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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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.
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Hearty Chicken Vegetable Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This hearty Vegetable Chicken Soup is a comforting and nutritious meal featuring tender chicken thighs, a medley of fresh vegetables, and a richly seasoned broth. Perfect for meal prep or a cozy dinner, this recipe is versatile, allowing for the use of fresh chicken or rotisserie, and packed with flavors from herbs, spices, and a touch of Parmesan cheese.
Ingredients
Protein
- 1 pound boneless skinless chicken thighs (patted dry or 3 cups rotisserie chicken)
Vegetables
- 1 onion, diced
- 1 cup peeled and sliced carrots, ¼-inch thick
- 1 cup sliced celery, ⅜-inch thick
- 4-6 garlic cloves, minced
- 1 pound Yukon gold potatoes, ½-inch cubes
- 5 oz. (1 heaping cup) green beans, trimmed and chopped into 1-inch pieces
- 1 cup fresh, frozen, or canned (drained) sweet corn
Liquids and Broth
- 7 cups low sodium chicken broth
- 1 14 oz. can fire roasted diced tomatoes with juices
Fats and Oils
- 2 tablespoons olive oil, divided
Seasonings and Others
- Salt and pepper to taste
- Pinch red pepper flakes
- 2 teaspoons chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- ¼ teaspoon pepper
- 1 bay leaf
- ¼ cup freshly shredded Parmesan cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Sear chicken: Heat 1 ½ tablespoons of olive oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken thighs with ½ teaspoon salt and ½ teaspoon pepper. Sear the chicken until golden brown, about 2 minutes on each side. Remove the chicken to a plate but leave the drippings in the pot.
- Sauté vegetables: Add the remaining 1 tablespoon of olive oil to the pot with the drippings over medium-high heat. Add the diced onions, sliced carrots, and celery. Sauté until the onions become tender and translucent, about 5 to 7 minutes, scraping up the golden bits from the bottom of the pot. Add the minced garlic and a pinch of red pepper flakes and sauté for an additional minute until fragrant.
- Simmer: Return the seared chicken thighs to the pot if using fresh chicken (do not add rotisserie chicken yet). Add the potatoes, chicken broth, fire roasted diced tomatoes with juices, chicken bouillon, dried parsley, oregano, basil, thyme, mustard powder, paprika, pepper, and bay leaf. Partially cover the pot, leaving about a one-inch opening. Bring the soup to a simmer over high heat, then reduce the heat to medium-low. Gently simmer until the chicken is tender enough to shred, about 5 to 10 minutes after it starts to simmer.
- Remove chicken: Carefully remove the chicken thighs from the soup and transfer to a cutting board to cool.
- Add green beans and corn: While the chicken cools, add the trimmed green beans and corn to the soup. Continue to simmer the soup over medium-low heat, partially covered, for an additional 10 to 15 minutes or until the potatoes are tender. Stir occasionally, repositioning the lid as needed.
- Shred chicken: Once cool enough to handle, shred the chicken thighs using two forks.
- Add chicken and Parmesan: Reduce the heat to low. Stir in the freshly shredded Parmesan cheese until melted. Add the shredded chicken or rotisserie chicken to the soup. Stir well and adjust the soup's consistency by adding additional broth if desired. Taste and season with additional salt and pepper as needed.
Notes
- This soup is highly customizable with any vegetables you have on hand or prefer.
- Use rotisserie chicken for a quicker version, adding it after simmering the vegetables.
- To make it in a slow cooker, combine all ingredients except green beans, corn, Parmesan, and chicken, cook on low for 6-8 hours, then add the remaining ingredients at the end and cook for 30 more minutes.
- Parmesan cheese adds richness but can be omitted for a lighter version or dairy-free diet.
- Stir occasionally during simmering to prevent sticking and ensure even cooking.
- Use low sodium broth and adjust salt to taste for dietary needs.
- Fresh herbs can be substituted for dried at about three times the amount.
- For thicker soup, reduce the broth by simmering longer, or for thinner soup, add more broth or water.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
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