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There are two kinds of weeknights in my house: the ones where I have time to make something “fun”…and the ones where everyone’s hungry, the day got away from me, and I need dinner to basically cook itself.
That’s exactly why this Chicken Vegetable Soup recipe is on repeat at my house, like, almost every week. It’s the soup I make when I want something hearty and rich (without being heavy), loaded with vegetables, and still totally doable on a busy schedule. It’s also my favorite “future me” gift because it freezes beautifully, reheats like a dream, and somehow tastes even better the next day.
Table of Contents
- Why My Chicken Vegetable Soup is on repeat
- Ingredients For Chicken Vegetable Soup
- Ingredient Notes and Substitutions
- How to Make Chicken Vegetable Soup
- How to Store Leftovers
- Kellie’s Tips for the best Chicken Vegetable Soup
- What to Serve with Chicken Vegetable Soup
- More Easy Soup Recipes
- Chicken Vegetable Soup Recipe
Why My Chicken Vegetable Soup is on repeat
- Big flavor with simple ingredients. The broth gets rich, the veggies get tender, and the chicken makes it satisfying.
- Weeknight-friendly and one pot. Minimal mess, maximum reward.
- Hearty but still light. It’s filling without feeling heavy.
- Super flexible. Use what you have, swap what you don’t.
- Great for meal prep. Make a big pot and enjoy it all week.
- Freezer-friendly. Stock your freezer for nights when cooking is just not happening.
Over the years of recipe testing (and real-life dinner-saving), I’ve learned that the best soups aren’t complicated, they’re layered. A simple sauté to build flavor, a cozy simmer, and a few finishing touches that make it taste like you worked way harder than you did. This one has all of that…plus a little lemony brightness and an optional umami trick that takes it over the top.
Ingredients For Chicken Vegetable Soup
- Olive oil – Starts the flavor party and helps everything soften without browning too fast.
- Aromatics (onion, celery, carrots, garlic, ginger) – This is the backbone. It builds that savory, “homemade soup” flavor before the broth even goes in.
- Spices and seasoning (kosher salt, black pepper, turmeric optional) – Simple but important. Salt and pepper make everything taste like itself, and turmeric adds a little warmth and that golden color.
- Stock or broth (chicken stock, beef stock, or bone broth) – The foundation of the soup, so use one you love. I love using my homemade chicken stock for richness.
- Vegetables (squash, green beans, zucchini, diced tomatoes, leafy greens) – This is what makes the soup hearty but still light: tender squash for body, crisp-tender veg for texture, tomatoes for depth, and greens for freshness.
- Chicken (cooked, shredded) – Turns this into an easy weeknight dinner that’s actually filling. I love using this Roasted Chicken Breast for a fresh flavor option. Rotisserie Chicken is a great timesaver, too.
- Flavor Boosters (lemon juice, fresh parsley or dill) – The “don’t skip this” step that makes the whole pot taste bright and just-made.
- Optional add-ins (Parmesan rind or white miso; pasta or grains) – Parmesan cheese or miso paste adds that deeper, richer broth vibe, and pasta or grains make it extra hearty if you want it.
Ingredient Notes and Substitutions
| Ingredient Group | Notes + Easy Substitutions |
|---|---|
| Olive oil | Avocado oil works great. Butter adds extra richness (or do half butter/half oil). |
| Aromatics (onion, celery, carrots, garlic, ginger) | Swap leeks for onion. Garlic paste, ginger paste or frozen cubes are totally fine. Skip ginger if you want, but it adds a nice “fresh” warmth. |
| Spices/Seasoning (salt, pepper, turmeric optional) | Turmeric is optional, swap in thyme, Italian seasoning, or a bay leaf if that’s more your vibe. |
| Stock/Broth | Chicken stock, bone broth, or beef stock all work (beef is richer). If your broth is salty, go easy on added salt and adjust at the end. |
| Vegetables | Squash: sweet potato or Yukon gold potatoes (delicata skin can stay on). Green beans: peas, asparagus, broccoli, or frozen mixed veggies. Zucchini: yellow squash or bell pepper (or just add more green beans). Tomatoes: fire-roasted for extra flavor; crushed works (use a little less); omit if you prefer a clearer broth. Greens: spinach is quickest; kale/chard hold up more; cabbage works too. |
| Chicken | Rotisserie chicken is the weeknight MVP. Leftover roast chicken or turkey works too. |
| Finishers (lemon, herbs) | Lemon can be swapped with a tiny splash of vinegar. Parsley or dill can be swapped with chives or basil. |
| Optional add-ins | Parmesan rind simmers in the broth (remove before serving). Miso gets stirred in off-heat. Pasta/grains: keep separate for the best leftovers (so they don’t soak up all the broth). |
How to Make Chicken Vegetable Soup
- Sauté the base veggies – Start by softening the onion, celery, and carrots in olive oil. This is where the flavor begins, so don’t rush it, let them get slightly tender and fragrant.
- Add garlic and ginger (and any spices) – Stir in the garlic and ginger and cook briefly, just until you can smell everything. If you’re using any extra seasonings (like thyme, turmeric, or a bay leaf), this is a great time to add them too.
- Build the broth and simmer the squash – Pour in your broth/stock and bring it up to a boil. Add the diced squash and simmer until it’s just tender, soft, but not falling apart.
Optional: add a Parmesan rind to the pot while it simmers for instant “restaurant soup” flavor.
- Add the rest of the vegetables – Once the squash is close to tender, add the green beans, zucchini, and diced tomatoes. Simmer until the veggies are tender but still have life.
Optional add-ins: If you want to make it extra hearty, this is where you can add cooked rice, farro, or pasta (I usually cook pasta separately if I’m planning leftovers, more on that below).
- Finish with chicken and greens – Stir in the shredded cooked chicken and your greens. They only need a couple minutes, just long enough to warm the chicken and wilt the greens.
- Brighten and season – Turn off the heat, then stir in lemon juice and fresh herbs. Taste and adjust salt and pepper.
If using miso: dissolve it in a little hot broth first, then stir it in off-heat (miso doesn’t love boiling).
How to Store Leftovers
- Refrigerator: Let the leftover chicken vegetable soup cool, then store in an airtight container in the fridge for 3–4 days.
- Freezer: This soup is freezer-friendly and perfect for meal prep. Cool completely, portion into freezer containers, and freeze for up to 3 months.
- Reheating tips: Warm gently on the stovetop over medium-low heat, stirring occasionally. If it thickens, add a splash of broth or water to loosen it up.
If you’re adding pasta or rice:
For best leftovers, store cooked pasta/rice separately and add it to each bowl when reheating. (Otherwise it keeps soaking up broth and gets a little too soft.)
Kellie’s Tips for the best Chicken Vegetable Soup
- Season in layers. A little salt early, then adjust at the end depending on your broth.
- Cut your veggies close in size. Everything cooks evenly and the soup feels “right” in every spoonful.
- Use rotisserie chicken when life is busy. You’ll still get homemade flavor without the extra step.
- Don’t overcook the zucchini and greens. Add them near the end so they stay tender, not mushy.
- Lemon at the end is non-negotiable. It wakes up the whole pot and makes it taste fresh.
- Try the flavor boost. Parmesan rind while simmering OR miso paste off-heat amplifies deeper flavor with almost no effort.
What to Serve with Chicken Vegetable Soup
- Sourdough bread or a warm baguette (for dunking, obviously)
- Garlic bread or garlic toast
- Simple house salad with a tangy vinaigrette
- Grilled cheese (classic comfort combo)
- Crackers or oyster crackers for an easy pantry side
- Roasted broccoli or a sheet pan veggie if you want “soup and side” energy
More Easy Soup Recipes
If you’re in a soup era (same), here are a few more cozy favorites to add to your rotation:
- Classic Chicken Soup
- Creamy Tomato Soup (perfect with grilled cheese)
- Italian Sausage Soup with Spinach
- White Chicken Chili
- Vegetable Soup (clean-out-the-fridge style)
- Lentil Soup (hearty and meal-prep friendly)
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Chicken Vegetable Soup Recipe
This Chicken Vegetable Soup recipe is my go-to one-pot dinner for busy weeknights, tender shredded chicken, loads of vegetables, a cozy broth, and a fresh lemony finish. It’s hearty, healthy, and perfect for meal prep or freezing.
Equipment
- chef's knife
- cutting board
- stock pot or dutch oven
- measuring cup
- measuring spoon
Ingredients
- 2 Tablespoons olive oil
- 1 medium yellow onion, diced
- 2 ribs celery, chopped (sliced)
- 2 medium carrots, sliced
- 4 garlic cloves, minced
- 1- inch piece fresh ginger, grated (about 1 Tablespoon)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 6 cups low-sodium chicken stock, beef stock (or bone broth)
- 1 lb butternut or delicata squash, peeled/seeded and ½-inch diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium zucchini, diced
- 15.5 ounce can diced tomatoes
- 2 cups cooked shredded chicken, from roasted breasts, thighs, or rotisserie
- 2 cups chopped baby spinach, kale or Swiss chard
- 1 Tablespoon lemon juice
- 2 Tablespoons chopped fresh parsley or dill
- Optional, choose one: 1 Parmesan rind (remove before serving) or 1 Tablespoon white miso stirred in off heat
Instructions
- Heat oil in a large pot over medium. Add onion, celery, and carrots; cook 5–6 minutes until softened. Stir in garlic, ginger, turmeric, salt, and pepper; cook 30 seconds until fragrant.
- Add broth and water. Bring to a boil, then add squash and (if using) Parmesan rind. Reduce to a lively simmer; cook 10–12 minutes until squash is just tender.
- Stir in green beans, zucchini, and tomatoes; simmer 5–7 minutes. Add cooked grains (or pasta—if using pasta, simmer until al dente).
- Stir in chicken and greens; cook 2–3 minutes until chicken is warmed and greens are wilted. Off heat, remove Parmesan rind (if used). Stir in lemon juice and herbs. Taste and adjust salt/pepper. If using miso, dissolve it in a ladle of hot broth and stir back into the pot off heat.
- Ladle into bowls and finish with extra herbs, a drizzle of olive oil, and lemon wedges.
Notes
- Rotisserie chicken is a great shortcut here, just stir it in at the end to warm through.
- For deeper flavor, simmer a Parmesan rind in the broth (remove before serving) or stir in a spoonful of white miso off-heat.
- If adding pasta, rice, or grains, consider cooking them separately and adding to each bowl so leftovers don’t get too soft.
- Swap veggies based on what you have (sweet potato for squash, peas for green beans, kale for spinach, etc.).
- Broth sodium levels vary a lot, taste at the end and adjust seasoning as needed.
- Optional: a pinch of turmeric adds warmth and color (if you like it, use it, if not, skip it).
Nutrition
Calories: 239kcal, Carbohydrates: 22g, Protein: 19g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 35mg, Sodium: 639mg, Potassium: 1038mg, Fiber: 4g, Sugar: 7g, Vitamin A: 12729IU, Vitamin C: 38mg, Calcium: 117mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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