This chicken vegetable soup is full of shredded chicken, vegetables and potatoes, all in a savory tomato broth. An easy and healthy dinner option that the whole family will love!
Soup is my kids’ favorite way to eat their veggies, and this chicken vegetable soup is a colorful mix of nutritious ingredients that happen to taste amazing together. Serve your soup with a side of cornbread or garlic knots for a complete meal.
Soup is one of my favorite things to make for dinner, especially on a cold day. My girls happen to love soup too, and this chicken vegetable soup is a current favorite. It’s chock full of tender chicken and a rainbow of veggies for a simple yet satisfying dinner.
How do you make chicken vegetable soup?
This soup starts with the classic base of onions, carrots and celery. You can use any type of cooked chicken here such as roasted cubed chicken, shredded rotisserie chicken or leftover chicken.
The veggies are sauteed in a little butter, and then more ingredients go into the mix including the chicken, tomatoes, and potatoes.
The soup should simmer until the potatoes are tender, and then you can stir in the last of the veggies which include corn and green beans. Add a little parsley and dinner is served!
What vegetables do you put in a chicken soup?
The beauty of this soup is you can really customize it to fit whatever vegetables and protein you already have in the fridge. Don’t have chicken? Try ground beef or smoked sausage. Other great add-ins or substitutions include
- Pasta
- Beans
- Butternut Squash
- Leeks
- Peas
- Ham
- Bacon
What seasonings go in vegetable soup?
I season this soup with garlic, Italian seasoning, salt and pepper. Don’t have Italian seasoning? You can use my Italian seasoning recipe to make your own.
How do you make slow cooker chicken soup?
You can easily adapt this recipe for the slow cooker. Simply combine all the ingredients except for the parsley in a crock pot and cook on LOW for 2-4 hours or until the potatoes are tender. Sprinkle with parsley and serve.
Can you freeze chicken soup?
This chicken vegetable soup makes a good candidate for the freezer. Just be aware, when you thaw the soup some of the vegetables and potatoes may be softer, but the flavor is still delicious.
Chicken vegetable soup is on my table almost every week during the colder months. It’s super filling and I love that it’s really a complete meal in one pot. Best of all, it helps my kids to get their veggies in!
More delicious soup recipes
Chicken Vegetable Soup Video
Chicken Vegetable Soup
Ingredients
- 1 tablespoon butter
- 1/2 cup onion finely diced
- 2 carrots peeled, halved lengthwise and sliced
- 2 stalks celery thinly sliced
- 2 teaspoons minced garlic
- 3 cups cooked chicken shredded or cubed
- salt and pepper to taste
- 15 ounce can diced tomatoes do not drain
- 8 ounce can tomato sauce
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- 1 large Russet potato peeled and cut into 1/2 inch cubes
- 1/2 cup frozen corn
- 1/2 cup diced green beans fresh or frozen
- 2 tablespoons chopped fresh parsley
Instructions
- Melt the butter in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
- Cook for 5-6 minutes or until softened. Add the garlic and cook for 30 seconds more. Season with salt and pepper to taste.
- Add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth and potato to the pot; bring to a simmer.
- Cook for 20-25 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
- Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.
I have modified this a little bit but it is still your recipe. We really like this soup and make enough to have it a couple of times after. Sundays are my turn to cook for my wife and I. Usually make banana nut bread early and different breakfast things.. usually I prep what I can for dinner after breakfast — in This case, I bake and shred the chicken and chop what I can. Thank you so much for a delicious and healthy meal!
I really like this soup. Compared to something like chicken noodle its more hardy and filling. I used chicken thighs, excluded the tomato sauce as I didn’t have any, used peas instead of green beans and added a cup of ditalini pasta. This is a nice simple soup yet full of flavor and is perfect for a rainy cold fall day like today. I will make it again
Amazing recipe here! So flavorful and delicious 😋
Very good and simple. I didn’t put in green beans (fiancé didn’t want them) and I only put corn in mine (fiancé again). Very flavorful. I used 4 cups of chicken stock and 2 cups of broth. Not sure it matters.
I made this soup tonight. It was delicious! No potato so I cubed half a butternut getting old in the bottom of the fridge. Added two smallish parsnips, a green pepper, and a quarter pound cremini mushrooms. It’s hard to mess up veggie soup, and I use this recipe to make something from all the unused veggies and left over chicken, so it’s different every time. Everybody loves it anyway!
Best chicken soup I have made! The tomato base must be the key. We loved it!
Hi. Love this soup! Would this be considered a gluten free recipe? I can’t see anything with gluten but I’m not 100% sure.
Yes it is gluten free!
This was so good. I didn’t have tomato sauce. I did have some TJs creamy tomato soup and added that!
I made this with a pound of ground beef and it was a big hit! I added a teensy bit more onion than called for, but otherwise pretty faithful. I want to try it with chicken next, I just had more hamburger than chicken. But it was very hearty and flavorful.with beef.
Is it necessary to add salt? That seems to be a lot of sodium per serving.
It’s fine to omit the salt if you are watching your sodium!
I didn’t have enough chicken broth, so I used Bouillon paste with some water. Thought it might be too salty, but it wasn’t. I didn’t have a Russet, but used Yukon Golds instead. Turned out great! Made a lot, so I’ll be eating it for a while!! I’ll make this again, for sure!
Thanks!!
Love this soup!
I did add more tomato sauce, a small amount of baby peas & small amounts of fresh thyme, fresh oregano & one fresh leaf of basil as I grow my own fresh herbs, love them!
Also a small sprinkle of ground smoked paprika.
Sara..great job and a great receipe..I have never made homemade soup in my life and I am 71..this was the best..fresh veggies skip all the salt from can soups..what more could you want..excellent receipe..my go to soup receipe..I have never wrote a review on here. Before..cou;d not pass this up..good job Sara!!
I made just made this and it is delicious! Are the nutrition facts at the end per serving or for the entire pot? Thanks!
It’s per serving!
It says 6 servings. How many cups is 1 serving? I have a type 1 diabetic in the family that needs to be able to measure
It should be 1 1/2 cups!
I am also the mom of a T1D warrior, I thought I might pass on a tip I use for these types of recipes. My T1 D is 30 years old now and makes his own meals, but when I did things like this, I left out the high starchy things like the potatoes. I bulk the soup up with broccoli and cauliflower, and then made the starch on the side, sometimes potatoes, sometimes rice, or whatever you would want to put in the soup. That way you can measure exactly how much of the high starch value item is going in that serving. Vegetable soup was a main staple in our house , and really helped me out when my little one had more inconsistent BGs. I hadn’t made vegetable soup in so many years since he grew up, I went looking for some guidance and found this recipe and your comment. I hope this helps.
I’m 92, not a big eater and not diabetic. But for what it’s worth, I have through trial and error settled on 1 1/4 cup for my servings.
Thanks so much for this recipe. It was delicious! My husband and I couldn’t stop eating it. It was spot on! I did add some butter beans and peas. It will be my go to recipe from now on. Loved it!!