Chicken Vegetable Soup – A Cozy Classic for Busy Weeknights

Chicken Vegetable Soup is the kind of meal that hugs you from the inside. Whether it’s a chilly day, a sniffly nose, or just one of those weeks, this savory classic comes through like your favorite pair of stretchy pants—reliable, warm, and oh-so comforting. This recipe doesn’t try to be fancy, it just wants to make your life easier (and tastier). With tender shredded chicken, hearty potatoes, and a rainbow of veggies floating in a flavorful tomato broth, it’s a dinner you can throw together without breaking a sweat. Bonus? It tastes even better the next day. Chicken vegetable soup is a winner for moms, multitaskers, or anyone who wants something nourishing without the fuss.

Need more soup-spiration? Try our Golden Turmeric Lentil Soup or Rustic Autumn Vegetable Soup for more hearty bowlfuls!

Table of Contents

What is Chicken Vegetable Soup?

Chicken vegetable soup is comfort food 101. It’s a brothy, soul-soothing blend of cooked chicken, soft potatoes, and whatever vegetables you’ve got rolling around in the crisper drawer. This particular version uses a tomato-based broth, which adds a rich, slightly tangy depth that plain chicken broth sometimes lacks. Think of it as a happy marriage between chicken noodle and minestrone—minus the noodles and with extra coziness.

This soup isn’t just for when you’re feeling under the weather. It’s hearty enough to be a full meal, thanks to the potatoes and protein-packed chicken. And honestly, it’s one of those recipes that feels homemade without requiring hours in the kitchen. You can use leftover rotisserie chicken or make it from scratch—it’s flexible and forgiving, just like a good soup should be.

Reasons to Try Chicken Vegetable Soup

Let’s be honest—life is busy. Between juggling work, family, and a to-do list longer than a CVS receipt, dinner can feel like one more thing to stress about. But chicken vegetable soup makes things simple. Here’s why it deserves a spot in your weekly rotation:

• Quick & forgiving: Ready in under an hour, and you don’t need to be a chef to make it taste amazing.
• Great for picky eaters: Most kids will happily slurp up soft carrots and potatoes if they’re swimming in chickeny goodness.
• Budget-friendly: Uses pantry staples and leftover chicken. It’s a fridge-cleaning dream!
• Meal-prep friendly: It makes a big batch and tastes even better the next day (hello, lunches!).
• Healthy-ish comfort food: Packed with protein, fiber, and vitamins—but still tastes like a hug in a bowl.

Still soup-curious? Check out our cozy Chicken and Rice Soup or anti-sniffle Anti-Inflammatory Turmeric Chicken Soup.

Ingredients Needed to Make Chicken Vegetable Soup

• 1 tablespoon butter
• ½ cup finely diced onion
• 2 carrots, peeled, halved lengthwise, and sliced
• 2 celery stalks, thinly sliced
• 2 teaspoons minced garlic
• 3 cups cooked chicken (shredded or cubed)
• Salt and pepper to taste
• 15 oz can diced tomatoes (do not drain)
• 8 oz can tomato sauce
• 1 teaspoon Italian seasoning
• 6 cups chicken broth
• 1 large Russet potato, peeled and cubed (½-inch pieces)
• ½ cup frozen corn
• ½ cup diced green beans (fresh or frozen)
• 2 tablespoons chopped fresh parsley

Instructions to Make Chicken Vegetable Soup

Making chicken vegetable soup step by step doesn’t require chef skills—just a pot, a spoon, and a bit of chopping. Let’s walk through each part in detail so you can feel confident from start to slurp. This recipe is easy enough for weeknights, yet cozy enough to impress anyone who needs a warm, nourishing hug in a bowl.

Looking for prep tips or ingredient swaps along the way? We’ll include helpful links so you can tweak the recipe to suit your taste or fridge inventory.

Step 1: Sauté Your Aromatic Base

Start by placing a large soup pot (a Dutch oven works great here) on the stove over medium-high heat. Add 1 tablespoon of butter and let it melt until it just starts to foam.

Now toss in ½ cup of diced onion, 2 sliced carrots, and 2 celery stalks. These three veggies are often called a mirepoix—a classic base that gives your soup that cozy, from-scratch flavor. Cook them for about 5–6 minutes, stirring occasionally until they soften and the onions become translucent. You’re building flavor here, so don’t rush it!

🔪 Need help with chopping tips? Check out our vegetable prep tips in this hearty guide.

Step 2: Add Garlic and Season

Next, add 2 teaspoons of minced garlic to the pot. Stir it around for about 30 seconds, just until it smells amazing (don’t let it brown—it can turn bitter fast).

Now’s a good time to season with a bit of salt and pepper. This starts layering the flavors early, which is key in any good soup.

Step 3: Bring on the Broth and Big Flavors

Pour in your base ingredients:

• 3 cups of cooked shredded chicken
• 1 (15 oz) can of diced tomatoes (with the liquid!)
• 1 (8 oz) can of tomato sauce
• 1 teaspoon Italian seasoning
• 6 cups chicken broth
• 1 large Russet potato, peeled and diced into ½-inch cubes

Bring everything to a gentle boil, then reduce the heat to simmer. Cover the pot partially with a lid and let it simmer for 20–25 minutes, or until the potatoes are tender and easily pierced with a fork.

📝 Tip: If you’re using leftover rotisserie chicken, this is the perfect spot to toss it in. Need alternatives? Try shredded turkey or even chickpeas for a meatless spin—see our vegetarian soup swaps.

Step 4: Stir in the Quick-Cooking Veggies

Once the potatoes are soft, stir in ½ cup of frozen corn and ½ cup of green beans (fresh or frozen both work). These veggies cook quickly, so you only need to simmer the soup for about 5 more minutes.

Want to sneak in extra greens? Toss in a handful of baby spinach or kale now and let it wilt. This trick adds color, nutrients, and makes your soup look like it belongs in a magazine.

Step 5: Add Fresh Herbs and Taste Test

Turn off the heat and stir in 2 tablespoons of fresh chopped parsley. This little burst of freshness at the end makes a world of difference.

Before serving, give the soup a good taste. Need more salt? A pinch of crushed red pepper? This is your moment to customize it to your family’s preferences.

🌿 Curious about herb substitutes or how to grow your own kitchen parsley? We share those tips in our kitchen herb guide.

Step 6: Serve It Up Warm and Cozy

Ladle the soup into big bowls, maybe top with a sprinkle of grated Parmesan or a few fresh parsley leaves for presentation. Pair it with crusty bread or biscuits if you’re feeling extra.

This chicken vegetable soup step by step guide proves that comfort food doesn’t have to be complicated. Whether you’re feeding a family or meal-prepping lunches for the week, this soup fits the bill.

Looking for more cozy one-pot meals? You might also enjoy our Chicken and Rice Soup or One-Pot Hamburger Cabbage Soup.

What to Serve with Chicken Vegetable Soup

This soup is filling enough to stand on its own, but if you’re craving a little something extra, here are some easy ideas:

• Crusty bread or garlic toast – Perfect for dunking into the broth.
• Side salad – A simple green salad with vinaigrette adds a nice fresh crunch.
• Grilled cheese – Yes, seriously. Who says grilled cheese only belongs to tomato soup?
• Crackers or biscuits – For when you’re short on time but still want a lil’ crunch.
• Roasted veggies – Great way to stretch the meal and use up more produce.

If you’re into all things cozy and veggie-packed, you might love this Detox Vegetable Soup too!

Key Tips for Making Chicken Vegetable Soup

• Use leftover chicken to save time. Rotisserie chicken is your best friend here.
• Dice the veggies evenly so they cook at the same rate. Nobody wants a crunchy carrot next to a mushy potato.
• Taste as you go—especially before serving. The broth will mellow as it simmers, so it might need a salt boost at the end.
• Add leafy greens like spinach or kale in the last minute or two if you want an extra veggie punch.
• Double the batch and freeze half for later. Your future self will thank you.

Feeling adventurous? Swap potatoes for pasta or throw in some quinoa like in our Chicken Quinoa Soup with Lemon and Turmeric.

Storage and Reheating Tips for Chicken Vegetable Soup

This soup stores like a champ. Here’s how to make the most of your leftovers:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Let it cool completely, then freeze in individual portions or a big batch for up to 3 months. Just skip the potatoes if you plan to freeze—it keeps the texture nicer.
• Reheating: Warm it on the stove over medium heat, stirring occasionally, until hot. Or microwave in 1-minute bursts, stirring between each.

Want more freezer-friendly soups? Our Hearty Tuscan White Bean Soup is another delicious option.

FAQs

Can I use raw chicken instead of cooked?
Sure! Just simmer raw diced chicken in the broth until fully cooked before adding the potatoes.

What veggies can I substitute?
Almost anything goes. Try peas, zucchini, spinach, or bell peppers. It’s flexible and fridge-friendly.

Is this soup gluten-free?
Yes, as written, it’s gluten-free! Just double-check your broth and canned goods to be safe.

Can I make it vegetarian?
Absolutely—just skip the chicken and use veggie broth. You could add chickpeas or lentils for protein.

Final Thoughts

Chicken vegetable soup is that easy weeknight win you’ll keep coming back to. It’s warm, simple, and endlessly adaptable—basically the soup equivalent of your favorite hoodie. Whether you’re feeding picky kids, warming up after soccer practice, or just need something that feels like home, this soup’s got your back. For more cozy bowls, browse our full soup collection. Stay warm, keep cooking, and enjoy every spoonful.

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