Chicken Vegetable Soup

Chicken vegetable soup is a comfort food we all crave in the winter. This warm, satisfying recipe is turned into a lighter soup with lots of fresh veggies.

We love soup during the cold weather, and that’s why our site is loaded with delicious soups such as: Sweet Potato Chicken Soup, Turkey Vegetable Soup, Instant Pot Vegetable Beef Soup, Healthy Meatball Vegetable Soup, and Ground Beef Butternut Squash Kale Soup.

I was looking at my other soup recipes here on the blog like Turkey Sausage Vegetable Soup, Ground Turkey Soup with Veggie Roots, Kale Tomato Tortellini Soup, Pasta Soup with Sweet Potato and Peas, Ground Turkey White Bean Kale Soup, and Spinach Sweet Potato Soup, Chicken Noodle Soup and I realized all my posts always say the same thing: Soup is my favorite kind of meal during the winter season.

I also say I don’t mind having soup all year long, even when the weather is really hot. I don’t know what it is, but there is something about soups that just makes me crave them more and more every time I have one.

It’s made with fresh veggies and meat, so it’s Whole30 approved. Chicken and vegetable soup is satisfying while still providing lots of protein and whole ingredients.

Ingredients

• Olive oil — or any other type of oil you prefer.  
• Vegetables — Onion, bell pepper, carrots, fresh green beans, zucchini, sweet potato, and garlic. (If you’ve got extra zucchini, you should try my Spicy Chicken with Sauteed Cabbage and Zucchini Bowls!). Chop the veggies into bite-sized pieces.
• Tomato — Canned diced tomatoes and tomato paste.
• Seasonings — Salt, fresh ground black pepper, and dried Italian seasonings.
• Vegetable or chicken broth — Look for organic and Whole30/Keto-friendly vegetable broth at the grocery store if applicable to your diet!
• Diced or shredded chicken — You can dice or shred up leftover cooked chicken or use a rotisserie chicken from the grocery store. It’s also easy to cook raw chicken by sautéing it with your soup veggies or simmering the meat along with broth and all other ingredients.
• Fresh parsley — Optional, for garnishing.

As you can see by the ingredients, this soup is like a main course since it’s loaded with veggies and good quality protein. I can guarantee to you that you will feel very satisfied.

How to Make this Chicken Vegetable Soup

Chicken soup recipes are the best! This classic comfort food can be on the table in just 30 minutes, using only one pot or a large Dutch oven. I use chicken that has already been cooked. Leftover chicken or chicken that you meal-prepped earlier in the week can be used in this chicken vegetable soup recipe. This soup is very easy to make, although you will need a little bit of time to chop all the ingredients.

• Saute onion, carrot, and pepper in olive oil until they are soft and the onions are translucent. This will take about five minutes.
• Add the garlic.

• Add the zucchini, sweet potatoes, tomato paste, broth, and seasonings. Let it simmer for 15 minutes.

• Add the chicken and green beans and cook for another five minutes. Done! Isn’t that easy? You will have food on the table in less than 30 minutes. This Chicken Vegetable Soup definitely will make you feel warm and happy 😉

Can you put raw chicken in soup?

You can make this chicken vegetable soup recipe (and other kinds of soup) with raw chicken if you don’t have some cooked already.

If you are working with raw chicken, add it when you add the rest of your vegetables. You can cut it into cubes first so it cooks quickly. Plus, when you saute it with the vegetables, the edges have a chance to brown and will create a rich flavor in the meat and the broth.

Test to make sure the chicken is completely cooked before serving. Chicken is done when it has reached an internal temperature of 165°F.

Is it better to simmer covered or uncovered?

Simmering is cooking something, in this case, vegetables, in a liquid below its boiling point. The broth should not be quickly bubbling during the 15 minutes of simmering. The heat is too high if it is.

Covering or not will depend on what your goal is. Covering the soup pot traps more heat inside, so the burner does not need to be set as high.

Also, there will be little evaporation if the pot is covered. In some cases, you will want to reduce the liquid. In this chicken vegetable soup, you still want an adequate amount of broth, so we partially cover the pot with a lid.