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Chicken Vegetable Soup has simple ingredients like shredded chicken, fresh vegetables, and pasta in a rich broth. It’s ready in about 30 minutes, and perfect for a chilly night.
Soup is the ultimate comfort food, plus Chicken Vegetable Soup is the easiest way to get my kids to eat their veggies! It just makes them taste better. Whip up a batch of Cornbread Muffins, Easy Italian Pull Apart Bread, or Garlic Cheese Biscuits to serve on the side for a complete meal.
I like to use a lot of vegetables in my soup, whether it’s a simple Caldo de Pollo or a Ground Turkey and Rice Soup. Soup is a great way to use up leftover veggies or baked chicken breast; that’s why my Chicken Vegetable Soup recipe is so versatile and completely customizable.
Chicken soup is hearty and comforting and full of vitamins and protein. It will warm your belly and soul any night of the week. Try adding a squeeze of lemon juice for a tangy kick.
Table of Contents
Chicken Vegetable Soup Ingredients
- Vegetables – Celery, carrots, onion, corn and diced tomatoes is the combination my family likes the best. You can use any mix you like, or just toss in some frozen veggies. Be sure to cut the vegetables into bite-size pieces.
- Chicken – This recipe is great for using leftover chicken breasts, or even a rotisserie chicken. If you don’t have any cooked chicken on hand, try my poached chicken, or cook chicken separately in some chicken broth. Chicken thighs are great for soup, too.
- Chicken broth – I prefer Swanson brand low sodium broth, or making my own. We love the broth, so I use a lot. You can cut back if you want.
- Spices – Oregano, garlic, bay leaf and fresh parsley. Toast the spices with the veggies for an added layer of flavor. Don’t forget the salt and pepper, and feel free to use fresh herbs like rosemary or thyme, if you prefer.
- Pasta – cook the pasta separately for the best texture. Macaroni or small shells work best, but feel free to use any small pasta you like. Or, don’t add pasta at all.
How to Make Chicken Vegetable Soup
- Cook the root veggies – carrots, celery and onions – together in a large pot or dutch oven over medium high heat until they begin to soften. Add a pinch of salt to season.
- Add the spices and seasonings to toast for a minute or two. This brings our their flavor.
- Add the chicken broth, chicken, tomatoes and corn to the pot and bring to a boil, then turn down the heat and simmer for 15-20 minutes. Stir in freshly chopped parsley just before serving.
- Cook the pasta in a separate pot, then drain and set aside. Toss with a little olive oil if desired, to keep the pasta from sticking.
- To serve, add desired amount of pasta to a soup bowl, then ladle soup over the pasta. Garnish with a little fresh parsley and Parmesan cheese.
You can put just about any vegetable you like in your soup. Some of our favorites include carrots, celery, onions, peas, zucchini, green beans, tomatoes, and corn.
Freeze the soup without the pasta. Keep in mind that the texture of the vegetables may change upon thawing.
I always keep bay leaves on hand for flavoring soups, stews, and Homemade Spaghetti Sauce. It enhances the flavor so much! For this soup, I also added oregano, fresh parsley, and fresh garlic.
Yes! Place all of the ingredients, except for the pasta and fresh parsley, in the crockpot. Cover and set to LOW for 2-3 hours, or until the vegetables are tender. Cook the pasta separately and add the parsley just before serving.
How to Cook Pasta for Soup
As cooked pasta sits in hot soup, it continues to cook, releasing starch into the broth, thickening it, and the pasta turns mushy.
I always recommend cooking the pasta in a separate pot. This gives you control over the texture of the pasta and enables you to cook it perfectly.
Also, with this method, you can control how much pasta each person gets, and if you are watching your carbs or need it to be gluten-free, you can simply leave the pasta out.
Storage and Reheating
Storage: Store leftover soup in an airtight container in the refrigerator for 3-4 days. Store the pasta in a separate container.
Reheating: The soup and pasta can be reheated together in a saucepan or in a microwave safe bowl.
More Delicious Soup Recipes to Try
- Tortellini Soup
- Easy Broccoli Cheese Soup
- Turkey Vegetable Soup
- Loaded Baked Potato Soup
- Matzo Ball Soup
- Crockpot Chicken Noodle Soup
Chicken Vegetable Soup
- 2 tablespoons extra virgin olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 teaspoons minced garlic
- 2 tablespoon dried oregano
- 1 bay leaf
- 6-8 cups low sodium chicken stock
- 1 cup corn fresh or canned, drained
- 15 ounces can diced tomatoes undrained
- 2 cups diced or shredded chicken
- 2 cups uncooked small pasta or egg noodles (3-4 cups cooked)
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- Fresh grated Parmesan cheese optional
- In a 5-quart dutch oven, heat olive oil for over medium-high heat. Add onions, carrots and celery. Add a pinch of salt to the vegetables and cook until they begin to soften; about 5 minutes.
- Add garlic, oregano, bay leaf and a pinch of black pepper. Cook for 1 minute.
- Add shredded chicken, tomatoes, corn and broth. Bring soup to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes. Stir in chopped parsley just before serving.
- Meanwhile, boil a pot of water for the pasta and cook to al dente. Drain and set aside.
- To serve, spoon desired amount of pasta in each bowl and ladle soup over the pasta. Garnish with chopped parsley and grated Parmesan cheese, if desired.