Easy Chicken Vegetable Soup

This chicken vegetable soup is hearty, flavorful, and made with juicy seared chicken, tender vegetables, and a savory broth enriched with herbs and simple pantry staples. It’s an easy, nourishing meal that’s both freezer and crock pot friendly — perfect for batch cooking and cozy weeknight dinners.

Why You’ll Love This Recipe

• Searing the chicken adds incredible flavor and texture

• Packed with vegetables for a wholesome, balanced meal

• Extremely freezer-friendly for easy meal prep

• Customizable with rice, pasta, tortellini, potatoes, and more

• One-pot recipe that’s simple and convenient

• Comforting without being heavy

• Crock pot option included for hands-off cooking

• Kid-friendly and great for leftovers

• Easy to make dairy-free or gluten-free

• Delicious served with crusty bread or crackers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Chicken (thighs or breasts)

• Salt and pepper

• Butter

• Yellow onion

• Carrots

• Celery

• Garlic

• Hot sauce

• Worcestershire sauce

• Chicken broth

• Frozen mixed vegetables (corn, green beans, etc.)

Seasonings

• Dried parsley

• Dried basil

• Dried oregano

• Mustard powder

• Ground black pepper

Directions

1. Pat the chicken dry and season with salt and pepper. Heat olive oil in a soup pot over medium-high heat and sear the chicken for about 3 minutes per side until golden. Set aside and let rest before dicing or shredding.

2. In the same pot, melt butter and use a spatula to scrape up the browned bits (fond) from the bottom. This adds rich flavor to the broth.

3. Add diced onion, carrots, and celery. Sauté for about 5 minutes to soften.

4. Stir in garlic, hot sauce, Worcestershire sauce, and all seasonings.

5. Pour in the chicken broth and bring to a boil. Reduce to a simmer, then return the chicken to the pot along with any juices from the plate. Simmer uncovered for 15 minutes.

6. Add frozen vegetables, cover partially, and simmer for another 10–15 minutes until everything is tender and heated through.

7. Taste and adjust seasoning as needed before serving.

Servings and timing

Servings: 9 cups
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

• Tortellini: Add cooked tortellini just before serving. Boil separately to prevent sogginess.

• Rice: Stir in cooked white, brown, or wild rice. Add just before serving to maintain texture.

• Pasta: Small pasta shapes like orzo or ditalini work well. Cook separately, then add to bowls.

• Potatoes: Dice red or Yukon gold potatoes and simmer directly in the soup for 20 minutes.

• Leafy greens: Stir in spinach or kale during the last few minutes for added nutrition.

• Creamy version: Add a splash of cream or a roux-based thickener to make a creamy chicken soup.

• Spicy kick: Add a pinch of red pepper flakes or extra hot sauce for heat.

• Lemon twist: Add a squeeze of lemon juice before serving for brightness.

• Leftover rotisserie chicken: Skip the searing and stir in shredded cooked chicken instead.

• Parmesan rind: Simmer with a rind of Parmesan cheese for added umami and richness.

Storage/Reheating

Storage:

• Store in airtight containers in the refrigerator for up to 3 days.

• Freeze for up to 3 months in individual or family-size portions.

Reheating:

• Reheat on the stove over medium heat until warmed through.

• Microwave in 1-minute increments, stirring in between.

Make-ahead tip:

• Freeze the base soup without pasta or rice for best results. Add those when reheating to avoid mushiness.

FAQs

Can I use rotisserie chicken instead of fresh chicken?

Yes. Use about 3 cups of shredded rotisserie chicken and skip the searing step. Start by softening the vegetables in butter and proceed with the recipe.

Is this soup good for freezing?

Absolutely. It freezes very well. Freeze in airtight containers and thaw overnight in the fridge before reheating.

Can I make this soup in the crock pot?

Yes. Add all ingredients to the crock pot (including diced chicken) and cook on high for 3–4 hours or low for 7–8. For extra flavor, sear the chicken and sauté the vegetables before adding.

What vegetables work best in this soup?

Frozen mixed vegetables like corn and green beans are great, but you can also add zucchini, squash, spinach, kale, or diced potatoes.

Can I use chicken breasts instead of thighs?

Yes. Boneless, skinless chicken breasts work well. You can also use bone-in chicken for deeper flavor.

Will hot sauce make the soup spicy?

No. It enhances the flavor but doesn’t add noticeable heat. Use Frank’s or your favorite brand for subtle depth.

Can I make this soup creamy?

Yes. Add a splash of cream or half-and-half at the end of cooking. You can also make a roux with butter and flour to thicken it.

How do I prevent the rice or pasta from getting mushy?

Cook them separately and add them to the bowl just before serving. This keeps the texture perfect, especially for leftovers.

What herbs pair best with this soup?

Dried basil, oregano, parsley, and mustard powder are used in the recipe. You can also add thyme or rosemary for variety.

Can I add cheese to this soup?

Yes. A sprinkle of grated Parmesan on top adds a nice savory touch. You can also simmer the soup with a Parmesan rind for extra flavor.

Conclusion

Chicken vegetable soup is a nourishing, cozy classic that’s perfect for weeknights, meal prep, or cold-weather comfort. Packed with protein, colorful vegetables, and rich broth, it’s a flexible, one-pot wonder that welcomes endless variations. Whether you serve it as-is or customize with rice, pasta, or potatoes, this soup is bound to become a staple in your kitchen.

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