Chicken vegetable soup is a warming comfort food, perfect for chilly days. This version keeps the rich, homey flavors but lightens things up with plenty of fresh vegetables and lean protein.
This recipe is versatile and pairs well with many other soups you might enjoy. It’s quick to prepare, Whole30-friendly when you use compliant broth and ingredients, and makes a hearty, satisfying main when served with crusty bread or a simple side salad.
The soup is built from fresh vegetables and cooked chicken, so it delivers protein and wholesome ingredients without feeling heavy. It’s a great way to use leftover chicken or a rotisserie bird, and you can easily adapt the vegetables based on what’s in your fridge.
Ingredients
- Olive oil — or another cooking oil you prefer.
- Vegetables — onion, red bell pepper, carrots, green beans, zucchini, sweet potato, and garlic. Chop into bite-sized pieces for even cooking.
- Tomato — canned diced tomatoes and tomato paste to add depth and body to the broth.
- Seasonings — salt, freshly ground black pepper, and dried Italian seasoning or a similar herb blend.
- Broth — vegetable or chicken broth. Choose low-sodium or organic if you prefer more control over salt and ingredients.
- Chicken — diced or shredded cooked chicken. Use leftovers, a rotisserie chicken, or cook raw chicken in the pot with the vegetables.
- Fresh parsley — optional, for garnish.
With these ingredients the soup functions as a complete meal: vegetables for fiber and nutrients, plus chicken for protein. It’s filling without being heavy.
How to Make this Chicken Vegetable Soup
This recipe comes together in about 30 minutes and can be made in a single large pot or Dutch oven. It’s ideal for busy weeknights and uses cooked chicken to speed up preparation, though you can start with raw chicken if you prefer.
- Sauté aromatics: Heat oil in a large pot over medium heat. Add onion, carrot, and bell pepper and cook about five minutes, until the onions are translucent and the vegetables soften.
- Add garlic: Stir in minced garlic and cook about 30 seconds until fragrant.
- Add the remaining base ingredients: Stir in zucchini, diced sweet potato, tomato paste, canned diced tomatoes, broth, and the dried seasonings. Bring to a gentle boil, then reduce heat and simmer partially covered for about 15 minutes, until the sweet potatoes are tender.
- Finish with chicken and green beans: Add the cooked chicken and chopped green beans, simmer for another five minutes until everything is heated through and the green beans are tender-crisp. Taste and adjust salt and pepper. Garnish with chopped parsley and serve.
Can you put raw chicken in soup?
Yes. If you don’t have pre-cooked chicken, add bite-sized raw chicken pieces when you add the vegetables so they cook through with the broth. Browning the chicken briefly before simmering adds extra flavor. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.
Is it better to simmer covered or uncovered?
Simmering means keeping the liquid just below a boil; it should barely bubble. Partially covering the pot traps heat while allowing some evaporation, which helps concentrate flavors without losing too much broth. For this soup, partially covering the pot during the 15-minute simmer keeps a good balance of liquid and flavor.
Chicken Vegetable Soup Recipe
Ingredients
- 1 tbsp olive oil
- 1 cup white onion chopped
- 1 cup red bell pepper diced
- 1/2 cup carrot diced
- 3/4 cup zucchini diced
- 2 cups sweet potato diced
- 1 tbsp garlic minced
- 1 2/3 cups diced tomatoes from a can
- 2 tbsp tomato paste
- 1/2 tsp dried Italian seasonings
- Salt and fresh ground black pepper
- 5 cups organic vegetable broth
- 2 cups cooked chicken diced
- 1 cup green beans chopped
- ½ tablespoon roughly chopped fresh parsley
Instructions
-
In a large pot, heat olive oil over medium-high heat.
-
When the oil is hot, reduce heat to medium and add onion, carrot, and bell pepper.
-
Sauté for about 5 minutes until the onions are soft and translucent, stirring occasionally.
-
Add garlic and cook for 30 seconds until fragrant.
-
Stir in zucchini, sweet potatoes, tomato paste, diced tomatoes, broth, and dried Italian seasoning.
-
Bring to a boil, then reduce heat and simmer partially covered for 15 minutes until the sweet potatoes are tender.
-
Taste and adjust salt and pepper as needed.
-
Add cooked chicken and green beans, simmer for 5 more minutes until heated through. Garnish with fresh parsley and serve.
Notes
- Use low-sodium broth to better control the soup’s salt level.
- Dice vegetables evenly so they cook at the same rate.
- Partially covering the pot during simmering preserves enough broth while concentrating flavors.
- To store: Keep leftovers in an airtight container in the refrigerator for 3–4 days.
- To reheat: Warm on the stovetop or in the microwave until hot.
- To freeze: Freeze in a suitable container for up to 3 months, leaving room for expansion.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.