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.
Vicki in Indianapolis says
I made this soup a few weeks ago and fell in lovewith it. I have a big pot of it on right now, and I’m counting down the minutes before it will be done…….10 more minutes to go, then I plan to sit back with a big bowl of it. This is a fantastic soup. Thanks so much for sharing it with us.
Yvanna Lomeli says
Delicious and easy
Jen says
I made this with chicken thighs that I cooked with the celery, carrots and onions. Forgot the corn at the end but my family still loved it, even my son who hates vegetables.
Lois says
Hello, can this be made in a crock pot?? Thanks for any information you can give. Plus I have raw chicken breast.. How should I cook them before put them in this.. ??
Thanks, Lois
Sara says
Yes there are directions towards the bottom of the post! I typically roast my chicken then shred it.
Trish says
Hi Sara – this recipe was awesome! One thing I did – sautéed chicken in olive oil then deglazed the pan with some of the chicken broth and added it in. I think that contributed to the flavor. I’m going to try this again this summer with fresh tomatoes from our garden.
Rhonda Hensley says
Just made this soup this afternoon and my husband and I loved it! I doubled the carrots, green beans, and corn and substituted the potato for some Ditali pasta. I cooked about 1/2 cup of pasta in boiling broth taken from the soup and we add some cooked pasta to our bowls of soup . I keep the cooked pasta separate from the soup so it doesn’t get overcooked or soak up to much of the liquid. We also put some shredded parmesan cheese on top. The flavor of the soup is delicious. We try to watch our sodium so I used reduced-sodium chicken broth and no-salt tomato sauce.
Krithi Ashok says
Turned out to be amazing! Thank you!
Rachael McCarley says
Stupid question: is a serving one cup? LOL.
Sara says
It’s 1 1/2 cups!
Isabella Bennett says
This was so helpful for are school work!
Andrea says
Delicious! This recipe is a keeper. I didn’t have any potatoes so tossed in a few handfuls of rotini noodles instead. It was perfect. As a personal preference, I chose to cut the saltiness with a little brown sugar and served the soup with a dusting of parmesan cheese. Not necessary but we enjoyed these slight modifications. Very easy soup to prepare. Thanks for sharing!
Lani Byrd says
Love this recipe as it is quick, easy, and nourishing. I added a can of Rotel to give it a little zing! Excellent!!
Jacqueline Salerno says
I am a gastric bypass patient, so I have to eat as low carb as possible. I followed the recipe exactly, except that I subbed red bell pepper for the corn and turnip for the potato. I made it today because my husband has a cold and he wanted a chicken soup. We both love it! I’ll definitely keep this in my soup Arsenal!