Easy Chicken Vegetable Soup Recipes

There’s this chicken veggie soup that I make when we’re all a little frayed around the edges and need something warm that basically tastes like a reset button. It’s brothy but not watery, full of soft potatoes and sweet pops of corn and peas, and it gets this bright little finish of lemon at the end that makes you think, okay, we’re going to be fine. It comes together in one pot, uses very normal ingredients, and you can make it with rotisserie chicken if you’re tired and over it (me, most Tuesdays).

My husband calls this my “don’t panic” soup because it’s what I throw on the stove when the day got weird and everyone’s hungry in that loud way. The kids dig around for the potatoes like they’re buried treasure and, honestly, sometimes I eat it straight from the ladle while I wait for the bread to toast. Once I made it with only frozen veggies and leftover chicken from a late-night grocery run and it still came out like a hug. High praise around here.

How to Make It

Grab a big pot. Splash in 1 tablespoon olive oil and soften 1 diced onion, 3 sliced carrots, and 2 celery sticks over medium heat until they smell sweet and you’re like, yes, soup time (about 5–7 minutes). Toss in 3 minced garlic cloves, 1 teaspoon dried thyme, and a pinch of red pepper flakes if you want a little warmth. Stir just until fragrant—don’t let the garlic burn; you’ll taste it forever.

Pour in 8 cups low-sodium chicken broth and drop in 2 medium diced Yukon gold potatoes and 1 bay leaf. Bring it up to a gentle boil, then simmer until the potatoes are almost tender, around 10–12 minutes. If it looks crowded, add a splash more broth or water. If it looks sad, add a pinch of salt. Trust your eyes and taste buds.

Stir in 1 cup chopped green beans (fresh or frozen) and let them hang out for 5 minutes. Then add 3–4 cups shredded cooked chicken (rotisserie is perfect) or leftover roasted chicken. If you’re starting with raw chicken, simmer it in the broth from the beginning till it’s cooked through, then shred and pop it back in. Add 1 cup frozen corn and 1 cup frozen peas. Let it all warm through for 3–5 minutes.

Turn off the heat and toss in 2 cups baby spinach or chopped kale so it wilts without going swampy. Finish with 1 tablespoon lemon juice (plus zest if you’re fancy) and a small handful of chopped parsley. Taste, then salt and pepper like you mean it. That last minute seasoning is where the magic happens.

✔Ingredient Notes

– Chicken: Rotisserie saves your life on weeknights. If raw, simmer thighs or breasts right in the broth, shred, and return to the pot. Don’t overcook or it goes stringy.
– Broth: Low-sodium gives you control. If the soup tastes flat, it’s usually a salt or acid problem—fix with a pinch of salt and a squeeze of lemon.
– Potatoes: Yukon golds stay creamy without turning mealy. Dice them small so they cook fast and don’t hog the bowl.
– Carrots & Celery: The flavor base. If you skip these, the soup will still work, but it won’t taste like “real” chicken soup.
– Garlic & Thyme: Garlic can burn fast; add it after the onions soften. Thyme makes it taste like cozy weather.
– Green Beans, Peas, Corn: Frozen is totally fine—no one will know. Add at the end so they stay bright.
– Greens: Spinach for soft and silky, kale if you want a little chew. Add off heat to keep color.
– Lemon & Parsley: The secret finish. If the soup tastes meh, it probably needs this.

✔Recipe Steps

1. Heat oil in a large pot; sauté onion, carrots, and celery 5–7 minutes until soft.
2. Stir in garlic, thyme, and red pepper flakes; cook 30 seconds.
3. Pour in broth; add potatoes and bay leaf; bring to a boil, then simmer 10–12 minutes.
4. Add green beans; simmer 5 minutes until veggies are just tender.
5. Stir in shredded chicken, corn, and peas; simmer 3–5 minutes to heat through.
6. Remove from heat; fold in spinach or kale, lemon juice, and parsley; season with salt and pepper.

What to Serve It With

– Buttered sourdough or a crusty baguette (dip game strong).
– Grilled cheese if you’re feeling extra.
– Simple green salad with a tangy vinaigrette.
– Ladle over rice or quinoa for a heartier bowl.

✔Tips & Mistakes

– Salt in layers, not all at once. Broth varies wildly.
– Keep the simmer gentle—full-on boiling can make chicken tough and veggies mushy.
– Cut potatoes small so they cook on time; huge chunks throw off the whole schedule.
– Add greens off heat to keep them bright and tender.
– Too thick? Splash in more broth. Too thin? Simmer uncovered a few minutes or lightly mash a few potato cubes.

✔Storage Tips

Fridge: Cool it down, then stash in airtight containers up to 4 days. It thickens a bit overnight in a cozy way.
Freezer: Freeze flat in bags or containers up to 3 months. Thaw overnight in the fridge or run under cold water to loosen.
Reheat gently on the stove or in the microwave with a splash of broth or water. Also… cold soup out of the container at 10 a.m.? Been there. Weirdly refreshing. Breakfast soup is absolutely a thing in this house.

✔Variations and Substitutions

– Noodle situation: Add cooked egg noodles or pasta at the end so they don’t steal all the broth. Or cook them separately and ladle soup over.
– Rice/quinoa: Stir in cooked rice or quinoa for a heartier bowl. Great for stretching leftovers.
– Tomato twist: Add a 14-ounce can of diced tomatoes with the broth for a brighter, slightly tangy vibe.
– Creamy version: Stir in a splash of half-and-half or coconut milk at the end. Don’t boil after adding dairy.
– Herb swap: Use Italian seasoning, dill, or rosemary if that’s what you’ve got. Fresh herbs go in at the end.
– Veg swaps: Zucchini, bell pepper, or cauliflower play nice. Frozen mixed veggies are a no-brainer.
– Vegetarian: Skip chicken, use veggie broth, and add a can of chickpeas or white beans.

Frequently Asked Questions

Easy Chicken Vegetable Soup Recipes

This cozy chicken vegetable soup comes together fast with tender chicken, hearty vegetables, and bright herbs in a savory broth—perfect for a simple weeknight meal.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 pound boneless skinless chicken breast cut into bite-size pieces
• ▢ 1 medium yellow onion diced
• ▢ 3 clove garlic minced
• ▢ 2 medium carrot sliced
• ▢ 2 rib celery sliced
• ▢ 2 cup russet potato peeled and diced
• ▢ 1 cup zucchini diced
• ▢ 1 cup green beans chopped
• ▢ 0.75 cup frozen corn
• ▢ 0.75 cup frozen peas
• ▢ 8 cup low-sodium chicken broth
• ▢ 14.5 ounce canned diced tomatoes with juices
• ▢ 2 leaf bay leaf
• ▢ 1 teaspoon dried thyme
• ▢ 1.5 teaspoon kosher salt plus more to taste
• ▢ 1 teaspoon black pepper freshly ground
• ▢ 0.25 cup fresh parsley chopped
• ▢ 1 tablespoon lemon juice optional, to brighten

Instructions

Preparation Steps

• Prep all vegetables and cut the chicken into bite-size pieces for even cooking.
• Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook, stirring, until softened, about 5 minutes.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Add chicken, sprinkle with a pinch of salt and pepper, and cook until the exterior is opaque, about 3 minutes.
• Pour in chicken broth and diced tomatoes with juices. Add potatoes, green beans, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 to 20 minutes.
• Stir in zucchini, corn, and peas; simmer until vegetables are just tender, 5 to 7 minutes.
• Remove bay leaves. Stir in parsley and lemon juice. Season with remaining salt and pepper to taste.
• Ladle into bowls and serve warm.

Notes

For extra richness, add 0.5 cup of small pasta during the last 10 minutes of cooking (add 1 cup more broth). Leftovers keep well refrigerated for up to 4 days.