Can I make Chicken Vegetable Soup ahead of time?

Absolutely! Chicken vegetable soup is a make-ahead hero. In fact, the flavors get even better after a day in the fridge. Just store it in a sealed container, and it’ll be ready to reheat whenever you need it. It’s perfect for meal prep, especially if you’re planning a busy week. If you’re making a large batch, consider freezing half. Just leave out pasta or rice until you reheat to avoid mushy textures.

What vegetables are best for Chicken Vegetable Soup?

There’s no strict rule—you can mix and match depending on what you have on hand. Classic picks include carrots , celery , onions , peas , green beans , and corn . For extra color and nutrients, try adding spinach , kale , or zucchini toward the end of cooking.

Can I use rotisserie chicken instead of raw?

Definitely! Rotisserie chicken saves time and still delivers great flavor. Just shred about 2–3 cups and add it after the broth has started simmering. Since it's already cooked, you’ll only need to heat it through.

How do I thicken or thin the soup?

To thicken your soup, try adding a handful of cooked rice or a cornstarch slurry (just a teaspoon mixed with cold water). To thin it out, simply add a splash of broth or water and reheat. Easy!

Easy Chicken Vegetable Soup Recipe Guide

Description

This easy Chicken Vegetable Soup is a comforting, healthy, and freezer-friendly recipe perfect for any day of the week. Made with simple ingredients like tender chicken, hearty vegetables, and flavorful broth, it’s both nourishing and customizable. Whether you’re cooking from scratch or using rotisserie chicken, this soup is perfect for meal prep and loved by all ages.

Ingredients

Scale

1–2 tablespoons olive oil
1 ¼ lbs. boneless skinless chicken thighs or breasts
Salt and pepper, to taste
2 tablespoons butter
1 small yellow onion, diced
¾ cup carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon hot sauce (optional)
1 teaspoon Worcestershire sauce
7 cups chicken broth
1 ½ cups frozen mixed vegetables (corn, green beans, peas)
1 teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon mustard powder
¼ teaspoon ground black pepper

Instructions

Pat the chicken dry and season with salt and pepper.
In a large soup pot, heat olive oil over medium-high. Sear chicken for 3 minutes on each side until golden brown.
Remove the chicken, set aside, and let rest. Dice or shred after 10 minutes.
In the same pot, melt the butter and sauté onion, carrots, and celery for 5 minutes.
Stir in garlic, hot sauce, Worcestershire sauce, and all seasonings.
Pour in chicken broth and bring to a boil.
Reduce heat to a simmer. Add chicken and any juices. Simmer uncovered for 15 minutes.
Add frozen vegetables. Cover loosely and simmer for 10–15 more minutes.
Taste and adjust seasoning. Serve hot with your favorite bread or crackers.

Notes

For low-carb, skip potatoes or pasta and add zucchini noodles.
Use rotisserie chicken to save time—add it after broth starts to simmer.
Add a Parmesan rind while simmering for extra depth of flavor.
Store in fridge for 3 days or freeze for up to 3 months.

Prep Time: PT10M
Cook Time: PT45M
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 214 kcal
Sugar: 2g
Sodium: 786mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0.2g
Carbohydrates: 8g
Fiber: 2g
Protein: 14g
Cholesterol: 58mg

Keywords: chicken vegetable soup, easy chicken soup recipe, healthy chicken soup, homemade chicken soup, gluten free soup, low carb chicken soup