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.
Can I use All frozen vegetables?
That should be fine!
We loved it. Next time will add peas and use Yukon gold potatoes instead. The russet just never softened up. This will be added to our go to list!
Very tasty and easy to make soup. All four of my kids liked it.
This is the most delicious soup .. so so easy.
I opted for the slow cooker option. PerfectO !
I added a few chilies too !
Thanks so much 🙂
I’m starting with raw chicken – boneless chicken tenders. Any recommendations on how I should cook it so that I have cooked chicken to make this recipe with?
You could bake the chicken at 375 degrees F for about 20 minutes, or sear it in a pan with a little olive oil for 4 minutes per side. I just season with salt and pepper.
Hi there from Australia! This looks great but can I ask, is the tomato sauce actually ketchup, tomato paste or passata? Can’t wait to try it!
It’s passata!
Can you use fresh corn instead of frozen?
Yes that’s fine!
This recipe is a keeper! I had marinated some chicken breast to grill. For some reason, the marinade was too salty and almost ruined the taste of my chicken. I decided I could not throw out two perfectly good chicken breasts that were left over, so I looked for a soup recipe to use them in. Your chicken Vegetable Soup recipe was just perfect! I decided to chop the chicken and throw everything in the crock pot. I had bits and pieces of vegetables in my freezer from leftovers that I always use in soups, so I added those (pintos and kidney beans) with the other called-for ingredients. I replaced the potatoes with 2/3 cup of Ditalini pasta that I added in the last 30 minutes of cooking. It turned out delicious! My husband and I both ate two bowls. The chopped chicken in with the other veggies and liquids kept it from being salty tasting. Thanks for a wonderful and simple recipe. This will be in our regular rotation.
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.
Delicious and easy
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.
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
Yes there are directions towards the bottom of the post! I typically roast my chicken then shred it.
I use rotisserie chicken for this soup, easy and all you have to do is debonair the chicken.
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.
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.
Turned out to be amazing! Thank you!
Stupid question: is a serving one cup? LOL.
It’s 1 1/2 cups!
This was so helpful for are school work!
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!
Love this recipe as it is quick, easy, and nourishing. I added a can of Rotel to give it a little zing! Excellent!!
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!