This chicken vegetable soup recipe is simple, healthy, and an easy way to use up whatever veggies you've got on hand! You can make it with already cooked/rotisserie chicken or uncooked chicken.
This chicken and vegetable soup with potatoes is quite hearty and filling, so it makes a great wholesome meal that won't leave you hungry right after. It's ideal for using up leftover or rotisserie chicken if you happen to have some. Busy weeknights just got easier, and the leftovers taste even better!
I chose sweet corn, carrots, celery, green beans, peas, and potatoes for my vegetables, but the possibilities are endless. Try adding turnips, sweet potatoes, squash, zucchini, kale, or a couple of handfuls of spinach right at the end. This soup is super easy to customize.
How to make chicken and vegetable soup:
Start by sautéing the celery, onion, and carrots in a soup pot, then add in the garlic and Italian seasoning. Stir in the tomato sauce, chicken broth, and potato. Bring the soup to a boil and simmer for 15 minutes. Add in the chicken and remaining veggies and cook for another 5-10 minutes. Easy peasy! (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- If you prefer the soup not to have a tomato-based broth, swap the tomato sauce for another cup of chicken broth. Or, used diced tomatoes if you prefer tomato pieces vs. the pureed ones. If you're in the U.K., use tomato passata (it's close to the North American canned tomato sauce).
- This soup is very forgiving, so feel free to add more/less of a suggested vegetable or simply use whatever you've got in your fridge. Even canned beans will work if you want a bit more protein in the soup.
- If you are using different vegetables, I suggest timing-wise you add them in depending on how long it takes them to cook (like add in something that takes longer to cook in step 5), and it's also a good idea to chop them to a similar size so they cook at a similar rate.
- I used a rotisserie chicken for this recipe. If you want to use uncooked chicken, try adding whole chicken breasts or thighs at the same time as the potatoes in step 5, then take them out and shred them when the soup is done.
- Leftovers: 3-5 days in the fridge. This soup will freeze well. Warm it up over a low heat so as not to dry the chicken out too much.
More tasty chicken soup recipes to try:
Questions about this chicken and vegetable soup recipe? What sorts of veggies do you like to include? Talk to me in the comments below!
Simple Chicken Vegetable Soup
- 1/2 medium onion chopped
- 2 medium carrots peeled & sliced
- 3 sticks celery chopped
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1 (14 fluid ounce) can tomato sauce
- 4 cups chicken broth/stock
- 1 large potato (I used Russet) peeled & diced
- 1 cup corn (use frozen, canned, or fresh)
- 1 cup frozen or fresh peas
- 1 cup frozen or fresh green beans
- 2 cups cooked/rotisserie chicken shredded (see note)
- Salt & pepper to taste
- Prep the onion, carrots, and celery. Add them to a soup pot along with the oil.
- Sauté for 5-7 minutes.
- Meanwhile, prep the remaining ingredients.
- Stir in the garlic and Italian seasoning to the pot and cook for 30 seconds.
- Add in the tomato sauce, chicken broth, and potato. Increase the heat to high and bring to a boil. Reduce the heat and simmer, with the lid slightly ajar, for 15 minutes.
- Stir in the corn, peas, beans, and chicken. Cook for another 5-10 minutes or until the veggies are tender to your liking.
- Season the soup with salt & pepper (I am generous with both) and enjoy immediately.
- Serves 4-6 depending on how much people eat/what you serve it with.
- If you prefer it not to have a tomato broth, swap the tomato sauce for another cup of chicken broth. Or, used diced tomatoes if you prefer.
- Note on the chicken - if you want to use uncooked chicken: add whole chicken breasts or thighs at the same time as the potatoes in step 5, then take them out and cut up/shred them when the soup is done. I'd use about a pound of each (about 2 chicken breasts or 4 chicken thighs). Chicken is safe to eat at 165F, cook time may need to be adjusted depending on the size of the chicken pieces.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.