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This chicken vegetable soup recipe is simple, healthy, and an easy way to use up whatever veggies you’ve got on hand! It has only 10 minutes of prep and uses rotisserie chicken for convenience.
Why you’ll enjoy it
Heading into cooler weather, is there anything more satisfying than a piping hot bowl of chicken soup? This cozy 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. This rustic soup is such an easy way to get a big serving of vegetables as well, and the perfectly seasoned tomato broth is really tasty.
It’s ideal for using up leftover or rotisserie chicken if you happen to have some and is an awesome clean-out-the-fridge kind of soup recipe, where you can toss in whatever vegetables need using up and customize it to your liking. Busy weeknights just got easier, and the leftovers of this soup taste even better!
What goes into it
- Onion, carrots, celery – a traditional aromatic trio to start the soup off right. I like using sweet (Vidalia) onions best. Yellow works too.
- Olive oil – for sautéing
- Garlic – to add more savory flavor. I use this garlic press so that you don’t even need to peel the cloves when mincing them.
- Italian seasoning – I always have a jar of this on the go. It’s a tasty mix of dried herbs that comes in a single jar.
- Tomato sauce – for that delicious concentrated tomato flavor. Use diced tomatoes instead if you prefer tomato pieces vs. the pureed kind. If you’re in the U.K., use tomato passata. It’s close to the North American canned tomato sauce.
- Chicken broth – for another layer of flavor. A 32 oz container equals the 4 cups this recipe calls for.
- Potato – Russets are my usual choice for soups
- Corn, peas, green beans – my veggie picks, but it’s totally flexible
- Chicken – we’re using rotisserie for this low effort soup
Can I use uncooked chicken?
- You definitely can. Try adding two whole chicken breasts or four thighs at the same time as the potatoes in step 5, and then take them out and shred them when their internal temperature is 165F. An instant read thermometer will help you out with that.
How to make chicken vegetable soup
This is an overview, and full ingredients & instructions are in the recipe card below.
- Chop the onion, celery, and carrots. Sauté them in a soup pot or Dutch oven with the olive oil until softened. Meanwhile, prep the remaining ingredients, and then add in the garlic and Italian seasoning.
- Stir in the tomato sauce, chicken broth, and potato. Bring the soup to a boil, and then simmer for about 15 minutes.
- Add in the cooked chicken and remaining veggies, and cook for another 5-10 minutes or until everything is tender. Generously season with salt & pepper.
Substitutions and variations
- This soup is very forgiving, so feel free to add more or less of a suggested vegetable or simply use whatever you’ve got in your fridge. Try adding turnips, sweet potatoes, squash, zucchini, kale, or a couple of handfuls of spinach right at the end. 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.
- If you prefer the soup not to have a tomato-based broth, simply swap the tomato sauce for another cup of chicken broth.
What to serve with this soup
- We’ve got protein and a load of vegetables, so all this soup really needs is a big slice of fresh bread to complement it! I like sourdough especially.
- If you do want to go the all-out comfort food route, serve it with a slice of Cheesy Garlic Bread.
- I also like the classic soup and salad combo. Try making one with my popular Homemade Caesar Dressing.
Leftovers and storage
- This chicken and veggie soup will keep for 3-5 days in the fridge easily in an airtight container, and the leftovers taste great since the flavors meld more.
- It also will freeze well. I like to store it in individual portions for convenience.
- Warm it up over a low heat in a saucepan so as not to dry the chicken out too much.
Questions about this chicken and vegetable soup recipe, or want to leave me a review? Talk to me in the comments below! You can also find me on Instagram.
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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