Go Back
+ servings
Chicken Vegetable Soup recipe placed in a bowl with bread on the side

Chicken Vegetable Soup Recipe

This chicken vegetable soup recipe is an easy and healthy one pot dinner that you can make in less than an hour. It is packed with hearty vegetables & shredded chicken in a tomato-flavored broth. Packed with veggies and easy to customize with what you have in the fridge.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 446kcal


For The Chicken:

  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 ½ pounds boneless skinless chicken thighs or breasts
  • 1 tablespoons vegetable oil

For The Soup:

  • 1 tablespoon vegetable oil
  • 1 medium size onion chopped
  • 2 stalks of carrots cut in small pieces (~½ cup)
  • 2 stalks celery cut in small pieces (~½ cup)
  • 1 small bell pepper cut into chunks (~¼ cup)
  • 1 teaspoon ground cumin
  • 2 cloves garlic minced
  • 2 medium sized Yukon gold potatoes cut into 1 inch cubes
  • 1 cup green beans ends removed cut into 1-2 inch pieces
  • 1 28 oz can of diced tomatoes
  • 1 14 oz can of tomato sauce
  • 4 cups chicken stock
  • 2 cups water
  • 1 cup green peas
  • 1 cup corn fresh, frozen and canned would all work
  • 2 cups kale leaves ribs removed


  • Prepare the chicken: Mix together salt, pepper, and paprika in a bowl. Pat dry chicken thighs using paper towels. Season chicken on both sides.
  • Sear the chicken: In a large heavy bottom pot (like a Dutch oven), heat 1 tablespoons of oil over medium heat. Sear chicken thighs, 3-minutes on each side. Transfer them onto a plate. At this point, they will not be fully cooked, which is fine. Do not wash the pot.
  • Sautee veggies: Heat vegetable oil in the now-empty pot over medium heat. Add in onion, carrots, celery, bell pepper, and ground cumin. Cook, stirring frequently, 8-9 minutes or until vegetables are softened.
  • Stir in the garlic and cook for 30 seconds.
  • Add in the rest of the veggies & cook: Add in potatoes, green beans, tomatoes (with their juices), tomato sauce, chicken stock, water and reserved semi-cooked chicken thighs (with their juices). Give it a large stir. Put the lid on and bring it to a boil. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 15-17 minutes or until chicken thighs are fully cooked (when a thermometer inserted in the thickest part of the chicken it should at least register 165 degrees F or 74 degrees C).
  • Remove chicken from the pot onto a plate. Shred using two forks and put it back into the pot.
  • Stir in the peas, corn and kale leaves. Bring it to a one final boil and let it simmer for 4-5 more minutes.
  • Ladle into bowls and serve.



Ingredient substitutions: This recipe is very versatile. If you are missing a few ingredients, you can either omit them or use other vegetables. Don't have kale? Use spinach. Don't have green beans? Use broccoli or cauliflower.
This chicken vegetable soup can be frozen for up to 3 months. Allow the soup to cool completely and come to room temperature before freezing, then follow these steps:
  • To Store: Ladle leftovers into an airtight container or plastic bag and keep in the fridge for up to three days.
  • To Freeze: Ladle cooled soup into individual airtight, freezer-safe containers or plastic bags, and freeze for up to three months. Pop one out of the freezer to defrost in the fridge overnight.
  • To Reheat: Allow frozen soup to thaw in the fridge overnight before reheating. Then, place chilled soup in a saucepan over medium-low heat until just boiling and warmed through. The goal is to warm, not cook again. Ladle into bowls and enjoy!


Calories: 446kcal | Carbohydrates: 35g | Protein: 25g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 824mg | Potassium: 1116mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6352IU | Vitamin C: 68mg | Calcium: 108mg | Iron: 3mg