There’s something incredibly cozy about a pot of soup simmering on the stove, and this Hearty Chicken Vegetable Soup Recipe is exactly that — comfort in a bowl with layers of fresh veggies, tender chicken, and a flavorful broth that just warms you up from the inside out. Trust me, it’s a recipe you’ll want to make again and again.

A large white pot filled with chicken vegetable soup contains several layers: the base layer is a clear, amber-brown broth with visible herbs and black pepper flakes; floating on it are chunks of shredded chicken in pale beige, bright orange slices of carrots, pale yellow cubes of potatoes, crisp green beans, small pieces of celery, and bits of yellow corn and red tomatoes. The soup is sprinkled with chopped green herbs on top, adding a fresh touch. A gold-colored ladle rests inside the pot, partially submerged and holding some of the soup, while the pot sits on a white marbled surface with a striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Chicken Vegetable Soup Recipe
Top Tip
How to Serve Hearty Chicken Vegetable Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Chicken Vegetable Soup Recipe

Why You'll Love This Recipe

I’ve made this Hearty Chicken Vegetable Soup Recipe countless times, especially when I need something nourishing after a busy day. It hits the perfect balance—not too heavy, not bland, just pure, satisfying flavor that feels like a warm hug.

Loaded with fresh vegetables: Every spoonful is packed with a rainbow of wholesome, tender veggies that add texture and nutrition.
Flexible protein options: Whether you’re using chicken thighs, breast, or rotisserie leftovers, this recipe adapts beautifully to what you have on hand.
Flavorful broth: A blend of herbs, spices, and fire-roasted tomatoes gives the soup a depth that’s far from ordinary.
Perfect for meal prep: It stores, freezes, and reheats wonderfully, making busy weekday dinners quick and easy.

A close-up view of a ladle filled with a rich vegetable and chicken soup, showing three layers: the bottom layer has a clear brown broth with herbs floating on top, the middle layer has thick chunks of orange carrots, yellow potatoes, green beans, and pieces of white chicken, and the top layer is sprinkled with finely chopped green parsley and black pepper. The ladle, golden in color, is partly dipped in the soup and highlights the chunky texture of the vegetables and tender chicken pieces. The white marbled background is softly blurred. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this soup lies in the balance of ingredients: hearty chicken, a medley of colorful veggies, and just the right seasonings that pull it all together. I recommend looking for firm Yukon gold potatoes—they hold their shape better during simmering—and fresh green beans that snap when you bite.

Flat lay of a raw boneless skinless chicken thigh with a natural pale pink color and smooth texture, a medium white onion diced into small cubes, a small pile of peeled carrot slices about a quarter-inch thick with a bright orange hue, a handful of sliced celery pieces showing fresh green tones and fibrous details, several whole garlic cloves unpeeled with papery white skins, a small pinch of red pepper flakes scattered loosely, roughly cubed Yukon gold potatoes with smooth yellow skin and pale interior, fresh trimmed green beans cut into one-inch segments, a small heap of bright yellow sweet corn kernels, a few sprigs of fresh flat-leaf parsley with vibrant green leaves, a small mound of freshly shredded Parmesan cheese with a creamy white appearance, three whole brown eggs with smooth clean shells arranged neatly, a small white ceramic bowl filled with golden olive oil, another small white bowl holding rich red fire roasted diced tomatoes with juices visible, and a small white bowl containing coarse salt and freshly ground black pepper side by side — all ingredients placed symmetrically and evenly spaced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: For sautéing veggies and searing chicken, it gives a lovely base flavor without overpowering the soup.
Boneless skinless chicken thighs: They stay tender and juicy compared to breast, but feel free to use your rotisserie leftovers for a shortcut.
Onion: Adds sweetness and depth when caramelized slightly.
Carrots: Their natural sweetness complements the savory ingredients beautifully.
Celery: Offers a mild, fresh flavor that brightens the broth.
Garlic: Injects that comforting aroma we all love in soup.
Red pepper flakes: Adds a subtle bit of heat without taking over.
Yukon gold potatoes: Perfect for soft, creamy chunks that don’t fall apart.
Chicken broth: The foundation of the soup, low sodium lets you control the seasoning better.
Fire roasted diced tomatoes: These bring a smoky richness that elevates the broth.
Chicken bouillon: Enhances the chicken flavor, making it more robust.
Dried herbs and spices (parsley, oregano, basil, thyme, mustard powder, paprika): These add layers of flavor and a touch of earthiness to the soup.
Bay leaf: A classic staple for subtle herbal notes.
Green beans: They keep a nice bite even after simmering.
Sweet corn: Adds a pop of natural sweetness and texture.
Grated Parmesan (optional): For that creamy, savory finish that makes the soup extra special.
Fresh parsley (optional garnish): Brightens the bowl and adds a fresh, herbal touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Hearty Chicken Vegetable Soup Recipe is how easily you can tweak it to your taste or dietary needs—add your favorite seasonal veggies or switch up herbs. I often throw in a handful of kale when it’s in season, and the soup gets even more vibrant.

Variation: Using shredded rotisserie chicken is my go-to when I’m short on time—it’s super convenient and the flavors still shine through beautifully.
For a vegetarian twist: Skip the chicken and use vegetable broth along with extra beans or lentils to keep it hearty and protein-packed.
Spice it up: Add a dash more red pepper flakes or a splash of hot sauce at the end for some pleasant heat.
Make it creamier: Stir in coconut milk or a dollop of sour cream after cooking for a richer texture.

Step-by-Step: How I Make Hearty Chicken Vegetable Soup Recipe

Step 1: Sear the chicken to lock in flavor

Heat 1 ½ tablespoons of olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Season your chicken thighs with salt and pepper—don’t skip this step! Sear them until each side gets that gorgeous golden brown crust, about 2 minutes per side. This caramelization adds a rich, savory flavor that builds the foundation of your soup. Remove the chicken and set aside, but keep those drippings in the pot—they’re liquid gold.

Step 2: Sauté the veggies until tender and fragrant

Add one more tablespoon of olive oil to the same pot with those flavorful drippings. Toss in your diced onion, sliced carrots, and celery. Stir frequently and cook until the onions turn translucent and the veggies soften, about 5 to 7 minutes. Don’t rush here—this step builds the sweet, savory base of your broth. Then, add minced garlic and a pinch of red pepper flakes, cooking just one more minute to release their aromas.

Step 3: Simmer everything to meld flavors

Return the seared chicken thighs to the pot. Pour in the chicken broth, fire-roasted diced tomatoes with juices, and add the chicken bouillon, herbs, spices, bay leaf, and cubed Yukon gold potatoes. Partially cover the pot, leaving about a one-inch gap for steam to escape. Bring it up to a simmer over high heat, then reduce to medium-low and gently simmer until the chicken is tender and ready to shred, about 5 to 10 minutes after simmering starts. Patience here lets the flavors deepen beautifully.

Step 4: Add green beans and corn while shredding chicken

Remove the chicken to a cutting board to rest and cool slightly. In the meantime, stir in the green beans and corn to the simmering soup. Keep the soup partially covered and let it cook another 10 to 15 minutes, stirring occasionally, until the potatoes and green beans are tender. While everything’s simmering, shred the chicken with two forks once it's cool enough to handle—that texture makes the soup so comforting.

Step 5: Final add-ins and season to taste

Lower the heat to low and stir in freshly grated Parmesan cheese—it melts into the broth providing a subtle creaminess and depth. Add the shredded chicken back into the pot (or rotisserie chicken if you used that option). If you prefer your soup a bit thinner, stir in a splash more broth until it’s just right. Finally, taste and adjust salt and pepper. I usually bump up the salt a touch because it really makes the flavors pop.

Top Tip

Having made this soup a dozen times, I’ve learned a few tricks that take the Hearty Chicken Vegetable Soup Recipe from good to unforgettable. Here are my go-to tips that help every batch turn out perfectly.

Don’t skip searing the chicken: I used to rush this step until I noticed the flavor difference the golden crust adds—it's a game changer.
Use fire-roasted tomatoes: They bring a smoky depth you won’t get from plain diced tomatoes, uplifting the whole soup.
Keep the lid slightly ajar: This prevents the broth from boiling over yet allows enough evaporation for a great texture and flavor concentration.
Adjust salt at the end: Since broth and bouillon vary in saltiness, I always taste near the end before salting, so it’s perfectly balanced.

How to Serve Hearty Chicken Vegetable Soup Recipe

hearty chicken vegetable soup - Serving Suggestion

Garnishes

I love finishing this soup with a sprinkle of fresh, chopped parsley for brightness and that gorgeous green pop against the rich soup. Sometimes, I also add a little extra shaved Parmesan—because who doesn’t love a cheesy finish?

Side Dishes

Crusty bread or garlic toastwork wonders alongside this soup for dipping and rounding out the meal. On chillier days, a simple mixed greens salad with a tangy vinaigrette balances the warmth with some fresh crispness.

Creative Ways to Present

For a special dinner, I’ve served this soup in hollowed-out mini pumpkins or large acorn squash—it not only looks beautiful but adds subtle autumn flavor. Another fun idea is layering the soup over a scoop of cooked rice or quinoa in the bowl for extra heartiness.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to airtight containers and store them in the fridge for up to 4 days. This soup tastes even better the next day because the flavors have more time to meld—making great lunches or cozy dinners super easy.

Freezing

This Hearty Chicken Vegetable Soup Recipe freezes beautifully. Just cool it completely, portion into freezer-safe containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.

Reheating

I reheat leftovers gently on the stove over medium-low heat, stirring occasionally. If the soup thickens too much, I add a splash of water or broth to loosen it back up. Avoid boiling after reheating to keep the veggies tender but firm.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Yes, you can absolutely substitute chicken breast. Keep in mind that breast meat tends to be leaner and can dry out more quickly if overcooked. To prevent this, simmer just until the chicken is cooked through and shred it promptly to return to the soup.

Can I make this soup in a slow cooker?

Definitely! Start by searing the chicken and sautéing the veggies on the stovetop for best flavor, but you can combine all ingredients afterward in the slow cooker. Cook on low for 4-6 hours or until the chicken and vegetables are tender.

What vegetables can I substitute or add?

Feel free to swap or add vegetables based on what you have. Zucchini, spinach, kale, peas, or bell peppers make great additions or swaps. Just add tougher vegetables earlier and more delicate ones towards the end of cooking to keep their texture.

How spicy is this soup?

The soup has a mild kick from a pinch of red pepper flakes, which you can adjust to your liking. You can easily omit them for a completely mild flavor or increase them if you prefer more heat.

Final Thoughts

This Hearty Chicken Vegetable Soup Recipe holds a special place in my kitchen because it’s one of those rare dishes that’s both simple and soul-satisfying. It’s a recipe I turn to when I want to nourish myself and others with something genuinely homemade and delicious. I can’t wait for you to try it—you might find it becoming your go-to comfort food too.