This isn’t just an ordinary Chicken Vegetable Soup—it has that special quality that just makes you feel warm and happy inside with every bite. It’s full of lean chicken and veggies like carrots, potatoes, celery, and squash, so you know it’s good for you. Make a big batch of this Fall recipe and cozy up with a comforting bowl.
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If you’ve spent any time here, you know I love a good soup.
There’s something so irresistible about a warm, creamy, cozy bowl full of satisfying broth, nutritious veggies, and lean chicken.
And this chicken vegetable soup has it all!
This one-pot meal will likely be making a regular appearance throughout the colder months. (Short on time? try the pressure cooker version of this Instant Pot Chicken Vegetable Soup.)
And if you want some more recipes, check out this Chicken Pot Pie Soup, Chicken Enchilada Soup, or Lemon Chicken Orzo Soup.
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Fresh Vegetables. There is no hard and fast rule about which veggies you have to include. You definitely need a diced onion and celery to create flavor. This recipe was tested with carrots, red potatoes, zucchini, and yellow squash, but you can use different vegetables, too. Yukon gold potatoes, Russet potatoes, or sweet potatoes work, as well.
- Chicken. Whole chicken breasts or boneless skinless chicken thighs both work great, depending on your personal preference. It’s important to cut them into 4-ounce portions so they cook quickly and evenly.
- Broth. Once again, you can choose what to use—chicken broth, chicken stock, or bone broth. Just be sure to stick with a low-sodium version so you can adjust the amount of salt to your preference. If you use chicken stock or vegetable stock, you will most likely have a much richer and more gelatinous soup.
- Herbs. A variety of dried herbs are key! The classic combination of thyme, rosemary, tarragon, and paprika is my personal favorite. You’ll need salt and black pepper, as well.
- Milk. Regular dairy milk or a plant-based variety can be used. Be sure to warm the milk.
- Starch. Tapioca or cornstarch are used to make a slurry that thickens the soup.
How to Make Chicken Vegetable Soup
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Cook the onion and garlic. Add the oil to a large pot or Dutch oven. Let it get hot over medium heat, and then add the diced onion. Cook the veggies for 2 to 3 minutes. They should just be starting to become tender. Stir the minced garlic in and sauté for another 30 seconds.
- Stir in the broth. Pour the broth into the pot, being sure to scrape the bottom of the pot well. This will release any bits that might be stuck to the bottom.
- Add the chicken and veggies. Drop the chopped celery, carrots, potatoes, and squash into the pot with the onions and broth. Then, sprinkle in the herbs, paprika, salt, and pepper. Give all of the ingredients a good stir. Place the chicken on top, then push it down until it’s covered in the broth.
- Boil, then simmer the soup. Turn up the heat to high. Allow the mixture to come to a full boil. Then, reduce the heat to low and cover the pot with a tight-fitting lid. Cook for 15 to 20 minutes. It’s ready when the chicken is cooked through and the vegetables are fork-tender.
- Shred the chicken. Remove the chicken from the pot. Then, shred the chicken with two forks to break it into smaller pieces.
- Stir in the cornstarch slurry. You can make the slurry while the soup is simmering. The key here is to use warmed milk. Whisk the milk and cornstarch in a medium-sized bowl until smooth and no clumps remain. After it is done cooking, pour the slurry into the soup and stir to combine. To serve this hearty dish, top each bowl with some chopped fresh herbs!
For a quicker version, try this Instant Pot Chicken and Vegetable Soup.
Meal Prep and Storage
- Prep-Ahead. This is one of those recipes that gets better with time, so you can make it then refrigerate it up to 24 hours early.
- Storage: Let any leftovers come to room temperature uncovered, then transfer to an airtight container. It will keep in the fridge for up to 3 to 5 days.
- Freezing: Before freezing, ensure it has chilled in the fridge for at least 8 hours. Then, store it in a freezer-safe container or freezer bag for up to 3 to 4 months.
- Reheating: For the best results, reheat the soup in a pot on the stove. You can also use the microwave in a pinch.
FAQs
The best way to give chicken soup flavor is by layering ingredients throughout the cooking process and using a variety of herbs. Cooking the chicken first, followed by the onions and garlic with the vegetables, and then creating a base with flour and broth creates a rich flavor for any soup.
Yes, you can cook raw chicken with vegetables in soup. As long as everything is allowed to cook long enough so the chicken reaches a safe temperature, everything is fine to eat. (Here’s more info on What temperature is chicken done?)
The best way to thicken most soups is by making a roux with flour and butter at the beginning of the cooking process. If it’s still too thin at the end, you can always add a cornstarch slurry. (Learn more about how to thicken soup.)
What to Serve with Chicken Vegetable Soup
This dish can stand on its own. But, if you feel like adding a side, stick with one of these recipes.
You can’t beat soup and salad, so try a Fall Harvest Salad, Spinach Beet Salad, Strawberry Spinach Salad, or Lemon Arugula Salad.
Of course, Gluten-free Cornbread or Sweet Mini Cornbread Muffins are perfect as a side dish.
More Soup Recipes
As the weather gets cooler, the Crock Pot and soup recipes come out a lot more. Try one of these options next time.
If you want more chicken recipes, try a Crock-Pot Chicken Tortilla Soup or Instant Pot Chicken Noodle Soup.
Or, try a veggie soup like Roasted Pumpkin Soup, Cream of Asparagus Soup, Olive Garden Minestrone Soup, or Roasted Butternut Squash Soup.
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Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion finely diced
- 3 cloves garlic finely minced
- 5 cups chicken broth
- 4 stalks celery cut into ½-inch pieces
- ¾ pound carrots peeled and cut into ½-inch pieces
- 1 pound red potatoes cut into 1-inch pieces
- 2 zucchinis cut into ½-inch pieces
- ½ teaspoon dried tarragon
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon paprika
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts or thighs, cut into 4-ounce portions
- ½ cup whole milk warmed
- 3 tablespoons cornstarch
- Fresh flat-leaf parsley finely chopped, optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium. Add the onion and cook for 2-3 minutes, or until translucent. Add the minced garlic and continue cooking for an additional 30 seconds, or until fragrant.1 tablespoon olive oil, 1 medium sweet onion, 3 cloves garlic
- Add the chicken broth, celery, carrots, potatoes, zucchini, tarragon, thyme, rosemary, paprika, salt, and pepper. Stir to combine.5 cups chicken broth, 4 stalks celery, ¾ pound carrots, 1 pound red potatoes, 2 zucchinis, ½ teaspoon dried tarragon, ½ teaspoon dried thyme, ¼ teaspoon paprika, 1 ½ teaspoons salt, ¼ teaspoon black pepper, 1 pound boneless, skinless chicken breasts, ½ teaspoon dried rosemary
- Add the chicken to the pot, making sure each piece is completely immersed in the liquid. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Transfer the cooked chicken to a cutting board and shred it using two forks.
- Whisk together the warmed milk and the cornstarch in a medium bowl until no clumps remain. Add this to the pot along with the shredded chicken, and stir.½ cup whole milk, 3 tablespoons cornstarch
- Serve soup with fresh parsley, if desired.Fresh flat-leaf parsley
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Notes
- Broth: You can also use 5 cups of water and 5 teaspoons of Better than Bouillon (chicken flavored) for even more flavor!
- Herbs: Basil and sage are also fantastic additions, or choose a blend like this Homemade Italian Seasoning.
- Slurry: Here’s more on how to thicken soup with a cornstarch slurry for a creamy result.
- Storage: Let any leftover soup come to room temperature uncovered, then transfer to an airtight container. It will keep in the fridge for up to 3 to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
