Chicken Vegetable Soup
This chicken vegetable soup is loaded with shredded chicken and tons of healthy veggies. We use bone-in chicken which gives the savory tomato broth tons of flavor. It's a warm and cozy chicken soup recipe that the whole family will love!
This chicken vegetable soup recipe rocks because
- It is absolutely loaded with veggies. Scroll down to see them arranged on a huge platter.
- The simple, tomato-based broth is delicious. We say a big thank you to bone-in chicken thighs for the flavor boost.
- Filling on its own, but super cozy with a thick slice of buttered Whole Wheat Irish Soda Bread.
- Even tastier when you take it for tomorrow's lunch.
Let's make chicken and vegetable soup
- Saute some onion, garlic, and carrots in oil then pour a can of diced tomatoes into the pot. Add some Italian seasoning, chicken stock, and 4 bone-in chicken thighs. Note: the chicken bones give the soup so much flavor.
- Chop the veggies while the soup simmers then add them to the pot after 20 minutes.
- Now all you have to do is shred the chicken and add a few more veggies. So easy!
What vegetables go in this chicken soup recipe
The best thing about this chicken vegetable soup recipe is that it is super versatile. Do you see a vegetable in the ingredient list that you don't like? Leave it out! Love a veggie that you don't see listed? Add it in!
Our favorite veggies for chicken vegetable soup are:
- Carrots
- Celery
- Broccoli
- Cauliflower
- Cabbage
- Kale
- Green beans
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Chicken Vegetable Soup
This chicken vegetable soup is loaded with shredded chicken and tons of healthy veggies. We use bone-in chicken which gives the savory tomato broth tons of flavor. It's a warm and cozy chicken soup recipe that the whole family will love!
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 1 tablespoon olive oil
- Ā½ medium onion, minced
- 2 medium carrots, sliced
- 4 cloves garlic, minced
- 28 ounce can of diced tomatoes
- 1 teaspoon Italian seasoning
- 6 cups chicken stock
- 4 bone-in chicken thighs, skinless
- 2 stalks celery, sliced
- 1 cup EACH: chopped broccoli and chopped cauliflower
- 1 cup chopped purple cabbage
- 1 cup kale leaves, packed
- 1 cup sliced green beans
- Sea salt and pepper, to taste (see notes)
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add the onion and let it cook until it is transparent, about 3 minutes. Add the carrots and garlic and cook for 2 minutes more.1 tablespoon olive oil, Ā½ medium onion, 2 medium carrots, 4 cloves garlic
- Add the diced tomatoes (juice and all), the Italian seasoning, and chicken stock to the pot and stir. Place the chicken thighs on top then bring the pot to a boil. Reduce the heat to a simmer.28 ounce can of diced tomatoes, 1 teaspoon Italian seasoning, 6 cups chicken stock, 4 bone-in chicken thighs
- While the soup cooks, chop the celery, broccoli and cauliflower. After 20 minutes, add them to the pot to the pot and stir. After 10 minutes, remove the chicken from the pot. Add the cabbage, kale, and green beans and let them cook for 5 minutes.2 stalks celery, 1 cup EACH: chopped broccoli and chopped cauliflower, 1 cup chopped purple cabbage, 1 cup kale leaves, 1 cup sliced green beans
- Remove the bones from the chicken and shred the meat using 2 forks then add the chicken back into the pot. Season the soup with salt and pepper.
Notes
The amount of salt you'll add will depend on the saltiness of the chicken stock you use, the type of salt, and your personal preference. We always use unsalted homemade chicken stock and Himilayan sea salt and like to add about 2 teaspoons.
Serving: 2 ā
cups, Calories: 248kcal, Carbohydrates: 22g, Protein: 22g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 463mg, Potassium: 972mg, Fiber: 4g, Sugar: 10g, Vitamin A: 5049IU, Vitamin C: 48mg, Calcium: 111mg, Iron: 3mg
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This was outstanding. My 12 year old said it’s now at the top of his favorite foods. The only change I made was I used a jar of diced tomatoes with roasted garlic because it’s what I had on hand. Delish! Thank you!
One of my favorites. Ā Great savory taste with all the healthy veggies š„¦. Ā We add grass fed butter to our version too. Ā Makes such a nice flavor. Ā
very tasty and easy to make š
Delicious-Ā
I didnāt use the same veggies, just whatever I had on hand. Ā (Besides the garlic, onions and carrots) and added jalapeƱos for a mild kick. Definitely enjoy how you can pack it with veggies and it was a lighter broth. Accidentally bought not enough chicken broth so put two cups of water instead. I donāt think the flavor suffered at all because of cooking it with bone in chicken thighs.Ā
Where are all the carbs coming from?
Mostly from the tomatoes, onions, and carrots. But even the other veggies and chicken stock add a few. š
Very good. My whole family gave it a thumbs up. I didn’t have kale so I substituted baby spinach, I left out the green beans and cabbage because I didn’t happen to have any on hand. I added a little parsley and a little more Italian seasoning than the recipe stated. My daughter added a little cayenne pepper to hers just to give it a little kick. I will absolutely make this again.
I used rotisserie chicken because of timing issues and it still turned out amazing! I was hesitant about the red cabbage and kale, but it was perfect! Filling and hearty, I think this will be my go-to vegetable soup from here on out.Ā
you never mentioned if you cover the pot while its simmering,I was just wondering.I have a beautiful glass lid,I used seasoned chop tomatoes in everything i cook , it add more flavor to me. the only reason I gave 4 stars is because Im cooking it while IM writing this.
I simmer it uncovered. š
I made four times the quantities of Ā the chicken and veg soup and it freezes perfectly. Great recipe.Ā
That’s wonderful to hear! Thank you for letting us know, Ann!
Was looking for a soup recipe to use some of the veggies in my fridge. They were looking a little worse for wear and needed to be eaten. Found your recipe and it was perfect. Will make it again!
Hooray! I’m so happy to hear you like the recipe!
i love that you included so many vegetables in this soup! A splash of vitamins! I’m also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Your blog posts are super inspiring for me in this phase, thanks!
That is so wonderful to hear! Thanks, Mara!
Made it tonight. My wife and I loved it. Will make it again.
So happy to hear that you enjoyed the recipe, Mark!
I’m wondering if there is a crock pot version of this soup?
I haven’t made a crockpot version yet but may have to!
Oh yeah…i also had to add some tomato paste
Tomato paste is always a good idea!
I just made this soup…didnt add kale or cabbage. I did add fresh mushrooms, Yukon potatoes and a bay leaf. It’s good…but it was really lacking flavor, I had to add more Italian seasoning to boost the flavor. Over all a pretty good recipe for soup that you can make your own.
I am looking forward to cooking this winter warmer.
I hope that you like it as much as we do!
Can I use bone broth instead of chicken stock?
Absolutely you can!