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This Chicken Vegetable Soup is packed with tender shredded chicken and plenty of vegetables, including carrots, celery, green beans, corn, zucchini, and kale, all simmered in a light, flavorful chicken broth. Everything cooks in one pot, with the vegetables added in stages so they become tender without turning soft or mushy.
Quick Look: Chicken and Vegetable Soup
- Why it works: Simmering boneless chicken thighs directly in the broth keeps the meat tender, adds extra flavor, and keeps it a truly one-pot recipe.
- Top tip: Add the vegetables in stages. Slowly soften the onion, carrots, and celery first; add the green beans, zucchini, and corn after the chicken is removed; then add the kale with the shredded chicken at the end. This keeps the vegetables tender without turning them soft or mushy.
- Total time: About 1 hour 20 minutes
- Servings: 12 servings
- Tools: Large Dutch oven or heavy-bottomed soup pot
- Leftovers: Refrigerate for up to 3 to 4 days. The soup reheats especially well, making it great for meal prep.
For years now, I’ve been making this easy, one-pot chicken and vegetable soup for dinner. Sometimes I plan out the vegetables exactly, but more often than not, I use it as an excuse to clean out the fridge so that nothing goes to waste. It also feeds my family of three for at least a couple of nights, giving me a welcome reprieve from cooking something new for a night or two – without having to order takeout!
Of course, the vegetables are easy to change depending on what you have. I love the combination of green beans, corn, zucchini, and kale here, but you can swap in other favorites or leave out anything you don’t enjoy. Sometimes I’ll even add a can of beans and diced tomatoes, which turns it into something similar to my Italian minestrone, but with extra protein from the chicken. And unlike my chicken soup recipe, which is more focused on a simple mix of carrots, celery, and onion in a homemade broth, this recipe is all about packing as many vegetables as possible into one comforting pot.
Table of Contents
Ingredients and Substitutions
You can find the complete list of ingredients with measurements in the recipe card at the bottom of this post. Below you’ll find a few notes and substitutions that are especially helpful for this recipe:
- Boneless, skinless chicken thighs: Instead of chicken breasts, this recipe calls for chicken thighs because they stay tender and juicy as they simmer directly in the broth. Of course, boneless, skinless chicken breasts will also work, but they are leaner and can dry out more easily if overcooked.
- Chicken broth: I like to use low-sodium chicken broth so I can season the soup gradually as it cooks – without it becoming too salty. If you have a batch of my homemade chicken stock on hand, that works perfectly well here too.
- Onion, carrots, and celery: Also called mirepoix, this classic combination of onion, carrots, and celery forms the flavor base of the soup. You’ll find it in countless other recipes like my homemade chicken noodle soup. I give the carrots and celery a head start here because they take longer to soften than the other vegetables.
- Garlic: Fresh garlic adds another layer of savory flavor to the broth. I use five cloves, but you can easily adjust the amount to taste.
- Green beans, corn, zucchini, and kale: These are the vegetables I use most often in this soup because they add a nice mix of color, texture, and flavor. Frozen corn or leftover grilled corn works great here, and spinach can be substituted for the kale. You can also swap in other vegetables you have on hand. I’ll cover the best options and when to add them below.
- Bay leaves: They quietly add depth to the broth as the soup simmers. Just remember to remove them before serving.
- Fresh lemon juice: I stir this in at the very end, after the soup has finished cooking. It brightens the broth and brings all of the flavors together without making the soup taste especially lemony.
- Salt and black pepper: Season gradually, especially if your chicken broth already contains salt. I like to taste the soup again after adding the lemon juice and make any final adjustments just before serving.
How to Make Chicken Vegetable Soup
- Slowly soften the vegetables. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery and cook for 10 to 15 minutes, stirring occasionally, until softened. Try not to rush this step. Slowly softening these veggies helps develop the flavor base of the soup. Add the garlic and cook for about 30 seconds, or until fragrant.
- Simmer the chicken. Pour in the chicken broth, then add the boneless, skinless chicken thighs, bay leaves, salt, and black pepper. Bring to a gentle simmer and cook for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F when measured with a digital meat thermometer. Transfer it to a plate or tray to cool.
- Add the green beans, zucchini, and corn. As the chicken cools, add the green beans, zucchini, and frozen corn to the broth. Return the soup to a simmer and cook for about 10 to 15 minutes, or until the vegetables are tender but not mushy.
- Shred the chicken. While the vegetables finish cooking, shred the cooled chicken thighs into bite-size pieces using two forks or your hands. Set the shredded chicken aside.
- Add the kale and shredded chicken. Stir in the chopped kale and add the cooked, shredded chicken. Cook for about 2 minutes, just until wilted and warmed through.
- Finish the soup. Remove the bay leaves, then stir in the fresh lemon juice. Taste and add more salt and black pepper as needed. Garnish with chopped parsley and red chili flakes, if desired.
Best Vegetables for Chicken Vegetable Soup
One of the best things about this chicken vegetable soup is how flexible it is. The key is to avoid adding everything at the same time; staggering the vegetables based on how quickly they cook gives you a much better mix of textures in every bowl.
Note: Cooking times are approximate and will vary depending on the vegetable and how large you cut it, so use texture as your final guide.
Add these first:
- Carrots, celery, onion, leeks, parsnips, sliced mushrooms
These are the vegetables that benefit from the longest cooking time. In this recipe, I cook the onion, carrots, and celery for 10 to 15 minutes before adding the broth. This gives them a head start and helps build flavor. If I were adding sliced mushrooms, I would wait until the heartier vegetables have started to soften, then cook them for the final few minutes (before adding the broth).
Add these partway through:
- Potatoes, green beans, broccoli, cauliflower, tomatoes
These vegetables are generally added after the broth goes into the pot and usually need about 5 to 15 minutes. If you’re using potatoes, add them a little earlier than the green beans, broccoli, cauliflower, or tomatoes, especially if the pieces are on the larger side, so they have enough time to become tender.
Add these toward the end:
- Zucchini, yellow squash, cabbage, kale, frozen corn, frozen peas, spinach
These vegetables cook quickly and are best added during the final 2 to 10 minutes so they stay vibrant and don’t become mushy. Zucchini, yellow squash, cabbage, and kale can go in first, followed by frozen corn, peas, or spinach closer to the end. For this recipe specifically, I simmer the green beans, zucchini, and corn for about 10 minutes, then add the kale for about 2 minutes.
Storage and Reheating Tips
- Refrigerator: Once the soup has cooled, I transfer the leftovers to an airtight container and refrigerate them for up to 3 to 4 days.
- Freezer: This soup freezes well for up to 3 months. Let it cool completely, then transfer it to freezer-safe containers, leaving a little room at the top for expansion.
- Reheating on the stovetop: Warm the soup gently in a saucepan or Dutch oven over medium-low heat until heated through. I avoid letting it boil for too long since the chicken and vegetables are already cooked and can become overdone.
- Reheating in the microwave: For a single bowl, the microwave is usually the easiest option. Reheat in 60-second intervals, stirring between each, until hot throughout.
Chicken Vegetable Soup FAQs
Yes. Remove the meat from a cooked rotisserie chicken and shred or chop it into bite-size pieces. Since the chicken is already cooked, skip the step where the raw chicken thighs simmer in the broth. You’ll need about 5 to 6 cups of cooked chicken. If you don’t have leftover or rotisserie chicken, you can also make a batch of my shredded chicken. Add the chicken along with the kale near the end and cook just until warmed through.
Absolutely. For noodles or rice, I prefer to cook them separately and add them directly to individual bowls. This keeps them from continuing to absorb the broth as the soup sits, which is especially helpful if you plan to have leftovers. Add diced potatoes to the pot at the same time as the broth so they have enough time to become fork-tender before the quicker-cooking vegetables are added. If you’re specifically craving rice, try my chicken and rice soup, where the rice is part of the recipe from the start.
Yes. Frozen corn and peas work great and can be added near the end of cooking without thawing first. Frozen green beans can also be used, although they will need less cooking time than fresh. For the best texture and flavor, I recommend using fresh zucchini, kale, carrots, and celery.
Thyme, parsley, bay leaves, black pepper, garlic, rosemary, and oregano all pair well with chicken vegetable soup. For this recipe, I prefer to keep the seasonings simple with garlic, bay leaves, salt, and black pepper, then finish the soup with fresh lemon juice and parsley. Red chili flakes are also delicious if you like a little heat. If you want lemon to be a more prominent flavor, try my lemon chicken soup recipe.
Yes. This is actually one of the reasons I make such a large batch. The flavors hold up well after a night in the refrigerator, and the soup reheats easily for lunch or dinner over the next few days. If you’re planning specifically for leftovers, try to avoid overcooking the zucchini, kale, and other quick-cooking vegetables the first time around since they’ll soften a little more when reheated.
More Veggie-Packed Soup Recipes
This Chicken Vegetable Soup has been one of my go-to family dinners for years, and I hope it becomes one of yours, too. If you make it, please leave a comment and rating below and tell me which vegetables made it into your pot. Thank you so much! 💛
Chicken Vegetable Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 2 yellow onions, diced, about 2 cups
- 4 large carrots, chopped, about 3 cups
- 4 celery ribs, chopped, about 2 cups
- 5 cloves garlic, minced, about 1½ tablespoons
- 12 cups low-sodium chicken broth
- 2½ pounds boneless, skinless chicken thighs, about 12 thighs
- 2 teaspoons salt, plus more to taste
- 1 teaspoon black pepper
- 2 bay leaves
- 3 cups fresh green beans, cut into 1-inch pieces
- 2 medium zucchini, quartered and chopped, about 3 cups
- 2 cups frozen corn
- 1 large bunch kale, stems removed and chopped, about 4 cups
- 3 tablespoons fresh lemon juice, about 1 lemon
- Red chili flakes, optional, for garnish
- Fresh chopped parsley, for garnish
Instructions
- Saute the vegetables. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery and cook for 10 to 15 minutes, stirring occasionally, until softened. Take your time with this step so the vegetables can slowly build flavor.1 tablespoon olive oil, 2 yellow onions, 4 large carrots, 4 celery ribs
- Sauté the garlic. Add the garlic and cook for about 30 seconds, or until fragrant.5 cloves garlic
- Cook the chicken. Pour in the chicken broth and add the chicken thighs, salt, black pepper, and bay leaves. Increase the heat and bring the soup to a gentle simmer. Simmer for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F when measured with a digital meat thermometer. Remove the chicken from the pot and set it aside to cool.12 cups low-sodium chicken broth, 2½ pounds boneless, skinless chicken thighs, 2 teaspoons salt, 1 teaspoon black pepper, 2 bay leaves
- Cook the remaining vegetables. As the chicken cools, add the green beans, zucchini, and frozen corn to the pot. Return the soup to a simmer and cook for about 10 minutes, or until the vegetables are tender but not mushy.3 cups fresh green beans, 2 medium zucchini, 2 cups frozen corn
- Shred the chicken. Shred the cooled chicken thighs into bite-size pieces using two forks or your hands. Set aside.
- Add the kale and shredded chicken. Stir the chopped kale and shredded chicken into the soup and cook for about 2 minutes, or until the kale is wilted and the chicken is warmed through.1 large bunch kale
- Finish and serve. Remove the soup from the heat, stir in the fresh lemon juice, then taste and season with additional salt and black pepper as needed. Garnish with chopped parsley and red chili flakes, if desired.3 tablespoons fresh lemon juice, Red chili flakes, Fresh chopped parsley
Notes
- Using cooked or rotisserie chicken: In this case there’s no need to simmer the chicken. Instead, add about 5 to 6 cups of cooked, shredded chicken near the end along with the kale and cook for about 2 minutes, or just until the chicken is warmed through.
- Vegetables: Feel free to substitute other vegetables, but add them according to how quickly they cook. Heartier vegetables need more time, while zucchini, corn, peas, spinach, and other quick-cooking vegetables should go in closer to the end.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 3 months. The zucchini and kale will soften somewhat after freezing and reheating.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious, easy and healthy! 5 star , highly recommend ! I added ginger and lemon grass to the soup . Ate it w garlic bread in the side and dipped it in the soup!
I’m so glad you enjoyed the soup! Ginger and lemongrass sound like delicious additions, and pairing it with garlic bread is always a tasty idea. Thanks for sharing your feedback and giving it five stars!
I used some of your listed ingredients my soup was so yummy 😋
I added cracked red pepper to the soup to give it a boost..