Chicken Vegetable Soup

This chicken vegetable soup packs tender chicken, potatoes, zucchini, and tomatoes into a savory, herb-scented broth with a gentle kick of red pepper flakes.

The Chicken Soup I Make When I Want More Vegetables 

I’m a fan of chicken soup in all its forms. Classic chicken noodle soup is on regular rotation at my house, along with lemony Avgolemono Soup and slightly smoky Chicken Freekeh Soup.

But sometimes I want to keep things simple and skip the grains or noodles. On those days, I make this chicken vegetable soup. It serves six and takes about 1 hour and 20 minutes, though much of the cooking time is hands-off.

It has plenty of vegetables and protein, and my gluten-free friends can enjoy it too. Just make sure your chicken stock is labeled gluten-free if that is a concern.

I brown boneless, skinless chicken breasts in a Dutch oven, then build the soup in the same pot with carrots, celery, potatoes, onion, tomatoes, and zucchini. Bay leaf, thyme, oregano, and garlic flavor the broth, while a pinch of red pepper flakes adds just enough warmth.

Chicken Vegetable Soup Ingredients 

These are all familiar ingredients in my kitchen, and together they make a hearty chicken and vegetable soup with a savory, lightly tomatoey broth. If I have leftover meat from roasting a whole chicken, I sometimes use that instead.

• Extra virgin olive oil: Use a flavorful extra virgin olive oil to brown the chicken and begin building the soup’s savory base.
• Boneless, skinless chicken breasts: Browning the chicken directly in the Dutch oven leaves flavorful brown bits, called fond, on the bottom of the pot. Those bits become part of the broth when you add the vegetables and stock.
• Kosher salt and black pepper: Season the chicken and vegetables as you cook so the soup is flavorful throughout.
• Carrots, celery, and onion: This classic combination is called a mirepoix. Cut the vegetables into a small, even dice so they soften at about the same rate. Garlic adds another layer of savory flavor.
• Yukon Gold potatoes: Their thin skins mean you do not need to peel them, and their creamy texture works especially well in brothy soups. Red or russet potatoes also work.
• Bay leaf, thyme, oregano, and red pepper flakes: Bay leaf and dried herbs give the broth an earthy, aromatic flavor. Greek oregano adds warmth, while red pepper flakes provide gentle heat without making the soup very spicy.
• Petite-cut diced tomatoes: Tomatoes add acidity, color, and a subtle sweetness to the broth. The smaller pieces also distribute evenly throughout the soup.
• Zucchini: Zucchini becomes tender as the soup simmers and adds another vegetable without overwhelming the broth.
• Chicken stock: Homemade stock gives the soup especially rich flavor. I frequently save the carcass when I roast a chicken and use it to make homemade chicken stock, but a good-quality, lower-sodium store-bought stock also works.
• Fresh parsley: Stir it in just before serving for fresh flavor and color.

How to Make Chicken Vegetable Soup

Chop all your vegetables before you begin so you can add them to the pot in order. Keep the dice small and even; larger pieces may take longer to soften.

• Season the chicken. Set a large Dutch oven over medium heat and add 1 tablespoon of olive oil. Season the chicken breasts all over with a generous pinch of kosher salt and freshly ground black pepper, then add them to the pot.
• Brown the chicken. Cook the chicken on the first side for 12 minutes, until it develops a deep golden color. Flip and cook for another 8 to 12 minutes. The chicken is ready when an instant-read thermometer inserted into the thickest part registers 165°F. If the brown bits on the bottom of the pot begin to get too dark, add a splash of chicken stock and scrape them up.
• Let the chicken rest. Transfer the chicken to a plate and set it aside while you cook the vegetables.
• Cook the vegetables and seasonings. Add the carrots, celery, onion, and potatoes to the Dutch oven. Stir, scraping up the flavorful brown bits from the bottom of the pot. Add a splash of stock if you need help loosening them. Add the bay leaf, thyme, oregano, red pepper flakes, a generous pinch of salt, and freshly ground black pepper. Stir, then let the vegetables cook undisturbed for about 15 minutes. Add the garlic and cook for another 5 minutes.
• Finish the broth. Add the diced tomatoes, zucchini, and chicken stock. Bring to a boil and cook for 15 to 20 minutes, until the potatoes are tender.
• Shred the chicken. While the soup cooks, shred the rested chicken. Once the potatoes are tender, return the chicken to the pot and cook just until warmed through.
• Finish and serve. Remove the bay leaf. Stir in the chopped parsley, taste, and adjust the seasoning before serving.

Tips for Tender Chicken and Flavorful Broth

• Use the cooking time as a guide. Chicken breasts vary in thickness, so check the thickest part with an instant-read thermometer. It should register 165°F.
• Do not lose the fond. The golden-brown bits left after cooking the chicken add savory depth to the broth. Scrape them into the vegetables rather than washing out the pot.
• Keep the vegetables evenly sized. A small, uniform dice helps the carrots, celery, onion, and potatoes cook at about the same rate.
• Season in layers. Season the chicken first, then add another pinch of salt when you cook the vegetables. Taste again after adding the stock, particularly if you are using a lower-sodium variety.
• Add the shredded chicken near the end. The chicken is already fully cooked, so it only needs enough time to warm through after the potatoes soften.
• Using leftover cooked chicken? Skip the chicken-browning steps and begin with the vegetables. Stir the shredded cooked chicken into the finished soup just long enough to warm it through.

Ways to Make This Soup Your Own 

Chicken vegetable soup is easy to adapt to what you already have. Keep the basic method the same and try one of these simple variations:

• Add leafy greens: Stir in a handful of spinach or kale near the end and cook just until wilted.
• Change the vegetables: Leave out the zucchini if you are not a fan, or add thinly sliced fennel along with the carrots, celery, and onion.
• Use a different canned tomato: If you cannot find petite-cut diced tomatoes, use regular diced or fire-roasted tomatoes instead.
• Add pasta: Add a small pasta shape when you add the tomatoes and follow its package timing. Cheese tortellini, homemade potato gnocchi, or pearl couscous can make the soup even heartier. My guide to pasta shapes can help you choose a size that works well in soup.

What to Serve with Chicken Vegetable Soup 

With chicken, potatoes, and plenty of vegetables, this soup is a complete meal on its own. Still, no one is complaining about a warm loaf of homemade focaccia or no-knead olive bread for dipping into the savory broth.

For something fresh alongside, try a simple kale salad or a colorful endive salad with citrus and rosemary croutons. After dinner, fresh fruit or a few chocolate-covered stuffed dates are just enough to end the meal on a sweet note.

How to Store and Freeze Chicken Vegetable Soup 

Chicken vegetable soup keeps well, which makes it useful for lunches later in the week.

• Reheat: Warm the soup in a saucepan over medium heat or in the microwave until it reaches 165°F. Stir occasionally so it heats evenly.
• Refrigerate: Transfer the soup to an airtight container and refrigerate for 3 to 4 days.
• Freeze: Pour the soup into freezer-safe containers, leaving about an inch of space at the top so it can expand. Freeze for 2 to 3 months for the best quality. I like to freeze it in individual portions for easy weekday lunches.

More Ways to Make Chicken Soup 

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Chicken Gnocchi Soup

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Avgolemono Soup Recipe (Greek Lemon Chicken Soup)

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Soupe Jo (Persian Chicken Barley Soup)

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Lemon Chicken Orzo Soup