Chicken With Vegetable Soup

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Chicken with vegetable soup is one of my favorites to make. This is. It’s also one of my son’s favorite meals. Would you like to hear why? Ok, let me tell you that I usually try out recipes which can be found in magazines or cookbooks. Many of them are very good, but chicken with vegetable soup is a recipe that I came up with on my own and it’s about as good as anything else I’ve ever tasted.

Classic Chicken-Vegetable Soup

You can’t go wrong with this classic chicken-vegetable soothing soup—it’s good for what ails you. This traditional recipe is delicious and easy to make.

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:

6

Ingredients

Ingredient Checklist

  • Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
  • 4 medium carrots, cut into 1/4-inch rounds
  • 3 medium celery stalks, cut into 1/4-inch slices
  • 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
  • Coarse salt and ground pepper

Directions

Instructions Checklist

  • Step 1In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

Cook’s Notes

Prepare the soup base, then refrigerate broth and shredded chicken in separate airtight containers, up to 3 days. If desired, freeze broth up to 3 months.

CHICKEN VEGETABLE SOUP

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!

CHICKEN VEGETABLE SOUP VIDEO

Chicken Vegetable Soup

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!

 CourseSoup

 CuisineAmerican

 Prep Time20 minutes

 Cook Time35 minutes

 Total Time55 minutes

 Servings

 Calories284kcal

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.

Chicken And Vegetable Soup

Easy Chicken Vegetable Soup recipe you’ll love! Learn how to make old fashion chicken vegetable soup in the crockpot, instant pot or the stove

an overhead shot of chicken vegetable soup on a grey background

We love a delicious healthy soup recipe, like our Lemon Chicken Soup, that has plenty of protein to keep us full and also helps us get lots of veggies in our diet!

This chicken and vegetable soup has 33g of protein per serving and has 7 different vegetables. It’s everything we look for in a healthy soup and is so incredibly cozy!

a white bowl chicken vegetable soup with a spoon taking a bite out of it on a grey background

I know you are going to love this recipe and if you want something similar, you need to try our Beef and Vegetable Soup!

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why we love old fashioned chicken vegetable soup

We LOVE healthy soups and there are so many reasons we love this one! Here are some of the things that make it so good: 

  • Veggie Loaded – We love packing our recipes with veggies and this chicken vegetable soup has 1 cup of veggies per serving!
  • Easy to make – Like most easy soup recipes, this recipe is basically a dump-and-go recipe and takes less than an hour on the stove or 30 minutes in the instant pot!
  • Budget Friendly – Even though there are 17 ingredients in this recipe, most of them are frozen veggies, canned goods, or spices!

chicken vegetable soup ingredients

To make this chicken and vegetable soup you’ll need:

  • olive oil
  • garlic, onions, celery, carrots
  • russet potatoes
  • chicken breasts
  • chicken broth
  • canned petite diced tomatoes, tomato paste
  • bay leaves, dried parsley, dried basil, dried oregano
  • frozen corn, frozen peas, frozen green beans
Ingredients for chicken and vegetable soup in white bowls on a blue background: olive oil, garlic, onions, celery, carrots, russet potatoes, chicken breasts, chicken broth, canned petite diced tomatoes, tomato paste, bay leaves, dried parsley, dried basil, dried oregano, frozen corn, frozen peas, frozen green beans

how to make chicken vegetable soup

  1. Sauté onions, garlic, and celery in olive oil for 10 minutes.
  2. Add carrots, potatoes, chicken breasts, chicken broth, tomatoes, and spices and stir to combine.
  3. Bring to a boil and reduce to a simmer for 20-25 minutes.
  4. Discard bay leaves. Shred chicken and add back to the pot.
  5. Stir in frozen corn, peas & green beans. Enjoy!
Sautéd onions, garlic, and celery in olive oil in a stock pot to make chicken vegetable soup

substitutions for chicken vegetable soup

Olive Oil: You can substitute avocado oil, butter, or ghee.

Onion/Garlic– You can omit onion/garlic if on a low fodmap diet.

Chicken: You can make this using chicken tenders or chicken thighs if you prefer. You can also use pre-cooked/shredded chicken or a rotisserie chicken!

Veggies: Feel free to add in more or less veggies to your liking.

Potatoes: You can omit the potatoes if you’d like a lower carb recipe.

Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.

Tomatoes: If you don’t have petite diced tomatoes, you can use canned crushed tomatoes or even tomato sauce. They will both taste great. Petite diced tomatoes are better simply because they’re cut smaller which is good for soups.

Spices: Feel free to substitute fresh herbs for dried spices. Use double the amount of fresh herbs in place of dry herbs.

Whole30: Omit the corn to make this recipe Whole30/Paleo friendly.

Weight Watchers: Points vary for every recipe according to your plan. I calculated this as all zero points ingredients other than the olive oil and potatoes, which when divided across the pot of soup comes out to about 3 points per serving

how to make creamy chicken vegetable soup

We wouldn’t recommend making this soup creamy. It’s delicious as is. If you wanted to make it creamy you can follow 2 different methods:

  • Dairy Free: Add a peeled, halved russet potato to the soup while cooking. When the soup is finished cooking, remove the potato and blend it with 1 cup of broth. Return to the soup.
  • Dairy: Add 1/2 cup room temp heavy creamy or milk to the pot when finished cooking. Stir to combine.

is slow cooker chicken and vegetable soup better?

I find soups are always better when made in the slow cooker. When meat and veggies can cook low and slow it results in super tender chicken and a flavor-filled meal. However, this soup is just as delicious when made on the stove!

a bowl of chicken vegetable soup with another bowl and stock pot on the side on a grey background

can you use this recipe to make instant pot chicken vegetable soup?

Yes, you can make instant pot chicken vegetable soup. Here’s how to make it:

  1. Set your instant pot to sauté for 10 minutes. Sauté onions, garlic, and celery for 10 minutes.
  2. Add in carrots, potatoes, chicken breasts, chicken broth, tomatoes, and spices and stir together. (make sure to scape bottom)
  3. Cover and set to sealing, manual pressure for 12 minutes.
  4. Once cooked, quick release the pressure, remove bay leaves and chicken. Shred chicken and return to pot.
  5. Stir in frozen corn, peas & green beans and ENJOY!

chicken vegetable soup faqs

What can I add to my chicken soup to give it flavor?

To add flavor to homemade vegetable chicken soup, it is best to use tomatoes for a richer broth. Seasonings like garlic powder, onion powder, dried basil can all add flavor; as well as a parmesan cheese rind and bay leaves (just make sure to remove before serving).

How do you thicken chicken and vegetable soup?

To thicken this soup, you can add a corn starch slurry. Mix together 1 tablespoon of corn starch with 2-3 tablespoons of broth/water. Stream into your pot while the soup is over low heat. The soup should thicken as you cook.

Can you cook raw chicken in soup?

Yes, you can put raw chicken directly into soup. If you are going to be boiling the soup or cooking it for an extended period, it’s totally fine to put raw chicken into it. Chicken breasts need to cook for at least 15 minutes. I’d cook them for at least 30 in a soup.

How long does chicken take to boil?

Chicken breasts typically take around 15 minutes when boiling to cook through. If you are worried about it, you want the internal cooking temp of chicken to be 165°.

storing this chicken vegetable soup recipe

For storing: This soup keeps for up to 4 days in an airtight container in the refrigerator.

Freezing: This soup freezes very well and will last for months in the freezer! I love Souper Cubes for freezing soup. Code CLEANEATING10 works to save $$! Check out this post on How to Freeze Soup.

Reheating: When you’re ready to eat, defrost the night before in the refrigerator. You can heat in the microwave or on the stove directly from frozen.

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