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Chicken Vegetable Soup

Name: Chicken Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon butter; 1/2 cup onion (finely diced); 2 carrots (peeled, halved lengthwise and sliced); 2 stalks celery (thinly sliced); 2 teaspoons minced garlic; 3 cups cooked chicken (shredded or cubed); Salt and pepper (to taste); 1 15 oz can diced tomatoes, do not drain; 1 8 oz can tomato sauce; 1 teaspoon Italian seasoning; 6 cups chicken broth; 1 large Russet potato (peeled and cut into 1/2 inch cubes); 1/2 cup frozen corn; 1/2 cup diced green beans (fresh or frozen); 2 tablespoons chopped fresh parsley

Rebecca Hopkins

September 27, 2026

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There’s something deeply comforting about a bowl of homemade chicken vegetable soup. It’s the kind of meal that warms you from the inside out, fills your kitchen with an incredible aroma, and makes you feel like you’re getting a big hug. Whether you’re battling a cold, craving a cozy dinner, or just want to use up some veggies in the fridge, this soup is the answer.

This recipe for Chicken Vegetable Soup is loaded with tender chicken, hearty potatoes, and a colorful mix of carrots, celery, corn, and green beans. The broth is rich and flavorful thanks to diced tomatoes, tomato sauce, and a touch of Italian seasoning. It’s simple, satisfying, and comes together in one pot with minimal fuss.

I’m so excited to share this recipe with you today. It’s become a staple in my home, and I know it will in yours too. The best part? It’s incredibly flexible; use leftover chicken or rotisserie chicken to make it even quicker, and feel free to toss in whatever vegetables you have on hand.

Let’s get cooking!

Why You’ll Love This Recipe

Hearty & Satisfying: Packed with protein and vegetables, this soup is a complete meal in a bowl.
One Pot Wonder: Everything cooks in a single pot, so cleanup is a breeze.
Quick & Easy: Ready in about 40 minutes, perfect for busy weeknights.
Customizable: Swap in your favorite veggies, use leftover chicken, or make it gluten free.
Freezer Friendly: Make a big batch and freeze for later; it reheats beautifully.

Ingredients

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

Equipment

Large pot or Dutch oven
Wooden spoon or spatula
Knife and cutting board
Measuring cups and spoons
Can opener

Instructions

1Sauté the Aromatics: Melt the butter in a large pot over medium high heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, or until softened. Add the garlic and cook for 30 seconds more. Season with salt and pepper to taste.

2Add the Base Ingredients: Add the chicken, diced tomatoes (with their juices), tomato sauce, Italian seasoning, chicken broth, and potato to the pot. Bring to a simmer.

3Simmer: Cook for 20–25 minutes, or until the potatoes are tender. Taste and add more salt and pepper as desired.

4Add the Corn and Green Beans: Stir in the corn and green beans. Cook for 5 minutes more.

5Serve: Sprinkle with fresh parsley and serve hot. Enjoy!

Expert Tips for Success

Use Leftover Chicken: This is a great way to use up leftover roasted or rotisserie chicken. If you don’t have cooked chicken, you can poach two chicken breasts in the broth before shredding.
Don’t Skip the Sauté: Cooking the onions, carrots, and celery in butter first builds a flavorful base for the soup.
Potato Power: Russet potatoes break down slightly and help thicken the broth naturally. If you prefer firmer potatoes, use Yukon Gold or red potatoes.
Adjust the Consistency: If you like a thicker soup, mash a few of the potato cubes against the side of the pot. For a thinner soup, add a little extra chicken broth.
Fresh Herbs Make a Difference: A handful of fresh parsley at the end brightens up the whole pot. You can also add a sprig of fresh thyme or a bay leaf while simmering.

Variations

Gluten Free: This soup is naturally gluten free, but always check your chicken broth and tomato sauce labels to be sure.
Vegetarian: Omit the chicken and use vegetable broth. Add a can of white beans or chickpeas for protein.
Extra Veggies: Feel free to add sliced mushrooms, chopped zucchini, or frozen peas along with the corn and green beans.
Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño with the garlic.
Creamy Version: Stir in a splash of heavy cream or coconut milk at the end for a richer, creamier soup.

How to Store Leftovers

Store leftover chicken vegetable soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making leftovers even more delicious! Reheat gently on the stovetop or in the microwave.

Freezing: This soup freezes beautifully. Allow it to cool completely, then transfer to freezer safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQ)

Can I use raw chicken instead of cooked?
Yes! If using raw chicken, cut it into bite sized pieces and add it with the broth. Simmer until the chicken is cooked through, about 10–15 minutes, before adding the corn and green beans.

Can I use dried herbs instead of fresh parsley?
Absolutely. Use 1 teaspoon of dried parsley in place of the fresh. You can also add a pinch of dried thyme or oregano for extra flavor.

How can I make this soup more filling?
Add a cup of cooked pasta (like small shells or ditalini) or a can of drained and rinsed white beans. Both will make the soup even heartier.

My soup tastes bland. What can I add?
Salt and pepper are key, but a splash of lemon juice or a teaspoon of apple cider vinegar at the end can brighten up the flavors. A pinch of red pepper flakes or a dash of hot sauce also helps.