Chicken Vegetable Soup Recipe

There’s something almost magical about a pot of chicken vegetable soup simmering on the stove.

It’s a quiet promise of comfort, a warm hug in a bowl that seems to make everything feel just a little bit better.

This version, with its gentle kick of heat and garden-full of veggies, is my go-to for a simple, yet deeply satisfying meal.

Why This Soup Feels Like Home

This isn’t just food; it’s a feeling. It’s the culinary equivalent of your favorite cozy sweater.

We’re skipping the noodles here, which lets the true stars—the tender chicken and vibrant vegetables—really shine through.

And honestly, it’s a perfect, guilt-free way to eat the rainbow, one delicious spoonful at a time.

Ingredients Needed for the Recipe

Gathering these simple, wholesome ingredients is the first step toward a fantastic meal.

It’s all about building layers of flavor, starting from the very basics you likely already have.

• 1 tablespoon olive oil
• 1 to 1 ½ pounds boneless, skinless chicken breast
• Kosher salt and freshly ground black pepper
• 3 carrots, peeled and small dice
• 3 celery stalks, small dice
• 2 Yukon gold potatoes, small dice
• 1 medium onion, diced
• 1 bay leaf
• 1 teaspoon dried thyme
• ½ teaspoon oregano
• ¼ teaspoon red pepper flakes, or more to taste
• 3 large garlic cloves, minced
• 1 (14.5 ounce) can petite-cut diced tomatoes
• 1 small zucchini, sliced into half moons
• 8 cups (64 ounces) chicken stock
• ½ cup chopped fresh parsley

How to make Chicken Vegetable Soup?

The process is a gentle, rhythmic dance. It’s not rushed, and that’s the whole point.

So put on some music, and let’s create something wonderful together.

Season and Sear the Chicken

Start by warming your olive oil in a large Dutch oven over a steady medium heat.

Generously season your chicken breasts with salt and pepper—don’t be shy, this is your foundation.

Lay them in the pot and let them cook, undisturbed, until a beautiful golden-brown crust forms, about 12 minutes per side.

Let the Chicken Rest

Once the chicken is cooked through (165°F internally), transfer it to a clean plate.

This rest is crucial, it allows the juices to redistribute throughout the meat, ensuring every shred is moist and flavorful.

Don’t wash that pot! All those little browned bits at the bottom are pure flavor gold.

Sauté the Aromatics and Vegetables

Now, into that flavorful pot, add your carrots, celery, onion, and potatoes.

Give everything a good stir, scraping up all those delicious browned bits from the chicken.

Add the bay leaf, thyme, oregano, and red pepper flakes, seasoning again with another pinch of salt and pepper.

Build the Soup Base

Let the vegetables cook for about 15 minutes, stirring occasionally, until they just begin to soften.

Then, stir in the minced garlic—your kitchen will smell incredible—and cook for another 5 minutes until fragrant.

This step, this patient cooking, is what builds a deep, complex flavor instead of a watery one.

Simmer to Perfection

Pour in the canned tomatoes, zucchini, and all of the chicken stock.

Bring the pot to a lively boil, then let it simmer merrily for 15-20 minutes, just until the potatoes are tender.

While it simmers, take two forks and shred the rested chicken into bite-sized pieces.

Combine and Finish

Gently stir the shredded chicken back into the pot, letting it warm through for just a minute or two.

Right before serving, stir in the fresh, chopped parsley for a burst of color and freshness.

And there you have it. Ladle it into bowls, and feel the warmth spread.

Tips

For the absolute best flavor, use a good quality chicken stock; it makes a world of difference.

Don’t rush the step of browning the chicken and sautéing the vegetables—this is where the soul of the soup is born.

If you’re using leftover or rotisserie chicken, simply add the shredded meat at the very end to warm through.

What’s The Best Way to Store and Reheat This Soup?

This soup is arguably even better the next day, after the flavors have had more time to mingle and get to know each other.

Let it cool completely before transferring it to airtight containers; it will keep in the fridge for up to 4 days.

Reheat gently on the stovetop over medium-low heat, or in the microwave, stirring occasionally until hot.

Can I Make This Soup My Own?

Absolutely, and you should! Think of the recipe as a trusted guide, not a strict set of rules.

Got some spinach or kale? Toss in a handful at the end and let it wilt.

Not a fan of zucchini? Swap it for green beans or even some thinly sliced cabbage.

Feel free to use chicken thighs for a richer flavor, or stir in some cooked pasta or rice for a heartier meal.

When Is The Best Time to Serve This Dish?

This soup is a true chameleon, fitting perfectly into so many moments of life.

It’s the ultimate weeknight hero, ready in under an hour to feed a hungry family.

It’s a soothing remedy for a chilly evening, or when someone in the house is feeling under the weather.

And it’s a fantastic make-ahead lunch, a wholesome option that’s ready for you all week long.

So, go on, make a pot. Share it with someone you love, or keep it all for yourself.

However you enjoy it, you’re not just making soup—you’re creating a little bit of comfort, from your kitchen to your bowl.

Print Recipe

Chicken Vegetable Soup Recipe

Author: Kelsey Perez Cooking Method: Stovetop Cooking Cuisine: American Courses: Soup Recipe Keys: F fall soup G gluten-free H healthy soup V vegetable soup

Difficulty: easy Prep Time 15 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr

Servings: 6 Estimated Cost: $ 12 Calories: 210

Best Season: Fall, Winter, Spring

Description

This chicken vegetable soup recipe is easy to make, perfect for gluten-free diets, and has a subtle warmth from adding red pepper flakes. Loaded with tender chicken, carrots, celery, potatoes, zucchini, and tomatoes in a savory broth, it’s a wholesome, hearty meal ready in under an hour—ideal for meal prep or cozy weeknights.

ingredients

Servings

• 1 tablespoon olive oil
• 1 to 1 ½ pounds boneless skinless chicken breast
• Kosher salt (to taste)
• Freshly ground pepper (to taste)
• 3 carrots (peeled, small dice)
• 3 celery stalks (small dice)
• 2 Yukon gold potatoes (small dice)
• 1 medium onion (diced)
• 1 bay leaf
• 1 teaspoon dried thyme
• ¹⁄₂ teaspoon oregano
• ¹⁄₄ teaspoon red pepper flakes (or more to taste)
• 3 large garlic cloves (minced)
• 1 14.5 ounce can petite-cut diced tomatoes
• 1 small zucchini (sliced into half quarter moons)
• 8 cups chicken stock ((64 ounces))
• ¹⁄₂ cup chopped parsley (fresh)

Instructions

1. Set a large Dutch oven over medium heat. Add olive oil. Season chicken breast with salt and pepper, then add to the pot.
2. Cook chicken for 12 minutes on one side until golden brown. Flip and cook another 8–12 minutes until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
3. To the same pot, add carrots, celery, onion, and potatoes. Stir, scraping up browned bits from the bottom. Add bay leaf, thyme, oregano, red pepper flakes, salt, and pepper. Cook undisturbed for 15 minutes, then add garlic and cook 5 more minutes.
4. Add diced tomatoes, zucchini, and chicken stock. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
5. While soup simmers, shred the cooked chicken. Stir shredded chicken back into the pot and heat through for 2–3 minutes.
6. Stir in fresh parsley. Remove bay leaf. Taste and adjust seasoning if needed. Serve hot with crusty bread, if desired.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 7g11%

Saturated Fat 1.5g8%

Cholesterol 45mg15%

Sodium 580mg25%

Potassium 820mg24%

Total Carbohydrate 18g6%

Dietary Fiber 4g16%

Sugars 5g

Protein 20g40%

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Calcium 60 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it your own: Add spinach, kale, fennel, or cooked pasta/tortellini for extra heartiness.
• Use leftovers: Swap raw chicken for 2–3 cups shredded rotisserie chicken—add at the end just to warm through.
• Storage: Keeps in the fridge for up to 4 days or freeze for up to 6 months (no noodles = no mushiness!).
• Serve with: Crusty focaccia, olive bread, or a simple kale salad for a complete meal.

Keywords: chicken vegetable soup, gluten free soup, easy chicken soup, healthy soup, weeknight dinner soup