Chicken Vegetable Soup

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 healthy 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.

The Best Homemade Chicken Vegetable Soup

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 healthy broth, nutritious veggies, and lean chicken.

And this chicken vegetable soup has it all!

It’s loaded with tender chicken that falls apart, satisfying veggies like potatoes, carrots, and squash, and the most flavorful combination of herbs.

The result: chicken soup perfection.

Be prepared for the whole family to come running when they smell this soup simmering. Don’t say I didn’t warn you!

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 soup recipes, check out this Chicken Pot Pie Soup, Chicken Enchilada Soup, Chicken Vegetable Soup, or Lemon Chicken Orzo Soup.

Ingredients

The healthy ingredients you need to make the best chicken vegetable soup recipe include:

• Oil. You can choose either olive oil or avocado oil for this recipe, whatever you prefer.
• 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. But you can also simply grab a box or can of chicken broth or vegetable broth at the grocery store.
• Garlic. Fresh minced garlic is cooked with the onion to create a rich flavor.
• 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

Below you’ll find the steps to make this easy chicken vegetable soup recipe at home:

Sauté the Onion

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.

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

Turn up the heat to high. Allow the soup to come to a full boil.

Then, reduce the heat to low and cover the pot with a tight-fitting lid. Cook the soup for 15 to 20 minutes. It’s ready when the chicken is cooked through and the vegetables are fork-tender.

Finish the Soup

While the soup is simmering, make the cornstarch slurry. 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 the soup is done cooking, pour the slurry into the soup and stir to combine.

Then, shred the chicken with two forks to break it into smaller pieces.

To serve this hearty chicken vegetable soup recipe, top each bowl with some chopped fresh herbs!

For a quicker version, try this Instant Pot Chicken and Vegetable Soup.

Meal Prep and Storage

• How to prep ahead. This chicken vegetable soup is one of those recipes that gets better with time, so you can make it then refrigerate it up to 24 hours early.
• How to store: 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.
• How to freeze: Before freezing, ensure soup 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.
• How to reheat: For the best results, reheat the soup in a pot on the stove. You can also use the microwave in a pinch.

What can I add to chicken soup to give it flavor?

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.

Can I cook raw chicken with vegetables in soup?

Yes, you can cook raw chicken with vegetables in soup. As long as the soup 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?)

What to serve with chicken vegetable soup?

Chicken vegetable soup is delicious with cornbread or even homemade croutons. And you can’t beat a soup and salad combo!

How to thicken chicken vegetable soup?

The best way to thicken chicken vegetable soup 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.)

Can you freeze chicken and vegetable soup?

Yes! You can definitely freeze chicken and vegetable soup. Just be sure to let it chill in the fridge for at least 8 hours before transferring to the freezer.

Expert Tips and Tricks

• Go for 4. The chicken will cook best in smaller portions that are about 4 ounces each.
• You choose. This recipe calls for rosemary, thyme, paprika, and tarragon, but don’t feel limited! Basil and sage are also fantastic, or choose a blend like this Homemade Italian Seasoning.
• Stir well. Be sure to scrape the bottom of the pot before simmering to release any browned bits.
• Double up. This recipe is perfect for all the meal preppers, or anyone wanting an easy dinner you can pull from the freezer.
• Make a slurry. Learn to Thicken Soup with a cornstarch slurry for a creamy result.

What to Serve with Chicken Vegetable Soup

This soup 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 healthy 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.