This Chicken Vegetable Soup Recipe is a delicious, broth-based meal with shredded chicken, butternut squash, carrots, onion, garlic, and potatoes.
author’s note
This Chicken Veggie Soup Has It ALL!
I’ve been making my vegetable soup for years and it’s always been a favorite in my kitchen, but I recently wanted to give it a little upgrade with some extra protein. That’s how this chicken vegetable soup came to be, and now it’s quickly becoming my new go-to comfort food, giving chicken noodle soup a run for its money. The shredded chicken makes it heartier and more filling, while still keeping all the veggie goodness I’ve always loved.
To bring even more flavor, I roast the vegetables before adding them to the pot. That one simple step adds such a rich depth that I’m completely hooked.
So, whether you’re feeling under the weather or just craving a wholesome, satisfying meal, this soup deserves a spot at the top of your list.
Chicken Vegetable Soup Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Butternut Squash | Sweet potatoes or pumpkin |
| Carrots | Parsnips or extra squash |
| Red Potatoes | Yukon golds or russets |
| Rotisserie Chicken | Simmer raw chicken breasts in the broth, then shred |
| Kale | Spinach, collard greens, or even Swiss chard |
| Garlic | Add extra if you love garlic, or stir in garlic powder at the end |
How To Make Chicken Vegetable Soup Recipe
- Roast Veggies: Preheat oven to 400°F. Cube carrots, squash, potatoes, and onion. Wrap garlic in foil with olive oil. Roast all for 40-45 minutes, flipping halfway.
- Simmer Broth: Boil broth, add herbs, then reduce to simmer.
- Combine: Add chicken, veggies, kale, and mashed garlic to the broth. Simmer.
- Serve: Season and garnish with Parmesan and thyme. Enjoy!
Storage
- Refrigerate: Store leftovers in airtight containers for 3–4 days.
- Freeze: Cooled soup freezes well for up to 3 months. Leave space at the top of the container for expansion.
- Reheat: Warm gently on the stove, stirring often. If frozen, thaw overnight in the fridge first.
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Chicken Vegetable Soup Recipe
This Chicken Vegetable Soup Recipe is a broth-based dish packed with shredded chicken, butternut squash, carrots, onion, garlic, and potatoes. For added greens, toss in some kale or spinach, and finish with freshly grated Parmesan for a hearty, flavorful meal.
Equipment
- Large sheet pan (15" x 21") lined
Ingredients
- 1 cup sliced carrots
- 4 cups cubed butternut squash
- 2 cups cubed red potatoes
- 1 cup cubed red onion
- 3 cloves garlic
- 7 teaspoons olive oil
- 9 cups chicken broth or chicken stock, see note 1
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon sage
- 1/4 teaspoon dried crushed rosemary
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 3 cups shredded rotisserie chicken see note 2
- 2 cups kale lightly packed
- Salt and pepper
- Freshly grated Parmesan cheese optional
- Fresh thyme optional
Instructions
- Preheat oven to 400°F. Lightly grease a 15×21-inch sheet pan and line with parchment paper.
- Peel the carrots and butternut squash, then remove the seeds and stem. Cut the carrots into coins about 1/4-inch thick and cut the squash into 1-inch cubes. Leave the skin on the red potato and cube into 1-inch pieces. Remove the skin from the onion and cut into 1-inch chunks. Take 3 cloves of garlic, still in the papery covering, and place on a square of foil. Add 1 teaspoon olive oil to the garlic cloves on the foil and then wrap the foil with the garlic into a small ball so that no garlic is exposed and place on the prepared sheet pan.
- Add the prepared carrots, squash, red potato, and onion to the sheet pan. Drizzle with olive oil, salt, and pepper. Toss the veggies with your hands, then spread into an even layer. Make sure veggies aren’t overlapping, or they’ll steam instead of roast. Bake for 15 minutes, then flip and stir veggies around, bake for another 15 minutes, flip and stir them around, and bake for 10–15 more minutes or until veggies are tender and caramelized. Remove from the oven.
- Remove the thick stems and cut the leaves into bite-size pieces. Rinse the kale thoroughly, then dry in a salad spinner or with some paper towels. Set aside.
- Add 9 cups chicken broth to a large stockpot. Bring to a boil. Once boiling, add marjoram, dried sage, rosemary, thyme, and the bay leaf. Reduce heat to a simmer. Stir in shredded rotisserie chicken. Add in the roasted veggies, except for the garlic. Then add in the 2 cups rinsed and dried chopped kale. Remove the garlic from the foil. Press the garlic out of the papery skin onto a cutting board. Use the side of a large chef’s knife to press down the garlic and mash to a paste. Add as much of this paste as you’d like to the soup. Stir everything together and cook for 2–3 minutes or until kale is wilted to desired preference.
- Taste and adjust seasonings to preference, adding more salt and pepper as desired. Serve the soup and garnish individual bowls with freshly grated Parmesan cheese and fresh thyme if desired.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Instead of chicken broth, you can use chicken bouillon powder and hot water or Better Than Bouillon® and hot water. I use chicken Better Than Bouillon and hot water and find it adds a lot of flavor and the right amount of salt. If using regular chicken stock, make sure to taste often and season as needed.
Note 2: If you’d rather cook your own chicken breasts instead of using rotisserie chicken, use large breasts (about 1.25 pounds each) and follow the directions below:
- Add the 9 cups of chicken broth or stock to a large stockpot and bring to a boil.
- Slice the large chicken breasts into 3 even pieces, which helps the chicken cook quicker.
- Place the chicken pieces in the boiling water, season generously with salt and pepper, and cover with a lid. Let the chicken boil until cooked through, about 10 minutes. Check the temperature with a food thermometer; it should be 165°F.
- Lower heat to a simmer, remove chicken breasts to a cutting board, and allow to cool slightly. Shred the chicken and return it to the pot.
Nutrition
Serving: 1serving | Calories: 304kcal | Carbohydrates: 21g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 85mg | Sodium: 1316mg | Potassium: 919mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16031IU | Vitamin C: 109mg | Calcium: 152mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Can You Use Raw Chicken In This?
Simmering raw chicken in this Chicken Vegetable Soup Recipe keeps it moist and flavors the broth. Ensure it reaches 165°F for safety. Here’s how to use raw chicken:
- Boil 9 cups of broth.
- Slice chicken breasts into three parts for even cooking.
- Add chicken to boiling broth, season, cover, and cook for 10 minutes.
- Reduce to a simmer, shred chicken, return to the pot, and adjust broth as needed.
Was very good. I will make again. Had to use .2 cookie sheets or the amount of veggies in recipe would be touching.
I am so happy you enjoyed! Thanks for your comment! 🙂
Thank you Chelsea for this tasty and healthy soup on a snowy California day. I prepared our soup with raw chicken breasts and we all thought it turned out was very delicious! Lots of leftovers for chilly days ahead! 👍
So happy you enjoyed it! Thanks for taking the time to leave a comment and review 🙂
Not yet but I will.be sure to tell you all how it was!
Wayyyyy too much salt. Is this mainly because if the rotisserie chicken? I Can get reduced sodium chick broth but it is still ALOT if sodium.
Yes I’d recommend reduced sodium chicken broth 🙂
This is my 5th Chelsea recipe I’ve cooked and I’m now convinced she can do no wrong in the kitchen!! SO flavorful and HEALTHY- my 3 yr old is SUPER picky and LOVED it. Thanks again Chelsea!!
You made my day Regina! Thank you so much for your kind comments on so many recipes, it means so much to me! 🙂
I made this yesterday and it was delicious!! Thank you so much for the healthy and flavorful recipe! I’m excited to try some more recipes from your site.
Thanks again Chelsea!
I’m so happy you enjoyed this soup Melissa! It’s one of my favorites 🙂 I hope you love whatever you try next!!
I am wondering if anyone has tried this without the chicken. If I decide to leave the chicken out, should I add something else in order to balance the flavors?
Made this soup for dinner tonight. Although I didn’t have any sage 🙂 It tastes amazing. Love the roasted vegetables and lightness to it. I had rainbow carrots (purple, white, orange), with the dark Kale, orange and red the dish was beautiful.
Your comments always make my day!! Thanks so much for coming back and commenting on all the recipes you’ve tried – it means a lot to me!! Glad you liked this one, and I love your additions – sounds gorgeous 🙂
This soup is right up my alley! Thanks for linking up with What’s Cookin’ Wednesday!