Chicken Vegetable Soup

This chicken vegetable soup recipe is easy to make, perfect for gluten-free diets, and has a subtle warmth from adding red pepper flakes. Make a pot today and eat all week long.

I’m a fan of chicken soup in all its forms. Classic chicken noodle soup is on regular rotation at my house, alongside lemony Avgolemono Soup from Greece or this slightly smokey Chicken Freekeh Soup. But sometimes, I want to keep things simple and skip the grains or noodles. When that’s the case I make Chicken Vegetable Soup.

On days when I just want loads of veggies and some protein, this super simple chicken vegetable soup recipe satisfies my craving for a meal that is both wholesome and hearty. The best part is when my gluten-free friends come over, they can enjoy a bowl as well. 

For this chicken vegetable soup recipe, I start with boneless skinless chicken breasts in a Dutch oven, then layer in carrots, celery, potatoes, onion, tomatoes, and zucchini. The seasonings are pretty simple, salt, pepper, garlic, bay leaf, and oregano, but I add just a touch of heat with a sprinkle of red pepper flakes. It’s just enough to warm you up on a cold evening. The whole thing is ready in less than an hour, and most of that time is hands-off.

What’s in Chicken Vegetable Soup 

This soup recipe is a great way to use up what you have on hand. The ingredients listed below are pretty common in my house, but I’ve been known to include fennel, or leave out canned tomatoes if I’m out. If have leftovers from roasting a whole chicken on a Sunday, I will use the leftover meat in this recipe.

• Extra virgin olive oil: This is the foundation of almost every recipe at The Mediterranean Dish. It is an excellent cooking oil and is high in antioxidants.
  • READ MORE: Our essential guide to everything you need to know about cooking with olive is a great place to start.
  • TRY IT: Any of our olive oils will work in this recipe. You can sample them all with our minis to find your favorite. 

• Boneless skinless chicken breast: I use this because it’s what I had on hand you could also use chicken thighs, they would probably cook faster, or use up leftover cooked chicken and toss it in at the end just to warm through. 
• Kosher salt and ground pepper enhance the other flavors and make them stand out while the pepper adds a subtle warmth.
• Carrots, celery, and onion: This powerhouse combo called a mirepoix and adds a background flavor to many soups and stews. I toss in some garlic too because it’s good for you and adds another layer of warmth. If you’re new to working with fresh garlic check out our guide on how to mince it.
• Yukon gold potatoes have a thin skin so I don’t have to peel them, but if you want to use russet or even red potatoes that would work too. 
• Herbs and Spices: Bay leaf, thyme, oregano, red pepper flakes, and fresh parsley all contribute to the flavor of the soup. It’s herbal with a little heat from the red pepper flakes
• Petite-cut diced tomatoes and zucchini: The tomatoes add a bit of acidity, pop of color and another healthy vegetable (ok it’s really a fruit, but you know what I mean) to the soup. Zucchini isn’t used in soup often enough, but it’s a great addition to add texture and some visual interest. 
• Chicken stock: I roast whole chickens frequently and I use the carcass to make homemade chicken stock in my crockpot or on the stovetop. However, if you don’t make your own stock my favorite store-bought stock is Kitchen Basics. It’s lower in sodium than other stocks and tastes pretty close to homemade with a good chicken flavor.

How to Make Chicken Vegetable Soup

This recipe couldn’t be easier. I highly recommend chopping all of your vegetables up before you get started so you can just layer in the ingredients as you go. I cut the vegetables into a small dice, if you cut yours larger it could take longer to cook.  

• Set a large Dutch oven over medium heat, add 1 tablespoon of olive oil. Season the chicken breast all over with a big pinch of kosher salt and freshly ground black pepper. Add it to the Dutch oven. 
• Cook the chicken on one side for 12 minutes, until it develops a nice golden brown color. Then flip it over and cook it for another 8 to 12 minutes, letting color develop on both sides, and the bottom of the pan has a nice fond (brown bits.) The chicken should be cooked through when the thickest part reads 165 on an instant-read thermometer.
• Remove the chicken to a plate and set aside.
• To the Dutch oven add carrots, celery, onion, and potatoes. Stir, scraping any brown bits off the bottom of the pot. (You can add a splash of stock here to help scrape the pot, if you need to.) Add the bay leaf, dried thyme, oregano, and red pepper flakes. Season with a big pinch of salt and freshly cracked pepper. Stir and let it sit undisturbed for about 15 minutes. Add the garlic. Stir and cook for another 5 minutes. 
• Add the canned tomatoes, zucchini, and chicken stock and bring to a boil for about 20 minutes, until the potatoes have softened.
• While the potatoes soften, shred the chicken and add it back to the soup just until its warmed through. 
• Finish, with a 1/2 cup chopped fresh parsley and serve. 

Ways to Make This Recipe Your Own 

Soup in general is easy to adapt, but this one in particular goes well with almost anything. Here are a few ideas to help you make good use of what you have on hand.

• Toss in a handful of spinach or kale and heat through until wilted 
• Not a fan of zucchini? Leave it out. 
• Can’t find petite-cut tomatoes, use regular diced tomatoes or fire-roasted tomatoes, both would be great in this chicken vegetable soup recipe. 
• Thinly slice fennel and add it to the pot when you add the celery and carrots 
• Can’t imagine chicken soup without pasta. Add some in when adding the canned tomatoes. To find the best pasta for soup read our guide to pasta shapes. You could even add in cheese tortellini or gnocchi or pearl couscous.
• Mix up the chicken. Skip chicken breasts for chicken thighs or simply add in leftovers from a whole roasted chicken or a rotisserie bird you picked up from the store. 

Can You Freeze Chicken Vegetable Soup?

Yes, you can freeze chicken vegetable soup! This recipe doesn’t have any noodles so you don’t have to worry about mushy pasta. 

To freeze: Transfer to an airtight container, but leave about an inch of headspace because the soup will expand when frozen. Let cool, seal, and place in the freezer for up to six months. I like to freeze it in individual servings so I can reheat it for weekday lunches. 

To reheat: Either transfer the soup to a soup pot and set over medium heat, or place it in your microwave.  

Make it a Meal 

The beauty of chicken vegetable soup or most soups is they are meal in one. However, if you want to round out the meal good bread like focaccia or no-knead olive bread is always welcome. 

Some of my favorite winter salads include this Kale salad, which is super easy to toss together. For a little more color and character this Endive Salad with rosemary croutons and citrus. I love something sweet after dinner so a piece of fruit or a Stuffed Date will usually do the trick. 

More Chicken Soup Recipes to Try!

Soups and Stews

Chicken Gnocchi Soup

Greek

Avgolemono Soup Recipe (Greek Lemon Chicken Soup)

Soups and Stews

Soupe Jo (Persian Chicken Barley Soup)

Soups and Stews

Lemon Chicken Orzo Soup

Browse all Mediterranean recipes.

Visit Our Shop.