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.

A white pot filled with a colorful chicken soup showing three main layers: a clear brown broth with herbs and black pepper, shredded light brown chicken pieces scattered evenly, and a mix of vegetables on top including orange sliced carrots, green beans, light yellow potato cubes, yellow corn kernels, red bell peppers, and pale celery slices. The ingredients float together with small green chopped herbs sprinkled across the surface. A golden ladle with a long handle rests inside the pot, partially submerged in the soup. The pot sits on a white marbled surface with a folded striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Chicken Vegetable Soup Recipe
Top Tip
How to Serve Hearty Chicken Vegetable Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Chicken Vegetable Soup Recipe

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.

A close-up of a ladle filled with colorful vegetable chicken soup held above the pot, showing layers of vibrant orange carrot slices, yellow potato chunks, green beans, yellow corn kernels, red tomatoes, and shredded white chicken mixed with small bits of onion and herbs, all bathed in a clear brown broth with small black pepper specks and green parsley flakes scattered throughout, over a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

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:

Flat lay of two boneless skinless chicken thighs with clean skin, one diced yellow onion, a small pile of peeled carrot slices about ¼-inch thick, celery slices about ⅜-inch thick, several whole garlic cloves unpeeled, a few fresh green beans chopped into 1-inch pieces, a small mound of cubed Yukon gold potatoes about ½-inch pieces, a small white bowl of golden olive oil, a small white bowl of bright yellow sweet corn kernels, a small white bowl of finely shredded Parmesan cheese, a small white bowl of fire roasted diced tomatoes with juices, and a few fresh parsley sprigs arranged on a simple white ceramic plate and bowls, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

hearty chicken soup - Serving Suggestion

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:

Can I use chicken breasts instead of thighs?

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.

What if I don’t have fresh green beans?

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.

How can I make this soup spicier?

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.

Can this recipe be made in a slow cooker?

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!