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    Home » Soup Recipes

    Chicken Vegetable Soup

    BY: Ben Rayl UPDATED: February 12, 2025 Leave a Comment

    RecipePrintComments
    5 from 3 votes

    This chicken vegetable soup recipe is pack with hearty ingredients and it is easy to make. Perfectly comforting on a cold day or when you're feeling under the weather. It's such a delicious soup that the whole family will love!

    Chicken Vegetable Soup Featured

    The chicken legs and vegetables are sautéed and simmered in water, then seasoned with parsley, cumin, oregano, thyme, and pepper to give the soup a flavorful broth.

    Contents
    • 🌟 Why this recipe works
    • 🍽 Key Ingredients
    • 🔪 How to make
    • 💭 Cooking tips
    • 📖 Variations
    • 🥗 What to serve with
    • 🙋 Frequently asked questions
    • 🧊 Storing and ♨️ reheating
    • 🍳 Try more soup recipes
    • 👪 Serving size
    • 📋 Recipe
    • 💬 Comments

    🌟 Why this recipe works

    The chicken and vegetable soup is amazing because it's not only flavorful and comforting but also really easy to make. With a few pantry vegetables and spices, this one-pot homemade chicken vegetable soup is perfect for a midweek meal that is ready to serve in just 45 minutes.

    It's full of flavor and hearty with tender vegetables of celery and carrots, shredded chicken, green peas, sweetcorn, and a herby chicken broth of cumin, thyme, parsley, and oregano.

    The recipe is also versatile with its ingredients to suit what you have in your pantry. So, if you don't have some of the listed ingredients, check out the substitutions or recipe variations section for ideas of what you can use instead.

    Unlike other soup recipes with chicken that need simmering for hours to infuse the soup, this recipe is a quicker version but still yields plenty of flavors. It can even be made in advance and warmed up to serve in the evening or the next day for lunch same as my Texas cowboy stew recipe.

    So, if you're looking for an easy and delicious old-fashioned chicken vegetable soup recipe, this is the one for you! Also, check my delicious and hearthy Greek lemon chicken soup and homemade cream of chicken soup.

    🍽 Key Ingredients

    This one-pot hearty soup uses common household vegetable ingredients, chicken, and a few key spices that give the soup its flavor.

    Chicken Vegetable Soup - Ingredients

    Chicken - Chicken legs are used in this recipe that are browned, simmered, and the meat is shredded.

    Fresh vegetables - The soup is made with onion, celery, and carrots to enhance the flavor of the broth.

    Frozen vegetables - A mixture of frozen peas and corn help to bulk up the soup and add extra nutrients.

    Fresh Herbs - Fresh parsley, oregano, and thyme give the chicken vegetable soup its flavor.

    Cumin - Cumin is a key ingredient that provides a warm, nutty flavor to the soup.

    Water - The chicken and vegetables are simmered in water to create the broth for the soup.

    Tomatoes - diced tomatoes are used to add sweetness, acidity, and color to the soup.

    Substitutions

    Chicken

    If you don't have chicken legs, chicken breasts or chicken thighs are perfect substitutes for this recipe. You can also use rotisserie chicken or leftover cooked chicken.

    Frozen peas and corn

    You can use canned peas and corn as substitutes for frozen.

    Fresh herbs

    Dried herbs work just as well in this recipe. 2 teaspoons of Italian seasoning is the perfect dried herb mixture that has parsley, oregano, thyme, marjoram, and rosemary.

    Water

    You could use chicken broth instead of water to make a more flavorful soup.

    Tomatoes

    If you don't have diced tomatoes, you can use tomato sauce or canned tomatoes.

    Chicken Vegetable Soup

    🔪 How to make

    This chicken vegetable soup is so easy to make by cooking everything in one pot using a few ingredients that take less than one hour, making it perfect for busy midweek dinners. Follow the step-by-step instructions below to make this foolproof recipe.

    Preparations

    Step 1
    Finely dice the celery, carrots, onion, and garlic.

    Step 2
    Chop the fresh parsley, oregano, and thyme.

    Step 3
    Dice the tomatoes.

    Cooking instructions

    Step 4
    Sauté the onions, minced garlic, and celery in a large soup pot or Dutch oven with a tablespoon of olive oil for 10 minutes until translucent.

    Saute onion and celery

    Step 5
    Add carrots, chicken legs, diced tomatoes freshly chopped herbs, and spices to the pot.

    Addition of Carrots, Chicken, herbs, spices

    Step 6
    Stir to combine and saute for 10 minutes until chicken starts to brown.

    Chicken vegetable soup 3

    Step 7
    Pour boiled water into the pot and simmer for 15 minutes.

    Addition of water and simmer

    Step 8
    Remove the cooked chicken legs from the pot and stir in frozen corn and peas, cooking for 5 minutes.

    Addition of corn and peas

    Step 9
    Shred the chicken on a chopping board with two forks and discard the bones.

    Shredding of Chicken

    Step 10
    Add shredded chicken back to the pot and stir to combine.

    Addidtion of Shredded Chickent to Soup

    Step 11
    Serve with fresh parsley as garnish.

    Serving with Parsley as garnish

    💭 Cooking tips

    Thickener

    If you want your soup a bit thicker, mix 1 tablespoon of cornstarch with 1 tablespoon of water and pour it into the soup. It will start to thicken instantly as it heats.

    Use chicken stock

    Adding chicken stock to the soup instead of water enhances the chicken flavor of the chicken vegetable soup.

    📖 Variations

    You can enhance this recipe for chicken vegetable soup without changing the base flavor by adding extra vegetables, cooking it in a crock pot, or making it creamy.

    Slow-cooker chicken soup recipe

    When using a slow-cooker to make this chicken vegetable soup, brown the chicken and vegetables on the stove first before adding everything to the slow-cooker. Set it on low for 4-5 hours.

    Creamy chicken soup

    To make a creamy version of this soup, add ½ cup of heavy cream in the last 10 minutes of cooking. If you want it even creamier, add ¼ cup of all-purpose flour to the heavy cream before adding it to the soup.

    Chicken, green beans, and potato soup 

    This is a heartier variation of the chicken vegetable soup by adding fresh green beans and diced potatoes. Dice 2 large Yukon gold potatoes into small cubes and boil them for 10 minutes before adding them to the soup with the green beans.

    Chicken Vegetable Soup

    🥗 What to serve with

    Many delicious sides go well with chicken vegetable soup, like salads, crusty bread, rice, and potatoes. Here are some easy-to-make ideas:

    Jasmine rice

    Rice is perfect for serving alongside soup or even ladening the soup over the fluffy rice. Jasmine rice is the best of the best and so easy to make. It's fluffy and takes just 30 minutes for perfect rice every time.

    Buttermilk biscuits

    This easy 25-minute recipe for buttermilk biscuits is absolutely delicious, and they're perfect for soup, gravy, or just eating with butter and honey.

    🙋 Frequently asked questions

    Can I make chicken and vegetable soup ahead of time?

    This chicken vegetable soup can be made up to 3 days in advance and stored in the fridge.

    What vegetables can I add to this soup?

    You can add any vegetables you like or have on hand. Some other popular options are sweet potatoes, kale, green beans, butternut squash, bell peppers, and mushrooms.

    Chicken Vegetable Soup

    🧊 Storing and ♨️ reheating

    This chicken vegetable soup recipe is perfect for storing any leftovers you may have and reheating for the following days.

    Fridge - Transfer the leftover soup to a smaller pot that will fit in the fridge or to an airtight container. The soup will last up to 3 days refrigerated.

    Freezer - Transfer the leftover soup to a freezer container and freeze it for up to 3 months.

    Reheating - The best way to reheat leftover chicken vegetable soup is by simply heating the contents in a soup pot over medium heat until it's piping hot. Alternatively, you can reheat the soup in the microwave in a microwaveable bowl for 1-2 minutes on high power.

    🍳 Try more soup recipes

    If you love my chicken vegetable soup recipe. Try my sopa de fideo recipe or one of these fantastic soup recipes below for your next lunch or dinner.

    • chicken corn chowder soup in a plate with spoon
      Creamy Chicken Corn Chowder
    • corn soup serve with sour cream
      Creamy Corn Soup
    • cabbage soup serve in a brown bowl
      Cabbage Roll Soup

    👪 Serving size

    This chicken vegetable soup recipe yields 4 generous servings. Although, the recipe can easily be scaled to cater to more guests or for freezing and reheating purposes.

    You'll love the delicious flavor of the chicken and vegetable soup! It's the perfect comforting meal for any home cook to make using minimal ingredients and one large pot. If you want more chicken soup recipes, check out our other delicious recipes for chicken noodle soup, Thai chicken coconut soup, or zesty Greek lemon chicken soup.

    Love this recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.

    Try one of my comfort dinner recipes for your next family meal! And if you have any questions, I'm here to help!

    📋 Recipe

    Chicken Vegetable Soup Featured

    Chicken Vegetable Soup

    This chicken vegetable soup recipe is pack with hearty ingredients and it is easy to make. Perfectly comforting on a cold day or when you're feeling under the weather. It's such a delicious soup that the whole family will love!
    5 from 3 votes
    Print Pin Rate Save Saved! Share
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    Calories: 186kcal
    Author: Ben Rayl

    Ingredients
     

    • 1 tablespoon Olive oil
    • 1 clove Garlic - diced
    • 1 small Onion - diced
    • 1 stalk Celery - diced
    • 1 cup Carrots  - cut in small coins
    • 2 Chicken legs - or 2 chicken breasts
    • 6 cups Water - 1.5 liters
    • 1 cup Tomatoes - diced
    • 2 tablespoon Parsley - fresh
    • 1 tablespoon Cumin
    • ½ teaspoon Oregano - fresh
    • ½ teaspoon Thyme - fresh
    • ¼ teaspoon Pepper
    • ½ teaspoon Salt
    • 1 cup Frozen corn - thawed
    • 1 cup Frozen peas - thawed

    Instructions

    Preparations

    • Finely dice the celery, carrots, onion, and garlic.
    • Chop the fresh parsley, oregano, and thyme.
    • Dice the tomatoes.

    Cooking instructions

    • Sauté the onions, minced garlic, and celery in a large soup pot or Dutch oven with a tablespoon of olive oil for 10 minutes until translucent.
    • Add carrots, chicken legs, diced tomatoes freshly chopped herbs, and spices to the pot. Stir to combine and saute for 10 minutes until chicken starts to brown.
    • Pour boiled water into the pot and simmer for 15 minutes.
    • Remove the cooked chicken legs from the pot and stir in frozen corn and peas, cooking for 5 minutes.
    • Shred the chicken on a chopping board with two forks and discard the bones.
    • Add shredded chicken back to the pot and stir to combine.
    • Serve with fresh parsley as garnish.

    Notes

    Thickener
    If you want your soup a bit thicker, mix 1 tablespoon of cornstarch with 1 tablespoon of water and pour it into the soup. It will start to thicken instantly as it heats.
    Use chicken stock
    Adding chicken stock to the soup instead of water enhances the chicken flavor of the chicken vegetable soup.

    Nutrition

    Calories: 186kcal | Carbohydrates: 17g | Protein: 15g | Fat: 7g | Saturated Fat: 1g

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

    Feel free to share our recipes on your blog using a photo and link back to the original recipe.

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