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My Chicken Vegetable Soup Recipe Is The Best Clean-Out-Your-Fridge Comfort Food
Ingredients & Substitutions
How To Make Chicken Vegetable Soup
My Tips For Flavor & Texture
Chicken Vegetable Soup (Easy Recipe) Recipe card
More Chicken Vegetable Soup Recipes
Recipe Reviews

My Chicken Vegetable Soup Recipe Is The Best Clean-Out-Your-Fridge Comfort Food

Maya holding a pot of chicken vegetable soup.

Happy soup season, friends. Let’s celebrate with some chicken vegetable soup! There’s nothing better than a bowl of veggie soup to warm up on a chilly day. And while I love vegetable beef soup when I want to turn it into a meal, I have to be honest: I make variations of this chicken veggie soup a lot more often. Here’s why:

Healthy comfort food – With tender chicken, chunky potatoes (or alternatives — see below!), and a rainbow of vegetables, this soup is not only filling but also nutrient-dense. I often turn to this recipe for a comforting, naturally gluten free, healthy dinner.
Clean out your fridge – You can use almost any vegetables you’ve got! Just see my tips below for the right order to add them.
Perfect for meal prep – I like making a big batch of this chicken and vegetable soup for the week. It reheats beautifully. In fact, the flavors get even better the next day.
Easy one pot meal – This can be a light meal by itself, and it’s simple to make in a few steps. If you love fuss-free, one-pot dinners like I do, this one’s for you!

Got a package of chicken in your fridge and veggies to use up? Or maybe you’re just craving a comforting, nourishing family meal? This chicken vegetable soup is perfect for both. Make it with me!

Hearty, colorful chicken vegetable soup with a wooden spoon.

“The [chicken vegetable soup] was so easy to make and it tastes so good! Thank you so much for the wonderful recipes that you have.”

-Sharon

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Ingredients & Substitutions

Here I explain the best ingredients for my chicken vegetable soup recipe, what each one does, and substitution options. For measurements, see the recipe card.

Chicken – I used boneless, skinless chicken breasts, but boneless thighs work if you prefer dark meat. You can even throw in leftover rotisserie chicken, Instant Pot chicken breast, or slow cooker chicken.
Veggies – My chicken vegetable soup has so many! I used carrots, celery, onion, green beans, peas (optional), and potatoes. You can swap the potatoes for cauliflower florets or rutabaga if you want a low carb version, or add extra veggies, like corn, squash, or leafy greens.
Chicken Broth – I love homemade chicken broth, but store-bought is fine. You can also use bone broth.
Diced Tomatoes – For a touch of acidity and sweetness to balance the broth. Crushed tomatoes or even fire-roasted tomatoes also work.
Olive Oil – To sauté the veggies. Avocado oil is great, too.
Garlic – Fresh garlic tastes the best, but 1/2 tablespoon of jarred minced garlic will work just fine.
Sea Salt & Black Pepper – I kept it simple, but you can toss in dried herbs if you want more flavor.

Labeled recipe ingredients: Chicken breast, carrots, celery, peas, green beans, diced tomatoes, potatoes, onion, chicken broth, olive oil, garlic, salt, and pepper.

How To Make Chicken Vegetable Soup

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Saute the hard vegetables. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the carrots, onions, celery, and potatoes. Sauté, until the veggies start to soften (the potatoes won’t at this point). Add the garlic and sauté until fragrant.
Add the chicken, broth, tomatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer, until the potatoes are tender and the chicken hits 165 degrees F. Remove the chicken and shred it using two forks. Add it back into the pot.
Stir in the softer vegetables. For this recipe, that’s green beans and peas. Cook until they soften to your liking. I garnished my chicken veggie soup with fresh parsley — but it’s up to you!

Sauteed carrots, onions, celery, and potatoes in a Dutch oven with a wooden spoon.

Shredded chicken cooked and added back to the pot with broth, tomatoes, and seasonings.

Hot chicken vegetable soup recipe in the Dutch oven garnished with parsley.

My Tips For Flavor & Texture

Cut the veggies into similar-sized pieces. That way, they cook at the same rate. It also makes the soup easier to spoon.
Shred the cooked chicken instead of dicing. It soaks up the broth better and tastes more juicy.
Using leftover shredded chicken? You can add it anytime, either before simmering or together with the green beans. I find that it stays juicy either way!
Prefer softer or firmer veggies? If you prefer your veggies with a little bite, cook them for less time in the final step, or longer for a softer texture.
Want to use different vegetables? The key is to add them at the right time. Saute hard, hearty vegetables in the beginning. Add softer vegetables that cook quickly, like asparagus, broccoli, or even zucchini noodles in the last 5 minutes or so. If you want to add greens, like spinach or kale, add them to your chicken vegetable soup just in the last minute or two.
Using cauliflower instead of potatoes? Add it with the green beans to avoid overcooking it. This prevents it from getting mushy.
Be careful not to overcook in the last step. The harder vegetables can handle a wide range of simmer times, but softer veggies like green beans won’t taste good if you cook them too long. About 5 minutes is all you need!
Soup turned out too salty, acidic, bland, or spicy for your liking? Check out my tips in my classic veggie soup post to adjust the flavor easily.

Warm, comforting bowl of chicken veggie soup garnished with fresh parsley.