Easy Chicken Vegetable Soup
This easy chicken vegetable soup recipe is simple to make with easy to find ingredients, yet tastes like it’s from your favorite restaurant. Trust me, you’re going to want to make this one on repeat. Includes stovetop and slow cooker instructions, too!
About this Recipe
Homemade soups are an easy & delicious way to get more vegetables into your everyday diet, and this recipe is always a hit with the whole family!
The beauty of this simple chicken vegetable soup recipe is that it can either be made as a dump-and-go crockpot recipe or quickly & easily on the stovetop – either method delivers delicious results.
I used classic, hearty vegetables that can stand up to a longer cook time, such as carrots, potatoes, and celery.
Added to that list are, of course, chicken plus flavorful diced tomatoes, tomato paste, some seasoning and homemade chicken stock (or store bought).
The end result of all these layers of flavor is the coziest, most nourishing bowl of homemade chicken soup!
Tip: It also makes amazing leftovers, and I love packing away a few portions for easy lunches that are ready to go in the freezer.
Process & Tips
Feel free to adjust the veggies based on what you have on hand – just be sure to add tender vegetables at the end to avoid overcooking.
Adding tender veggies at the end, such as green beans, peas, and corn at the end prevents them from getting overcooked and mushy.
You’re really looking to just warm those tender veggies at the end, so be sure to defrost frozen vegetables first before adding them (a quick rinse under hot water should do the trick) to avoid dropping the temperature of the soup too much.
If you prefer your green beans to be more cooked, add them along with the potatoes at the beginning of the recipe.
Tip: Looking for a vegetarian version? You’ll love this Slow Cooker Vegetable Soup!
Tips & Notes for Making the Best Chicken Vegetable Soup
If you want to use raw chicken for this recipe, you have a lot of options!
You can use boneless skinless chicken tenders, or boneless skinless chicken breasts sliced into strips, or boneless skinless chicken thighs sliced into strips, or 2 cups shredded cooked rotisserie chicken for this recipe.
I like using boneless, skinless chicken tenders, as they have already been sliced ahead of time.
If using larger chicken breasts, be sure to slice into strips to ensure they cook through quickly as to avoid over cooking the vegetables.
You can also use store bought rotisserie chicken or pre-cooked chicken if that’s what you have on hand – just follow the recipe as written, but skip the step of removing the chicken to shred at the end.
Tip: You can even use cooked turkey breast, as this is a fantastic use for leftover turkey as well!
Variations
Creamy Chicken Vegetable Soup: Omit the tomato paste and diced tomatoes, and add ⅓ cup heavy cream along with the frozen vegetables at the end of the cooking time.
Creamy Tomato Chicken Vegetable Soup: Alternatively, for a creamy tomato chicken vegetable soup, simply add ⅓ cup heavy cream along with the frozen vegetables at the end of the cooking time.
Serving Suggestions
Since there’s already loads of chicken, vegetables and a nourishing broth in every bowl, this soup can be a great meal all by itself.
But you can always add fun toppings to dress it up – like fresh basil, fresh parsley, Parmesan cheese, red pepper flakes, buttery croutons or a drizzle of extra virgin olive oil.
Or serve it with a side of warm crusty bread for dipping.
Tip: This recipe would also be a great pairing for a fun soup and salad night – simply pair any of your favorite fresh greens with one of these homemade dressing recipes. My picks would be this Lemon Dijon Dressing or Apple Cider Vinaigrette!
Ingredients & Substitution Notes
Chicken tenders: I used boneless skinless chicken tenders but you could also use boneless skinless chicken breasts sliced into strips, boneless skinless chicken thighs sliced into strips or 2 cups of shredded cooked rotisserie chicken.
Chicken broth: I used my homemade slow cooker chicken stock but store bought low-sodium chicken broth, chicken bone broth or vegetable stock will work perfectly.
Russet potatoes: I like peeled Russet potatoes because they feel the most traditional, but waxy yellow, red or even sweet potatoes would also work well.
Diced tomatoes: Canned diced tomatoes are a favorite pantry staple for me, they’re so convenient and add so much flavor without any extra prep steps besides opening the can.
Tomato paste: The tomato paste adds great concentrated flavor to the soup. Got leftover tomato paste? Remove it from the can, pop it in a freezer safe bag, and freeze for the next time you make this recipe.
Onion: Onions add so much flavor to homemade soups. But if you don’t like or can’t eat onions, feel free to skip them in this recipe. I find yellow onions work best for this recipe.
Carrots: Fresh, whole carrots work best for this recipe.
Celery: Chopped fresh celery works best in this recipe.
Garlic powder: Granulated garlic powder works great in this recipe, but you can use fresh garlic if you prefer.
Bay leaf: While not absolutely necessary, bay leaves add extra flavor to the broth that makes it feel extra special.
Green beans: Use fresh green beans, or frozen green beans that have been defrosted.
Corn kernels: Use fresh or frozen corn that’s been defrosted.
Peas: Use fresh, or frozen peas that have been defrosted.
Olive oil: I like the flavor of olive oil in this recipe but you could also use another cooking oil in its place – like avocado, coconut, canola or vegetable oil.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
Tips for Storing & Freezing Leftovers
Chicken vegetable soup tastes even better the next day, and leftovers make a great lunch!
It keeps well in the fridge for up to 3-4 days, in a sealed container.
This soup also freezes beautifully, either in a gallon ziploc bag, or individually in mason jars.
You can store it in a sealed freezer friendly container for up to 2-3 months.
Easy Chicken Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup chopped carrot, about 1 large
- ½ cup chopped celery, about 2 stalks
- 2 tablespoons tomato paste
- 1 teaspoon granulated garlic powder
- 1 ½ teaspoon kosher salt, divided
- 2 cups peeled, chopped Russet potatoes (about 1 large)
- 1 15- oz can diced tomatoes, with juices
- 1 bay leaf
- 1 quart chicken stock
- 1 ½ pounds boneless skinless chicken tenders, or boneless skinless chicken breasts sliced into strips, or boneless skinless chicken thighs sliced into strips, or 2 cups shredded cooked rotisserie chicken
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
Optional Serving Suggestions:
- Fresh basil, fresh parsley, parmesan cheese, red pepper flakes, extra virgin olive oil for drizzling, crusty bread
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 remove the chicken to a cutting board. Add the green beans to the pot, and stir.
- 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.
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 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.
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. 🙂