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 made this for dinner last night and it is fantastic! I boiled a whole chicken with the carrots, celery and onion. While I was deboning the chicken I put all of the other ingredients into the pot. I added a can of cannellini beans and some tiny star pasta as well as a bit of “better than bouillon” for some added flavor. A perfect meal last night and the leftovers are just as good today!
Silly question:is a serving one cup?
It’s 1 1/2 cups!
How much does this recipe make?
6 servings, 1 1/2 cups each!
Loved this soup. I am on a keto diet so I replaced the potatoeS with radishes ! It was amazing!!
I’m using your recipe except my chicken is precooked. How long should I cook soup in slow cooker?
You should cook it for 2-4 hours on low!
This soup recipe is just wonderful! My husband took 3 helpings and kept commenting on how delicious it was! I followed the recipe exactly as is. Will make again and again. Thanks!
Long story..sorry! There is a restaurant from my hometown that makes amazing chicken veggie soup and the best chicken noodle soup. I live an hour away and have to cross my fingers they have one of those when we eat there when I go for a visit. I’ve tried so many recipes trying to duplicate it and have always been disappointed. I decided to try this one tonight and.. this is spot on!!! I left the tomatoes and tomato sauce out (I was going for their more chicken brothy, no tomato style) so I just dumped in my 4 cup chicken broth carton then filled it with water and put that in the pot with 6 chicken bouillon cubes to make up for what I lacked. I used a can of French style green beans since it was all I had (theirs is more like your fresh or frozen). But other than that I went exactly by this recipe. Absolutely delicious. And if I leave the beans out next time and add frozen egg noodles, it’ll be like their chicken noodle soup. I’m amazed! Thank you a million for this perfect recipe!!!
I use diced tomatoes that are already seasoned with, oregano, basil etc. I also add rice to mine.
Lots of veggies in my soup. Used fresh diced tomatoes and along with fresh carrots, celery, onion, potatoes, added some frozen mixed vegetables. Thawed out chicken thighs, salt pepper and Italian seasoning. Just for a little kick a little calabria. Threw all in the crock pot, set for 8 hours on low because chicken is uncooked. Looked amazing while I put this together. Looking forward to dinner and maybe some cornbread.
Great recipe and very versatile. Thank you.
Thanks for publishing this, I added mushrooms, because we put them in almost everything; left out the tomato sauce and seasoned with thyme, parsley and sage. Oh, and I didn’t have a potato so I used northern white beans. Sorry about all the changes, but your recipe lead me to a wonderful soup
This is the second time I made your recipe, and it’s not even cold out yet. Sooooooo good!!!! Thank you for posting this, it’s really the best soup EVER!!!
I threw everything in the crock pot and let it cook while I was working. It was so so good!
This recipe is excellent!! Will definitely make again real soon since the temperatures are now calling for soup!!
I made this tonight and it’s so good! Thanks so much, i will definitely share the recipe😋
So good. Best soup I have ever made!!!!!!! How long will this be good in the fridge for- it makes a big pot😬
3-4 days! Glad you enjoyed it!
Just made this and it was exactly the recipe I was hoping to find. Thank you! I added a little broccoli instead of the green beans. I thought I had a can of tomatoes but I don’t so will try that in there next time. This is delicious!!!
Made this today and its super good! thank you for sharing!
This was very tasty! My celery was very green, so it didn’t soften enough in the cook time provided, so I think next time I’d use celery hearts instead. I also added additional dried basil and oregano, plus 1/2 tsp sugar. Thanks for the recipe!
Do you know how many recipes for chicken vegetable soup there are out there? Hundreds! Yes, hundreds! This one is the best though. I love your cooking blog and am so glad I found you.
What is the serving size? I am counting calories
1 1/2 cups!