Chicken and Vegetable Soup
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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!
I really like your style. Tasty, clean, healthy meals I feel good about making and eating! Keep up the fabulous work!!! Thanks for sharing them with us.
I’ve made this soup a half dozen times already and I love it! so easy to meal prep for the week and freeze for another time. Especially during all this cold weather in CT right now. My husband isn’t a huge fan of vegetables, but he devours this soup and gets seconds! SO good!
This was delicious and comforting. Love having it during the colder months.
This soup was delicious! And easy to make!
Great recipe. I used chicken from a poached whole chicken so it was added when I added the vegetables. I’m a big vegetable fan so I doubled the vegetables and added additional broth. It’s a very forgiving recipe so changes can be made and still have excellent results. I have to watch my sodium intake so I was pleasantly surprised that this recipe has no added salt. Don’t think I’ve ever seen a recipe that didn’t add salt. Thank you for that and for excellent soup.
This recipe is so good! I just wanted to make chicken soup but kind of sick of always using noodles or rice. Easy to pull together and feels like something grandma would make, but better. Pair with a nice slice of warm bread and it is filling enough for a meal. Leftovers warm up perfectly, also. Thanks for sharing this recipe : )
Very good and easy! We did the instant pot version and it was delicious. We will 100% be having this again.
* the nutrition info is not correct though.
This is absolutely delicious recipe! No changes needed! I love love the meal plan! Makes it step by step, even telling you what to do 2 days ahead! Like if you are cutting carrots for day 1, cut the rest of them for day 3..if that makes sense! Once you buy her meal plan..you will understand and your world of meal planning will be changed forever!! Bonus she seems super nice and funny on her Instagram!!
Very easy recipe, very delicious. Very filling recipe I will make this recipe again thank you very much for the recipe
We loved this recipe!!😍
Dinner tonight
Another keeper, amazing flavor
Very filling
Swapped out the corn for spinach!!So delicious!!!
This recipe came out delicious. I doubled everything so I could feed a few people and have plenty of leftovers. It’s even better reheated. 10/10 would definitely recommend!
looks amazing and can’t wait to make it, thanks for sharing
Made it! Love it! Do it you will too!
Yummy! I added diced fire roasted tomatoes because I like flavor!
This was so easy to make and it was very delicious. It’s definitely a keeper my husband said
Love this recipe! All the veggies! Yum!
This was delicious…I will make it lots!
Absolutely delicious! Love this recipe.
This was delicious! I ommitted the green beans and corn and then doubled some other veggies.
This soup is absolutely amazing! It is filled with goodness and absolutely delicious. Thank you for sharing.
Delicious! I accidentally put the frozen veggies in during cooking time and still came out great! Add some salt and perfect!
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.
left out, that I made ahead and set aside in the refrigerator until needed.
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!
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!