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Square close up overhead shot of a bowl of chicken vegetable soup.
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5 from 10 votes

Chicken Vegetable Soup

A cozy and healthy chicken vegetable soup that’s packed with fresh veggies, herbs, potatoes, and tender chicken -- perfect for meal prep or freezer storage!
Course Dinner, Lunch
Cuisine American
Keyword chicken and vegetable soup, chicken vegetable soup, chicken vegetable soup recipe, old fashioned chicken vegetable soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 quarts (about 16 cups total)
Calories 125kcal
Author Blair Lonergan

Ingredients

  • 2 tablespoons butter
  • 1 ½ cups peeled and diced carrots
  • 1 small onion, finely-diced
  • ¾ cup diced celery
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 8 cups chicken broth
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh parsley
  • 1 bay leaf
  • Kosher salt and ground black pepper, to taste
  • 8 ounces sliced fresh mushrooms
  • 1 medium russet potato, peeled and cut into bite-sized cubes
  • 1 small zucchini, diced
  • 1 (14.5 ounce) can petite diced tomatoes, with juices
  • 1 ½ cups frozen peas (or sub with frozen cut green beans)
  • 1 ½ cups frozen corn
  • 3-4 cups cooked, diced or shredded chicken (the meat from about 1 rotisserie chicken)

Instructions

  • Melt butter in a large Dutch oven over medium heat. Add the carrots, onion and celery and cook, stirring frequently, until the onions are translucent – about 6-8 minutes. Add the garlic and tomato paste and cook, stirring constantly, for 1 more minute.
    Sauteing vegetables for soup in a Dutch oven.
  • Stir in the chicken broth, rosemary, thyme, parsley, bay leaf, salt and pepper, mushrooms, potato, zucchini and tomatoes. Bring to a boil; reduce heat to low and simmer, uncovered, until the potato and vegetables are tender – about 20 minutes.
    Process shot showing how to make chicken vegetable soup.
  • Stir in the peas, corn and chicken. Simmer for 5-10 more minutes, or until heated through. Discard bay leaf. Garnish with additional fresh herbs and serve immediately.
    Square overhead shot of chicken and vegetable soup in a Dutch oven.

Video

Notes

You can also start with raw chicken for this soup. To do so, cut up about 2 pounds of raw, boneless, skinless chicken breasts or thighs into bite-size pieces. Season the chicken liberally with salt and pepper, and then brown the chicken in the Dutch oven with about 1-2 tablespoons of olive oil. Remove the chicken to a plate and set aside as you prepare the rest of the soup. Add the cooked, diced chicken back to the pot at the end of the cooking time, as instructed.
If using dried herbs, you'll need about ¼ teaspoon each of dried rosemary, thyme, and parsley.
Crock Pot Method: Place all of the ingredients except for the peas, corn, and chicken in a slow cooker. Gently stir to combine. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours (or until potatoes and other vegetables are tender). Stir in the frozen peas, corn, and chicken during the final 30 minutes of cooking time. Remove the bay leaf. Season with additional salt and pepper to taste.

Nutrition

Serving: 1cup | Calories: 125kcal | Carbohydrates: 14g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 523mg | Potassium: 502mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2314IU | Vitamin C: 23mg | Calcium: 34mg | Iron: 1mg