Chicken Vegetable Soup for Cozy Nights In

Name: Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil, divided; 1 pound boneless skinless chicken thighs or 3 cups rotisserie chicken; Salt and pepper; 1 onion, diced; 1 cup peeled and sliced carrots, 1/4-inch thick; 1 cup sliced celery, 3/8-inch thick; 4-6 garlic cloves, minced; Pinch of red pepper flakes; 1 pound Yukon gold potatoes, 1/2-inch cubes; 7 cups low sodium chicken broth; 1 14 oz. can fire roasted diced tomatoes with juices; 2 teaspoons chicken bouillon; 1 teaspoon dried parsley; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon mustard powder; 1/2 teaspoon paprika; 1/4 teaspoon pepper; 1 bay leaf; 5 oz. (1 heaping cup) green beans, trimmed, chopped into 1-inch pieces; 1 cup fresh, frozen, or canned (drained) sweet corn; 1/4 cup freshly shredded Parmesan (optional); Fresh parsley (optional), for garnish

October 12, 2025October 11, 2025 by Jake

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There’s nothing quite like a warm bowl of chicken vegetable soup to comfort you on a chilly day. It’s like the ultimate cozy hug in food form. I remember once juggling too many tasks on a rainy day, hoping for something magical to lift my spirits – this soup did just that! It’s hearty yet healthy, packed with vibrant veggies and tender chicken. Plus, the ease of using either boneless chicken thighs or rotisserie chicken makes it a real hero for busy folks. As you prepare it, feel free to pop over and check out my Chicken Tortilla Soup for your next soup adventure!

Why you’ll love this recipe

This soup isn’t just a treat for your taste buds; it’s super practical too! It’s loaded with wholesome ingredients, making it perfect for a nourishing family meal. You’ll love the versatility – use what you have on hand or try a few of my variations below. Plus, it’s meal-prep friendly. Make a big batch and savor it over the week. If you’re anything like me, you’ll appreciate how this recipe helps you sneak in extra veggies without the kids noticing!

Ingredients

2 tablespoons olive oil, divided
1 pound boneless skinless chicken thighs or 3 cups rotisserie chicken
Salt and pepper
1 onion, diced
1 cup peeled and sliced carrots, 1/4-inch thick
1 cup sliced celery, 3/8-inch thick
4-6 garlic cloves, minced
Pinch of red pepper flakes
1 pound Yukon gold potatoes, 1/2-inch cubes
7 cups low sodium chicken broth
1 14 oz. can fire roasted diced tomatoes with juices
2 teaspoons chicken bouillon
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon mustard powder
1/2 teaspoon paprika
1/4 teaspoon pepper
1 bay leaf
5 oz. (1 heaping cup) green beans, trimmed, chopped into 1-inch pieces (ADD LATER)
1 cup fresh, frozen, or canned (drained) sweet corn (ADD LATER)
1/4 cup freshly shredded Parmesan (optional) (ADD LATER)
Fresh parsley (optional), for garnish

Step-by-step instructions

Prepare and sear the chicken

Begin by heating 1 ½ tablespoons of olive oil over medium-high heat in a large Dutch oven or soup pot. Season your chicken thighs with ½ teaspoon salt and ½ teaspoon pepper. Sear the chicken until it’s golden, about 2 minutes per side, then remove it to a plate, keeping those tasty drippings in the pot.

Sauté the vegetables

In the same pot, heat the remaining tablespoon of olive oil. Toss in the onions, carrots, and celery. Sauté until the onions are tender, about 5-7 minutes. Scrape up those golden bits – they’re flavor gold! Add garlic and red pepper flakes, cooking for another minute.

Simmer the soup

Return the chicken thighs to the pot. Add all remaining ingredients up to where it says “Add Later”. Partially cover the pot, leaving about an inch opening. Bring everything to a simmer over high heat, then reduce to medium-low. Let it gently simmer until the chicken is tender enough to shred, about 5-10 minutes.

Add the veggies and finish up

Once the chicken is cooled, remove and shred it. Add green beans and corn to the pot, continuing to simmer for 10-15 minutes until the potatoes are tender. Stir occasionally and replace the lid partially. Reduce the heat to low, stirring in Parmesan until melted. Add the chicken back into the soup. Adjust consistency with more broth if you like. Taste and season with extra salt and pepper if needed.

Recipe tips & variations

Feel free to swap Yukon gold potatoes with sweet potatoes for a slightly sweeter flavor. You can also use turkey or try throwing in some baby spinach at the end for extra greens! Whatever you do, don’t skip the bay leaf – it adds that delightful aroma that makes this soup irresistible.

Storage & reheating

For any leftovers (if there are any!), let them cool to room temperature before storing in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave. If you’re planning to freeze this soup, do so without the potatoes, as they don’t always freeze well.

FAQs

Can I make this soup vegetarian?

Absolutely! Just skip the chicken and replace the chicken broth with vegetable broth.

What’s the best way to thicken the soup?

You can mash some of the potatoes in the soup or add a bit of cornstarch mixed with water for a thicker result.

Is it spicy with the red pepper flakes?

The spice level is mild, but feel free to adjust the red pepper flakes to suit your taste.

Can I use different kinds of beans?

Of course! Feel free to use kidney beans or chickpeas for variety and added protein.

Recipes you may like

Cozy Up with Comforting Chicken Soup and Potatoes

Cauliflower & Apple Curry Soup for Cozy Nights

Enjoy every delicious spoonful, and don’t hesitate to experiment with your own twists! Happy cooking!