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
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We love a delicious healthy soup recipe, like our Chicken Pot Pie Soup, Lemon Chicken Soup, and Minestrone Soup, which have 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!
I know you are going to love this recipe and if you want something similar, you need to try our Beef and Vegetable Soup!
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
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
How to make Chicken Vegetable Soup
- Sauté onions, garlic, and celery in olive oil for 10 minutes.
- Add carrots, potatoes, chicken breasts, chicken broth, tomatoes, and spices and stir to combine.
- Bring to a boil and reduce to a simmer for 20-25 minutes.
- Discard bay leaves. Shred chicken and add back to the pot.
- Stir in frozen corn, peas & green beans. Enjoy!
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.
Vegan: For a vegan friendly soup, try our Vegan Vegetable Soup!
Whole30: Omit the corn to make this recipe Whole30/Paleo friendly.
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!
If you love your crockpot check out these 45 Crock Pot Chicken Recipes.
Can you overcook crockpot chicken vegetable soup? It’s hard to overcook crockpot chicken vegetable soup. If you’re cooking it on high, I wouldn’t cook it for more than 6 hours.
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:
- Set your instant pot to sauté for 10 minutes. Sauté onions, garlic, and celery for 10 minutes.
- Add in carrots, potatoes, chicken breasts, chicken broth, tomatoes, and spices and stir together. (make sure to scrape the bottom)
- Cover and set to sealing, manual pressure for 12 minutes.
- Once cooked, quick release the pressure, remove bay leaves and chicken. Shred chicken and return to pot.
- Stir in frozen corn, peas & green beans, and ENJOY!
How much liquid do you put in instant pot for soup? You use the same amount of liquid in instant pot soup that you do for regular soup. It doesn’t change the recipe!
Chicken Vegetable Soup FAQs
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).
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.
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.
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 these containers for freezing soup– code CLEANEATINGCOUPLE works to save $$ on them! 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 it in the microwave or on the stove directly from frozen.
Love chicken? If so – here are some of our other favorite healthy chicken recipes!
Other healthy soup recipes:
We love making healthy soups for dinner. They’re an easy, light dinner that everyone loves!
You can get our free Healthy Soup Ebook here or check out these Healthy Soup Recipes. Here are some other healthy soup recipes you may like:
Chicken Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- ½ cup onions minced (1 medium onion)
- ½ cup celery minced (2 celery ribs)
- 1 cup carrots cut in small coins
- 2 cups russet potatoes cut in small cubes
- 1 lb chicken breasts
- 1 quart chicken broth 4 cups – low or no salt
- 14 oz canned petite diced tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 cup frozen corn thawed
- 1 cup frozen peas thawed
- 1 cup frozen green beans thawed
Instructions
StoveTop Instructions
- In a soup pot, heat olive oil. Sauté onions, garlic, and celery for 10 minutes until translucent.
- Add carrots, potatoes, chicken breasts, chicken broth, tomatoes and spices to the pot. Stir to combine.
- Bring to a boil and reduce to a simmer for 20-25 minutes, until potatoes are fork tender.
- Once cooked, remove bay leaves and chicken from the pot. Discard bay leaves. Shred chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!) Add shredded chicken back to the pot.
- Stir in frozen corn, peas & green beans. Enjoy!
Crockpot Instructions:
- In a soup pot, heat olive oil. Sauté onions, garlic, and celery for 10 minutes until translucent. Sautéing veggies isn’t necessary but does help to add more flavor to your soup.
- Add sautéed veggies, carrots, potatoes, chicken breasts, chicken broth, tomatoes and spices to the crockpot base. Stir to combine.
- Cook on high for 4-6 hours or low for 6-8 hours.
- Once cooked, remove bay leaves and chicken from the pot. Discard bay leaves. Shred chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!). Add shredded chicken back to the pot.
- Stir in frozen corn, peas & green beans. Enjoy!
Instant Pot Instructions:
- Set your instant pot to sauté for 10 minutes. Sauté onions, garlic, and celery for 10 minutes until translucent.
- Add carrots, potatoes, chicken breasts, chicken broth, tomatoes and spices to the pot. Stir to combine. Make sure to scrape the bottom of the pot to avoid a burn notice
- Cover and set to sealing, Manual Pressure for 12 minutes. It will take the instant pot about 10 minutes to come to pressure. Once the soup has cooked, quick release the pressure.
- Remove bay leaves and chicken from the pot. Discard bay leaves. Shred chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!) Add shredded chicken back to the pot.
- Stir in frozen corn, peas & green beans. Enjoy!
Katrina says
Really enjoyed this recipe! My husband loved it and said it was very filling. Made the soup on the stovetop and enjoyed the leftovers that it made!
Christine M. says
Made this soup for a lunch date with my friend today…..was the perfect lunch with her homemade bread! This soup is easy to put together and tastes amazing. I cooked it on the stovetop just because it was easiest method with the timing of our lunch but next time I will try the slow cooker. Had leftover soup with grilled cheese for dinner with husband and son…..tastes just as good!!! Will definitely be adding this to my needed easy weeknight meal rotation!
David Weist says
I used frozen chicken breast (thawed and shredded) so I didn’t add until the end. I made the soup base (everything up to adding the corn, beans, and peas). Leave the potatoes just a bit under done at this point and set aside. Then just added the last, and warmed the soup to 135 degrees, turned down to simmer until the desired temp was reached. Be sure to reach 165 degrees. I also like to brown the tomato paste a bit.
The soup had great body and mouth feel, and was really, really good. Better than most restaurants in the area.
Very happy with theresults.
Thx.
David Weist says
left out, that I made ahead and set aside in the refrigerator until needed.
Jill says
Delicious! I accidentally put the frozen veggies in during cooking time and still came out great! Add some salt and perfect!
Lesley says
This soup is absolutely amazing! It is filled with goodness and absolutely delicious. Thank you for sharing.
Kristen Rankin says
This was delicious! I ommitted the green beans and corn and then doubled some other veggies.
Lesley says
Absolutely delicious! Love this recipe.
Linda Hutzell says
This was delicious…I will make it lots!
Jenn says
Love this recipe! All the veggies! Yum!
Christine says
This was so easy to make and it was very delicious. It’s definitely a keeper my husband said