Homemade Chicken Vegetable Soup is hearty, balanced, and designed to fit beautifully into a busy lifestyle while still feeling like a thoughtful, home-cooked meal.
Honestly, I can eat soup year-round, especially if it’s hot, flavorful, and filling. With winter being here, I couldn’t help but make a pot of homemade chicken vegetable soup.
I usually make a pot of traditional vegetable soup, like my grandparents used to make. This time, however, I decided to add some rotisserie chicken that I picked up from Sam’s Club. Shredded it, and it took no time at all to make.
Adding chicken made this soup heartier and more flavorful. These days, I want something I can always go back to for lunch or dinner.
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Why You’ll Love Homemade Chicken Vegetable Soup
- It’s packed with vegetables
Who doesn’t love a good One-pot meal that’s easy to make? I don’t know about you, but the less I have to wash dishes is a major win in my household. This Homemade Chicken Vegetable soup also includes budget-friendly Ingredients. meaning you can get $5 rotisserie chicken (depending on where you live) and use some leftover chicken for this recipe.
This soup is loaded with vegetables, so I prefer to buy frozen mixed vegetables or frozen vegetable soup blends for under $4 at Walmart. It’s perfect for meal prep and is freezer-friendly, making it a convenient meal option.
Here’s the Ingredients You’ll Need
- Olive Oil
- Shredded Chicken
- 3 Russet Potatoes
- Onion
- Minced Garlic
- Chicken Broth or Vegetable Broth
- Thyme
- Parsley
- Rosemary
- Bay Leaf
- Tomato Paste
- Tomato Sauce
- Salt and Black Pepper to taste
- Frozen soup vegetable mix
How to Make Chicken Vegetable Soup
- Heat olive oil in a large pot over medium heat.
- Add the onion and then cook for 5 minutes until softened.
- Stir in the garlic, tomato paste, and cook for 30 seconds.
- Add vegetables, shredded chicken, broth, and seasonings.
- Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Adjust salt and pepper to taste.
- Garnish with fresh herbs and serve warm.
Cook Style Eat Tip:
- If you’re using raw chicken instead of cooked chicken, boil it with the broth and simmer until tender before shredding.
- Don’t overcook the vegetables — you want tender, not mushy.
- If the broth tastes flat, add a squeeze of lemon or a splash of apple cider vinegar.
- For a thicker soup, mash a few potatoes in the pot before serving.
Can I freeze leftover Chicken Vegetable Soup?
Absolutely. Allow it to cool completely, then store it in an airtight container and freeze it up to 3 months.
Can I add pasta or rice?
Yes, but make sure to cook it separately to prevent it from soaking up the broth.
Can I use leftover turkey?
Absolutely. In fact, this is a great way to use holiday leftovers.
Chicken Vegetable Soup
Ingredients
- 2 tbsp. Olive Oil
- 2 cups Shredded Chicken
- 3 Russet Potatoes
- 1 small Onion
- 2 cloves Garlic minced
- 6 cups Chicken Broth or Vegetable Broth
- 1 tsp. Thyme
- 1 tsp. Parsley
- Rosemary
- Bay Leaf
- 1 can Tomato Paste
- Tomato Sauce
- Salt and Black Pepper to taste
- Frozen soup vegetable mix
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook 5–6 minutes until softened.
- Stir in garlic and cook 30 seconds.
- Add potatoes, green beans, corn, chicken, broth, and seasonings.
- Bring to a boil, then reduce heat and simmer 20 minutes
- Adjust seasoning and serve warm.
If you make it, I’d love to hear how you made it your own.
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