This Chicken Vegetable Soup is a healthy dinner made in one pot! Includes tips for making your own chicken stock plus using leftover chicken and vegetables. Step by step recipe video down in the recipe card.
Table of Contents
- How to make Chicken Stock with a chicken carcass:
- Can I use leftover chicken and vegetables to make this Chicken Vegetable Soup?
- Can I use raw chicken in this recipe?
- Can I make this Chicken Vegetable Soup in the slow cooker?
- Can I make this Chicken Vegetable Soup in the Instant Pot?
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- Chicken Vegetable Soup Recipe
I’ll be honest, I’m never excited for the return of colder weather, but I’m always excited to curl up with a bowl of this Chicken Vegetable Soup on a chilly day!
There is just nothing that will warm you up like a big bowl of chicken soup with homemade chicken stock and loads of veggies.
If you saw this Roast Chicken and Vegetables from earlier this week, you know how easy it is to make a full chicken dinner with just a few minutes prep and a sheet pan.
So today, I wanted to share how easy it is to take that roast chicken (and those leftover chicken and vegetables!) and turn them into a delicious soup that’s perfect for a weeknight dinner or quick lunches.
Once again, I’m using our favorite Creamer potatoes from The Little Potato Company, and any varietal will work just great!
I grabbed a 5lb bag of the Dynamic Duo this week — I love how the bag is resealable so it’s perfect for grabbing a few here and there as you need them.
They pack a ton of nutritional value (fibre, potassium, and so many more vitamins and minerals) into their small package, and we just adore them!
For this Chicken Vegetable Soup recipe, I am going to give you tips on making homemade chicken stock and how to repurpose your leftovers right here in the post.
Below in the recipe card I will include the soup recipe with raw vegetables, so that no matter what you have on hand (or just in case your kiddos took care of all your roasted veggies from your chicken dinner!), you can make this quick and healthy soup.
How to make Chicken Stock with a chicken carcass:
There is just nothing like the flavor and health benefits you get from making your own chicken stock!
I like to keep a few bags stashed in the freezer at all times for when those nasty winter colds hit.
Here’s how to do it:
- Carve the meat from your chicken and enjoy, or set aside for another use (like this soup!)
- Place the chicken carcass in a large pot (ideally the biggest one you’ve got!)
- Add 1 onion, 1 large carrots, and 2 ribs of celery to the pot — cut into 2-3″ pieces.
- Add 1 teaspoon Italian seasoning, 2 bay leaves, and 1 tablespoon minced garlic (or a couple garlic cloves, no chopping required). You can add salt if you want but I prefer to season it when I make my soup.
- Fill the pot with water — there isn’t really a need to measure, so I usually just fill the pot right up. You’re aiming for about 6 litres of water if your pot can hold it.
- Bring the water to a boil over high heat, then reduce to a simmer over medium-low, cover, and simmer for 2 hours, or put in the slow cooker on low overnight.
- When your chicken stock is done, you can let cool to room temperature and then refrigerate, skimming the fat from the top before using if desired.
- If freezing, let cool slightly before pouring into freezer safe containers or large freezer bags. If using freezer bags, lay flat to freeze and then stack. Chicken stock can be frozen for up to 3 months.
Can I use leftover chicken and vegetables to make this Chicken Vegetable Soup?
To make use of your leftover chicken and vegetables in this soup, simply saute your celery and onion (or any other fresh veggies you may want to include), then add your spices and broth.
Bring the chicken stock or broth to a simmer over medium heat, allow the freshly added vegetables to cook through, then stir in any leftover cooked vegetables.
Let the vegetables and chicken heat through and then serve! Dinner is ready in just a few minutes.
This recipe calls for cooked, chopped chicken, so it’s a great way to use up any leftover chicken!
If you don’t have cooked chicken, see my note below.
Can I use raw chicken in this recipe?
If you don’t have already cooked chicken hanging out in your fridge or freezer (we like to keep this Crockpot Shredded Chicken and Instant Pot Shredded Chicken on hand for quick meals!), it’s easy to throw in what you’ve got.
To make this soup with raw, boneless chicken breasts or thighs, simply throw a couple into the simmering broth and let them cook with the vegetables.
Be sure they are cooked through (a meat thermometer is always a good way to check), then shred and add back into the soup.
You can also use bone in chicken, though I recommend you remove the skin first.
Can I make this Chicken Vegetable Soup in the slow cooker?
You can absolutely make this Chicken Vegetable Soup in the slow cooker!
Simply dump it all in and let it cook away all day until the vegetables are tender.
If you prefer, you can always saute the vegetables first, but I’m not into unnecessary steps 😉
Can I make this Chicken Vegetable Soup in the Instant Pot?
This Chicken Vegetable Soup is just as easy to make in the Instant Pot.
Add everything to the pot and give it a good stir. It’s important that you use cooked chicken in the Instant Pot because it won’t cook through in the short time it takes to cook the vegetables.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure, for 2 minutes.
Let the pressure release naturally for 10 minutes, then open and serve!
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This post has been generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
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Chicken Vegetable Soup
- 2 tablespoons oil
- 3/4 lb Little Potatoes (about 12 potatoes)
- 1/2 medium onion finely diced
- 2 ribs celery finely chopped
- 2 large carrots peeled and finely chopped
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 3 cups low sodium chicken broth
- 14 oz canned diced tomatoes (1 398ml can or about 1 cup)
- 2 cups cooked, chopped chicken
- 1 cup chopped fresh spinach
- Cut Little potatoes into 1 cm cubes.
- Add oil to a large dutch oven or soup pot (about 4-5 quarts) and warm over medium-high heat.
- Add potatoes, onion, celery and carrots. Cook and stir for 5-6 minutes, until onion has softened.
- Stir in garlic, Italian seasoning, salt and pepper. Cook 1 minute.
- Add chicken broth, tomatoes and chicken. Stir and bring to a simmer over high heat. Reduce to medium-low, cover and simmer until vegetables are tender, about 15 minutes.
- Stir in spinach and serve.
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