Chicken Vegetable Soup

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Chicken Vegetable Soup is a healthy broth-based soup loaded with shredded chicken, butternut squash, carrots, onion, garlic, and potatoes. Add in some kale (or spinach) and garnish with some freshly grated Parmesan for a filling, flavor-packed meal. 

Pair this comforting soup with some homemade dinner rolls or some crusty bread.

Overhead image of Chicken Vegetable Soup in the pot with a ladle picking up a scoop.

A great healthy soup recipe!

I took one of my favorite recipes on the site — these roasted vegetables and turned them into a hearty, healthy chicken soup.

Chicken Vegetable Soup combines so many of my favorite things into one pot: caramelized, roasted root veggies, tender, seasoned chicken, a simple herbed broth, and greens. It’s an easy soup that’s pretty hands off once you’ve chopped up the veggies. 

This soup is one of those meals you’ll feel great eating; it’s hearty, warm, and comforting while also being filled with healthy ingredients! If you’re looking for a flavor-packed soup to keep you on track with healthy eating goals, this chicken vegetable soup is it.

Process shot-- image of the veggies being roasted for Chicken Vegetable Soup.

Chicken Vegetable Soup: the ingredients

The great thing about Chicken Vegetable Soup is that it doesn’t require a lot of ingredients. It’s fairly simple and straight-forward with plenty of pantry staples and root vegetables.

  • Carrots: We coin and roast the carrots, and that adds a nice natural sweetness to the soup.
  • Butternut squash: Another ingredient that adds a sweetness to this soup. Butternut squash becomes gorgeously caramelized and more intensely flavored when roasted. You can use sweet potatoes in place of the squash in this soup.
  • Red potatoes: These add bulk and hearty texture. Yukon gold potatoes or even russets would work nicely in this soup.
  • Red onion: The onion adds a nice mild flavor. For a stronger onion flavor, use a yellow or white onion.
  • Olive oil: The oil helps get that beautiful caramelization on the veggies.
  • Garlic: We roast the garlic and smash it into a paste which really amps up the flavor of the soup.
  • Chicken broth or chicken stock: This pantry staple forms the base of the soup. Chicken bouillon or Better Than Bouillon® and hot water can be used instead.
  • Rotisserie chicken: To keep things simple, we use chicken that has already been perfectly cooked & seasoned. It cuts down on the seasonings required in this soup and the hands-on cooking time. I’ll share below how to prepare raw chicken in this soup.
  • Herbs: Another way we’re using pantry staples is by using dried herbs in this soup. Of course, if you have fresh, use those! You can also garnish with fresh herbs if you have some around.
  • Kale or other greens: The greens add color, texture, and flavor. I like kale best in this soup, but collard greens or spinach would also work great.

What can I add to Chicken Vegetable Soup to make it taste even better?

Vegetables add flavor, color, and tons of texture to a chicken soup. But what makes those vegetables taste even better? Roasting them!

When you roast vegetables, the natural sugars in the vegetables caramelize, which creates an amazing depth of flavor. With all the different vegetables roasting together, that flavor results in a naturally sweet, nutty, and toasted flavor.

Also, roasting veggies is such an easy step to do! Once the veggies are chopped, the oven does all the work.

Process shot of Chicken Vegetable Soup recipe being made in one pot on the stove.

How to make Chicken Vegetable Soup

The second photo down in this post is a photo showing the vegetables roasting. Directly above this text is a quick photo collage overview of the soup coming together. Below are written descriptions that correlate with numbering in the photo collage.

  1. While the vegetables are roasting, add chicken broth to a large stockpot with the dried herbs and a dried bay leaf. Bring to a boil and then reduce the heat to a simmer. Add in the shredded chicken.
  2. Pour in those hot roasted vegetables straight from the oven.
  3. Add the chopped kale right on top.
  4. Next the garlic paste goes in. The garlic will be so soft from roasting, it will slip right out of the papery skin. Mash the garlic pulp into a paste by using the side of a chef’s knife. Add the mashed garlic that to the soup.
  5. Stir everything together and heat until the kale is wilted.
  6. Serve Chicken Vegetable Soup and garnish as desired with fresh herbs and Parmesan cheese.

Can you put raw chicken in soup?

When raw chicken simmers in a pot, it stays moist and gives flavor to the broth. It’s completely safe to add raw chicken into the pot as long as it’s cooked through to a safe temperature (165 degrees F). I like to use rotisserie chicken for ease (and I feel like the soup needs fewer spices when using a seasoned rotisserie chicken), but below are directions to adding raw chicken breast into this soup.
  • Add the 9 cups of chicken broth or stock to a large stock pot and bring to a boil.
  • Slice the large chicken breasts into three even pieces; this will help the chicken cook quicker and more evenly.
  • 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 temperature with a food thermometer).
  • Turn the heat to a simmer, remove the chicken breasts to a cutting board, and allow to cool slightly. Shred the chicken and return it to the pot. (You may want to add a few additional cups chicken broth).
  • More tips on boiling chicken here.

Overhead image of Chicken Vegetable Soup in a bowl ready to be eaten with a spoon on the side.

What to serve with Chicken Vegetable Soup:

  • Parmesan cheese and fresh herbs: While these additions wouldn’t be considered a side dish, both make great toppings. I like grating Parmesan cheese with a Microplane right over individual soup bowls. My favorite fresh herb on this soup is fresh thyme.
  • Crusty bread: Every chicken soup needs a hearty hunk of bread or some good crackers and Chicken Vegetable Soup is no exception. Bonus points for toasting that bread first.
  • Light salad: While you’re getting a ton of veggies in this soup, a simple side salad never hurts. I like this copycat Olive Garden salad best with this soup.

More amazing soup recipes:

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Chicken Vegetable Soup

5 from 4 votes
Chicken Vegetable Soup is a healthy broth-based soup loaded with shredded chicken, butternut squash, carrots, onion, garlic, and potatoes. Add in some kale (or spinach) and garnish with some freshly grated Parmesan for a filling, flavor-packed meal. 
Print Recipe

Chicken Vegetable Soup

5 from 4 votes
Chicken Vegetable Soup is a healthy broth-based soup loaded with shredded chicken, butternut squash, carrots, onion, garlic, and potatoes. Add in some kale (or spinach) and garnish with some freshly grated Parmesan for a filling, flavor-packed meal. 
Course Dinner, Soup
Cuisine American
Keyword chicken vegetable soup
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 179kcal
Cost $13.42

Equipment

  • 1 (21 x 15 inch) baking pan & parchment paper

Ingredients

  • 1 cup coined carrots (2 large carrots)
  • 4 cups cubed butternut squash (1 small squash)
  • 2 cups cubed red potatoes (3 potatoes)
  • 1 cup cubed red onion (1 small red onion)
  • 3 cloves garlic
  • 2 tablespoons + 1 teaspoon olive oil
  • 9 cups chicken broth or chicken stock See Note 1
  • 1/4 teaspoon EACH: dried marjoram, sage, crushed rosemary, thyme
  • 1 bay leaf
  • 3 cups shredded rotisserie chicken See Note 2
  • 2 cups (lightly packed) kale
  • Salt and pepper
  • Freshly grated Parmesan cheese and fresh thyme, optional

Instructions

  • PREP: Preheat the oven to 400 degrees F. Lightly grease a baking pan (21 x 15 inch) and line with parchment paper.
  • VEGGIE PREP: Peel the carrots and butternut squash. Remove the seeds and stem from the butternut squash. Coin the carrots (about 1/4th 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 (leave in 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.
  • ROAST VEGGIES: Add the prepared carrots, squash, red potato, and onion to 1 very large (21 x 15 inch) sheet pan or 2 smaller ones. Drizzle with olive oil, salt and pepper. Toss the veggies with your hands and then spread into one even layer. Make sure veggies aren't overlapping, or they'll steam instead of roasting. 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.
  • KALE: Remove the thick stems and cut the leaves into bite-sized pieces. Rinse the kale thoroughly and then dry in a salad spinner or with some paper towels. Set aside.
  • CHICKEN: Meanwhile, add 9 cups chicken broth or stock to a large stockpot. Bring to a boil. Once boiling, add in the seasonings: 1/4 teaspoon dried marjoram, dried sage, crushed dried rosemary, dried thyme, and the bay leaf. Reduce the heat to a simmer. Stir in the 3 cups prepared and 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.
  • SERVE: 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 (I like to grate with a microplane) and fresh thyme if desired.

Recipe Notes

Note 1: Instead of chicken broth, you can use chicken bouillon powder and hot water or chicken Better Than Bouillon® and hot water. 
Note 2: If you'd rather use raw chicken breasts instead of 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 stock pot 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 temperature with a food thermometer; it should be 165 degrees F).
  • Lower the heat to a simmer, remove the chicken breasts to a cutting board, and allow to cool slightly. Shred the chicken and return it to the pot. (You may want to add a few additional cups chicken broth).

Nutrition Facts

Calories: 179kcal

DID YOU MAKE THIS RECIPE?

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Nutrition facts in chicken vegetable soup

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23 Comments

  1. Butternut squash and kale is one of my favorite combos! This soup looks so so good! I have been making soup probably twice a week lately – I can’t get enough!

  2. This soup looks incredible – love butternut squash and kale. Great idea to roast the veggies first too – I can just imagine how flavorful this is. All the best flavors of fall in a bowl – so so good!

  3. 5 stars
    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.

    1. 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 🙂

  4. 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?

  5. 5 stars
    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!

    1. I’m so happy you enjoyed this soup Melissa! It’s one of my favorites 🙂 I hope you love whatever you try next!!

  6. 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!!

  7. 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.

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