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.
So so good. I added 6oz of fresh broccoli with the potatoes, 1/2 cup chopped fresh spinach with the green beans and corn, subbed the chicken broth for water, and doubled the garlic. I make this soup weekly for my husband and I. It’s better the next day, so we patiently wait for those flavors to meld.
Made this and love it! What is the serving size for the nutritional info? Or is that for the whole pot? I keep track and just want to make sure I’m tracking correctly.
1 1/2 cups is the serving size. -Team Dinner At The Zoo
What is your favorite way to cook the chicken?
I typically roast bone in skin on chicken breasts at 400 degrees F for about 40 minutes, then remove the skin and shred the meat.
Awesome is all I can say. I did add cilantro, lemon pepper and tomato paste.
I just made the soup. It is absolutely delicious. Thank you for the recipe. Love all the vegetables and love all your recipes.
I found this recipe last minute and whipped it together. I am sure it will be 5stars tomorrow. Once all the wonderful flavors sit for a while!
Thank you as always.
Big fan of your recipes
My favorite soup recipe ever. I make this all the time with a side of cornbread. Such a delicious, healthy, and comforting meal!
Delicious and so healthy
Loved it!! Doubled the receipe so we would have leftovers for lunch. I added a few more seasonings-coriander, black seasoned pepper, celery salt. Made cornbread to go with and couldn’t have been a more perfect rainy Sunday dinner.
How long can this soup be kept in the fridge?
Thanks
It will stay fresh in the fridge for 3 days!
Hi making the veggie soup today .
I just put everything together in a big pot and turned the heat to simmer it surely smells delious .
I made this last night for the first time, and it was a hit. It had a nice overall flavor. I added peas and spinach in equal parts to the corn and green beans. Also added one can of dark red kidney beans.
Your daughters are charmingly dressed! Sweet faces!
Love your chicken vegetable soup recipe! I made a chicken stock using chicken bones and leftover ends of celery, carrots and onion. (Using up leftovers). I boiled my potatoes in another saucepan because this makes a big pot of soup and I usually don’t freeze cooked potatoes. I added the cooked quartered potatoes at the bottom of the bowl and put the soup on top. I added Italian seasonings, too. Delicious! Keeping this one!
Great job
I’m curious where the calculation of total fat is coming from? The only thing in this recipe that really has any fat at all is the butter. But it’s only 1TBSP for the whole recipe so I’m a bit confused on the 12g per serving.
Overall good recipe. I added cayenne pepper, onion salt, and red chili flakes for flavor.
This is such a good soup, use lots of Italian seasoning, bay leaves & a rotisserie chicken! I add a tablespoon of tom. paste to my onions and garlic.
Really yummy especially on a cold day. I was looking for a recipe that had a similar feel to a Kabob restaurant where I enjoy their chicken vegetable soup. This is spot on. I made my own chicken broth so I was able to manipulate the taste to my liking. Thank you for the recipe. It is simple enough to make in limited time. I’m 8.5 months pregnant so being on my feet long is out of the question right now. The timing of the soup and preparation was perfect .
Excellent recipe and easy to prepare too! I substituted farro for the potato and turned out fantastic.
What is the serving size, please? 1 cup? Thanks!
It’s 1 and 1/2 cups!
Thank you!
Made this recipe spur of the moment for my family, and while I had substitute a lot, and measurements were relative, they absolutely loved it! 10/10 would recommend, and it’s now added to my go-to recipe list.
Could this be canned? And if so, how long would you process it/what pressure? It looks amazing and I’m hoping to get some local veggies this week to make a batch.
I’m not sure if this can be canned or not, unfortunately I’m not a canning expert and I haven’t tested the recipe this way!