Simple Chicken Vegetable Soup is the kind of meal that feels like a warm hug after a long day—especially when time is tight and the fridge is begging for a clean-out. Whether you’re juggling work, laundry, or wrangling picky eaters, this simple chicken vegetable soup recipe is here to make dinner feel effortless yet nourishing. With just 10 minutes of prep and the magic of rotisserie chicken, you can whip up a comforting pot of goodness that’ll have everyone asking for seconds. Toss in those lingering veggies from the crisper drawer and breathe easy—you’ve got dinner handled.
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What is Simple Chicken Vegetable Soup?
Simple chicken vegetable soup is that back-pocket recipe every home cook should have. It’s a light, brothy, veggie-packed soup anchored by tender chicken and a touch of tomato sauce for depth. This isn’t your fancy, simmer-for-hours kind of soup. Nope, this one’s all about quick comfort with real ingredients. Using rotisserie chicken makes it fast, while staples like onion, carrots, celery, and peas give it that cozy, homemade feel. It’s a kitchen clean-out dream, letting you use what you’ve got. Whether it’s a chilly day, a sick day, or just a “need-something-easy” day, this soup delivers every time.
Reasons to Try Simple Chicken Vegetable Soup
First of all, simple chicken vegetable soup is a total lifesaver on chaotic nights when your brain’s fried and dinner needs to happen fast. It’s healthy without trying too hard, which is a win for anyone trying to sneak more veggies onto the table (especially for those “I don’t like green things” kids). It’s budget-friendly, endlessly customizable, and freezes like a dream. Plus, it’s basically impossible to mess up—just toss, simmer, and boom, dinner. Need more reasons? It works for meal prep, can stretch to feed a crowd, and makes a great base for add-ins like noodles or rice. This soup’s got your back.
Ingredients Needed to Make Simple Chicken Vegetable Soup
- 1/2 medium onion, chopped
- 2 medium carrots, peeled & sliced
- 3 sticks celery, chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1 (14 oz) can tomato sauce
- 4 cups chicken broth or stock
- 1 large potato (Russet), peeled & diced
- 1 cup corn (frozen, canned, or fresh)
- 1 cup peas (frozen or fresh)
- 1 cup green beans (frozen or fresh)
- 2 cups cooked rotisserie chicken, shredded
- Salt and pepper, to taste
Instructions to Make Simple Chicken Vegetable Soup
Making Simple Chicken Vegetable Soup at home is easier than you think. Follow this step-by-step guide, and you’ll have a hearty, soul-soothing meal ready in under an hour. Whether you’re new to cooking or just craving something cozy, this method walks you through every part of the process with clarity and ease. Let’s get cooking—step by step.
Step 1: Chop the Veggies for the Flavor Base
Start by prepping your aromatics and base vegetables, which include onion, carrots, and celery. Dice the onion finely for even cooking, peel and slice the carrots into half-moons, and chop the celery into small pieces.
This classic trio—often called mirepoix—is the foundation of many great soups. If you want tips on how to prep veggies quickly, check out this easy guide to vegetable prep using what you have on hand.
In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chopped onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until they begin to soften and the onion looks translucent. This sautéing step adds depth and richness to your soup right from the start.
Step 2: Add Garlic and Seasoning
Now, it’s time to layer in more flavor. Mince 3 garlic cloves and toss them into the pot with 1/4 teaspoon of Italian seasoning. Stir and cook for 30 seconds, just until fragrant. Be careful not to burn the garlic—it only needs a quick sizzle to release its aroma.
Looking for ideas to customize the flavor profile? Try swapping in Herbes de Provence or crushed red pepper for a little kick. We explore more swaps in our Crockpot Thai Coconut Chicken Soup if you want something with bold flavor variations.
Step 3: Build the Broth Base
Next, pour in 1 can (14 oz) of tomato sauce and 4 cups of chicken broth or stock. Stir to combine. Then, add 1 large peeled and diced Russet potato.
Turn up the heat to bring everything to a boil, then lower it to a simmer. Partially cover the pot with the lid slightly ajar—this helps thicken the soup slightly while allowing some steam to escape.
Let the soup simmer gently for 15 minutes. The potatoes should begin to soften, and the broth will take on a rich, tomato-kissed flavor. Want to skip tomatoes altogether? Try using just broth or substitute with diced tomatoes, like we suggest in our Healthy Potato Carrot Tomato Soup.
Step 4: Add the Veggies and Chicken
Now it’s time to add the heart of the soup. Stir in the corn, peas, and green beans (each about 1 cup, fresh or frozen). Then, add 2 cups of shredded rotisserie chicken.
Let everything cook together for 5–10 more minutes, just until the veggies are tender but still vibrant. The chicken will warm through and absorb the flavor of the broth.
Prefer to use uncooked chicken? No problem. Simply add whole chicken breasts or thighs earlier, when you add the potatoes, then shred them once fully cooked. This method is outlined step by step in our popular Slow Cooker Chicken Stew for a more hands-off approach.
Step 5: Season and Taste
Before serving, season the soup with salt and pepper to taste. Don’t be shy here—well-seasoned broth makes all the difference. Give the soup a final stir, taste again, and adjust if needed. You can also add a squeeze of lemon juice or a pinch of fresh herbs for brightness if you’re feeling fancy.
Need help getting the seasoning just right? Our Lemon Chicken and Rice Soup breaks down how small tweaks at the end can totally transform your soup’s flavor.
Step 6: Serve and Enjoy
Ladle the warm soup into bowls, garnish with chopped parsley if you’d like, and serve with your favorite side—like crusty bread, crackers, or a simple salad. You’ve just made a delicious Simple Chicken Vegetable Soup—step by step.
This soup is a winner for meal prep, weeknight dinners, or sharing with a friend who could use some TLC. For more cozy inspiration, don’t miss our Crockpot Turkey Noodle Soup or Hearty Turkey Vegetable Soup.
What to Serve with Simple Chicken Vegetable Soup
Pairing options? Oh, we’ve got plenty. Think buttery garlic bread, a crisp green salad, or even a cozy grilled cheese if you’re leaning into comfort. If you’re feeling a little fancy, serve it alongside a slice of Sweet Potato Cornbread for a Southern twist. For lighter fare, some steamed broccoli or roasted cauliflower works great. Got a carb-lover in the house? Add rice or egg noodles directly into the soup. It’s flexible like that.
Key Tips for Making Simple Chicken Vegetable Soup
- Use what you’ve got—this soup loves substitutions. No green beans? Add zucchini. Don’t like peas? Skip ‘em.
- Rotisserie chicken is your BFF. It’s fast, flavorful, and saves time when you need dinner on the table like, now.
- Chop veggies uniformly so everything cooks evenly.
- Want it non-tomato based? Swap out the tomato sauce for more broth or try diced tomatoes for a chunkier texture.
- Season as you go—and taste at the end. Soup is one of those “flavor gets better with time” kind of dishes.
Storage and Reheating Tips Simple Chicken Vegetable Soup
Leftovers? You’re in luck. This simple chicken vegetable soup stores like a champ.
- Fridge: Let it cool, then store in airtight containers for up to 4 days.
- Freezer: Yep, it freezes well. Skip the potatoes if you’re batch freezing to avoid a mushy texture later. Freeze in individual portions for easy lunches.
- Reheat: Warm it on the stove over medium heat, adding a splash of broth if it’s thickened. Or microwave in 1-minute intervals, stirring between each zap. Soup for the win—again.
FAQs
Can I make this in a slow cooker?
Totally. Sauté the veggies first, then add everything to your slow cooker and cook on low for 4–6 hours or high for 2–3 hours. Stir in chicken and quick-cook veggies at the end.
Can I use raw chicken instead of rotisserie?
Yes! Add uncooked chicken breasts or thighs with the potatoes in Step 2. Once cooked, shred and return to the pot.
Can I leave out the tomato sauce?
Of course! Add more broth or try a can of diced tomatoes for a chunkier version.
Is it gluten-free?
It sure is—just double-check your broth label to confirm.
Final Thoughts
Simple chicken vegetable soup is the weeknight wonder you didn’t know you needed. It’s fast, flexible, and packed with wholesome goodness—and let’s be real, who doesn’t want more of that in their life? From chilly nights to meal prep Sundays, this soup fits the bill. Add it to your recipe rotation, and don’t be surprised when it becomes a regular request.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
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Simple Chicken Vegetable Soup (Simple Chicken Vegetable Soup Recipe)
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This chicken vegetable soup is a cozy, healthy one-pot meal made with rotisserie chicken and a mix of fresh or frozen vegetables. It’s ready in just 40 minutes and perfect for a quick dinner or meal prep.
Ingredients
- 1/2 medium onion, chopped
- 2 medium carrots, peeled & sliced
- 3 sticks celery, chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1 (14 fluid ounce) can tomato sauce
- 4 cups chicken broth/stock
- 1 large potato (Russet), peeled & diced
- 1 cup corn (frozen, canned, or fresh)
- 1 cup frozen or fresh peas
- 1 cup frozen or fresh green beans
- 2 cups cooked/rotisserie chicken, shredded
- Salt & pepper, to taste
Instructions
1. Prep the onion, carrots, and celery. Add them to a soup pot along with the oil.
2. Sauté for 5-7 minutes.
3. Meanwhile, prep the remaining ingredients.
4. Stir in the garlic and Italian seasoning to the pot and cook for 30 seconds.
5. Add in the tomato sauce, chicken broth, and potato. Increase the heat to high and bring to a boil. Reduce the heat and simmer, with the lid slightly ajar, for 15 minutes.
6. Stir in the corn, peas, beans, and chicken. Cook for another 5-10 minutes or until the veggies are tender to your liking.
7. Season the soup with salt & pepper and enjoy immediately.
Notes
Serves 4-6 depending on portion size and sides.
For a non-tomato version, substitute the tomato sauce with an additional cup of chicken broth.
You can use uncooked chicken by adding whole chicken breasts or thighs in step 5. Remove and shred once cooked through (internal temp 165°F), then return to the pot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 5g
- Sodium: 750mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
