With chicken, potatoes, carrots, and vegetables in a savory tomato broth, this easy chicken vegetable soup is a hearty one-pot dinner that includes instructions for the slow cooker or on the stove!

A pot of chicken and vegetable stew with green beans, peas, corn, and tomatoes, with a large metal ladle resting inside.

Easy Homemade Vegetable Chicken 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.

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 or Greek yogurt biscuits for dipping and you have a complete cozy meal. So good!

Ingredients for chicken soup arranged on a marble surface, including cubed chicken, potatoes, onion, celery, carrots, peas, corn, green beans, broth, tomato paste, canned tomatoes, and spices.
Fresh carrots, celery, potatoes, and onion flavor chicken breasts or thighs in this hearty soup with canned tomatoes, frozen peas, corn, and green beans.

Welcome to My Kitchen, Let’s Make Chicken and Vegetable Soup!

Jump to Recipe Instructions
A wooden spoon stirring diced onions cooking in a light-colored Dutch oven, with small bowls of salt and pepper nearby.
Cook the onion for a few minutes.
A wooden spoon stirring diced carrots, celery, and onions sautéing in a large pot, with small bowls of salt and pepper nearby.
Add carrot & celery and cook until softened.
A white pot containing sautéed diced carrots, celery, and onions, with a dollop of tomato paste and minced garlic in the center, being stirred by a wooden spoon.
Add tomato paste & garlic.
A wooden spoon stirs sautéed diced carrots, celery, and onions in a Dutch oven, with small bowls of salt and pepper nearby.
Cook until fragrant, stirring constantly.
Broth being poured from a glass measuring cup into a pot with chopped vegetables in a tomato-based liquid.
Pour in the stock.
A pot of orange broth containing diced potatoes, pieces of raw chicken, and a bay leaf, with small bowls of salt and pepper nearby.
Add potatoes, chicken, tomatoes & bay leaf.
A pot of tomato-based vegetable and chicken soup with a bay leaf, being stirred with a spoon.
Simmer until the chicken is cooked.
Cubed cooked chicken on a wooden cutting board next to a chefs knife.
Chop or shred the chicken.
A wooden spoon rests in a pot of red tomato-based soup topped with frozen green beans, corn kernels, and peas.
Add green beans, corn, and peas to the pot.
A pot of vegetable soup with peas, corn, green beans, and carrots, with a wooden spoon resting inside.
Simmer for 5 minutes to warm them.
A pot of chicken and vegetable stew with a wooden spoon.
Add the chicken back to the pot.
A ladle lifts chicken and vegetable soup filled with corn, peas, green beans, and carrots from a pot.
Give it all a good stir & serve.

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.
A bowl of chicken and vegetable soup with a piece of crusty bread, served with additional bread slices on the side.
A pot of chicken and vegetable stew with green beans, peas, corn, and tomatoes, with a large metal ladle resting inside.
5 stars (1 rating)

Easy Chicken Vegetable Soup (Slow Cooker or Stovetop)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
This healthy chicken vegetable soup simmers chicken, potatoes, and vegetables in a savory tomato broth, made in the slow cooker or on the stove.
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Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, small diced
  • 1½ teaspoons kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 1 cup carrot, diced (about 1 large)
  • ½ cup celery, chopped (about 2 stalks)
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 2 cups Yukon gold potatoes, diced (about 2 medium or 3 small)
  • 1 (15-ounce) can diced tomatoes, with juices
  • 1 bay leaf
  • 1 quart chicken stock
  • 1½ pounds boneless, skinless chicken breasts, cut into large chunks

To Add at the End

  • 2 cups green beans, chopped (fresh or frozen)
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup peas (fresh or frozen)

Instructions 

Stovetop Instructions

  • To a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, sprinkle with ¼ teaspoon of the 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 of salt, then cook 3-5 minutes until slightly softened, stirring occasionally.
  • Add the tomato paste and garlic, and cook until fragrant, about 1 minute, stirring constantly.
  • Add the potatoes, diced tomatoes, bay leaf, stock, chicken, and 1 teaspoon of salt, stirring to combine.
  • Cover, bring to a boil, then reduce to a simmer. Cook, covered, for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
  • Uncover and remove the chicken to a cutting board.
  • Add the green beans, corn, and peas to the pot, stirring to combine. Simmer on low for 5 minutes to warm the vegetable through and for the flavors to absorb.
  • While the veggies simmer, shred the chicken with two forks, or chop into bite-sized pieces.
  • Turn off the heat, then add back the chicken, stirring to combine. Taste and add additional salt if desired.

Slow Cooker Instructions

  • To a 6-quart slow cooker, add the onion, salt, carrot, celery, potato, diced tomatoes, tomato paste, bay leaf, garlic, stock, and chicken, stirring to combine.
  • Cover and cook on high for 4-5 hours or low for 7-8 hours, until the potatoes are tender and the chicken is cooked through. Do not uncover during this time.
  • Uncover and remove the chicken to a cutting board. Add the green beans to the slow cooker, and stir and cover.
  • Shred chicken with two forks, or chop into bite-sized pieces.
  • Turn off the heat, then add back the chicken, along with adding the corn and peas, stirring to combine. Taste and add additional salt if desired.

Notes

  • Serve with: chopped fresh parsley, freshly grated parmesan, crusty bread for dipping.
Course: dinner, Main Course, Soup
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 300kcal, Carbohydrates: 29g, Protein: 32g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 73mg, Sodium: 676mg, Potassium: 1255mg, Fiber: 6g, Sugar: 9g, Vitamin A: 4258IU, Vitamin C: 30mg, Calcium: 80mg, Iron: 3mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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