Easy Chicken Vegetable Soup
Developed and tested by Robyn Conley Downs
on Oct 17, 2022 (last updated Jun 2, 2026) 
Made with tender chicken, potatoes, carrots, and vegetables in a savory tomato broth, this easy chicken vegetable soup is a hearty one-pot dinner that tastes like it came from your favorite restaurant! It works in the slow cooker or on the stovetop, with just 10-minutes of hands-on prep.
My Favorite Easy Homemade Chicken Vegetable Soup
This easy chicken vegetable soup has been on rotation in my house for years, and the reason it stays in the rotation is simple: it comes together in 10-minutes of prep, uses ingredients I almost always have on hand, and the leftovers get even better the next day! Tender chicken, potatoes, carrots, celery, green beans, corn, and peas all simmer in a savory tomato-spiked broth, and the whole pot tastes like a soup that took hours to develop even though the actual cook time is closer to 30-minutes on the stove!
The single tip that really makes this recipe shine is the order you add the vegetables. Hearty vegetables like potatoes, carrots, and celery go in at the beginning so they have time to soften, but the tender vegetables (green beans, corn, peas) go in at the end, which keeps the soft vegetables from turning mushy and overcooked.
The recipe is endlessly adaptable, which is part of why it has so much staying power. Use boneless skinless chicken tenders, breasts, or thighs depending on what is in the fridge, and swap in rotisserie chicken when you want it even faster. For a creamy version, stir in a third of a cup of heavy cream at the end. And if you love this easy chicken soup style, my marry me chicken soup is another reader-favorite in the same hearty, weeknight-friendly family. Serve it with a side of my garlic bread for dipping and you have a complete cozy meal. So good!
Welcome to My Kitchen, Let’s Make Chicken and Vegetable Soup
Robyn’s Testing Tips for Slow Cooker Chicken Vegetable Soup
- Don’t skip the tomato paste, since when I tested without it the broth tasted thin and one-note; that small amount adds the savory depth that makes the soup taste like it simmered for hours!
- I add a parmesan rind to the pot whenever I have one in the freezer, since it melts down over the cook time and gives the broth an incredible flavor without changing the recipe, so add one if you’ve got it.
- For the creamy version, I stir the heavy cream in at the very end off the heat to prevent curdling; if I want it dairy-free I use full-fat coconut milk instead and it works just as well.
- This soup freezes beautifully for up to 2 to 3 months.
Chicken Vegetable Soup (Easy Recipe)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, small diced
- 1 cup small diced carrot (about 1 large)
- ½ cup small diced celery
- 2 tablespoons tomato paste
- 1 teaspoon granulated garlic powder
- 1 ½ teaspoon kosher salt, divided
- 2 cups diced Yukon gold potatoes
- 1 15- oz can diced tomatoes, with juices
- 1 bay leaf
- 1 quart chicken stock
- 1 ½ pounds boneless, skinless chicken breasts, sliced into bite size pieces (or boneless, skinless chicken thighs)
To Add at the End:
- 2 cups chopped green beans, fresh or frozen, defrosted
- 1 cup corn kernels, fresh or frozen, defrosted
- 1 cup peas, fresh or frozen, defrosted
Equipment
Instructions
Stovetop Instructions
- To a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, sprinkle with ¼ teaspoon salt, and cook, stirring occasionally, until it begins to soften, about 3 minutes.
- Add the carrot and celery, stirring to combine. Sprinkle with ¼ teaspoon salt and the garlic powder, then cook for an additional 3-5 minutes until slightly softened, stirring occasionally.
- Add the tomato paste, stirring until fragrant, about 1 minute.
- Add the potatoes, diced tomatoes, bay leaf, remaining 1 teaspoon salt and chicken, stirring to combine.
- Add the stock, cover, bring to a boil, then reduce to a simmer. Cook, covered, for 15-25 minutes until the potatoes are tender and the chicken is cooked through.
- Uncover and add the green beans to the pot, and stir.
- Turn off the heat, then add back the chicken, along with adding the corn and peas, stirring to combine, allowing a minute or two for the vegetable to heat through. Taste and add additional salt if desired.
Slow Cooker Instructions
- To a 6-quart slow cooker, add the onion, carrot, celery, potato, diced tomatoes, tomato paste, bay leaf, garlic powder, stock, salt, and chicken, stirring to combine.
- Cover and cook on high for 4-5 hours or low for 7-8, until the potatoes are tender and the chicken is cooked through. Do not uncover during this time.
- Uncover and add the green beans to the slow cooker, and stir and cover.
- Turn off the heat and add the corn and peas, stirring to combine, allowing a minute or two for the vegetables to warm through. Taste and add additional salt if desired.
Notes
- Optional serving suggestions: fresh basil, fresh parsley, parmesan cheese, red pepper flakes, extra virgin olive oil for drizzling, crusty bread.
I omit the potato and added chopped cabbage. Delish!
Amy, yay, so happy to hear you enjoyed this one — love that you modified it! Thanks for sharing your thoughts. 🙂