Each bowl of this chicken vegetable soup recipe provides a hearty mix of lean protein and assorted produce in a tomato-flavored stock. Plus, you’ll have plenty of leftovers to enjoy throughout the week.
Table of Contents
When you require a comforting one-pot dish, this soup hits the spot. I often make this when I have leftover roasted chicken and veggies in the refrigerator. It’s the perfect way to use ingredients, so nothing goes to waste. Make a large pot to enjoy on the weekend, prepare it in advance for the week, or freeze individual portions for a quick meal.
I sear the chicken breasts before simmering them in the stock to infuse more flavor. I like to use a mixture of colorful produce to add color and nutrients to each spoonful. Using canned tomatoes instantly adds a hint of sweet and acidic notes to balance the taste. It’s similar to Italian minestrone– but with extra protein and no pasta or beans.
Add flavor by browning the meat
Going the extra mile to brown the surface of the chicken breast creates an additional layer of flavor. The process only takes a few minutes to sear the meat in hot olive oil. The chicken will finish cooking when simmering in the stock. Therefore you don’t have to worry about it being raw or drying out.
After removing the chicken, you might notice some fond at the bottom of the pan. Those extra concentrated juices, dripping, and golden particles will make the soup tastier.
Aromatics and herbs
Any good soup starts with sauteing a mixture of chopped onions, carrots, and celery (also known as mirepoix). This combination adds dimension and intense aromatics to the base.
Onions and minced garlic are sulfurous when raw. However, gently cooking them mellows out the spicy notes, creating savory and caramelized flavors in the soup. To bump up the herbaceous notes, I use dried Italian seasoning. I saute them in oil (as called blooming) to draw out the fat-soluble flavors in the concentrated herbs for a more flavorful stock.
Canned tomatoes add instant flavor
I use two types of canned tomatoes– paste and diced. The paste has concentrated tomato solids, making it rich in umami and a sweet taste. A small amount rapidly turns the chicken stock blush in color and adds a bright acidity to the soup.
Diced tomatoes provide little bursts of fruit, making each bite more exciting and pronounced. It’s a nice switch-up to the traditional slow cooker chicken noodle soup.
Shred the chicken into pieces
Once the chicken thoroughly cooks, break it down by shredding it with a fork. Smaller pieces make it easy to fit on a spoon. Alternatively, you can chop the chicken into cubes if preferred. For convenience, leftover rotisserie chicken is an easy option for this recipe. You’ll need about 3 cups.
Recipe Resources
Food Science
Maillard Reaction: The Key to Flavor Development
Ingredient Guides
A Guide to Popular Types of Potatoes
Pantry Staples
7 Types of Canned Tomatoes
Use a variety of vegetables
The potatoes take the longest to soften. So I cut them into small chunks and let them simmer with the chicken. I use Yukon gold potatoes because the waxy texture holds its shape better than starchy Russets. I add the corn, green beans, zucchini, and mushrooms towards the end. They cook faster due to their high moisture levels, so they don’t require as much time.
The goal is to get all the veggies tender, keep them vibrant in appearance, and prevent them from becoming mushy. Therefore, timing and duration are essential. A layering technique works well to achieve all of these desired attributes.
What to serve this with
Frequently asked questions
The chicken is briefly seared to create a flavorful crust. It’s then gently simmered in the soup to complete cooking. You can add pre-cooked shredded chicken at the end of cooking just to warm up the meat before serving.
Yes! This soup recipe is very healthy. It’s packed with protein from the chicken and colorful, fiber-rich vegetables like carrots, zucchini, celery, mushroom, and corn. It’s a delicious gluten-free, hearty dish.
Dried spice blends like Italian seasoning or individual spices like oregano, basil, thyme, and rosemary, are concentrated in flavor. Saute them in hot oil to release fat-soluble flavor compounds for a more herbaceous taste. Fresh herbs can be used. Just triple the amount for the same flavor punch.
Recipe Science
Using other types of chicken
Chicken thighs can be used if you like dark meat. Just monitor the cooking time. They are not as thick as the breast and will cook faster. Bone-in chicken with the skin-on also works well. The collagen from the connective tissue turns into gelatin, which provides richness and body, while the marrow adds extra flavor. Trim the excess fat to prevent the soup from becoming too greasy.
Chicken Vegetable Soup
Ingredients
- 1 ½ pounds chicken breast, boneless and skinless
- 1 teaspoon kosher salt, plus more for seasoning
- ¼ teaspoon black pepper, plus more for seasoning
- 2 tablespoons olive oil, divided
- 1 cup diced yellow onion, ½-inch dice
- 1 cup sliced celery, ¼-inch thick slices
- 1 cup sliced carrots, ¼-inch thick slices
- 1 tablespoon minced garlic
- 1 ½ teaspoons Italian seasoning, dried
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes, canned with juice
- 2 cups yukon gold potatoes, ½-inch cubes
- 64 ounces unsalted chicken stock, or broth, 8 cups
- 1 cup sliced zucchini, ¼-inch thick slices
- 1 cup sliced green beans, ½-inch pieces
- 1 cup sliced brown mushrooms, ½-inch thick slices
- 1 cup corn kernels, canned, frozen or fresh
- 1 tablespoon chopped parsley
Instructions
- Prepare Chicken – Generously season both sides of the chicken breasts with salt and pepper
- Sear the Chicken – In a large pot or dutch oven, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chicken, sear until the surface lightly browns, 3 to 4 minutes. Flip and cook for another 3 minutes. Transfer chicken to a plate.
- Saute Aromatics – Add 1 tablespoon olive oil to the pot. Once hot, add the onion, celery, and carrots. Saute and cook for about 3 minutes, or until the vegetables are lightly browned. Add the garlic, Italian seasoning, salt, and pepper. Saute for 30 seconds, until fragrant. Add the tomato paste, stir and cook for 1 minute.
- Simmer the Soup – Add the diced tomatoes, potatoes, chicken, and chicken stock to the pot. Bring the stock to a boil, cover the pot and reduce to a simmer over low heat. After 10 minutes, flip the chicken over and adjust heat as needed. Cover and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 10 minutes.
- Shred the Chicken – Turn off the heat and remove the chicken from the pot. Once the chicken is cool enough to handle, shred into smaller pieces, then set aside.
- Cook Vegetables – Add the zucchini, green beans, mushrooms, and corn. Bring the stock to a simmer over medium heat, stir and cook, 4 to 5 minutes, or until the zucchini is tender.
- Warm the Chicken – Add the shredded chicken back to the soup, stir to combine. Simmer for 3 to 5 minutes, or until chicken is warm and potatoes are tender. Season with salt and pepper to taste.
- To Serve – Serve the soup hot, garnished with chopped parsley.
Equipment
Notes
- Recipe Yield: 12 cups
- Serving Size: 1 cup
- Using Pre-Cooked Chicken: 3 cups of pre-cooked shredded chicken or rotisserie chicken can be substituted for the chicken breasts. Skip adding the chicken to the simmering step and cook the soup until the potatoes are tender. Simmer the remaining vegetables, then add in the shredded chicken until warmed through.
- For a Thinner Soup: Add 1 to 2 cups of chicken stock at the end of cooking.
- Storing and Reheating: Cool the soup thoroughly. Store in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat until hot. Add more chicken stock if needed to thin out the soup.
- Freezing: Cool the soup to room temperature and then store in resealable plastic bags for up to 1 month. Defrost the soup, then reheat.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Trisha says
This is a fantastic soup. I didn’t have celery or italian seasoning, so I left those out and tried to add my own combination of italian-ish spices. Regardless, it’s such a flavorful, nourishing soup. I will be making it again 🙂
Jessica Gavin says
I’m so happy to hear that you enjoyed the chicken vegetable soup recipe!
Lauren says
This was absolutely delicious! Even the kids enjoyed it! Do you know if you could can this recipe?
Jessica Gavin says
Thank you so much! I have not tried canning the chicken vegetable soup recipe. It freezes well!
PattyMc says
This is THE BEST chicken vegetable soup. I make it all the time. I do add to all my soups a Parmesan rind for extra flavor. Thank you for this delicious recipe 💖
Jessica Gavin says
Thank you so much! I’ll have to try adding in the parmesan rind next time.
PattyMccartney says
I made this in my slow cooker; omitted the mushrooms, added white beans, cabbage, zucchini. Prepped veggies night before. OMG It was fabulous. This recipe is a keeper!
Jessica Gavin says
I love the ingredient swaps you used for the chicken soup!
Trisha says
This is a great soup recipe. I’ve made it 2x in the past 2 weeks. Great way to get a good amount of protein and veggies.
I didn’t have Italian seasoning, so I used sage, parsley, rosemary, thyme and basil leaves. It worked well 🙂
Jessica Gavin says
I love how you improvised on the herbs for the chicken vegetable soup recipe!
Lor says
Would this work as well with my homemade vegetable stock?
Jessica Gavin says
Homemade vegetable stock would taste delicious in the soup.
Ellen Commons Harrell says
I put garbanzo beans with it. It came out great! The boys loved it.
Jessica Gavin says
Garbanzo beans are a great add of protein and fiber to the soup!
Paloma says
This soup is light, filling and flavorful. We made it three days in a row. It’s absolutely delicious.
Janet Smith says
Brilliantly easy recipe and very satisfying when you don’t want a heavy meal. Freezes well.
Jessica Gavin says
Thanks for your feedback, Janet!
Alma J Wright says
I am going to try this soup. It looks delicious! I want to know is there a certain type of mushroom..
Crimini or baby bella…or just plain mushroom? I’m going to the store and inquiring minds…lol
Jessica Gavin says
I would use a brown mushroom, like crimini or baby bella for a stronger flavor.
Roxana Nunez says
Thank you so much for this delicious healthy soup 🙏I made it for dinner and everyone loved it 😊 will be making this again
Jessica Gavin says
You’re welcome!
Karen says
Just made this and it was delicious. A tomato base for chicken soup was different for me but we loved it. Will definitely make again. I used rotisserie chicken and only 4 cups chicken stock. That made a thicker soup. The potatoes and zucchini were perfect, I would not change those but I did add frozen mixed veggies and omitted the mushrooms. And I added 1 Tbs cider vinegar at the end.
Jessica Gavin says
Wow, I love all of the flavorful substitutes you added to the chicken soup!
Carol says
Hello, I just made this soup. It was so good I ate all of the soup in one week. Thank you for this recipe. Just what I need. Keep on keeping on.
Jessica Gavin says
Thrilled to hear that you enjoyed the vegetable soup an had leftovers for the week!
Brenda says
Did you use fresh green beans or canned?
Jessica Gavin says
I used fresh green beans, but canned can be used if added towards the end of cooking so that it doesn’t get to soft.
SUSAN Mc says
Jessica, thank you so much. This soup was delicious! I am going on to meatballs next.
Susan
Jessica Gavin says
I can’t wait to hear what you think about the meatballs, Susan!
Chris says
The chicken vegetable soup is delicious- perfect blend of flavors, textures, and colors. I serve it with homemade drop biscuits. Everybody loves it and there is plenty to share!
Jessica Gavin says
The soup sounds incredible with drop biscuits!
Mani says
Hearty and delicious as is. I used Jessica’s suggestion for chopped rotisserie chicken and added some chicken/Italian sausage crumbles which I had on hand.
Jessica Gavin says
Wow, the addition of the sausage sounds divine! I can’t wait to try it.
Stephanie Ceminsky says
I made this soup early in the morning in the crockpot so I could enjoy the smell all day long. Not only does this soup look just as the picture, gorgeous! But also tastes fabulous. It might be a Thanksgiving week winner. What I do need help with is the “broth” part.. it is hard for me to articulate, but I couldn’t get the liquid to thicken up… and really soak in the seasonings. It still tasted delicious, but I think I needed it not to stay “broth-y”. What do you think I could do to improve? Or what did I forget? Thank you!
Jessica Gavin says
Thank you for your feedback, Stephanie! Chicken stock helps to add more body, or you can add a little bit of tomato paste to make the broth feel a bit richer.
Marianne says
Delicious soup!! I made it a couple of days ago and enjoyed every spoonful. I added a few extra spices like Accent and Better than Chicken Stock at the end. I also added more vegetables the last ten minutes, bigger chunks of Celery, carrots, Brussel sprouts, fresh green beans, okra, fresh corn, mushrooms etc. you could empty your fridge. The pot kept getting fuller and fuller. I had so much soup I had to freeze some of it. I will definitely make this again! Thank you Jessica. ?