Chicken Veggies Soup Recipe

Chicken Veggies Soup Recipe tastes cozy, clean, and savory, like a hug in a bowl with a ton of color from all those vegetables. It works perfectly for busy weeknights or lazy Sundays, and you can get it on the table in about 45 minutes. I have slurped some version of this soup at least once a week every winter for the last decade, and my family never complains about that tradition.

Why Chicken Veggies Soup Recipe Is Worth It

This Chicken Veggies Soup Recipe gives you classic chicken soup comfort with a bigger veggie payoff. You get tender chicken, sweet carrots, soft potatoes, and bright green veggies in a light but flavorful broth that feels both cozy and fresh.

It fits picky eaters, meal prep fans, and anyone who wants a lighter dinner that still fills you up. You can tweak the veggies, use rotisserie chicken, or cook it all from scratch, and it still tastes like you spent all afternoon on it.

“This Chicken Veggies Soup Recipe tastes like grandma cooked it, but my weeknight schedule still survived. ★★★★★”

Ingredients You Need

Here is everything you need for a big pot of Chicken Veggies Soup Recipe that serves about 6:

Chicken

• 1.5 pounds boneless skinless chicken thighs
  • Thighs stay juicy and forgiving, even if you simmer a bit longer.
• Optional swap: boneless skinless chicken breasts
  • Use if you prefer leaner meat and shorter simmer time.
• Shortcut option: 3 cups shredded rotisserie chicken
  • Add near the end so it does not dry out.

Vegetables

• 2 tablespoons olive oil or avocado oil
• 1 large yellow onion, diced
• 3 medium carrots, sliced into coins
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 2 medium potatoes, peeled and diced
  • Yukon gold or red potatoes hold shape nicely.
• 1 cup green beans, trimmed and cut into 1 inch pieces
• 1 cup frozen peas
  • Frozen peas keep color and sweetness; no need to thaw.
• 1 cup corn kernels, fresh or frozen
• 1 small zucchini, diced
  • Add near the end so it stays tender, not mushy.

Broth and Seasoning

• 8 cups low sodium chicken broth
  • I like Better Than Bouillon or a good quality boxed broth.
• 1 cup water, as needed to adjust thickness
• 1 teaspoon fine sea salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley or 2 tablespoons fresh chopped parsley
• 1 bay leaf
• Optional: 1 teaspoon poultry seasoning for extra classic flavor
• Optional: 1 tablespoon fresh lemon juice at the end for brightness

Optional Additions

• 1 cup small pasta shapes, like ditalini or small shells
• Or 1 cup cooked rice or quinoa
• 2 tablespoons grated parmesan for serving
• Fresh herbs for garnish: parsley, dill, or chives

Pantry Shortcuts

• Pre chopped mirepoix mix (onion, carrot, celery) from the produce section
• Frozen mixed vegetables instead of separate peas, corn, and green beans
• Jarred minced garlic
• Rotisserie chicken instead of raw chicken

Equipment List

• Large heavy bottomed pot or Dutch oven, at least 5 to 6 quarts
• Cutting board and sharp chef’s knife
• Wooden spoon or heat safe spatula
• Ladle
• Measuring cups and spoons
• Small bowl for discarding bay leaf and any chicken trimmings

Quick Tips & substitutions

• Use chicken thighs if you want juicy, forgiving meat that stays tender.
• Choose chicken breasts if you prefer leaner protein and shorter simmer time.
• Stir in rotisserie chicken during the last 10 minutes to keep it moist.
• Swap potatoes with cauliflower florets for a lower carb version.
• Use frozen mixed vegetables to save chopping time on busy nights.
• Add a parmesan rind to the pot while it simmers for deeper flavor, then pull it out before serving.
• Keep the veggies in similar bite size pieces so they cook evenly.
• Taste and adjust salt at the end, since different broths vary a lot.
• Add more broth or water if the soup thickens too much as it sits.
• Skip pasta and rice if you want a lighter, brothier Chicken Veggies Soup Recipe.

How to Make Chicken Veggies Soup Recipe

Step 1: Prep the ingredients

Chop onion, carrots, celery, potatoes, zucchini, and green beans into bite size pieces. Mince the garlic. Pat the chicken dry with paper towels and cut large pieces into more even sizes so they cook at the same rate.

Set out all spices and broth so you can move quickly once the pot heats. This small bit of prep keeps the cooking part smooth and calm.

Step 2: Sauté the base

Heat the olive oil in your large pot over medium heat. Add onion, carrots, and celery, and cook 5 to 7 minutes until the onion softens and turns translucent. Stir often so the veggies do not brown too much.

Add the garlic and cook 30 seconds until it smells fragrant. Keep the heat at medium so the garlic does not burn.

Step 3: Add chicken and seasonings

Nestle the chicken thighs into the pot on top of the veggies. Sprinkle in salt, pepper, thyme, oregano, dried parsley, bay leaf, and poultry seasoning if you use it. Stir gently so the spices coat the chicken and vegetables.

Let the chicken cook with the veggies for 2 to 3 minutes to pick up flavor. This step builds a deeper base for the Chicken Veggies Soup Recipe.

Step 4: Pour in broth and simmer

Pour in the chicken broth and enough water to cover everything by about an inch. Stir to combine and scrape the bottom of the pot to lift any browned bits. Increase the heat to bring the soup to a gentle boil.

Once it reaches a boil, lower the heat to a steady simmer. Cover the pot partially and cook 20 minutes, until the chicken cooks through and feels tender.

Step 5: Shred the chicken

Use tongs to lift the chicken pieces out onto a cutting board. Let them cool for a minute so you do not burn your fingers. Shred the chicken with two forks into bite size pieces.

Return the shredded chicken to the pot. Toss the bay leaf at this point if you spot it.

Step 6: Add potatoes and firm veggies

Add the diced potatoes and green beans to the pot. Stir and keep the soup at a gentle simmer. Cook 10 minutes, until the potatoes start to soften but do not fall apart.

If you want pasta in your Chicken Veggies Soup Recipe, add the small pasta shapes now. Stir often so the pasta does not stick to the bottom.

Step 7: Finish with quick cooking veggies

Add zucchini, peas, and corn to the pot. Stir and cook another 5 to 7 minutes, just until the zucchini turns tender and the peas and corn heat through. Taste the broth and adjust salt and pepper.

If you like a bright finish, stir in the lemon juice now. Pull out the bay leaf if you have not already.

Step 8: Adjust thickness and serve

Check the consistency of the soup. Add a splash of broth or water if it looks too thick, or simmer a few more minutes if you want it a bit thicker. Stir well after any adjustment.

Ladle the Chicken Veggies Soup Recipe into bowls. Top with fresh herbs and a sprinkle of parmesan if you like a cheesy finish.

Recipe Variations

• Gluten free: Use gluten free pasta or skip pasta and add extra potatoes or rice.
• Dairy free: Skip parmesan and use olive oil instead of butter if you tweak the fat.
• Vegan: Use vegetable broth, swap chicken with chickpeas or white beans, and add extra veggies like mushrooms.
• Low carb: Replace potatoes and pasta with extra zucchini, cauliflower, and green beans.
• Extra protein: Stir in cooked beans or lentils along with the shredded chicken.
• Spicy: Add red pepper flakes or a diced jalapeño with the onions.
• Herb heavy: Finish with lots of fresh dill, parsley, and chives for a bright, herby bowl.

Ways to Serve Chicken Veggies Soup Recipe

• Serve with crusty bread or garlic toast for dunking.
• Pair with a simple green salad with lemony dressing.
• Spoon over cooked rice or quinoa for a heartier meal.
• Top with shredded parmesan, fresh herbs, and a squeeze of lemon.
• Pack in a thermos for a warm work or school lunch.

Storage Success

Let the Chicken Veggies Soup Recipe cool until it feels just slightly warm, then move it into airtight containers. Store in the fridge for up to 4 days, and add a splash of broth or water when you reheat, since the veggies and starches thicken the soup. Reheat on the stove over medium heat or in the microwave, stirring halfway so it heats evenly.

Freeze portions in freezer safe containers for up to 3 months, leaving a little space at the top for expansion. Thaw overnight in the fridge, then reheat and adjust seasoning with a pinch of salt and a squeeze of lemon if the flavors feel muted.

Chicken Veggie Soup Recipe

Chicken Veggie Soup is a hearty and comforting soup loaded with lean chicken and colorful vegetables, perfect for a light lunch or cozy dinner.

Pin This Recipe Share on Facebook

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Soup

Cuisine: American

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 1 cup green beans, trimmed and chopped
• 1 cup zucchini, diced
• 1 pound boneless skinless chicken breast, cut into small cubes
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 cup baby spinach leaves
• 2 tablespoons fresh parsley, chopped

Instructions

 

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook for 3–4 minutes until softened, then stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add carrots, celery, green beans, and zucchini. Cook, stirring occasionally, for 5 minutes to slightly soften the vegetables.
4. Stir in the cubed chicken and cook for 3–4 minutes until the outside of the chicken is no longer pink.
5. Pour in the chicken broth and add dried thyme, dried oregano, salt, and black pepper. Bring the soup to a boil, then reduce heat to a simmer.
6. Simmer uncovered for 15–20 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Stir in the baby spinach and cook for 1–2 minutes until wilted. Adjust seasoning with additional salt and pepper if needed.
8. Remove from heat, sprinkle with chopped fresh parsley if using, and serve hot.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 230 calories; fat 7 g; saturated fat 1.5 g; carbohydrates 14 g; fiber 3 g; sugars 6 g; protein 28 g; sodium 520 mg. Values will vary based on specific ingredients, brands, and portion size.