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Published December 20, 2023. This post may contain affiliate links. Please read my disclosure policy.
This Chicken Vegetable Soup Recipe is loaded with vegetables, beans, and chicken in a delicious one-pot meal. You will love all the fresh flavors in this tasty soup.
Chicken Vegetable Soup
Chicken vegetable soup can be a mixture of many ingredients, but as long as there is cooked chicken and broth with vegetables of your choosing, it is correct. You can use many different ingredients to customize this soup to your liking. I made this soup during the winter, so most of the vegetables I used were fresh during that peak season.
This is a very clean soup. Eating clean anything means you are using natural products free of any artificial flavors or preservatives. This soup uses many fresh ingredients like vegetables, chicken, and herbs.
Ingredients and Substitutions
- Beans – I used dried cannellini beans. You can substitute with any dried white bean. In addition, a half cup of dried beans equals 1 15-ounce can of beans if you choose to use canned.
- Chicken – Use lean chicken breasts in this recipe. Feel free to use thighs and drums if you’d like.
- Oil – Olive or avocado oil is the best to use. However, you can use your favorite neutral-flavored oil.
- Onions – I used yellow onions and garlic cloves. You can substitute the yellow onion with a white or sweet one.
- Vegetables – You will need to add carrots and celery to the soup. In addition to those, I used mushrooms, butternut squash, and kale. You can use whichever vegetables you enjoy the most in addition to the carrots and celery.
- Stock – I used chicken stock. However, you can use brodo, vegetable stock, or water.
- Herbs – Fresh or dry thyme works well in this chicken vegetable soup. Other fresh or dry herbs you could use are sage or rosemary.
How to Make Chicken Vegetable Soup
Add your beans to a container, cover them with water by six inches, and let them soak overnight.
I usually start making this by searing off the chicken. During the chicken searing process, this should give you plenty of time to slice and dice up your vegetables.
Once the chicken is golden brown on each side, please remove it from the pot, add the vegetables, and saute for 10 to 12 minutes over low heat. Doing this will help bring out some flavors, plus cook down the veggies a little, so you’ll have room for everything else in it.
After the vegetables are done sautéing, add back in the chicken, the drained soaked beans, and stock and slow cook your life away until the chicken easily pulls apart and the vegetables are tender.
It will probably take about 60 to 90 minutes to get to this point. Adjust the seasonings and let it ride!
Make-Ahead and Storage
Make-Ahead: Soup always tastes better the next day, so if you’d like, you can make this soup up to 3 days ahead. Follow these instructions, cover it, and keep it cool in the refrigerator until ready to serve it with the fresh kale.
How to Store: Cover the soup and keep it in the refrigerator for 5 days. The soup will hold in the freezer covered for up to 2 months. Thaw for 1 day in the refrigerator before reheating, or add directly to a pot from the freezer and cook over low until hot.
How to Reheat: Add the desired chicken vegetable soup to a large pot and cook over low heat until hot.
chef notes + tips
- Additional Vegetables: You can also use spinach, collards, scallions, peas, rutabaga, parsnips, turnips, or cabbage.
- This soup is much more like a stew. It’s hearty, it’s chunky, and it is dang good. Because I like crisp kale, I serve it up per order to stay nice and green and crisp when serving it.
- While you may not have that time, a quicker way to soak beans would be to submerge them in boiling water and let them stand for 1 hour.
More Soup Recipes
Chicken Vegetable Soup Recipe
- 2 cups of cannellini beans
- 6 cups of water
- 3 8- ounce chicken breasts
- 1 tablespoon of healthy cooking oil
- 2 peeled and small diced yellow onions
- 3 peeled and small diced carrots
- 3 small diced stalks of celery
- 4 finely minced cloves of garlic
- 2 cups of cremini mushrooms, sliced into wedges
- 1 medium-sized peeled, seeded and medium-diced butternut squash
- 96 ounces of chicken stock
- 1 bunch of julienne kale
- 1 tablespoon of fresh thyme leaves
- sea salt and fresh cracked pepper to taste
- Add the beans to a large container and cover them with water. Let sit overnight.
- To speed this process up, boil the water and cover the beans, and let sit for 1 hour. Drain before using it.
- Next, season the chicken breasts on all sides with salt and pepper.
- Add the oil to a large pot over medium heat and sear the chicken breasts on both sides, and cooked throughout, about 8 to 10 minutes per side.
- Set the chicken to the side and add the onions, carrots, celery, garlic, mushrooms, and squash to the pot and sauté for 8 to 10 minutes or until light brown.
- Add the chicken back in, along with the drained beans and chicken stock.
- Cook over low heat for 60 to 90 minutes or until the chicken pulls apart easily.
- Remove the chicken breasts from the soup and shred them. Add back to the pot along with fresh thyme, salt, and pepper.
- Serve each bowl with a small handful of sliced kale.