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This Chicken Vegetable Soup is hearty, healthy, and packed with flavor! This easy stovetop recipe is made with tender chicken, fresh veggies, and a savory broth. Perfect for weeknight dinners or meal prep for the week!
Why You’ll Love this Chicken Vegetable Soup!
There’s just something about a steaming bowl of Chicken Vegetable Soup that always takes me back to home. Growing up, this was the go-to recipe when my family needed a little extra comfort—whether it was a chilly day, a busy weeknight, or even when we were feeling under the weather.
I love how simple ingredients like chicken, carrots, and green beans can come together to create a meal that feels both nourishing, taste amazing and is hearty. Even now, I find myself making this soup again and again, not only because it’s easy and healthy, but because it always reminds me of the warmth and love of a family meal around the table.
If you love making soup recipes as much as I do, then try this Homemade Chicken Noodle Soup or Crockpot Chicken and Wild Rice Soup Recipe.
Ingredients
- Olive Oil – Use oil of your choice
- Onion – Dice onion with a vegetable chopper. You can also chop onion ahead of time and freeze.
- Mince Garlic – Learn How to Mince Garlic Cloves
- Carrots and Celery – Slice into bite size pieces
- Potatoes, peeled and cubed – Yukon gold potatoes or red potatoes hold their shape well in soups. If using russet potatoes, be careful not to overcook as they can become mushy.
- Green Beans – Cut into 1-inch pieces
- Corn Kernels – You can use frozen or canned corn.
- Diced Tomatoes – Diced tomatoes add texture, but you can use crushed tomatoes for a smoother soup base.
- Chicken Broth – See Chicken broth substitutes if you are out
- Cooked Boneless Skinless Chicken Breast – See Slow Cooker Chicken Breast Recipes. You can also cook skinless chicken thighs
- Spices – We used dried thyme, oregano, sal and black pepper. Feel free to add in fresh herbs for even more flavor.
Scroll to the recipe card for the full recipe details
How to Make Chicken Vegetable Soup
Step 1 – In a large pot or large Dutch oven, heat olive oil over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened.
Step 2 – Add carrots and celery, cook for another 5 minutes, stirring occasionally.
Step 3 – Add potatoes, green beans, corn, diced tomatoes (with their juice), and chicken broth. Bring to a boil.
Step 4 – Reduce heat to medium low heat add chicken, thyme, oregano, salt, pepper, and bay leaves. Simmer for 20-25 minutes or until potatoes are tender. Remove bay leaves, stir in fresh parsley. Serve warm topped with parmesan cheese and enjoy!
Chicken Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 3 medium carrots sliced
- 3 celery stalks sliced
- 2 medium potatoes peeled and cubed
- 1 cup green beans cut into 1-inch pieces
- 1 cup corn kernels
- 1 can 14.5 ounce diced tomatoes
- 6 cups chicken broth
- 2 cups cooked chicken shredded or cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 bay leaves
- 2 tablespoons fresh parsley chopped
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened.
- Add carrots and celery, cook for another 5 minutes, stirring occasionally.
- Add potatoes, green beans, corn, diced tomatoes (with their juice), and chicken broth. Bring to a boil.
- Reduce heat to low, add chicken, thyme, oregano, salt, pepper, and bay leaves. Simmer for 20-25 minutes or until potatoes are tender.
- Remove bay leaves, stir in fresh parsley. Serve warm and enjoy!
Recipe Video
Recipe Notes
Recipe Tips
- Bite-Size Pieces – To ensure that all the ingredients cook evenly, chop the veggies in about the same size pieces.
- Chicken – This a great recipe to use leftover cooked chicken or you can even use a rotisserie chicken.
- Add Rice or Pasta – Stir in cooked rice or noodles for a heartier soup and flavor.
Variations Ideas
- Spicy Version – If you love a hint of spice, add a pinch of red pepper flakes or diced jalapeños to the soup.
- Creamy Chicken Vegetable Soup – Stir in ½ cup heavy cream or evaporated milk before serving for a delicious variations.
- Low Carb – Skip potatoes and corn but add zucchini spinach or cauliflower rice.
Nutrition Facts
Serving Ideas
We love to serve this Chicken Vegetable Soup with Homemade Garlic Bread, Olive Garden Breadsticks Recipe, Jalapeño Cornbread or Easy Homemade Artisan Bread Recipe to make sure we get every last drop of the delicious broth.
Frequently Asked Questions
Classic veggie additions such as potatoes, carrots and celery are great additions. But you can also add in kale, spinach, peas, cauliflower and broccoli. We usually add in what we have on hand.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Yes, this is a great soup to freeze. The texture of the potatoes may change, but the soup will be still delicious. Freeze in a freezer safe container for up to 3 months. Thaw in the fridge when ready to reheat.
More Easy Chicken Soup Recipes
Easy Slow Cooker
Crock Pot Green Enchilada Chicken Soup
Quick and Easy Soup
Jalapeño Popper Chicken Soup
We love to hear from you! If you make Chicken Vegetable Soup Recipe, please leave us a comment or a star review.
Can you use can chicken in the recipe?
Hey Mary – Yes, you can substitute canned chicken in this recipe. Another quick idea to try is rotisserie chicken. Hope this helps!
So delicious! Loved all the veggies and tender chicken which made this soup so healthy!