There’s something so comforting about a warm bowl of homemade soup, especially one that fills you up and makes you feel cozy inside. This Hearty Chicken Vegetable Soup Recipe is one of my go-tos when I want a meal that’s nourishing, packed with flavor, and perfect for any day of the year.

A white pot filled with a colorful chicken soup showing three main layers: a clear brown broth with herbs and black pepper, shredded light brown chicken pieces scattered evenly, and a mix of vegetables on top including orange sliced carrots, green beans, light yellow potato cubes, yellow corn kernels, red bell peppers, and pale celery slices. The ingredients float together with small green chopped herbs sprinkled across the surface. A golden ladle with a long handle rests inside the pot, partially submerged in the soup. The pot sits on a white marbled surface with a folded striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Chicken Vegetable Soup Recipe
Top Tip
How to Serve Hearty Chicken Vegetable Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Chicken Vegetable Soup Recipe

Why You'll Love This Recipe

I honestly can’t say enough good things about this soup. Whether I’m cooking it for busy weeknights or prepping ahead for lunches, it never disappoints. The blend of tender chicken, fresh veggies, and rich broth hits all the right notes without any fuss.

Full of wholesome ingredients: It’s loaded with fresh vegetables and protein, making it a balanced, satisfying meal.
Super customizable: You can swap veggies or protein, making it perfect for what’s in your fridge or pantry.
Comfort food without the guilt: It’s hearty and filling but still light enough to enjoy guilt-free.
Great for meal prepping: It reheats beautifully and develops even more flavor the next day—perfect for busy weeks.

A close-up of a ladle filled with colorful vegetable chicken soup held above the pot, showing layers of vibrant orange carrot slices, yellow potato chunks, green beans, yellow corn kernels, red tomatoes, and shredded white chicken mixed with small bits of onion and herbs, all bathed in a clear brown broth with small black pepper specks and green parsley flakes scattered throughout, over a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Hearty Chicken Vegetable Soup Recipe plays its part to boost flavor and texture. Plus, these are everyday ingredients you’ll probably already have or can easily find without much trouble.

Flat lay of two boneless skinless chicken thighs with clean skin, one diced yellow onion, a small pile of peeled carrot slices about ¼-inch thick, celery slices about ⅜-inch thick, several whole garlic cloves unpeeled, a few fresh green beans chopped into 1-inch pieces, a small mound of cubed Yukon gold potatoes about ½-inch pieces, a small white bowl of golden olive oil, a small white bowl of bright yellow sweet corn kernels, a small white bowl of finely shredded Parmesan cheese, a small white bowl of fire roasted diced tomatoes with juices, and a few fresh parsley sprigs arranged on a simple white ceramic plate and bowls, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds richness and helps sauté the veggies to tender perfection.
Boneless skinless chicken thighs: I prefer thighs because they stay juicy and tender, but using rotisserie chicken works great for a shortcut, too.
Onion, carrots, celery: The classic mirepoix trio – these build a flavorful base.
Garlic and red pepper flakes: Garlic brings depth while red pepper flakes add just a subtle kick.
Yukon gold potatoes: Creamy and melt-in-your-mouth, they help bulk up the soup.
Low sodium chicken broth: Controls the soup’s saltiness and layers the flavor without overpowering.
Fire roasted diced tomatoes: They offer a smoky undertone and balance the soup’s richness.
Chicken bouillon and dried herbs: Essential for that savory, well-rounded taste that makes the soup memorable.
Green beans and corn: These add sweetness and fresh crunch for texture contrast.
Parmesan cheese (optional): I love the umami boost and slight creaminess it adds when stirred in at the end.
Fresh parsley (optional garnish): A fresh pop of color and brightness on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Hearty Chicken Vegetable Soup Recipe is how easily you can tweak it to suit your taste or what you have on hand. I like to switch up the veggies when I want to get creative or to fit the season.

Variation: When I’m short on time, I use leftover rotisserie chicken instead of searing chicken thighs—it’s a total time saver and just as tasty.
Vegetable swaps: Try adding zucchini, kale, or bell peppers to give it a new spin, especially when certain veggies are in season.
Dietary tweaks: If you want to keep it lighter, swap Yukon gold potatoes with cauliflower florets or add quinoa for more protein.
Spice it up: For a bit more heat, sprinkle extra red pepper flakes or add a dash of smoked paprika—it really brings complexity.

Step-by-Step: How I Make Hearty Chicken Vegetable Soup Recipe

Step 1: Sear the chicken until golden

Start by heating 1 ½ tablespoons of olive oil in a large Dutch oven or soup pot over medium-high heat. Season your chicken thighs with salt and pepper then place them in the hot oil. Let them cook undisturbed for about 2 minutes on each side until you get a nice golden crust—that’s where the magic starts. Don’t skip this step; the fond left behind adds incredible flavor to the soup later. Once seared, transfer the chicken to a plate but keep the drippings in the pot.

Step 2: Sauté your veggies until tender and fragrant

Next, add a tablespoon of olive oil to the same pot. Toss in the diced onion, sliced carrots, and celery—these veggies form the flavor backbone, so give them a good 5 to 7 minutes of cooking until the onion is translucent and everything softens slightly. Be sure to scrape the bottom of the pan to loosen any of those golden bits left by the chicken—that’s pure flavor. Then add minced garlic and a pinch of red pepper flakes, sauté for just another minute until fragrant. Your kitchen will smell amazing!

Step 3: Simmer with broth and seasonings

Now, add your seared chicken thighs (don’t add rotisserie chicken yet if you’re using that), diced potatoes, fire roasted tomatoes with their juices, chicken broth, chicken bouillon, dried herbs, spices, bay leaf, salt, and pepper. Give everything a good stir. Partially cover the pot, leaving about an inch open for steam to escape, and bring it to a simmer over high heat. Once it bubbles gently, turn the heat down to medium-low and let it simmer for about 5-10 minutes until the chicken is tender enough to shred. Patience here really pays off.

Step 4: Remove chicken and add fresh veggies

Carefully remove the chicken thighs to a cutting board to cool. While you’re doing that, add the chopped green beans and corn to the simmering soup. Continue cooking for another 10 to 15 minutes, partially covered, until the potatoes are fork-tender and those green beans stay slightly crisp. Give the soup a good stir every so often to prevent sticking.

Step 5: Shred chicken and finish the soup

Once the chicken is cool enough to handle, shred it into bite-sized pieces. Return the shredded chicken or any precooked rotisserie chicken to the pot. Lower the heat to low and stir in freshly grated Parmesan cheese until it melts, adding a luscious, savory touch. If you want your soup a bit less chunky, add a splash more broth here to loosen it up. Taste the soup and add extra salt and pepper if needed—that final seasoning bit is key. Serve hot and enjoy!

Top Tip

Over the years, I've learned a few things that have made my Hearty Chicken Vegetable Soup Recipe stand out and stay foolproof every time.

Don’t rush searing: Properly browning the chicken creates flavor depth you just can’t get otherwise.
Scrape the browned bits: Those little caramelized pieces on the bottom of the pan are gold—use a wooden spoon to lift them when adding your broth.
Keep the lid slightly open: Helps control simmering so your soup doesn’t get mushy while letting excess moisture escape.
Adjust salt last: Since broth and bouillon add saltiness, always taste near the end before seasoning further.

How to Serve Hearty Chicken Vegetable Soup Recipe

hearty chicken soup - Serving Suggestion

Garnishes

I love sprinkling fresh parsley right on top—it brightens the dish and looks inviting. Sometimes I add a pinch more Parmesan or even a few twists of freshly cracked black pepper. A wedge of crusty lemon can be fun if you want to add a little zing at the table.

Side Dishes

This soup pairs wonderfully with warm, crusty bread—think sourdough or a rustic baguette—perfect for soaking up every last drop. A simple green salad lightly dressed with vinaigrette balances the heartiness nicely, especially when you’re serving this for lunch or a casual dinner.

Creative Ways to Present

For cozy gatherings, I like to serve this soup in mini Dutch ovens or soup crocks. Adding a sprinkle of chopped herbs and a swirl of olive oil right before serving makes it feel restaurant-worthy. You could even serve it with a side of cheesy garlic breadsticks for a special touch.

Make Ahead and Storage

Storing Leftovers

After it cools, I transfer the soup into airtight containers and keep it in the fridge for up to 4 days. I recommend storing the shredded chicken separately if you think you’ll want to keep the broth extra clear—and then add it back when reheating.

Freezing

This soup freezes beautifully! Freeze it in portion-sized containers with a little extra broth to prevent drying out. When you’re ready, thaw overnight in the fridge and heat gently on the stove. You might notice the potatoes get softer, but the flavors deepen and taste just as comforting.

Reheating

I like reheating on the stove over medium-low heat, stirring occasionally to warm it evenly. If it’s too thick, adding a splash of chicken broth or water helps loosen it up. Just be sure not to boil vigorously to keep the veggies tender but intact.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works fine, though thighs tend to stay moister and more flavorful during simmering. If using breast, watch closely so it doesn’t dry out—shred it as soon as it’s cooked through.

Can I make this soup in a slow cooker?

Yes! Brown the chicken and sauté your vegetables first, then combine everything in the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours until chicken and veggies are tender. Add green beans and corn in the last 30 minutes to prevent overcooking.

What’s the best way to store leftovers?

Store leftovers in airtight containers in the refrigerator for up to 4 days. To keep soup fresh, consider storing shredded chicken separately and adding it back during reheating. Freeze for longer storage.

Can I add other vegetables to this soup?

Definitely! This soup is very adaptable. Try adding zucchini, spinach, kale, or even some peas depending on what you have. Just adjust cooking times accordingly to keep veggies tender-crisp.

Final Thoughts

This Hearty Chicken Vegetable Soup Recipe holds a special spot in my kitchen because it’s reliably flavorful, versatile, and just downright comforting. It’s the kind of soup that feels like a warm hug on a chilly day and still makes for a light, healthy meal. I really hope you give it a try—you'll enjoy making it and even more so eating it!