There’s something truly comforting about a warm bowl of soup that’s packed with wholesome ingredients and bursting with flavor. This Hearty Chicken Vegetable Soup Recipe is exactly that—combining tender chicken, fresh veggies, and herbs in a rich broth that feels like a warm hug on a chilly day.
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Why You'll Love This Recipe
I can’t tell you how many times I’ve reached for this Hearty Chicken Vegetable Soup Recipe when I want something nourishing that doesn’t take all day to make. It’s got depth, heartiness, and so much versatility—it’s a true all-rounder in my kitchen.
- A Balanced Medley: This soup strikes the perfect harmony between tender chicken and a rainbow of fresh vegetables for a satisfying bowl every time.
- Flavor-Packed Broth: Each spoonful blends aromatic herbs and spices, plus the vibrant punch of fire-roasted tomatoes, creating depth without needing hours of simmering.
- Flexible and Friendly: Whether you’re using rotisserie chicken or making it from scratch, this recipe adapts easily to what you have handy.
- Perfect for Meal Prep: It reheats beautifully and freezes well—ideal for busy weeks when you want nourishing meals ready to go.
Ingredients & Why They Work
Every ingredient in this soup serves a purpose, from texture and flavor to nutrition. I like to use Yukon gold potatoes because they hold their shape nicely and add creaminess, and the mix of herbs gives the broth a layered, homey taste. Here’s a quick rundown of the key players in this recipe and why they shine:
- Olive Oil: Used for searing the chicken and sautéing veggies; it adds a subtle fruity richness and helps develop those flavorful fond bits in the pan.
- Chicken Thighs (or Rotisserie Chicken): They stay juicy and tender during cooking, adding deep umami to the broth. Plus, thighs are more forgiving if you accidentally overcook them.
- Onion, Carrots, and Celery: This classic mirepoix trio builds the savory base, delivering sweetness and crunch that soften beautifully during simmering.
- Garlic and Red Pepper Flakes: Garlic boosts aroma and depth, while a pinch of red pepper flakes wakes up the palate with just a touch of warmth—feel free to adjust the heat!
- Yukon Gold Potatoes: Their creamy texture and sturdy bite make them ideal for soup, absorbing the broth’s flavors without falling apart.
- Low Sodium Chicken Broth: The heart of the recipe—using low sodium lets you control saltiness and gives a clean, rich chicken flavor.
- Fire Roasted Diced Tomatoes: These bring smoky brightness and tang, elevating the ordinary chicken veggie soup into something special.
- Chicken Bouillon: Just a touch boosts that comforting chicken essence without the need for lengthy stock preparation.
- Dried Parsley, Oregano, Basil, Thyme, Mustard Powder, Paprika, Bay Leaf: A well-balanced herb and spice mix that layers aroma and flavor complexity.
- Green Beans and Corn: These add fresh, contrasting textures and sweet bursts that lighten up the hearty broth.
- Parmesan Cheese (Optional): Stirring in some Parmesan adds creamy umami richness—totally worth trying if you love that cheesy nuance.
- Fresh Parsley (Garnish): A dash of fresh green parsley brings vibrancy and a clean finish with every bowl.
Make It Your Way
What I love about this hearty chicken vegetable soup recipe is how easy it is to tailor it for your tastes or pantry. I often swap green beans for kale or spinach to sneak in extra greens, and sometimes I add a splash of lemon juice at the end to brighten things up.
- Variation: When I’m short on time, I use rotisserie chicken instead of cooking thighs—just stir it in at the end to warm through, and you’re good to go.
- Seasonal Twist: Fall calls for adding diced butternut squash instead of potatoes, which brings a cozy sweetness perfect for chilly nights.
- Spice It Up: For a kick, I sometimes add a little smoked paprika or a dash of cayenne pepper—it’s a simple way to amp up the warmth without overwhelming the flavor.
- Low-Carb Option: Swap the potatoes for extra veggies like zucchini or cauliflower for a lighter, low-carb version of this classic soup.
Step-by-Step: How I Make Hearty Chicken Vegetable Soup Recipe
Step 1: Sear the Chicken for Maximum Flavor
First, heat about 1 ½ tablespoons of olive oil over medium-high heat in a large Dutch oven or heavy pot. Season the chicken thighs generously with salt and pepper, then add them to the hot oil. Sear each side for roughly two minutes until they’re beautifully golden. This step is key—it locks in the juices and creates those flavorful browned bits at the bottom of the pot that make the soup taste extra rich. Once seared, remove the chicken to a plate but leave all those drippings in the pot.
Step 2: Sauté the Vegetables
Next, add another tablespoon of olive oil to the pot if it looks dry, then toss in the diced onions, carrots, and celery. Sauté over medium-high heat until the onions turn translucent and tender—about 5 to 7 minutes. This is when the kitchen starts to smell amazing! Be sure to scrape up those toasted bits on the bottom of the pot—they’re full of flavor. Then add garlic and a pinch of red pepper flakes, cooking just until fragrant, about one minute.
Step 3: Build the Soup Base and Simmer
Return those browned chicken thighs to the pot along with the potatoes, chicken broth, fire roasted tomatoes with their juices, chicken bouillon, dried herbs (parsley, oregano, basil, thyme), mustard powder, paprika, black pepper, and the bay leaf. Stir everything gently to combine. Bring the soup to a lively simmer over high heat, then turn the heat down to medium-low, partially covering the pot to let it simmer gently. This simmering tenderizes the chicken, usually taking around 5 to 10 minutes from when it first starts bubbling.
Step 4: Remove and Shred the Chicken & Add Final Veggies
Carefully remove the chicken thighs to a cutting board once they’re tender enough to shred. While the soup continues simmering on medium-low, stir in the green beans and corn. Let everything cook for another 10 to 15 minutes, partially covered, until the potatoes are soft but not falling apart. This keeps your soup hearty but still with lovely texture. Once the chicken is cool enough to handle, shred it with two forks.
Step 5: Bring It All Together with Cheese and Chicken
Reduce the heat to low and gently stir in freshly shredded Parmesan cheese until it melts fully into the broth—this step adds a rich, velvety creaminess that makes the soup feel extra special. Finally, add the shredded chicken back into the pot. If you find the soup a bit too thick, stir in a splash of extra chicken broth to loosen it up. Taste and adjust seasoning with salt and pepper as needed—I usually like it a bit salty to really bring out those flavors.
Top Tip
After making this soup dozens of times, I’ve learned a few things that really help it shine. These tips might save you from common frustrations and make your cooking more enjoyable—and tastier!
- Searing is Non-Negotiable: Don’t skip this step; those browned bits are your flavor goldmine.
- Don’t Overcrowd the Pot: When searing chicken or sautéing vegetables, make sure your pan isn’t too crowded to avoid steaming instead of browning.
- Partially Cover While Simmering: This lets some steam escape so your soup thickens slightly without losing moisture.
- Add Delicate Vegetables Last: Green beans and corn don’t need long cooking—adding them later keeps their texture bright and fresh.
How to Serve Hearty Chicken Vegetable Soup Recipe
Garnishes
I love finishing this soup with a sprinkle of freshly chopped parsley—it brings a nice pop of color and fresh herbiness. If you’re a fan of a little extra richness, a tiny bit more shaved Parmesan on top works wonders too.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls for dipping. Sometimes, I whip up a simple green salad on the side—it keeps the meal light and refreshing while adding a crisp contrast.
Creative Ways to Present
For casual get-togethers, I’ve served this soup in rustic bread bowls—it’s festive and so cozy! Another fun idea is to ladle it into pretty mismatched mugs for a cute, informal vibe that guests always appreciate.
Make Ahead and Storage
Storing Leftovers
I let the soup cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 4 days, making it an excellent leftover for quick lunches or dinners. Just be sure to heat it gently so the veggies stay tender but not mushy.
Freezing
This hearty chicken vegetable soup freezes beautifully. I portion it into freezer-safe containers or zip-top bags, leaving some room for expansion. It freezes for up to 3 months without losing flavor or texture, which is perfect for when you want a ready-made meal on a busy day.
Reheating
The best way I’ve found to reheat leftovers is gently on the stovetop over low heat, stirring occasionally. This prevents the potatoes from breaking down and keeps the chicken tender. If the soup has thickened too much, just add a splash of broth or water to loosen it up.
Frequently Asked Questions:
Absolutely! Chicken breasts work fine, but they can dry out more quickly. Watch your simmer time closely and remove the chicken as soon as it’s cooked through to keep it tender.
Frozen green beans or even canned (drained) will work well. Just add them in during the last simmer step so they don’t get mushy.
Try increasing the red pepper flakes or adding a pinch of cayenne pepper. A dash of smoked paprika adds warmth without heat. Taste as you go to find your preferred level of spice.
Yes, definitely! Brown the chicken and sauté the vegetables first, then combine all ingredients (except green beans, corn, and Parmesan) in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add green beans, corn, and cheese during the last 30 minutes of cooking.
Final Thoughts
This Hearty Chicken Vegetable Soup Recipe has been a go-to comfort meal for me through busy weeks, cozy nights, and whenever I want something healthy that feels indulgent. I hope it becomes a favorite in your kitchen, too—it’s a recipe that welcomes your tweaks, your favorite veggies, and your personal touch. Trust me, once you give it a try, you’ll appreciate just how easy and satisfying homemade soup can be. So grab that pot, get cooking, and enjoy every delicious bowl!
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Hearty Chicken Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Vegetable Chicken Soup packed with tender chicken thighs, fresh vegetables, and a flavorful broth seasoned with herbs and spices. This easy stovetop recipe offers versatility with options for rotisserie chicken and customizable veggies, perfect for meal prep or a nourishing weeknight dinner.
Ingredients
Chicken and Oil
- 1 ½ tablespoon olive oil
- 1 pound boneless skinless chicken thighs, patted dry OR 3 cups rotisserie chicken
- ½ teaspoon salt
- ½ teaspoon pepper
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 onion, diced
- 1 cup peeled and sliced carrots, ¼-inch thick
- 1 cup sliced celery, ⅜-inch thick
- 4-6 garlic cloves, minced
- Pinch red pepper flakes
- 1 pound Yukon gold potatoes, ½-inch cubes
- 5 oz. (1 heaping cup) green beans, trimmed and chopped into 1-inch pieces
- 1 cup fresh, frozen, or canned (drained) sweet corn
Broth and Seasonings
- 7 cups low sodium chicken broth
- 1 (14 oz.) can fire roasted diced tomatoes with juices
- 2 teaspoons chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 1 bay leaf
Garnish (Optional)
- ¼ cup freshly shredded Parmesan cheese
- Fresh parsley for garnish
Instructions
- Sear chicken: Heat 1 ½ tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Season chicken thighs with ½ teaspoon salt and ½ teaspoon pepper, then sear until golden brown, about 2 minutes per side. Remove chicken to a plate but leave the drippings in the pot.
- Sauté vegetables: Add 1 tablespoon olive oil to the pot with drippings and heat over medium-high. Add diced onions, sliced carrots, and celery, sautéing until onions are tender and golden bits form on the bottom, about 5-7 minutes. Add minced garlic and red pepper flakes, cooking for an additional minute.
- Simmer soup base: Return chicken thighs to the pot (do not add rotisserie chicken yet if using). Add Yukon gold potatoes, chicken broth, fire roasted diced tomatoes with juices, chicken bouillon, dried herbs (parsley, oregano, basil, thyme), mustard powder, paprika, black pepper, and bay leaf. Partially cover the soup with a 1-inch opening. Bring to a simmer over high heat, then reduce heat to medium-low and gently simmer until chicken is tender enough to shred, about 10 minutes after simmering begins.
- Remove chicken: Carefully remove the chicken thighs from the pot and transfer to a cutting board to cool slightly.
- Add green beans and corn: Add green beans and sweet corn to the simmering pot. Continue to simmer over medium-low heat, partially covered, for 10-15 minutes or until potatoes are tender, stirring occasionally.
- Shred chicken: Once the chicken has cooled enough to handle, shred it into bite-sized pieces. Do not add back to soup yet.
- Add chicken and Parmesan: Reduce heat to low. Stir in the freshly shredded Parmesan cheese until melted. Add shredded chicken or rotisserie chicken to the soup and stir gently to combine. If desired, add more broth for a less chunky consistency. Taste and adjust seasoning with additional salt and pepper as preferred.
Notes
- This Chicken Vegetable Soup is highly customizable with your favorite vegetables and seasoning variations—perfect for using leftover rotisserie chicken or your choice of chicken cuts.
- If using rotisserie chicken, add it only after simmering vegetables and shredding chicken thighs if using.
- You can prepare this soup in a crockpot by browning the chicken and sautéing the vegetables first, then transferring all ingredients to slow cook until vegetables are tender.
- For a dairy-free option, omit the Parmesan or substitute with a dairy-free cheese alternative.
- To make this recipe lower in sodium, use low sodium broth and adjust added salt to taste.
- Serve garnished with fresh parsley for a bright, fresh finish.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg

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