Easy Chicken Vegetable Soup

Prep Time 10 minutes
Total Time 35 minutes
Servings 4 servings

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Chicken Vegetable Soup recipe is comforting, hearty, and so easy to make! Tender bites of chicken and potatoes are served in warm broth with plenty of healthy veggies like tomatoes, spinach, carrots and more.

Stay cozy and healthy with recipes like Vegetable Soup, Cabbage Soup and Stuffed Pepper Soup.

large pot filled with chicken vegetable soup and wooden ladle.

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’s just nothing that will warm you up like a big bowl of chicken soup with chicken stock and loads of veggies.

This soup really has it all. It’s easy to customize with whatever veggies you have on hand and it really couldn’t be easier to make. The end result is a filling, flavorful soup you’ll love eating by the bowlful!

Why we love this Chicken Vegetable Soup:

  • Kid Friendly: This is an amazing soup for kids! It’s loaded with protein and veggies, even the pickiest of eaters will eat their fill without complaints (especially if you serve it with these Cheddar Bay Biscuits!)
  • Versatile: Scroll on down towards the bottom of this page to check out some variations to try. There are so many ways to get creative here!
  • Comforting and Healthy: Yes, the best of both worlds! You can cozy up with a warm bowl of chicken and vegetable soup without it weighing you down.
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Chicken Vegetable Soup Ingredients Needed:

ingredients needed for chicken vegetable soup in bowls and plate.
  • Chicken – Raw chicken breasts are what you’ll need (no need to precook the chicken!). Thighs also work if preferred, or you can swap with another protein.
  • Potatoes – Yukon gold (or creamer) potatoes are the best to use since they’re so tender and buttery. Peel them or leave the skin on, the choice is yours.
  • Carrots – You can chop them yourself or buy them already pre-cut (matchsticks are great for soup!)
  • Celery – I always recommend rinsing celery with a little water prior to chopping.
  • Onion – A white or yellow onion both work well. A couple of shallots will also work in a pinch.
  • Tomatoes – A can of diced tomatoes is what I like to use. It gives the broth more depth in flavor as well as juicy bites of tomatoes found throughout the soup!
  • Garlic – As always, you can add a little more if you prefer!
  • Seasonings – A single bay leaf, Italian seasoning, salt and pepper is all you need to give a little simple flavor to the soup.
  • Spinach – A handful of fresh spinach cooks down pretty quickly. Feel free to add even more spinach to brighten up this soup even more.

How to make Chicken Vegetable Soup

This homemade chicken vegetable soup is so easy to toss together! Scroll down to the recipe card to see more info about ingredient measurements and step-by-step instructions.

  • Sauté the carrots, onions and celery until softened.
  • Mix in the garlic and seasonings.
  • Add the broth, chicken, tomatoes, potatoes and bay leaf. Stir and bring to a simmer. Reduce the heat, cover, and simmer until the chicken is cooked.
  • Remove the chicken from the pot and shred it with two forks.
  • Stir the shredded chicken and spinach back into the soup.
  • Serve right away!

Variations and Substitutions

  • You can use bone in chicken! I just recommend removing the skin first! When you shred it, you’ll also pick out the bones.
  • You can use already cooked chicken: We like to keep this Crockpot Shredded Chicken and Instant Pot Shredded Chicken on hand for quick meals!
  • Add more veggies: Consider tossing in some mushrooms, kale, peas, peppers, or really whatever else sounds good to you. This is a great recipe for clearing out your fridge.
speckled bowl of soup on grey surface with bread beside.

How to store Chicken Vegetable Soup

Let the soup cool off before transferring it to an airtight container. In the fridge, chicken vegetable soup will keep for about 3-4 days. Reheat for 30 seconds at a time, stirring each time it stops until warmed all the way through.

Can I freeze Chicken Vegetable Soup?

Sure thing! Once it’s fully cooled to room temp, place the Chicken Vegetable Soup in a large zip-top bag. Lay it flat on a cutting board and let it freeze for an hour so it freezes into one flat layer. This will help with storage space!

Chicken Vegetable Soup will keep in the freezer for up to 3 months. I recommend letting it slowly defrost in the fridge for a few hours prior to reheating in a pot.

Keep in mind that all of the vegetables will soften and change in texture with freezing — if you are picky about texture, this might not be the best soup for you to freeze.

How to Make it in the Instant Pot

This healthy chicken soup recipe 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 shredded 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!

steel ladle scooping chicken vegetable soup out of pot.

How to Make Chicken Vegetable Soup in the Crockpot

You can absolutely make this chicken soup in the slow cooker!

Simply dump it all in and let it cook away all day until the vegetables are tender, stirring in the spinach just before serving.

If you prefer, you can always saute the vegetables first, but I’m not into unnecessary steps!

Serving suggestions:

This soup is a well-rounded meal all by itself. If you do want to pair it with anything, consider toasting some crusty bakery bread or making my favorite Homemade Buns.

More Chicken Soup Recipes You’ll Love

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Chicken Vegetable Soup

5 from 3 votes
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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine American
Course Main Course, Soup
Servings 4 servings
Calories 316cal


  • 2 tablespoons oil
  • 2 ribs celery (finely chopped)
  • 2 large carrots (peeled and finely chopped)
  • ½ medium onion (finely diced)
  • 3 cloves garlic (minced)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 4 cups low sodium chicken broth
  • 14 oz canned diced tomatoes (1 398ml can or about 1 cup)
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • ¾ lb Yukon gold Potatoes (about 2 medium-large potatoes) cut into ½" pieces
  • 2 cups chopped fresh spinach


  • Add oil to a large dutch oven or soup pot (about 4-5 quarts) and warm over medium-high heat.
  • Add celery, carrots and onion. 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, uncooked chicken, potatoes and bay leaf. Stir and bring to a simmer over high heat. Reduce to medium-low, cover and simmer until vegetables are tender and chicken is cooked through, about 15 minutes.
  • Remove chicken from the pot and shred. Stir back in with the spinach.
  • Taste and adjust seasonings as necessary. Serve.

Nutrition Information

Serving: 494grams | Calories: 316cal | Carbohydrates: 27g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 878mg | Potassium: 1069mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6033IU | Vitamin C: 32mg | Calcium: 93mg | Iron: 3mg
Keywords chicken vegetable soup

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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