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This heartyChicken Vegetable Soupis packed full of fresh vegetables, tender chicken, and a flavorful broth. Perfect for meal prep, this easy-to-follow recipe can be cooked on the stovetop, in the Instant Pot, or in your Slow Cooker.
It’s been a hot week, but I’ve been craving a warm bowl of soup something fierce. Are you team soup all year long? I am, and luckily my husband is, too.
ThisChicken Vegetable Soupis based on the vegetable soup recipe my mom used to make for me growing up. I always loved veggies, even as a kid, but this soup was hands down my favorite way to eat them. Now this soup is on the regular rotation at my house. I kept the base of my mom’s soup the same, but I added some lean chicken breast for protein.
I prep this soup a lot in the colder months, but it’s also a summer favorite and I love using the end of season farm stand produce like fresh green beans and zucchini before they are gone for the winter. I actually made it again this weekend and I am hoping my husband didn’t eat it all yet. I was out of town with the kids, and prepped it for him so he would have dinner while we were gone.
Such a nice wife, right?
I need a wife.
Love this soup? Try my Chicken Tortilla Soup or my Chicken Pot Pie Soup next time! Both are major reader favorites!
Table of Contents
Why I love this recipe
- Perfect for Meal Prep – This delicious chicken vegetable soup tastes better as it sits, making it a great recipe to prep on a Sunday and enjoy for dinner or lunch throughout the week. Also, it freezes like a dream.
- Versatile– You can cook this one-pot meal on the stove, in the instant pot, or in the crock pot. How great is that?
- Customizable – Want to add more veggies? Go for it! Want some carbs? Add in fresh corn or pasta. Want a plant based soup? Use veggie broth and beans for protein. There are endless ways to customize this soup!
Ingredients
This easy chicken vegetable soup recipe comes together with fresh and simple ingredients:
- Carrots, Celery, Onion –the best way to begin a soup!
- Garlic– There is just enough garlic in this recipe to give a subtle warmth, but go ahead and add more if you love it.
- Zucchini – Cut the zucchini into half-moons or dice up smaller for picky kids.
- Green beans– I love making this soup in the summer when the string beans are super fresh, but you can sub frozen green beans.
- Spinach– I love this with fresh spinach, but again, you can also use frozen spinach if you wish.
- Organic low-sodium chicken broth or vegetable broth– Either broth works with this recipe and store-bought chicken broth is fine, but if you have homemade chicken stock, this is a great soup to use it in!
- Diced tomatoes– You can use fresh tomatoes or a can of diced tomatoes.
- Boneless chicken breasts or chicken tenderloins– you could also use boneless skinless chicken thighs or another cut of chicken including bone-in chicken.
- Salt– I like to add salt to this soup after it’s done cooking – I stir it in, wait a few minutes, then taste…adding just enough so the soup pops. My favorite salt to use is kosher salt.
- Parmesan cheese– optional, but my favorite topping for veggie soups and also adds a little saltiness to the broth.
- Olive oil or olive oil cooking spray– You can use cooking oil spray or sub a little olive oil.
Instructions
See recipe card below this post for ingredient quantities and full instructions
This soup can be made using any of these easy methods:
Chicken Vegetable Soup on the Stove
- Spray a large pot or Dutch oven with cooking spray. Sautée carrots, onions, and celery over medium heat for about ten minutes. Add garlic and cook another minute.
- Next, add whole chicken breasts, stock, water, and diced tomatoes. Bring to a boil, then reduce heat to low and simmer until chicken cooks through and is easy to shred, about 30 minutes. Remove chicken from pot.
- Add string beans and some salt to taste. Cook for another ten minutes or until beans become tender.
- Finally, add spinach. Shred the chicken, then return to the soup. Serve with Parmesan cheese. Garnish with fresh herbs if you have them – I love adding fresh basil and fresh parsley.
Instant Pot chicken vegetable soup
- Spray inside of IP with cooking spray. Sautée carrots, onions, and celery for a few minutes. Add garlic and cook another minute.
- Next, add chicken breasts, stock, string beans, water, and diced tomatoes and set to manual/high pressure for 20 minutes. Quick release after cook time is through. Remove chicken from pot. (For frozen chicken, you can cook for 20 minutes but be sure to do a full natural release)
- Stir in spinach until wilted. Shred the chicken and add it back to the pot.
- Season with salt and pepper and serve with Parmesan cheese. Garnish with fresh herbs if you have them – I love adding fresh basil and fresh parsley.
Crockpot chicken vegetable soup
- Add all ingredients into the pot and cook on low for 6-8 hours.
- After cooking time, remove the chicken from the pot and shred it using two forks. Then, add it back to the crock pot.
- Season with salt and pepper and serve with Parmesan cheese.
Recipe Variations and Substitutions
- Add more veggies – If you want to add more vegetables then go for it. I suggest bell pepper, diced russet potatoes, cauliflower, and broccoli.
- Add in a carb – want an even heartier soup? Add in some yukon gold potatoes, pasta, or fresh corn.
- Roast those tomatoes – If you have a bit of time, why not roast some fresh tomatoes to add to the soup? I love the smokey flavor and it works well with this soup.
- Use frozen instead of fresh – If you want convenience, you could use frozen vegetables for this recipe.
- Swap out the chicken breast for bone-in chicken- You can use also use chicken thighs or chicken legs for this recipe instead of the breast.
- Make it vegan – use vegetable broth and swap the chicken out for beans – I love chickpeas in this.
Recipe FAQs
Can you cook raw chicken breasts with vegetables in soup?
Yes, you can put raw chicken directly into the pot, instant pot, or crock pot with your vegetables. No need for separate pans which also means less washing up.
Is it possible to overcook the chicken in a soup?
There is a chance you can still overcook chicken, even in soup! Don’t worry, the liquid helps to keep the chicken juicy but it is important to stick to timings. If you are cooking stovetop, be sure to reduce heat to low right when the soup boils so you don’t overcook the chicken breast.
Can I use precooked or rotisserie chicken in this soup?
Yes! Simply dice or shred your precooked chicken and add it to the soup at the end of cooktime. You can also use leftover turkey in this soup.
Meal Prep and Storage
To prep ahead: This is the perfect recipe to prep ahead. You can chop all the veggies ahead of time and store them in the refrigerator until you need them. Or why not cook a huge batch, portion it up, and then have a hearty soup ready at a moment’s notice?
To store: If you have any leftover soup or you have prepared a bigger batch of this recipe (I don’t blame you) then once the soup has cooled transfer it to an airtight container and store it in the refrigerator. It will be good for 3-4 days.
To freeze: You can also freeze any leftovers or portions of this soup. Once the soup has cooled to room temperature, transfer to a freezer bag or airtight container and then freeze. It will keep in your freezer for 2-3 months.
To reheat: To reheat your leftovers add the soup to a pan and reheat on the stovetop for 5-10 minutes. You can also microwave by adding the soup to a microwave-safe dish and reheating it for a few minutes. Make sure you give the soup a stir between heating intervals to distribute the heat.
More Chicken Soup Recipes
- Instant Pot Chicken Noodle Soup (Gluten Free)
- Salsa Verde Chicken Soup
- Chicken Pot Pie Soup
- Instant Pot Chicken Tortilla Soup
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Chicken Vegetable Soup
Author: Nancylynn
This heartyChicken Vegetable Soupis packed full of fresh vegetables, tender chicken, and a flavorful broth. Perfect for meal prep, this easy-to-follow recipe can be cooked on the stovetop, in the Instant Pot, or in your Slow Cooker.
5 from 8 votes
Servings : 4 servings
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Ingredients
- 1 cup diced carrots
- 1 cup chopped celery
- 1/2 diced onion
- 2 cloves garlic minced
- 1 zucchini cut in half moons
- 1 1/2 cups fresh string beans cut into bite size pieces
- 1 1/2 cups spinach
- 32 oz organic low sodium vegetable or chicken stock
- 28 oz diced tomatoes (I have also used 14 oz cans or fresh tomatoes too!)
- 1 cup water
- 1 lb boneless skinless chicken breasts
- Himalayan salt
- 2/3 cup Parmesan cheese
- Olive oil cooking spray
Instructions
Stove top:
Spray a large pot or Dutch oven with cooking spray. Sautée carrots, onions and celery over medium low heat for about ten minutes. Add garlic and cook another minute.
Next, add chicken breasts, stock, water and diced tomatoes. Bring to a boil, then reduce heat to low and simmer until chicken cooks through and is easy to shred. Remove chicken from pot.
Add string beans and squash and salt to taste. Cook for another ten minutes or until beans become tender.
Finally, add spinach and stir until wilted. Shred the chicken once the soup has cooked and return it to the pot.
Season with salt and pepper and serve with Parmesan cheese.
Instant Pot:
Spray inside of IP with cooking spray. Sautée carrots, onions and celery for a few minutes. Add garlic and cook another minute.
Next, add chicken breasts, stock, string beans, squash, water and diced tomatoes and set to manual/high pressure for 20 minutes. Quick release after cook time is through. Remove chicken from pot. (For frozen chicken, you can cook for 20 minutes but be sure to do a full natural release)
Stir in spinach until wilted. Shred the chicken and add back to pot.
Season with salt and pepper and serve with Parmesan cheese.
Crock Pot:
Add all ingredients into pot and cook on low 6-8 hours.
After cook time, remove chicken from pot and shred. Then, add back to crock pot.
Season with salt and pepper and serve with Parmesan cheese.
Notes
21 Day Fix: 1 RED, 2+ GREEN, (optional) 1/2 BLUE (per serving)
Tip: Use your RED container to measure chicken. Then add your veggies and broth using your GREEN.
WW:with cheese – 3 points (per serving); without cheese – ZERO points (per serving)
To prep ahead: This is the perfect recipe to prep ahead. You can chop all the veggies ahead of time and store them in the refrigerator until you need them. Or why not cook a huge batch, portion it up, and then have a hearty soup ready at a moment’s notice?
To store: If you have any leftover soup or you have prepared a bigger batch of this recipe (I don’t blame you) then once the soup has cooled transfer it to an airtight container and store it in the refrigerator. It will be good for 3-4 days.
To freeze: You can also freeze any leftovers or portions of this soup. Once the soup has cooled to room temperature, transfer to a freezer bag or airtight container and then freeze. It will keep in your freezer for 2-3 months.
To reheat: To reheat your leftovers add the soup to a pan and reheat on the stovetop for 5-10 minutes. You can also microwave by adding the soup to a microwave-safe dish and reheating it for a few minutes. Make sure you give the soup a stir between heating intervals to distribute the heat.
Nutrition
Serving: 2cupsCalories: 225kcalCarbohydrates: 21gProtein: 29gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 503mgPotassium: 1265mgFiber: 6gSugar: 11gVitamin A: 7163IUVitamin C: 41mgCalcium: 130mgIron: 3mg
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Reader Interactions
Comments
Oswaldo Romero jr says
Most definitely, a delicious way to make a healthy choice of chicken veggie soup recipes for the person who hasn’t had time to even cook a decent meal for themselves because of their daily routine schedule has been more cluttered with unforseen events. Great recipes!! Keep up the good work!!!Reply
Nancylynn says
We love this one, too! SOO glad you found the time to make this one – food for the soul! Thank you for your comment!
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angela says
what would you substitute for String Beans? Not a fan. Cabbage? Other?
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Nancylynn says
Hi Angela! This recipe is so forgiving so use what you like. I’d just use an additional zucchini or some additional carrots and celery – it’s up to your preference!
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Alina says
The diced tomatoes should count as a fruit though (purple).
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Nancylynn says
Since they are no sugar added, Autumn said they can count as a green!
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JRN says
Hi! Thank you for the recipe! How much is one serving and so I add the chicken in the crockpot raw? Thank you!
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Nancylynn says
Yes! Add the chicken in raw. A serving is about 2 cups.
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Patti Barlow says
Hi! What size can of diced tomatoes do you use?
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Nancylynn says
I’ve used both 28oz and 14oz and it works great, so use what you have!
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Jen says
If I already have cooked shredded chicken, what is the best way to make the rest of soup in the IP? Do I add the chicken at end?
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Nancylynn says
Yes!
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Joyce (aka Zucchini Woman) says
I made this recipe two nights ago on the stovetop and my partner and I loved it!! We didn’t have tomatoes so this “Zucchini Woman” doubled both the zucchini and the spinach!! So, so good!!! Thanks, Nancylynn!!Your recipes and meal plans are amazing!! I’m even looking forward to planning and prepping every week now because I know we’ll love what you’ve got for us!
FYI…My partner, Michael, has dubbed me Zucchini Woman because I put them in everything!!
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Nancylynn says
LOL!!! I think I am your Zucchini Twin!!! And thank you – I am so happy!! ❤️
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amanda says
Just curious… I don’t like zucchini… I wonder if I add peppers, or maybe broccoli as a substitute? any suggestions for alternate veggies?
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Nancylynn says
Peppers or broccoli would both be good! OR just leave the zucchini out and use more carrots or green beans!
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Mollie says
Is this two greens? One green container measured for broth? And another green container measured for veggies? Or just measure out one container of both broth and veggies?
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Nancylynn says
Just measure 2 cups and enjoy!
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Jamie Duminiak says
Hi!! I have a question, how would I go about adding noodles to this? Do i need to take the chicken out at the end, then add the dry pasta? I have no idea what to do hahaha
also i have tried your chicken tortilla soup, maple bbq chicken, and healthy shepherd’s pie and OMGGGGG SO DELICIOUS!!!!! i’m so happy i found your site!! thank you for doing all of the hard work for us 🙂
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Nancylynn says
Hi! Are you going to make this in your Instant Pot, Slow Cooker, or Stovetop? And YAY! So happy the recipes are helping!
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Jamie says
i’ll be making it in the IP! i followed your IP freezer 21 day fix plan 🙂 i’m asking about the noodles because my boyfriend doesn’t consider soup as a “real dinner” unless it has more “stuff” in it haha
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Nancylynn says
I am so sorry I never responded! I would cook it as directed, then take out the chicken. You can either cook the pasta using the saute function, or add in your noodles and set to pressure again for 3 minutes!
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Katie says
Hi there just wondering how much squash to use? I didn’t see it in the ingredient list but I picked up some yellow summer squash. Thanks! Just starting the 21 day fix and loving these recipes!
KatieReply
Nancylynn says
Hi! I need to edit this! I use zucchini and squash interchangeably, which is super confusing! Sorry! I usually put one sliced zucchini in, but if you got summer squash, add in some of that, too! Maybe an additional cup? It will be delicious!
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Courtney says
How would you cook this in an instant pot? I am new to using an IP and want to try this, but I don’t see the instructions for IP. Thanks!
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