If you’re looking for an easy, nourishing, and freezer-friendly soup that’s packed with flavor, this Chicken Vegetable Soup has your back. It’s one of those comforting recipes that works just as well for a slow weekend lunch as it does for meal prep or a busy weeknight dinner.
It’s cozy, it’s flexible, and it’s full of tender chicken, sweet veggies, and a broth that tastes like it’s been simmering all day—even if it hasn’t.
Why You’ll Love This Soup
- Quick and easy to make with everyday ingredients
- Sear-first method adds big flavor
- Customizable with rice, pasta, tortellini, potatoes, and more
- Freezer- and slow cooker-friendly
- Great for using up leftover or rotisserie chicken
Ingredients You’ll Need
- Chicken – Thighs or breast, seared for added depth
- Butter + Olive Oil – For that rich base flavor
- Onion, Carrots, Celery – The classic soup trio
- Garlic Powder, Mustard Powder, Thyme, Parsley – Just enough to round out the flavor
- Hot Sauce + Worcestershire Sauce – Flavor enhancers (not spicy!)
- Chicken Broth – Store-bought or homemade
- Frozen Vegetables – Easy, colorful, and convenient
Optional add-ins: rice, tortellini, potatoes, small pasta, leafy greens
How to Make Chicken Vegetable Soup
Start by seasoning your chicken with salt and pepper. Heat olive oil in a large soup pot and sear the chicken for 3 minutes per side. It doesn’t need to cook through here—just get some golden color and flavor going. Set aside and let rest before dicing or shredding.
In the same pot, melt butter and scrape up the browned bits with a silicone spatula—this is liquid gold for flavor. Add the onion, carrots, and celery. Sauté for about 5 minutes.
Stir in the garlic powder, Worcestershire, mustard powder, thyme, parsley, and hot sauce. Pour in the chicken broth, return the chicken to the pot, and simmer gently for 15 minutes.
Add the frozen veggies and simmer another 10–15 minutes, until everything is tender and flavorful. Serve hot!
Crock Pot Method
Toss all ingredients into the slow cooker, including raw diced chicken. Cook on high for 3–4 hours or low for 7–8 hours.
Optional: Sear your chicken in a skillet first for extra depth of flavor, then deglaze the pan with butter and pour that into the crock pot. Game-changer!
Soup Add-In Ideas
- Tortellini: Boil separately and add to bowls when serving (so they don’t soak up the broth).
- Rice: Add 2¼ cups of cooked rice to each bowl when reheating.
- Pasta: Orzo, elbows, or orecchiette work great—cook separately and stir into bowls.
- Potatoes: Add diced red or Yukon gold potatoes and simmer 20 minutes until fork-tender.
- Leafy greens: Stir in spinach or kale during the last 3–5 minutes of cooking.
Tips for Success
- Use thighs for more flavor, but breasts or even rotisserie chicken works great too.
- Always sear the chicken first if possible—huge flavor payoff with minimal effort.
- Add a Parmesan rind to the soup while it simmers if you’ve got one on hand.
- Don’t skip the hot sauce or Worcestershire. They won’t make the soup spicy, just richer.
- Want a creamy version? Stir in a splash of heavy cream at the end or try my Creamy Chicken Soup recipe.
Storage & Freezing
This soup keeps beautifully. Let it cool, then store in airtight containers:
- Fridge: Up to 3 days
- Freezer: Up to 3 months (freeze without pasta or rice for best texture)
Frequently Asked Questions
Can I use rotisserie or leftover chicken?
Absolutely! Use about 3 cups of cooked, shredded chicken and skip the searing step.
What kind of pasta works best?
Small shapes like ditalini, orzo, or elbow macaroni are perfect. Cook them separately so they don’t absorb all the broth.
Can I cook rice or tortellini right in the soup?
Technically yes, but they’ll soak up the broth and may get mushy. It’s best to boil separately and stir in when serving.
Is this soup spicy?
Not at all. The hot sauce adds depth, not heat. Feel free to adjust to taste or leave it out.
Can I make this in the Instant Pot?
Yes! Sear chicken using the sauté function, add all other ingredients, and pressure cook on high for 10 minutes with a quick release.
Final Thoughts
There’s nothing more comforting than a big bowl of homemade chicken soup—and this one checks every box: hearty, easy, full of flavor, and make-ahead friendly. Whether you’re prepping for a busy week or just need a cozy meal on a rainy day, this chicken vegetable soup is one you’ll come back to again and again.
Chicken Vegetable Soup
If you’re looking for an easy, nourishing, and freezer-friendly soup that’s packed with flavor, this Chicken Vegetable Soup has your back.
Ingredients
- 1 to 2 tablespoons olive oil
- 1 ¼ pounds chicken (see notes)
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 7 cups chicken broth
- 1 ½ cups frozen mixed vegetables (such as corn and green beans)
- 1 teaspoon dried parsley
- ½ teaspoon each dried basil, dried oregano, mustard powder
- ¼ teaspoon black pepper
Instructions
- Pat the chicken dry and season it with salt and pepper. Heat the olive oil in a 4.5-quart soup pot over medium-high heat. Add the chicken and sear it for about 3 minutes per side until a golden crust forms. It’s fine if the inside isn't cooked through yet—it will finish cooking in the soup.
- Remove the chicken and set it aside. Let it rest for about 10 minutes, then dice or shred it.
- In the same pot, melt the butter over medium heat. Use a silicone spatula to scrape up the browned bits from the bottom and sides of the pot—this fond adds great flavor to the broth.
- Add the onion, carrots, and celery. Cook for about 5 minutes until softened.
- Stir in the garlic, hot sauce, Worcestershire sauce, and seasonings.
- Pour in the chicken broth and bring it to a boil. Reduce the heat to a simmer and add the cooked chicken along with any juices from the plate. Let the soup simmer uncovered for 15 minutes.
- Add the frozen vegetables. Cover the pot partially and simmer for another 10 to 15 minutes. Serve warm.
Notes
- You can find suggestions for adding rice, tortellini, pasta, and other vegetables in the blog post.
- This soup works well with either chicken breast or thighs. Boneless, skinless chicken thighs are especially flavorful. If using chicken breasts, two large ones will do. For thighs, go with four to five small ones.
Nutrition Information
Yield
9Serving Size
1Amount Per Serving Calories 232Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 70mgSodium 849mgCarbohydrates 8gFiber 2gSugar 3gProtein 18g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
