Chicken Vegetable Soup is ultra-comforting, with filling protein and veggies in each bite. It tastes like chicken noodle soup, without the white pasta, and it couldn’t be easier to make.
Why You’ll Love It
It’s comforting. It’s warm and flavorful, and makes an excellent option if you like to meal prep for the week ahead. You can take a warm thermos with you to work or school!
It’s flexible. The base of this soup is simply chicken and veggies, but you can add potatoes or a can of white beans to this recipe to make it even more of a complete meal, with extra fiber in each bite. If you have more veggies to use up, such as peas, spinach, or kale, those can also be added in!
No special ingredients are required. Instead of relying on store-bought chicken broth or veggie broth, this soup recipe simply calls for water. When you cook the chicken, veggies, and seasonings directly in the water, it becomes just as flavorful as any other stock! So, you can save yourself a little money, and still enjoy a well-seasoned soup.
It’s allergy friendly. As written, this soup is naturally gluten-free, nut-free, and dairy-free. To make it more filling, I will often add a can of drained and rinsed cannelini beans, but you can add any other extras you love.
It’s easy to prepare. One of my least-favorite kitchen jobs is working with raw meat, and having to clean the cutting board later. If you feel the same way, you’ll love this cooking method!
Instead of cutting the raw meat into chunks, and then cooking those, you’ll stick the whole chicken breasts into the soup pot and let them cook directly in the broth. When they are done, you can easily shred them with two forks, then add it back to the soup.
Have a rotisserie chicken to use up? You can use that here, too! In that case, you might want to start with a quart of chicken broth, to make sure your soup has plenty of flavor. Then add in the shredded cooked chicken, and simmer until the veggies are tender. Be sure to start with less salt in this case, since veggie broth will already have some sodium added.
Ingredients You’ll Need
What’s in chicken vegetable soup?
- Chicken breasts
- Onion
- Carrots
- Celery
- Garlic
- Thyme
- Green beans
- Salt & pepper
This will give you a delicious broth base, similar to chicken noodle soup. If you prefer to use different veggies, you can also add in a can of diced tomatoes, or a bag of frozen corn or green peas. If you keep bay leaves on hand, you can also add one to the broth as it simmers. Just be sure to remove it before serving!
Try adding a squeeze of fresh lemon juice, just before serving, to help brighten up the flavor. I also like to add a garnish of chopped fresh herbs on top, like chopped parsley or basil.
How to Make Chicken Vegetable Soup
1. Sauté the veggies.
Pour the olive oil into a large soup pot or dutch oven over medium heat, and saute the onion, carrots and celery until they start to soften, about 8 minutes.
Once the veggies are soft, add in the garlic and dried thyme, and stir for one more minute, just until they smell fragrant.
2. Simmer.
Add in the water or broth, frozen green beans, chicken breasts, salt, and pepper.
Bring the liquid to a boil, then cover and cook for 15 to 20 minutes, or until the chicken reaches an internal temperature of at least 160ºF.
3. Shred.
Use tongs to remove the chicken breasts from the soup, and let them rest on a plate for at least 5 minutes, so they can finish cooking. (The internal temp needs to reach at least 165ºF for the chicken to be thoroughly cooked, but it will usually reach that while resting.)
Then, use two forks to shred the chicken after they have had the time to rest. Then add the shredded chicken back into the soup pot, and give it a stir.
Adjust any seasoning to taste at this point, adding more salt, or more water, if you prefer more broth. This is also the time to add a squeeze of lemon juice, to help brighten the flavor.
4. Enjoy!
Ladle the soup into bowls and serve it warm right away, with fresh parsley or a little shredded Parmesan cheese on top.
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
Substitutions & Common Questions
Can I use chicken thighs? Yes, boneless skinless chicken thighs are sometimes better in soup, because they don’t dry out the way chicken breasts can! If you use bone-in chicken thighs, just keep in mind that they will require a slightly longer cooking time. Be sure to use a meat thermometer, to ensure they reach an internal temperature of 165ºF.
Can I cook this in a crockpot? I think you can, but I haven’t tested that with this exact recipe yet. From experience with other slow cooker chicken recipes, I’d assume that this soup will cook in about 6 hours on low in a crock pot. But, always use a meat thermometer to make sure the chicken is cooked all the way through.
More Chicken Soup Recipes
When you want to change up your routine, try one of these ideas, too!
Curry Chicken Soup. This is a huge fan favorite! It tastes amazing, and can be cooked in the Instant Pot, or on the stove top.
Mexican Chicken Soup. If you prefer more of a tomato base, with a hint of spice, this soup is for you! It reminds me of tortilla soup.
Looking for a vegetarian soup? Try Chickpea Noodle Soup, for a delicious vegan option. It tastes just as good as the kind made with chicken!
Chicken Vegetable Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion , chopped
- 3 carrots , chopped (about 1 cup)
- 3 celery stalks , chopped (about 1 cup)
- 2 garlic cloves , minced
- 1 teaspoon dried thyme
- 5 cups water
- 1 1/2 cups fresh or frozen green beans , cut into 1-inch pieces
- 1 pound boneless chicken breasts
- 1 tablespoon fine sea salt (I use Real Salt brand)
- 1/2 teaspoon ground black pepper
Optional Additions
- 1 (15 oz.) can chickpeas or white beans , drained and rinsed
- 1 pound potatoes , cut into ½-inch pieces
- Fresh lemon juice
- chopped parsley
Instructions
- In a large pot with a lid, heat the olive oil over medium heat and saute the onion, carrots, and celery until softened, about 8 minutes. Add in the garlic and thyme, and stir for one more minute.
- Add in the water, green beans, chicken, salt, and pepper. Bring the liquid to a boil and then cover the pot and lower the heat so the soup can gently simmer for 15 minutes. (If you want to add potatoes or chickpeas, now is the time to do that, too.)
- Check on the chicken by lifting it out of the pot and testing it with a meat thermometer. When the temperature reaches 160ºF, you can use the tongs to remove the chicken and let it rest for 5 to 10 minutes, so it can finish cooking and reach a safe internal temperature of 165ºF.
- Use two forks to shred the chicken, or cut it into small, bite-sized pieces. Return the chicken back to the soup pot, and adjust any seasoning to taste. You can add 1 more cup of water, for extra broth, or add in a squeeze of lemon juice, to help brighten the flavor. Ladle the soup into bowls and garnish with freshly chopped parsley.
- Leftover soup can be stored in airtight container in the fridge for up to 4 days.
Notes
Nutrition
If you try this Chicken Vegetable Soup recipe, please leave a comment and star rating below letting me know how you like it!
It looks so simple but fulfilling on so many levels. It has begun to cool down rapidly here in Minnesota so this will definitely hit the spot! Soups are one area where my kitchen skills are lacking so thanks for sharing! I tried some of the soup recipes in the Vitamix recipe book last year and they were horrible.
I’ve been having a soup very similar to this the past few weeks. Instead of thyme I use cilantro, and I also add chayote and whatever winter squash I have on hand. Haven’t tried it with green beans, but I’m sure it would be great! Sometimes I add curry powder. Yum!! I could eat it every day!! Thanks for sharing your recipe:)
Ugh. You slayyy me. The only thing I really miss about being vegan is chicken soup. How weird am I? I used to love boiling soup with the whole chicken.
Hey so hair update: I’m at like 14 days or so now… have totally lost track. I love it. My hair isn’t greasy and it’s getting super soft and shiny. We’ll see how this continues. Might never go back.
#webothknewiwasweird
<3
your recipe says nothing about adding or cooking the chicken ? steps 1,2, and 3 don’t even mention it ! i would love to make this tonight can you please explain how long to cook the chicken and when to put it in? or do you cook it separately
It’s in the very first step– you saute the chicken along with the garlic and onions. It will cook through by the time everything is done!
haha wow !! thanks for pointing that out to me ! i must have had a loonngg day !! leave it to me to make a simple recipe complicated ! its currently simmering on the stove ! so thank you !
This looks perfect! Any recommendations (time & setting (high or low)) for cooking this in crockpot?
Just to update for anyone who’s interested, I cooked this for 6 hours on low in slow cooker and it turned out perfect!
I can’t wait to try this recipe out this weekend!
Did you cook the chicken prior to putting in crockpot?
That does sound really simple.. and delicious! Thanks for posting!
I’ve started adding cumin, fresh rosemary and parsley, and a dash of chile pepper to my chicken soup. Very flavorful and great for fighting a cold. Especially with a little fresh or dried ginger.
I love chicken soup too!!! My mum makes one almost identical to this recipe. She uses free range chicken lovely legs (drumsticks without skin) and simply sautes vegetables (carrot, celery, parsnip, turnip, swede and brown onion) in coconut oil and adds the chicken legs and fills the pot with water. After brining it to the boil it simmers for about an hour and then she shreds the meat off of the chicken bones, returns it to the pot and adds a tiny bit more water to account for what has been absorbed. The falvour is astonoshing for such simple ingredients. I have an addiction to nori sheets and usually tear up about nine or so and ladle my soup over the top. Finished with a sprinkle of cayenne pepper this is probably my favourite meal. I strongly reccommend trying torn up seaweed in soup – it takes it to another level. Thank you for all of the effort you put into this site Megan I, like so many others I’m sure, really appreciate it 🙂
I would like to say I stumbled onto this website but I don’t believe in coincidences. I was looking for a chicken vegetable soup and this recipe looks great.Also the website looks interesting. I can’t wait to make it this week.Thanks for the recipe 🙂
I just made this exactly as written, and it’s absolutely delicious! So easy, too. I love that I didn’t have to waste extra money on chicken or vegetable stock– cooking the chicken and veggies in the water gives this soup all the flavor you need. And definitely don’t skimp on the salt! Thanks again!
This was the first time i made soup. I followed the recipe but tweaked it a little and i have to say it was awesome. So fresh, hearty, but yet light. I know i will be making this more often. Thank You.
I used jicama, sweet potatoes, cabbage, celery, and seasoned salt along with what was left of a roasted chicken after eating most of the breast.
I appreciated reading your recipe because I really had no clue about how to make chicken soup.
I won’t use jicama the next time I make chicken soup. It adds neither flavor nor eye appeal to the soup. However, we will continue to enjoy it, as a snack, with lime juice and salt.
It was great I loved that it was so simple and light. Good so a cold day and when you are sick. Love it thanks so much.
😀
I loved this recipe. It was just what I was looking for. The only change I made was to use chicken stock instead of water.
Is this safe for pregnant women? I keep reading thyme and rosemary are a no-go but im wondering exactly how much is safe??
I had never heard of that! I ate this soup all the time when I was pregnant, but you could always leave out those herbs to be on the safe side.
I’ve never heard of that, but since the rosemary and thyme are used as a seasoning, and not as a therputic dose or anything, I wouldn’t have thought anything of it while I was pregnant. (I’m pretty sure I ate this soup during both of my pregnancies!) Always a good idea to ask your doctor, though, to be sure.
Has anyone used chicken stock with this instead of just water? If so, did you still use water or just the stock?
I used both water and a box and a half of low sodium free range chicken broth. I used 8 cups of water, but I simmered it all afternoon so it was reduced by at least four cups. I did not add the sea salt, or any salt, and it seemed fine without it.
I used fat free chicken broth instead of water. It came out great! I also seasoned the chicken with Italian seasonings while cooking. The added flavor brings it to life!
Delicious, fresh and easy! Thank you for posting.
This recipe was Yummy! I did not have green beans so I added zucchini and some acorn squash. I used some chicken broth, and homemade bone broth. I also added a pinch of rosemary and marjoram. I was perfect! I just LOVE so many of your recipes – they are simple and made with real foods! Thank you!!!
This is a very good chicken veggie soup. I added a pinch of crushed red pepper to give it a little kick! I used broth instead of water and added in a bit of corn, peas, and potatoes.
I didn’t use onion and added some extra chicken. That could be why I found it a bit bland. However, Cavender’s Greek Seasoning REALLY helped it out! It makes the broth part a little spicy at the end but not too bad. I also ate this soup poured over rice. That was really good too. It made it stretch a little farther than the soup alone would have. 🙂
AMAZING! Made this tonight and I am SO glad I used this recipe over any other chicken soup recipe. I’ve ruined tons of soups in the past but this one was so perfectly simple that it turned out great. I took the other recommendations and added chicken broth, some chili powder, cumin, rosemary, parsley, and peas. I also decided to use some leftover brown and white rice, and threw in some small red potatoes. DELICIOUS!!!!! Looking forward to eating these leftovers all week 🙂 Thank you for the great recipe.
This was so easy to whip up and delicious!
Really great! I doubled the sauce (but not the pepper flakes) and we loved it over rice. I would prefer thigh meat, but my husband loved it as is. Served with broccoli. Thank-you!
Because of your poast I will try making this with thigh meat! My ancillary only buys chicken’s dark meat and white feels less flavorful. Gonna use up that celery!
Hey there I just stumbled on to your blog… Im am so happy because I am just in middle of a low intensive detox.
mainly greens chicken breast and white fishes egg whites etc…
Now Im moving into the phase of adding different colors this week as its into my 5th day SO THIS IS PERFECT for me to enjoy…
The picture also looks delicious…
Im going to try adding some chopped kale in here also…
Thank you so very much… you added to my motivation to continue with my healthy conscious eating habits…
I made this for a 2nd time recently and I had forgotten how flavorful this is. The leftovers taste amazing…I am making it again this week!
Will you share the instructions for making this in the VitaClay?
Hi, Megan.
I made this soup – my fist attempt at making chicken soup – and I couldn’t believe how fast it cooked up. Previously, I avoided making soup because I thought a good soup would take hours. Not true with this recipe.
Also, it tasted very yummy. The soup tasted like the ready made hot soups that you pay a lot of money for in the restaurant and grocery store.
Overall, I found this recipe is a good base to add my own twist. Here are my substitutions/additions: I used spinach instead of green beans, low sodium organic chicken broth instead of water, boneless skinless chicken thighs instead of chicken breast, added 1/2 cup of pastina pasta, and also added parsley, marjoram, oregano, rosemary, and basil along with thyme – Italian seasoning will also work if you don’t have the individual herbs. The soup was a bit bland for my father’s taste so I added a pinch of iodized sea salt to his bowl and it was perfect. The next time I make this soup, I will add chopped up hard boiled eggs to make it more like the Chicken Escarole soup that they serve in the Italian restaurants where I live.
Good soup!
Have made this a few times. It really hits the spot! Any idea how many calories per serve?
Using leg meat, the soup was oily. Under that layer, the broth tasted not much more than salty, maybe this is from loss of taste buds
Love this!!! I added some minced ginger and freshly squeezed lemon which added an amazing flavor as well. Thank you!!!
just finished off the last of this DELICIOUS QUICK EASY soup! i tend to like my food more flavorful than the average person (& since i had no chicken broth & like to use what i have on hand – i live 30 minutes from the nearest decent store) i included 1 t. each dried oregano & rosemary, handful chopped fresh parsley, & extra garlic; i threw in 1/3 c sprouted rice also used chicken tenders. next time i’ll make soup a day ahead to allow the flavors to intensify…SO GOOD. SO EASY. i didn’t believe soup could be so good using water! thank you for sharing this recipe.
I love this kind of soup on a cold day 🙂
My blog: https://healthybakingwithacupofocd.wordpress.com/
Delicious soup, perfect for anyone on keato, low calorie or just healthy eating. Very quick and easy too!!
#MPI
I made this soup and it has no flavor. I don’t know if I did so,etching wrong or what, but it is so bland and flavorless I can’t choke it down.
Did you use the full 2 teaspoons of salt? Saute the veggies? You’re basically making your own chicken broth with this recipe, so I’m not sure how it could be so bland unless you skipped those two important steps.
This came out real good. The only thing I changed was the green beans to squash because I’m not a big green bean fan. Now that it’s getting cold I needed something to warm us up and this was the perfect thing
great, basic chicken soup recipe….we did change the veggies, a whole bunch of celery cut to like 1/4″ pieces, and a 24oz. bag of mixed veggies…and a bit more water, about 6 cups to make up for the extra veggies.
great in the winter & when we feel a cold sneaking up on us.
Simple and delicious! Will make this again, thank you for this recipe.
Added 1 dmall bag frozen green beans and 1 small zucchini, then 1/2 teaspoon Mrs Dash orig blend.
I made this today.I used coconut. Also With butternut squash instead of the beans. Hmmm it’s really yummy. Highly recommend this recipe
I added pre-cooked rotisserie chicken at the end and it worked great! Also in place of water, I used chicken broth. I also took someone’s recommendation to add curry. Great recipe! Thank you!!
I followed instructions in this recipe to the letter. The chicken came out dry. Next time I will add the chicken cubes to the soup after the veggies have cooked for 10 min. and then let chicken simmer in the soup for 10 minutes instead of the recommended 20-25 min. I think chicken breasts cook fast in simmering water. If it had a bone in it then I would cook longer, like 30 min.
I add lots more veggies of all kinds and chicken too. Better thanbouillon base help with flavor and I add mini fanfralle pasta base and often use mashed squash to thicken also a pound off ground chicken. I never measure and make it in a 20 quart pot so there is plenty for freezing it’s a good basic start. I simmer it for hours but be careful with the pasta only adding it at the end or you will have mush
add a bunch of sriracha if you like spicy food it makes it amazing
My husband is on a low potassium diet. This recipe seems to have low potassium ingredients, so I am surprised at the high potassium in it. What should I change to make it low potassium?
Thank you.
I’m making this today!
Just made this tonight! I used homemade chicken broth (not something I typically have on hand but ugh, so good), doubled the carrots and celery, chopped one zucchini instead of green beans, and used a loooot of garlic lol. I blended half of it for texture and it is sooo delicious!! This is a really great base recipe and I appreciate how adaptable it is. Thanks!!
Do notttttt put more coconut oil than the recipe takes . I doubled the recipe and my soup taste like coconut oil i am so sad
Use refined coconut oil then it will not give a coconut taste
Hello Megan, do you have luck instructions for the InstantPot? I’m new to using it and want to use it to make this soup
Thank you!
I would cook this for 10 minutes at high pressure with a 10 minute natural release. Sometimes chicken breasts get a rubbery texture when submerged in liquid, so if you have chicken thighs they’d probably be more of a guarantee.
I leaved my comment below as I did it with chicken breast, and it was tender.
Thank you for the instant pot directions! I will try it with drumsticks since that’s what I have in the fridge. How many minutes should I do for drumsticks? Thank you!