Chicken and Vegetable Soup
This post contains affiliate links. Read our disclosure policy.
This Hearty Chicken Vegetable Soup recipe is easy to make in your crockpot, instant pot, or on the stove. Full of protein and veggies!
We love Chicken Veggie Soup for a quick, easy dinner that’s as nutritious as it is delicious. Whether you make it on the stovetop, in the crockpot or Instant Pot, it’s a wholesome, no-fuss meal the whole family will enjoy.
It has 33g of protein per serving and 7 different vegetables (a full cup of veggies in every serving), making it a well-rounded homemade meal that is easy to throw together in under an hour, and is budget-friendly, thanks to simple pantry staples like frozen vegetables, canned goods, and spices.
Liz’s tips for easy chicken veggie soup
- Use your stand mixer to shred chicken: It’s so much easier than shredding with 2 forks! Place cooked chicken breasts in your stand mixer and use the paddle attachment on low for perfectly shredded chicken in seconds.
- Use Rotisserie Chicken to Save Time: If you’re short on time, using pre-cooked rotisserie chicken is a great way to save time. Just shred it and add it in during the last few minutes of cooking.
Ingredients
Substitutions
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! If you prefer beef over chicken, you need to try our Beef and Vegetable Soup!
Veggies: Feel free to add in more or less veggies to your liking.
Potatoes: You could use Yukon Gold potatoes, or 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 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!
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 cream or milk to the pot when finished cooking. Stir to combine.
Is Chicken and Vegetable Soup better in the slow cooker?
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.
storage
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! 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.
How to serve Old Fashioned Chicken Vegetable Soup
This soup is a complete meal by itself, but it would also be delicious with:
- crusty bread – this sourdough is our favorite!
- served over rice
- garnished with fresh cracked black pepper or parmesan cheese
- a simple salad like our Greek Salad or Caesar Salad
- a side of Grilled Vegetables
Love chicken? If so – here are some of our other favorite healthy chicken recipes!
Other healthy soup recipes:
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:
Old Fashioned Chicken Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup diced carrots
- ½ cup minced onion about 1 medium onion
- ½ cup minced celery about 2 celery ribs
- 1 tablespoon minced garlic
- 1 lb boneless, skinless chicken breasts
- 1 quart low sodium chicken broth
- 2 cups cubed russet potatoes cut in ¼ cubes
- 14 oz canned petite diced tomatoes
- 1 cup corn
- 1 cup cut green beans
- 1 cup peas
- 2 tablespoons tomato paste
- 2 bay leaves
- ¼ teaspoon black pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried parsley
Instructions
StoveTop Instructions
- In a large pot, heat the olive oil. Sauté carrots, onions, celery and garlic for 10 minutes until translucent.
- Add the chicken breasts, chicken broth, potatoes, diced tomatoes, corn, green beans, peas, tomato paste and dried spices to the pot. Stir to combine.
- Cover the pot and bring to a boil. Once boiling, reduce the soup to a simmer for 20-25 minutes, until the potatoes are fork tender.
- Once the soup has cooked, remove the bay leaves and discard.
- Remove the chicken from the pot. Shred the chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!) Add shredded chicken back to the pot.
- Stir together and enjoy!
Crockpot Instructions:
- In a large pot, heat the olive oil. Sauté carrots, onions, celery and garlic for 10 minutes until translucent. Sautéing veggies isn’t necessary but does help to add more flavor to your soup.
- Add the sautéed veggies, chicken breasts, chicken broth, potatoes, diced tomatoes, corn, green beans, peas, tomato paste and dried spices to the pot. Stir to combine.
- Cover and cook on high for 4-6 hours or low for 6-8 hours.
- Once the soup has cooked, remove the bay leaves and discard.
- Remove the chicken from the pot. Shred the chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!) Add shredded chicken back to the pot.
- Stir together and enjoy!
Instant Pot Instructions:
- Set your instant pot to sauté for 10 minutes. Sauté carrots, onions, celery and garlic for 10 minutes until translucent.
- Add the chicken breasts, chicken broth, potatoes, diced tomatoes, corn, green beans, peas, tomato paste and dried 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 the bay leaves and discard.
- Remove the chicken from the pot. Shred the chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!) Add shredded chicken back to the pot.
- Stir together and enjoy!
So yummy. What a healthy meal.
I’ve made this recipe a few times, and it always turns out amazing! I make my own chicken broth and sometimes add extra veggies like leak and edamame. Absolutely perfect!