There’s something so comforting about a big pot of chicken vegetable soup simmering on the stove. It’s the kind of meal that makes the whole house smell like you’ve been cooking all day, even if it only took 45 minutes. This is one of those recipes I keep coming back to — not just because it’s hearty and flavorful, but because it freezes like a dream and can be endlessly customized depending on what I’ve got in the fridge.
I usually make a big batch of this soup, ladle it into freezer containers, and pat myself on the back for having ready-to-go lunches for the week. It’s wholesome, flexible, and cozy in all the best ways.
What Makes My Chicken Veggie Soup a Little Different
Most versions just boil chicken in broth and call it a day. I like to start things off by giving the chicken a quick sear. It only takes a few extra minutes, but the payoff is big — that golden crust adds flavor, texture, and gives you those browned bits on the bottom of the pot (aka fond), which melt right into the soup as you deglaze. It’s one of those little tricks that makes the broth taste like it’s been simmering for hours.
You don’t even need to fully cook the chicken in that first step. Just sear it on both sides, then set it aside. It’ll finish cooking gently in the broth later and stay perfectly juicy.
Step-by-Step: How I Make It
(See the full recipe card below for exact measurements)
1. Sear the chicken
Season your chicken with salt and pepper, then sear it in a bit of olive oil in a soup pot until golden on both sides — about 3 minutes per side. It doesn’t need to cook all the way through. Set it aside and let it rest while you move on to the veggies.
2. Build flavor with veggies
Melt some butter in the same pot (don’t clean it!) and use a spatula to scrape up those golden bits. Add diced onion, carrots, and celery, and sauté until they’re soft and fragrant — about 5 minutes.
3. Add broth and seasonings
Pour in your chicken broth and stir in a dash of hot sauce, Worcestershire sauce, and seasonings like garlic powder, onion powder, and dried thyme. These aren’t overpowering flavors — they just give the soup that slow-cooked, savory depth.
4. Simmer and shred
Add your chicken back to the pot and simmer everything gently for 15 minutes. Then remove the chicken, shred or dice it, and return it to the soup.
5. Add frozen veggies
Toss in a bag of frozen mixed vegetables (corn, green beans, peas, etc.) and simmer for another 10–15 minutes until everything is heated through and the flavors meld.
That’s it — cozy, colorful, full of texture, and endlessly satisfying.
Crock Pot Instructions (Hands-Off Option)
If you’re in a slow cooker mood, this soup works great:
-
Add all the ingredients (including uncooked chicken) to your slow cooker.
-
Cook on low for 7–8 hours or high for 3–4 hours.
-
If possible, give the chicken a quick sear first on the stovetop — it adds that extra layer of flavor. Some slow cookers even let you do this right in the insert.
Optional Add-Ins I Use Based on What’s in the Pantry
This soup is a blank canvas — here are some of the ways I customize it:
Tortellini
Toss in cooked cheese tortellini for a comfort food twist. I boil it separately and add it to the bowl just before serving so it doesn’t soak up too much broth.
Rice
Chicken and rice soup is classic. I add about 2 cups of cooked rice to serving bowls before ladling in the soup. That way, the rice doesn’t turn to mush in the fridge or freezer.
Pasta
Small shapes like orzo, ditalini, elbows, or orecchiette are perfect. I cook them separately and mix them into bowls at serving time — this keeps the broth clear and the noodles firm.
Potatoes
Red or Yukon gold potatoes are great here. Dice them up and let them simmer in the soup for 20 minutes or until fork tender. They add heartiness without overwhelming the soup.
Greens
Baby spinach or kale are my go-tos — stir them in during the last 5 minutes so they wilt perfectly. You can also use chopped zucchini, squash, or peas depending on what’s in season.
Soup-Making Tips From My Kitchen
-
Thighs or breasts:
I usually use boneless skinless chicken thighs for richer flavor, but chicken breasts work too. Just be sure not to overcook them. -
Rotisserie chicken shortcut:
If I’ve got leftover rotisserie chicken in the fridge, I skip the searing step and start with sautéing the veggies. Just shred the chicken and stir it in near the end. -
Cheesy upgrade:
Add a parmesan rind to the pot while it simmers — it melts slowly into the broth and adds incredible umami. Or just sprinkle grated parmesan on top before serving. -
Flavor boosters:
A splash of hot sauce and Worcestershire may sound odd for a chicken soup, but they quietly lift the whole flavor without being spicy or overpowering. -
Bread on the side:
Nothing beats a warm bowl of soup with a thick slice of homemade bread or a buttery roll on the side. Try it with olive oil bread dip or a hunk of no-knead bread if you’re in the mood.
Freezing and Reheating
This soup is one of my all-time favorite freezer meals. It tastes just as good reheated, and sometimes even better.
-
To store:
Let it cool fully, then portion into airtight containers. It lasts 3–4 days in the fridge or up to 3 months in the freezer. -
To reheat:
Thaw in the fridge overnight if frozen, then warm on the stove or microwave. I sometimes add a splash of broth or water to loosen it up.
Chicken Vegetable Soup
This cozy pot of chicken vegetable soup is full of hearty flavors, perfect for weeknights, meal prep, or freezing for later.
Ingredients
Soup Base
- 1–2 tablespoons olive oil
- 1¼ lbs chicken (boneless thighs or breasts, see tips below)
- Salt & freshly ground black pepper
- 2 tablespoons butter
- 1 small yellow onion, diced
- ¾ cup diced carrots
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1 teaspoon hot sauce (adds flavor, not heat)
- 1 teaspoon Worcestershire sauce
- 7 cups low-sodium chicken broth
- 1½ cups frozen mixed vegetables (like corn and green beans)
Seasoning Blend
- 1 teaspoon dried parsley
- ½ teaspoon each: dried basil, dried oregano, mustard powder
- ¼ teaspoon black pepper
Instructions
- Pat the chicken dry and season both sides with salt and pepper. In a large soup pot, heat the olive oil over medium-high. Sear the chicken for about 3 minutes per side until golden. (No need to cook it through just yet—it’ll finish in the soup.) Transfer to a plate and let it rest. Once cool enough, dice or shred.
- In the same pot, melt the butter over medium heat. Use a spatula to scrape up the browned bits at the bottom—they’ll infuse the broth with rich flavor.
- Add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until they begin to soften. Stir in the garlic, hot sauce, Worcestershire, and seasoning blend.
- Pour in the chicken broth and bring everything to a boil. Add the seared chicken along with any juices from the plate. Reduce the heat and let it gently simmer uncovered for 15 minutes.
- Toss in the frozen vegetables and partially cover the pot. Simmer for another 10–15 minutes, until the chicken is tender and the veggies are just cooked through.
- Ladle into bowls and serve warm—great on its own or with crusty bread on the side.
Notes
- Chicken options: Boneless thighs bring extra flavor, but breasts or rotisserie chicken work too—use about 3 cups if using pre-cooked. Skip searing and start with the butter/veggie step if using cooked chicken.
- Freezer-friendly: This soup freezes beautifully. Portion into containers and freeze for up to 3 months.
- Add-ins: Try stirring in cooked rice, pasta, potatoes, or tortellini for a heartier version.
- Extra flavor: Drop in a Parmesan rind while the soup simmers for rich umami. Or sprinkle fresh Parmesan on top before serving.
- Toppings: Ranch oyster crackers or a sprinkle of fresh herbs are great on top.
Nutrition Information
Yield
9Serving Size
1Amount Per Serving Calories 383Total Fat 30gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 22gCholesterol 66mgSodium 187mgCarbohydrates 9gFiber 2gSugar 2gProtein 20g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
What I Serve With It
-
A crisp side salad with vinaigrette
-
Crusty bread or garlic toast
-
Grilled cheese or a gooey panini on the side
-
A topping of shredded parmesan or a swirl of cream for richness
-
Ranch oyster crackers if you like a little crunch
Chicken vegetable soup is one of those forever recipes — the kind that’s humble, comforting, and reliable. Whether I’m feeding a crowd, stocking the freezer, or just need something warm and soothing on a rainy day, this is the soup I turn to.
Let me know how you make it your own — especially if you sneak in any surprise ingredients or serve it with your favorite bread.
Try other Chicken recipes:
