Serving up a bowl of this hearty chicken vegetable soup is the perfect way to warm up on a cold winter’s day (or evening!). But if I’ve learned anything over the years, it’s that not all chicken vegetable soup recipes are equal. I’m a perfectionist (type A all the way, baby!) at heart so I’ve spent a few years getting this recipe just right and now it hits the spot every single time!
If this is your first time making chicken vegetable soup from scratch, you’re in safe hands with this recipe. This is a tomato based broth chicken soup, not an entirely chicken broth based soup.
My chicken barley soup recipe is another firm favorite in our home if you fancy an alternative!
This Hearty Soup is Super Convenient to Prep in Advance
One of the great things about this chicken vegetable soup recipe is that you can easily prepare your ingredients in advance and store them in the refrigerator until you want to get cooking. Plus I’m using frozen vegetables and canned tomatoes, so how much easier can it get!
Just peel and cut your potatoes, pre-chop your chicken, and they’ll keep for around 2-3 days in the fridge (you don’t really want to push it over that though or they’ll start to go off). If you want to go fresh with the rest of your vegetables instead, you can prepare this in advance too.
How to Make Chicken Vegetable Soup
- Melt the butter in a large pot and cook the onions, garlic, and Italian seasoning.
- Add canned tomatoes, chicken broth, and potatoes, cook until the potatoes are tender.
- Stir in the frozen vegetables and cook until they’re soft. Don’t forget that you can add a bit more broth at this point if the soup is too thick for your liking!
- Add salt and pepper to taste, add in the chicken, and simmer until the chicken is heated.
Make This Soup Your Own!
Most families have a few picky eaters when it comes to vegetables, and we’re no different! You can absolutely choose your own vegetable ingredients here so don’t be afraid to swap in foods that your kids will be happier with. Broccoli, corn, and mushrooms all work well in this recipe. But there really is no stringent rule on this one!
Also, if you’re looking for something a little less heavy on your stomach then you can absolutely change the thickness of this soup by adding more broth or using less chicken and veggies. And vice-versa! Like I said earlier, this soup is the perfect recipe for us but I’ve spent ages getting it just right, so don’t be afraid to play around with it a little bit too and make your very own version!
Got Some Leftovers? Great!
It’s always good to make a big batch of soup at a time to have on hand for a few days, and the great thing about this chicken and vegetable soup is that:
- It’ll last for up to 4 days in the refrigerator in a sealed container. Simply heat up with the microwave or in a pot on the stove.
- You can make it last even longer by freezing it in some freezer bags or an airtight container (or a few!). It’s really super handy to just heat up when you get in on a cold winter’s night!
Can Chicken Soup Really Fight the Flu?!
We all know the flu-fighting reputation of chicken soup, right? Well, there’s actually a lot of truth in it! This chicken and vegetable soup is full of vitamins and minerals and a LOT of fiber (which means a full tummy with minimal calories too – BONUS!). Chicken soup is also known to have anti-inflammatory properties that can alleviate flu symptoms. And, of course, the more fluids you drink the more hydrated you are which also helps when you’re feeling unwell!
Some Scrumptious Bread to Serve Alongside Your Soup
You can’t go wrong with my pretty darn perfect sweet dinner rolls (the clue is in the name!) to dunk into this delicious soup. Whether you like to dip and dunk as you eat or mix little bread bits in with the soup until they’re all gooey and moist (I’m personally a dip and dunker!), these dinner rolls are the perfect way to top off this warming recipe. You can also try my Irish soda bread, homemade skillet corn bread, my homemade garlic bread or even my focaccia peasant bread.
Happy cooking guys! Let’s hear it for SOUP SEASON!!!
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Chicken Vegetable Soup
- Prep Time
- 20 minutes
- Cook Time
- 1 hour
- Karlynn Johnston
- 1 tablespoon butter
- 1 cup white onion finely diced
- 1 tablespoon minced garlic
- 1-2 teaspoon Italian seasoning
- one 28 ounce can diced tomatoes
- 6-7 cups chicken broth
- 2 large Russet potatoes peeled and cut into ½ inch cubes
- 2 cups frozen vegetables
- salt and pepper to taste
- 3 cups cooked chicken cubed
- Melt the butter in a large pot over medium high heat. Add in the onions, and fry until softened and translucent.
- Add the garlic and cook for 1-2 minutes, until browned and fragrant. Add in the Italian seasoning and heat for 30 seconds.
- Add the canned tomatoes, chicken broth and potatoes to the pot. Bring to a low simmer, then reduce the heat and cover.
- Cook for 40-45 minutes or until the diced potatoes are tender.
- Stir in the frozen vegetables and cook for 10-15 minutes more until they are tender. Add more broth if the soup is too thick at this point. Taste and add salt and pepper as desired.
- At the very last moment, add in the chicken and simmer just until it's heated through.
- You can use fresh vegetables, simply add them in when you cook the potatoes and adjust the cook time accordingly. I really do love the frozen vegetable mix in this soup, however!
- When you use tomatoes they can stop the cooking process of the onions and even potatoes. If this is a common problem for you, leave the tomatoes out until the point that you add in the frozen vegetables and simply cook your potatoes in the broth. I always make sure my onions are completely cooked when making a tomato based soup.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.