warm and satisfied. Try it today!
PrintChicken Vegetable Soup Recipe
This Chicken Vegetable Soup is hearty, healthy, and packed with tender chicken, fresh vegetables, and a flavorful broth. Perfect for a comforting meal on a chilly day!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and chopped
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 cup baby spinach or kale (optional)
- Juice of ½ lemon (for brightness)
For Garnish (Optional):
- Fresh parsley, chopped
- Grated Parmesan cheese
- Crushed red pepper flakes
Instructions
Sauté the Vegetables:
-
Heat the Olive Oil:
- In a large pot or Dutch oven, heat olive oil over medium heat.
-
Cook the Aromatics:
- Add onion, garlic, carrots, and celery, sautéing for 3-4 minutes until softened.
-
Add the Vegetables:
- Stir in bell pepper, zucchini, and green beans, cooking for another 2 minutes.
Simmer the Soup:
-
Add Broth & Seasonings:
- Pour in chicken broth and diced tomatoes.
- Stir in thyme, oregano, paprika, salt, and black pepper.
- Bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes.
-
Add Chicken & Greens:
- Stir in shredded chicken and simmer for another 5 minutes.
- Add baby spinach or kale (if using) and cook for 1-2 minutes until wilted.
-
Finish with Lemon Juice:
- Stir in fresh lemon juice for added brightness.
Serve & Enjoy:
- Garnish & Serve:
- Ladle soup into bowls and garnish with fresh parsley, Parmesan, or red pepper flakes.
- Serve warm with crusty bread or a side salad.
Notes
- Want it heartier? Add ½ cup cooked rice or small pasta.
- Spicy twist: Add ¼ teaspoon cayenne or a dash of hot sauce.
- Meal prep tip: This soup keeps well in the fridge for 4 days and freezes for 3 months.