Hearty Chicken Vegetable Soup

This comforting soup is loaded with tender shredded chicken, colorful vegetables, and herbs in a rich tomato-infused broth. It’s high in protein, nutritious, and perfect for meal prep or a cozy family dinner.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8

Ingredients
Protein
2 cups cooked shredded chicken (rotisserie or cooked chicken breast)
Vegetables
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 medium zucchini, diced
1 cup broccoli florets, chopped
1 cup green beans, cut into 1-inch pieces
1 cup cabbage, shredded (optional)
1 (14.5 oz / 410 g) can diced tomatoes, with juices
2 tablespoons tomato paste
2 cups fresh spinach or kale, chopped
Broth & Seasonings
8 cups low-sodium chicken broth
1 teaspoon Italian seasoning
1 teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon paprika
1 bay leaf
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 tablespoon fresh lemon juice (optional)
Garnish
Fresh parsley, chopped
Grated Parmesan cheese (optional)
Crusty bread or crackers (optional)
Equipment
Large soup pot or Dutch oven
Wooden spoon
Cutting board
Chef’s knife
Ladle
Instructions
Step 1: Sauté the Vegetables

Heat olive oil in a large soup pot over medium heat.

Add:

Onion
Carrots
Celery

Cook for 5–6 minutes, stirring occasionally.

Add garlic and cook for 1 minute until fragrant.

Step 2: Build the Soup

Stir in:

Tomato paste
Diced tomatoes
Italian seasoning
Oregano
Thyme
Paprika
Bay leaf

Cook for 2 minutes.

Step 3: Add the Broth

Pour in the chicken broth.

Bring to a gentle boil.

Step 4: Add the Vegetables

Stir in:

Zucchini
Broccoli
Green beans
Cabbage (if using)

Reduce heat and simmer for 15 minutes.

Step 5: Add the Chicken

Add the shredded chicken and spinach.

Simmer for another 5–8 minutes, until the chicken is heated through and the vegetables are tender.

Step 6: Finish

Remove the bay leaf.

Stir in the lemon juice, if using.

Taste and adjust salt and pepper as needed.

Step 7: Serve

Ladle into bowls.

Garnish with chopped parsley and grated Parmesan cheese, if desired.

Serve hot with crusty bread or crackers.

Nutrition Information (Approximate Per Serving)
Calories: 210
Protein: 22 g
Total Fat: 7 g
Saturated Fat: 2 g
Carbohydrates: 14 g
Fiber: 4 g
Sugars: 6 g
Cholesterol: 45 mg
Sodium: 480 mg (varies with broth)
Potassium: 620 mg
Calcium: 80 mg
Iron: 2 mg

Nutrition values are approximate and may vary depending on the ingredients used.

Nuts Information
Tree Nuts

This recipe does not contain tree nuts.

Peanuts

This recipe does not contain peanuts.

Allergens Present
None in the base recipe.
If Parmesan cheese is added, it contains milk.
Cross-Contamination Warning

Packaged ingredients such as chicken broth, canned tomatoes, tomato paste, and seasonings may be processed in facilities that also handle:

Almonds
Walnuts
Cashews
Pecans
Pistachios
Hazelnuts
Brazil nuts
Macadamia nuts
Peanuts

Always check labels if cooking for someone with severe food allergies.

Tips
Use rotisserie chicken to save time.
Cut vegetables into similar-sized pieces for even cooking.
Add pasta, rice, or barley if you’d like a heartier soup.
A squeeze of fresh lemon juice brightens the flavor just before serving.
For a thicker soup, mash a few cooked vegetables into the broth.
Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months. Cool completely before freezing.

Reheating: Warm on the stovetop over medium heat or microwave until hot throughout.

Variations
Low-Carb: Omit starchy vegetables and add extra zucchini, cauliflower, or spinach.
Spicy: Add ½ teaspoon crushed red pepper flakes or diced jalapeño.
Creamy: Stir in ½ cup heavy cream or coconut milk at the end.
Vegetarian: Replace chicken with chickpeas or white beans and use vegetable broth.
Extra Protein: Add white beans, lentils, or quinoa.
Frequently Asked Questions (Q&S)
Q1. Can I use raw chicken?

Yes. Add diced raw chicken with the broth and simmer until it reaches an internal temperature of 165°F (74°C).

Q2. Can I make this in a slow cooker?

Yes. Add all ingredients except spinach and lemon juice. Cook on Low for 6–7 hours or High for 3–4 hours. Stir in spinach and lemon juice during the last 10 minutes.

Q3. Can I use frozen vegetables?

Absolutely. Frozen mixed vegetables work well and help reduce prep time.

Q4. Is this soup gluten-free?

Yes, as long as the chicken broth and seasonings are certified gluten-free.

Q5. Can I make it dairy-free?

Yes. Simply omit the Parmesan cheese garnish.

Q6. What other vegetables can I add?

Cauliflower, peas, corn, mushrooms, bell peppers, sweet potatoes, or butternut squash are all excellent additions.

Q7. How can I make the soup thicker?

Blend 1–2 cups of the soup and stir it back into the pot, or add a small amount of mashed potatoes or pureed white beans.

Q8. Can I freeze leftovers?

Yes. Let the soup cool completely before freezing in airtight containers for up to 3 months.

Q9. What should I serve with this soup?

It pairs well with crusty bread, garlic bread, cornbread, grilled cheese sandwiches, or a fresh green salad.

Q10. Can I prepare this soup ahead of time?

Yes. It tastes even better the next day as the flavors continue to develop, making it an excellent meal-prep recipe.