18 Easy Chicken Vegetable Soup Recipes

Kasey Spencer
Chicken Vegetable Soup Recipes

There’s nothing quite like a comforting bowl of chicken vegetable soup to soothe the soul and energize the body.

Chicken Vegetable Soup Recipes

These recipes are packed with protein, fiber, and an array of vitamins—thanks to tender chicken and a colorful variety of vegetables.

Best of all, they’re simple to prepare, making them perfect for busy weeknights or cozy weekends.

1. Classic Chicken Vegetable Soup

Chicken broth or soup with vegetable

A timeless favorite that’s nutritious and satisfying. This soup features tender chicken pieces, a hearty broth, and plenty of veggies for a meal-in-a-bowl that’s both light and filling.

Recipe Metadata:

  • Time to Make: 30 minutes
  • Servings: 4–6

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 onion, diced
  3. 2 carrots, sliced
  4. 2 celery stalks, sliced
  5. 2 garlic cloves, minced
  6. 6 cups chicken broth
  7. 2 cups cooked chicken, shredded or cubed
  8. 1 teaspoon dried thyme
  9. 1 cup peas (fresh or frozen)
  10. Salt and pepper to taste

Recipe Steps:

  1. Sauté Veggies: Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until onions are translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
  2. Add Broth and Chicken: Pour in chicken broth, then stir in shredded or cubed chicken and dried thyme. Bring the mixture to a gentle boil.
  3. Simmer and Add Peas: Reduce heat and let the soup simmer for about 10 minutes to marry the flavors. Stir in peas during the last 2–3 minutes of cooking.
  4. Season and Serve: Taste the soup and adjust with salt and pepper as needed. Ladle into bowls and enjoy hot with crusty bread or crackers.

2. Creamy Chicken and Vegetable Soup

Creamy Chicken and Vegetable Soup
Source: Sailor Bailey

A velvety spin on the classic. This soup is enriched with a light cream base, making it extra comforting without feeling too heavy.

Recipe Metadata:

  • Time to Make: 25–30 minutes
  • Servings: 4–6

Ingredients:

  1. 2 tablespoons butter (or olive oil)
  2. 1 onion, diced
  3. 2 carrots, peeled and sliced
  4. 2 celery stalks, sliced
  5. 2 tablespoons all-purpose flour
  6. 4 cups chicken broth
  7. 2 cups cooked chicken, shredded
  8. 1 cup milk or half-and-half (adjust to preferred creaminess)
  9. 1 cup mixed vegetables (e.g., peas, corn)
  10. Salt and pepper to taste

Recipe Steps:

  1. Sauté Aromatics: Melt butter in a pot over medium heat. Add onion, carrots, and celery; cook until onion is translucent (about 5 minutes).
  2. Create Roux: Stir in flour and cook for 1 minute, stirring constantly.
  3. Add Broth and Chicken: Gradually pour in chicken broth, whisking to avoid lumps. Add shredded chicken. Bring to a gentle simmer.
  4. Incorporate Milk and Veggies: Stir in milk (or half-and-half), then add mixed vegetables. Simmer for another 5–10 minutes.
  5. Season and Serve: Season with salt and pepper. Ladle into bowls and enjoy with crusty bread.

3. Lemon Chicken Orzo Soup

Vegetable chicken soup
Vegetable chicken soup

Bright, tangy flavors meet tender orzo pasta in this refreshing take on chicken vegetable soup—perfect for any season.

Recipe Metadata:

  • Time to Make: 30 minutes
  • Servings: 4

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 onion, diced
  3. 2 carrots, sliced
  4. 2 garlic cloves, minced
  5. 6 cups chicken broth
  6. ½ cup orzo (uncooked)
  7. 2 cups cooked chicken, shredded
  8. Juice of 1 lemon (plus zest if desired)
  9. 2 cups spinach or kale (optional)
  10. Salt and pepper to taste

Recipe Steps:

  1. Sauté Veggies: Heat olive oil in a large pot. Add onion and carrots; cook until onion is translucent. Stir in garlic for 1 minute.
  2. Add Broth and Orzo: Pour in chicken broth, bring to a boil, then stir in orzo. Cook until orzo is al dente, about 8–10 minutes.
  3. Add Chicken and Spinach: Stir in shredded chicken (and spinach or kale, if using). Cook for 2–3 more minutes.
  4. Finish with Lemon: Stir in lemon juice (and zest). Taste and season with salt and pepper.
  5. Serve: Ladle into bowls and enjoy the burst of citrusy flavor.

4. Southwest Chicken and Vegetable Soup

Soutwestern Santa Fe Soup

A zesty soup loaded with peppers, tomatoes, and spices. Top with avocado or tortilla strips for a Tex-Mex twist.

Recipe Metadata:

  • Time to Make: 30 minutes
  • Servings: 4–6

Ingredients:

  1. 1 tablespoon vegetable oil
  2. 1 onion, diced
  3. 1 bell pepper, diced (any color)
  4. 1 jalapeño, diced (optional)
  5. 2 garlic cloves, minced
  6. 1 teaspoon chili powder
  7. 1 teaspoon ground cumin
  8. 6 cups chicken broth
  9. 1 can (14.5 oz) diced tomatoes (with juices)
  10. 2 cups cooked chicken, shredded
  11. 1 cup corn (fresh, frozen, or canned)
  12. Salt and pepper to taste
  13. Optional toppings: tortilla strips, chopped cilantro, diced avocado

Recipe Steps:

  1. Sauté Aromatics: Warm oil in a large pot over medium heat. Add onion, bell pepper, and jalapeño (if using). Cook for 5 minutes. Stir in garlic, chili powder, and cumin; cook for 1 minute more.
  2. Add Broth and Tomatoes: Pour in chicken broth. Add diced tomatoes. Bring to a gentle boil.
  3. Add Chicken and Corn: Stir in shredded chicken and corn. Simmer for 5–10 minutes to let flavors meld.
  4. Season: Taste and adjust seasoning with salt and pepper.
  5. Serve with Toppings: Ladle into bowls and garnish with tortilla strips, cilantro, or avocado as desired.

5. Italian-Style Chicken Minestrone

Minestrone Soup

An Italian classic meets chicken for extra protein. Packed with beans, pasta, and vegetables, it’s a hearty meal in a bowl.

Recipe Metadata:

  • Time to Make: 35–40 minutes
  • Servings: 6

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 2 carrots, chopped
  4. 2 celery stalks, chopped
  5. 2 garlic cloves, minced
  6. 1 teaspoon dried oregano
  7. 1 teaspoon dried basil
  8. 6 cups chicken broth
  9. 1 can (14.5 oz) diced tomatoes
  10. 1 can (15 oz) cannellini or kidney beans, drained and rinsed
  11. 2 cups cooked chicken, shredded
  12. 1 cup small pasta (such as ditalini or small shells)
  13. Salt and pepper to taste

Recipe Steps:

  1. Sauté Veggies and Herbs: Heat olive oil in a large pot. Add onion, carrots, and celery; cook until softened. Stir in garlic, oregano, and basil; cook 1 minute more.
  2. Add Liquids and Beans: Pour in chicken broth and diced tomatoes with juices. Stir in beans.
  3. Simmer with Pasta: Bring to a gentle boil. Stir in pasta and shredded chicken. Cook until pasta is al dente, about 8–10 minutes.
  4. Season and Serve: Taste for salt and pepper. Ladle into bowls. Top with grated Parmesan if desired.

6. Chicken Barley Vegetable Soup

Homemade Hot Soup with Vegetables, Chicken and Peas Chickpeas. Eastern cuisine.

Chewy barley adds a hearty texture to this vegetable-packed chicken soup. A perfect option for colder days.

Recipe Metadata:

  • Time to Make: 40 minutes
  • Servings: 6

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 onion, diced
  3. 2 carrots, diced
  4. 2 celery stalks, diced
  5. 1 garlic clove, minced
  6. 6 cups chicken broth
  7. ½ cup pearl barley, rinsed
  8. 2 cups cooked chicken, shredded
  9. 1 teaspoon dried thyme
  10. 1 bay leaf
  11. Salt and pepper to taste

Recipe Steps:

  1. Sauté Base: Heat olive oil in a large pot. Sauté onion, carrots, and celery until the onion is translucent. Add garlic for the last minute.
  2. Combine Broth and Barley: Pour in chicken broth. Stir in rinsed pearl barley, dried thyme, and the bay leaf. Bring to a boil, then reduce heat and simmer for about 20–25 minutes.
  3. Add Chicken: Stir in shredded chicken. Cook for another 5–10 minutes or until barley is tender.
  4. Season and Serve: Remove the bay leaf. Adjust salt and pepper. Serve steaming hot.

7. Chicken and Rice Vegetable Soup

soup with rice and sausage

A classic pairing of chicken and rice, boosted with extra vegetables for a wholesome, comforting bowl.

Recipe Metadata:

  • Time to Make: 35 minutes
  • Servings: 4–6

Ingredients:

  1. 1 tablespoon butter or olive oil
  2. 1 onion, diced
  3. 2 carrots, chopped
  4. 1 cup mushrooms, sliced (optional)
  5. 2 cloves garlic, minced
  6. 6 cups chicken broth
  7. ½ cup uncooked rice (white or brown)
  8. 2 cups cooked chicken, shredded
  9. 1 teaspoon dried parsley (optional)
  10. Salt and pepper to taste

Recipe Steps:

  1. Sauté Vegetables: Warm butter (or oil) in a large pot over medium heat. Add onion, carrots, and mushrooms (if using); cook until softened. Stir in garlic for 1 minute.
  2. Add Broth and Rice: Pour in chicken broth. Stir in rice and dried parsley (if desired). Bring to a gentle boil, then lower the heat and simmer.
  3. Add Chicken: After about 15–20 minutes (or once the rice is nearly cooked), add shredded chicken. Cook for another 5 minutes.
  4. Season and Serve: Taste and season with salt and pepper. Serve hot.

8. Chicken Zoodle Vegetable Soup

Chicken Zoodle Vegetable Soup

Swap traditional pasta for zucchini noodles (zoodles) in this lighter, veggie-focused version of chicken soup.

Recipe Metadata:

  • Time to Make: 20–25 minutes
  • Servings: 2–3

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 small onion, diced
  3. 1 carrot, sliced
  4. 1 celery stalk, sliced
  5. 2 garlic cloves, minced
  6. 4 cups chicken broth
  7. 1 cup cooked chicken, shredded
  8. 1 medium zucchini, spiralized into “noodles”
  9. Salt, pepper, and optional herbs (like basil or thyme) to taste

Recipe Steps:

  1. Sauté Veggies: Heat olive oil in a pot. Cook onion, carrot, and celery until slightly tender. Stir in garlic for 1 minute.
  2. Add Broth and Chicken: Pour in chicken broth. Add shredded chicken. Simmer for 5–7 minutes.
  3. Stir in Zoodles: Add zucchini noodles and cook for just 1–2 minutes to keep them slightly firm.
  4. Season: Adjust seasoning with salt, pepper, and any herbs you like. Serve immediately to keep zoodles from overcooking.

9. Chicken Florentine Soup

Chicken Florentine Soup
Source: Life, Love, and Good Food

Inspired by the classic Florentine flavors of spinach and cream, this soup is rich yet still loaded with veggies.

Recipe Metadata:

  • Time to Make: 30 minutes
  • Servings: 4

Ingredients:

  1. 1 tablespoon butter or olive oil
  2. 1 shallot or small onion, finely chopped
  3. 2 garlic cloves, minced
  4. 4 cups chicken broth
  5. 2 cups cooked chicken, shredded
  6. 2 cups fresh spinach, chopped
  7. 1 cup milk or half-and-half
  8. Salt, pepper, and a pinch of nutmeg (optional)

Recipe Steps:

  1. Sauté Aromatics: Melt butter in a pot over medium heat. Add shallot and cook until translucent. Stir in garlic for 1 minute.
  2. Add Broth and Chicken: Pour in chicken broth, then add shredded chicken. Simmer for about 5–10 minutes.
  3. Add Spinach and Cream: Stir in chopped spinach and milk (or half-and-half). Warm through without boiling.
  4. Season and Serve: Season with salt, pepper, and a tiny pinch of nutmeg if desired. Enjoy hot.

10. Thai-Inspired Chicken Vegetable Soup

Extremely spicy Thai soup

A coconut milk-based soup infused with ginger, garlic, and lemongrass—bursting with flavor and colorful veggies.

Recipe Metadata:

  • Time to Make: 25 minutes
  • Servings: 4

Ingredients:

  1. 1 tablespoon vegetable oil
  2. 1 tablespoon fresh ginger, minced
  3. 2 garlic cloves, minced
  4. 1 stalk lemongrass (optional), bruised and chopped
  5. 2 cups chicken broth
  6. 1 can (13.5 oz) coconut milk
  7. 2 cups cooked chicken, shredded
  8. 1 cup mixed vegetables (e.g., bell peppers, carrots, mushrooms)
  9. 1 tablespoon fish sauce (or soy sauce)
  10. Juice of 1 lime
  11. Fresh cilantro or basil for garnish

Recipe Steps:

  1. Sauté Aromatics: Heat oil in a pot. Cook ginger, garlic, and lemongrass for 1 minute until fragrant.
  2. Add Liquids and Chicken: Pour in chicken broth and coconut milk. Stir in shredded chicken.
  3. Simmer with Veggies: Add mixed vegetables and simmer until they’re tender about 5–7 minutes.
  4. Season: Stir in fish sauce (or soy sauce) and lime juice. Taste and adjust seasoning.
  5. Serve: Top with fresh cilantro or basil. Serve hot with extra lime wedges if desired.

11. Chicken Quinoa Veggie Soup

Vegetable quinoa soup stew with avocado corn beans

Quinoa adds a nutritious punch to this vegetable-rich chicken soup, making it both hearty and healthy.

Recipe Metadata:

  • Time to Make: 30–35 minutes
  • Servings: 4–6

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 2 carrots, chopped
  4. 1 zucchini, chopped
  5. 2 garlic cloves, minced
  6. 6 cups chicken broth
  7. ½ cup quinoa, rinsed
  8. 2 cups cooked chicken, shredded
  9. 1 teaspoon dried oregano
  10. Salt and pepper to taste

Recipe Steps:

  1. Sauté Veggies: Warm olive oil in a pot. Add onion, carrots, and zucchini; cook until slightly tender. Stir in garlic for 1 minute.
  2. Add Broth and Quinoa: Pour in chicken broth, then add the rinsed quinoa. Stir in dried oregano. Bring to a gentle boil.
  3. Simmer: Reduce heat and simmer for about 15 minutes or until quinoa is cooked (tiny “spirals” should be visible).
  4. Add Chicken and Season: Stir in shredded chicken. Cook for another 5 minutes. Taste, then season with salt and pepper.

12. Chicken Tortellini Vegetable Soup

Homemade Creamy Tortellini The Soup

Cheese tortellini and tender chicken make this a soul-warming soup that doubles as a full meal.

Recipe Metadata:

  • Time to Make: 25–30 minutes
  • Servings: 4

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 onion, diced
  3. 1 cup carrots, sliced
  4. 1 cup spinach or kale (optional)
  5. 6 cups chicken broth
  6. 2 cups cooked chicken, shredded
  7. 9–10 ounces cheese tortellini (fresh or frozen)
  8. Salt, pepper, and Italian seasoning to taste

Recipe Steps:

  1. Sauté Onion and Carrots: Heat oil in a large pot. Cook onion and carrots until softened.
  2. Add Broth and Chicken: Pour in chicken broth and add shredded chicken. Bring to a boil.
  3. Cook Tortellini: Stir in tortellini. Reduce heat and simmer according to tortellini package instructions (about 5–7 minutes).
  4. Finish with Greens: If using spinach or kale, stir it in during the last minute. Season to taste.
  5. Serve Hot: Ladle into bowls and enjoy.

13. Chicken and Lentil Veggie Soup

Tomato-lentil soup with meatballs and vegetables.

Lentils contribute extra protein and a comforting thickness to this chicken vegetable soup.

Recipe Metadata:

  • Time to Make: 35–40 minutes
  • Servings: 6

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 onion, diced
  3. 2 carrots, diced
  4. 2 celery stalks, diced
  5. 2 garlic cloves, minced
  6. 1 cup dried lentils, rinsed
  7. 6 cups chicken broth
  8. 2 cups cooked chicken, shredded
  9. 1 teaspoon dried cumin (optional)
  10. Salt and pepper to taste

Recipe Steps:

  1. Sauté Veggies: In a large pot, heat olive oil. Cook onion, carrots, and celery until onion is translucent. Add garlic for the last minute.
  2. Add Broth and Lentils: Stir in lentils and chicken broth. Add cumin if desired. Bring to a simmer.
  3. Cook Lentils: Reduce heat and cover. Simmer for about 20–25 minutes, or until lentils are tender.
  4. Add Chicken and Season: Stir in shredded chicken. Season with salt and pepper. Simmer for 5 more minutes.

14. Chicken and Cabbage Soup

The cabbage soup in pot. Healthy vegetable soup.

Light yet satisfying, cabbage adds both texture and nutrients to this simple chicken veggie soup.

Recipe Metadata:

  • Time to Make: 30 minutes
  • Servings: 4–6

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 small onion, diced
  3. 2 carrots, sliced
  4. 2 cups chopped cabbage
  5. 2 garlic cloves, minced
  6. 6 cups chicken broth
  7. 2 cups cooked chicken, shredded
  8. 1 teaspoon dried dill or thyme (optional)
  9. Salt and pepper to taste

Recipe Steps:

  1. Sauté Veggies: Heat olive oil in a pot. Add onion, carrots, and cabbage. Cook for 5–7 minutes, stirring occasionally. Add garlic for the last minute.
  2. Add Broth and Chicken: Pour in chicken broth, then stir in shredded chicken. Add dill or thyme if desired.
  3. Simmer: Reduce heat and let simmer for about 10–15 minutes, until cabbage is tender.
  4. Season and Serve: Taste, adjust salt and pepper, and enjoy warm.

15. Chicken “Detox” Vegetable Soup

Chicken “Detox” Vegetable Soup
Source: Eat Yourself Skinny

A lighter, veggie-packed soup perfect for when you want something nourishing and cleansing.

Recipe Metadata:

  • Time to Make: 30 minutes
  • Servings: 4–6

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 onion, diced
  3. 2 celery stalks, diced
  4. 2 carrots, diced
  5. 1 zucchini, diced
  6. 2 garlic cloves, minced
  7. 6 cups chicken broth
  8. 2 cups cooked chicken, shredded
  9. 2 cups chopped kale or spinach
  10. 1 teaspoon dried basil (optional)
  11. Salt and pepper to taste

Recipe Steps:

  1. Sauté Base Veggies: Warm olive oil in a pot. Sauté onion, celery, and carrots for about 5 minutes.
  2. Add More Veggies: Stir in zucchini and garlic; cook for 1 minute.
  3. Combine Broth and Chicken: Pour in chicken broth and add shredded chicken. Bring to a gentle boil, then reduce heat.
  4. Add Greens: Stir in kale or spinach and dried basil (if using). Simmer for 5–7 minutes.
  5. Season and Serve: Adjust seasoning with salt and pepper.

16. Chicken Pozole Verde (Green Chicken Soup)

Chicken Pozole Verde
Source: Stellanspice

A Mexican-inspired soup featuring tomatillos, green chilies, and hominy. Fresh, tangy, and filling.

Recipe Metadata:

  • Time to Make: 40 minutes
  • Servings: 6

Ingredients:

  1. 1 tablespoon vegetable oil
  2. 1 onion, chopped
  3. 2 garlic cloves, minced
  4. 1 pound tomatillos, husked and roughly chopped (or 1 can green enchilada sauce)
  5. 2 cups cooked chicken, shredded
  6. 6 cups chicken broth
  7. 1 can (15 oz) hominy, drained and rinsed
  8. 1 can (4 oz) diced green chilies
  9. Salt and pepper to taste
  10. Optional toppings: fresh cilantro, lime wedges, diced avocado

Recipe Steps:

  1. Sauté Onion and Garlic: Heat oil in a pot. Cook onion until softened, then add garlic for 1 minute.
  2. Add Tomatillos (or Sauce): Stir in chopped tomatillos. Cook until they start to break down (about 5 minutes). (If using enchilada sauce, skip to the next step.)
  3. Simmer with Broth: Pour in chicken broth. Stir in shredded chicken, hominy, and green chilies.
  4. Cook and Season: Simmer for 15–20 minutes. Taste and add salt and pepper.
  5. Serve: Ladle into bowls and garnish with cilantro, lime, or avocado.

17. Tomato-Based Chicken Vegetable Soup

Soup. Fresh tomato soup with meatballs, pasta, vegetables and parsley in green rustic bowl on wooden

A rich, tomatoey broth loaded with chunky vegetables and tender chicken—simple yet so satisfying.

Recipe Metadata:

  • Time to Make: 25–30 minutes
  • Servings: 4–6

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 2 carrots, diced
  4. 2 celery stalks, diced
  5. 1 garlic clove, minced
  6. 1 can (14.5 oz) diced tomatoes
  7. 4 cups chicken broth
  8. 2 cups cooked chicken, shredded
  9. 1 teaspoon Italian seasoning (or a mix of basil and oregano)
  10. Salt and pepper to taste

Recipe Steps:

  1. Sauté Aromatics: Heat olive oil in a large pot. Cook onion, carrots, and celery until softened. Add garlic for 1 minute.
  2. Add Tomatoes and Broth: Stir in diced tomatoes (with juices) and chicken broth.
  3. Incorporate Chicken: Add shredded chicken and Italian seasoning. Simmer for 10–15 minutes.
  4. Season: Taste and season with salt and pepper. Serve hot.

18. Chicken and Sweet Potato Vegetable Soup

Chicken soup with potatoes and noodles

Naturally sweet and savory, this soup balances sweet potatoes with tender chicken and earthy greens.

Recipe Metadata:

  • Time to Make: 35 minutes
  • Servings: 4–6

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 2 cloves garlic, minced
  4. 2 medium sweet potatoes, peeled and diced
  5. 6 cups chicken broth
  6. 2 cups cooked chicken, shredded
  7. 2 cups chopped kale or spinach
  8. 1 teaspoon dried thyme (optional)
  9. Salt and pepper to taste

Recipe Steps:

  1. Sauté Onion and Garlic: Heat olive oil in a pot. Add onion and cook until translucent. Stir in garlic for 1 minute.
  2. Add Sweet Potatoes and Broth: Stir in sweet potatoes, then pour in chicken broth. Bring to a boil, then reduce heat and simmer for about 15–20 minutes or until sweet potatoes are tender.
  3. Add Chicken and Greens: Stir in shredded chicken and kale (or spinach). Simmer for 5 more minutes.
  4. Season and Serve: Season with thyme (if using), salt, and pepper. Serve warm.

Total
0
Shares
Leave a Reply