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!
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.
🌟 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.
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.
🍽 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 - 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.
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.
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.
You could use chicken broth instead of water to make a more flavorful soup.
If you don't have diced tomatoes, you can use tomato sauce or canned tomatoes.
🔪 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.
Finely dice the celery, carrots, onion, and garlic.
Chop the fresh parsley, oregano, and thyme.
Dice the tomatoes.
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.
💭 Cooking tips
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. Learn more how to thicken soup in my article.
Use chicken stock
Adding chicken stock to the soup instead of water enhances the chicken flavor of the chicken vegetable soup.
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. Looking for more soup ideas with slow cooker? Check my collection of best slow cooker meals.
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. You can get more easy potato soup recipes with few ingredients in my collection of hearty soups that also includes my hearty lentil potato soup and my chicken taco soup recipe.
🥗 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:
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.
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.
BLT wedge salad
As far as salad recipes go, the wedge salad is one of the best and is commonly served with steak and chicken recipes. This wedge salad combines the BLT ingredients of bacon, tomato, and lettuce with a creamy chipotle dressing. It's so good you'll want to serve it with everything.
🙋 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.
🧊 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
👪 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.
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Try one of my comfort dinner recipes for your next family meal! And if you have any questions, I'm here to help!
Chicken Vegetable Soup
- 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
- Finely dice the celery, carrots, onion, and garlic.
- Chop the fresh parsley, oregano, and thyme.
- Dice the tomatoes.
- 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.