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? Use equal parts of dried parsley, oregano and basil 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.
Pooja Panwalkar says
What can i replace the tomato sauce with?
Sara says
You can omit it if needed!
Chyenne says
If you have mild salsa, it makes a really flavorful replacement without adding heat!
Amanda Bliedung says
what is considered a serving?
Sara says
1 1/2 cups
Shannon says
Cooking right now and it smells amazing! I roasted chicken breasts and adding fresh English peas (hubby loves them) with a bit of yellow and green squash. Also throwing in some noodles I had left over. Adding honey cornbread and can’t wait to try it! Thank you for sharing!
Tracy Brackett says
Love this soup! We make it once a week through the winter months!
Kate says
Delicious. Thanks for sharing.
Frances says
Made this for dinner and it was great!Thank you for sharing it.
Janean says
Yum! So much great flavor! Added my mom’s dumplings and fresh baked bread as a side. It hit the spot for my husband and I on a snowy Wisconsin night!
Liah says
Do you know how long I should cook in the crockpot if I am just putting raw chicken in and not cooked?
Sara says
4-6 hours on low!
Brandie says
Making my 3rd batch of this today. I follow the recipe as is but I vary the veggies a little, just personal preference. This is very similar to what my grandfather made when we were kids and it’s one of my favorite soups. I’m currently pregnant and have been craving it non stop. Unfortunately, my boys don’t eat soup so I always have a ton but it does very well in the freezer. I like to make up some cornbread muffins to go with it 🤤 looking forward to eating it tonight. Thanks for the great recipe!
Ann Gill says
Are used 15 ounces of tomato sauce instead of the eight recommended is your anything I can do to add subtract a lot of the tomato flavor?? Help!!
Sara says
You could try adding more broth and vegetables but I haven’t tested it this way!
Spring Olson says
Can I make this in the crock pot?
Sara says
Yes the instructions are in the post!
Joc Anderson says
This is my go to soup for my husband! I make my own stock, and add zucchini. It’s perfect. Thanks!
Melissa says
So I didn’t have the beans, corn, parsley, chicken or potato. I used egg noodles to try and make up for the thickness the potato & chicken would’ve offered. I think the flavor was really great! My husband wasn’t a fan, but I think maybe he just doesn’t like soups in general. His loss… more for me.
The only thing that was frustrating was the onions, celery and carrots took forEVER to sauté for some reason. I ended up with a crunchy soup. That’s no ones fault but my own: I was in a huge hurry. I fixed it the next day when I let it all simmer on the stove for an hour or so.
Overall, I loved all of the flavors together, and I loved how even though I didn’t have key ingredients on hand, it still turned out awesome.
Alison says
Best chicken and veggie soup I have ever had! I love the depth in flavor the tomato sauce adds. I add some red chili flakes to make it a little spicy and it’s delicious. I’m adding this to my recipe collection!
Sam says
Love this recipe. I use it as a base or starter guide sometimes.
Alicia says
Yum! Thank you! Saving this to my online recipe book!