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.
Kids loved it! I was surprise too how good it turned out. Real simple to make . The tomatoes add a lot of color and flavor. My kids loved the color from the differ veggies. Very well put together recipe. Thank you!!
Can I put the chicken raw right in the soup to cook?
I think that should work!
Trust me get it one of those whole cooked/roasted chickens from the grocery store and shred it. It saves so much time versus having to cook/boil the chicken.
I made this soup exactly as directed. It was really delicious and hearty. !t made quite a large quantity. I’m going to make some cornbread to go with it. This is a healthy and tasty dinner or lunch soup.
I am now living abroad in West Africa. So I really like the results of this dish. The ingredients were able to be found locally. My family is a bit under the weather so this was definitely flavorful and soothing. I fried tomato paste and tomatoes, which is how bases are typically made here and cut the acidity with potassium (baking soda can be used as a substitute).
Hi Nezi — You are so right about the suggestion to carmelize the tomato paste and tomatoes, which really adds another nice layer of flavor! I’m going to remember to do that when I make this recipe. I live in Mexico and super easy for me to find all of these ingredients. Can hardly wait to make it and try it!
What can i replace the tomato sauce with?
You can omit it if needed!
If you have mild salsa, it makes a really flavorful replacement without adding heat!
what is considered a serving?
1 1/2 cups
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!
Love this soup! We make it once a week through the winter months!
Delicious. Thanks for sharing.
Made this for dinner and it was great!Thank you for sharing it.
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!
Do you know how long I should cook in the crockpot if I am just putting raw chicken in and not cooked?
4-6 hours on low!
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!
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!!
You could try adding more broth and vegetables but I haven’t tested it this way!
Can I make this in the crock pot?
Yes the instructions are in the post!
This is my go to soup for my husband! I make my own stock, and add zucchini. It’s perfect. Thanks!
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.
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!
Love this recipe. I use it as a base or starter guide sometimes.
Yum! Thank you! Saving this to my online recipe book!