This chicken vegetable soup is a hearty, flavorful soup filled with vegetables, fresh herbs and tender shredded chicken. Your house will smell amazing as it simmers on the stove!
I make soup for dinner often, and my favorite soup recipes have lots of veggies as well as protein for a wholesome, satisfying meal. This chicken vegetable soup is a perfect example and it immediately became a favorite in our rotation from the very first time I made it!
Fresh garlic, rosemary and thyme make the broth so flavorful, and chicken breast adds protein to make classic Vegetable Soup even better.
This recipe is perfect for making ahead, too. I love Chicken Noodle Soup, but the noodles always soak up the broth over time in the fridge/freezer. There’s no noodles or pasta in this chicken soup, so it stores great and you won’t have to add extra broth later on when reheating.
How to Make Chicken Vegetable Soup
Sauté aromatics: Heat olive oil in a Dutch oven or other large, heavy pot. Add the onion, celery and carrots and cook until they begin to soften. Then add the gold potatoes, garlic and fresh rosemary to the pot and cook, stirring often, for 2-3 minutes.
Add remaining ingredients: Pour in the chicken broth and stir, scraping up any flavorful bits stuck to the bottom of the pot. Stir in the green beans, diced tomatoes, salt, dried thyme, pepper and bay leaves. Nestle the chicken breasts down into the broth.
Simmer the soup: Bring the pot to a simmer over moderate heat. Don’t rush this or the chicken could become tough. Then reduce the heat to a low simmer, cover and cook for 20-30 minutes, until the chicken is cooked through.
Finish and serve: Remove the chicken to a clean plate, bowl or cutting board and let it cool for 5 minutes, then shred it and return to the soup. Meanwhile, stir the frozen peas into the soup, cover the pot and simmer for 5 more minutes. Remove and discard bay leaves before serving.
Recipe Variations
- Swap out the vegetables for your favorites. I always recommend starting with onion, carrot and celery to build flavor. After that, this is a great recipe to use up whatever veggies are hanging out in your fridge. Try sweet potato, zucchini, butternut squash, bell pepper or corn.
- To make it with beef instead of chicken, try my Vegetable Beef Soup recipe. My Hamburger Soup is a great option if you have ground beef to use up.
- Make it in the Slow Cooker: Combine all ingredients except for the frozen peas in the slow cooker. Slow cook on low for about 8 hours or high for about 4 hours, until chicken is cooked through and vegetables are tender. Stir in the frozen peas during the last 30 minutes of cooking.
- Make it in the Instant Pot: Use the sauté function to do the sautéing steps. Pressure cook soup on high pressure for 7 minutes, then let the pressure naturally release for 10 minutes before quick releasing the remaining pressure. Stir in the frozen peas and simmer the soup on sauté for 3 minutes while you shred the chicken.
What to Serve with Chicken Vegetable Soup
Here are some of my favorite side dishes for this chicken vegetable soup:
- These Drop Biscuits are a quick, family-friendly side.
- When I have a bit more time, I make Homemade Breadsticks or Honey Yeast Rolls. They’re both huge favorites with my kids!
- You can’t go wrong with a Simple Green Salad or Arugula Salad.
More Soup Recipes You’ll Love
I have so many delicious soup recipes in my collection. Here are a few more I think you’ll enjoy:
- Chicken Stew. With potatoes and carrots in a flavorful herby broth, this cozy stew is one of my favorite chicken recipes.
- Chicken Tortilla Soup. Topped with crispy tortilla strips and loaded with bold flavors, it’s so good!
- Chicken and Rice Soup. I love this recipe because you can make it with any type of rice you love.
- Minestrone Soup. This is one of my all-time favorites! It’s loaded with veggies, hearty and richly flavored.
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Chicken Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion, 1 small onion
- 3 ribs celery, chopped
- 3 carrots, sliced into ¼-inch thick rounds or half rounds if large
- ½ pound Yukon gold potatoes, chopped into ½-inch pieces
- 4 cloves garlic, minced
- 1 teaspoon chopped fresh rosemary
- 4 cups low sodium chicken broth
- 1 cup chopped green beans (1-inch pieces), fresh or frozen
- 14.5 ounces canned diced tomatoes
- ¾ teaspoon salt, or to taste
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 bay leaves
- 1.25 pounds boneless skinless chicken breast
- ¾ cup frozen peas, no need to thaw
- chopped fresh parsley, optional, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat on the stove. Add the onion, celery and carrots and cook, stirring often, until they begin to soften, about 5-6 minutes.2 tablespoons olive oil, 1 cup chopped yellow onion, 3 ribs celery, 3 carrots
- Add the gold potatoes, garlic and fresh rosemary to the pot and cook, stirring often, for 2-3 minutes.½ pound Yukon gold potatoes, 1 teaspoon chopped fresh rosemary, 4 cloves garlic
- Pour in the chicken broth. Stir and scrape up any bits that are stuck to the bottom of the pot.4 cups low sodium chicken broth
- Stir in the green beans, diced tomatoes, salt, dried thyme, pepper and bay leaves.1 cup chopped green beans (1-inch pieces), 14.5 ounces canned diced tomatoes, ¾ teaspoon salt, ½ teaspoon dried thyme, ¼ teaspoon black pepper, 2 bay leaves
- Nestle the chicken breasts down into the broth.1.25 pounds boneless skinless chicken breast
- Bring the pot to a simmer over moderate heat (don't rush this or the chicken could become tough). Then reduce the heat to a low simmer. Cover and cook at a low simmer for 20-30 minutes, until the chicken is cooked through to 165°F.
- Remove chicken to a clean plate, bowl or cutting board and let it cool for 5 minutes, then shred and return to the soup.
- Meanwhile, stir in the frozen peas, cover the pot and simmer for 5 more minutes, until the vegetables are tender. Remove and discard bay leaves. Serve, with fresh parsley if desired.¾ cup frozen peas
Notes
- Store leftover vegetable soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Vegetables: You can use just about any veggie that you have on hand in this recipe. Besides the vegetables listed in the recipe above, try sweet potatoes, butternut squash, zucchini, bell peppers or corn.
- Make it in the Slow Cooker: Combine all ingredients except for the frozen peas in the slow cooker. Slow cook on low for about 8 hours or high for about 4 hours, until chicken is cooked through and vegetables are tender. Stir in the frozen peas during the last 30 minutes of cooking.
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