Healthy Homemade Chicken Vegetable Soup

Healthy chicken vegetable soup is an easy recipe that’s loaded with veggies and tender chicken. It’s a great option for meal prep and fast enough to make any night of the week!

It snowed last week in Alabama and we’re expecting more winter weather next week. I know many of you are quite accustomed to frigid temps but this Southern girl definitely isn’t. I stay bundled up with hoodies and blankets! The colder months call for a big batch of comfort food, don’t you agree? And is there anything better when the temperature drops than a warm bowl of soup? Doubtful.

The whole family will love this easy chicken soup recipe. It’s fast but loaded with so much flavor. Chicken. Vegetables. Seasonings. It’s that simple. What an easy way to take care of ourselves when only cozy foods will do.

The best part? Everything cooks in about 30 minutes. You can toss it all together on a busy weeknight but it’s also perfect for meal prep. I like to store the cooled soup in freezer bags and stack them flat in freezer. Then reheat when I need a healthy lunch or dinner.

Craving more chicken soup recipes? Try my Easy Chicken and Rice Soup, Low Carb Chicken and Cauliflower Rice Soup, or 30 Minute Low Carb Lemon Chicken Soup.

Ingredients for Healthy Chicken Vegetable Soup

• Olive or avocado oil: A little bit of oil helps us sauté the onion and celery until tender. I recommend extra virgin olive oil or avocado oil but you can use any oil you’re comfortable cooking with.
• Onion: White or yellow onion both work well.
• Celery: Celery is considered an aromatic along with onion and garlic, meaning it adds aroma and flavor to dishes. The taste of the celery itself won’t stand out, but it works with the other aromatics to add extra flavor that is especially appreciated in soups and stews.
• Minced garlic: Minced garlic has a pungent and delicious flavor. You can mince your own fresh garlic or use a jarred variety.
• Chicken stock or broth: Both chicken stock and chicken broth can be used to help create the comforting broth in this homemade chicken vegetable soup. Stock is typically made by simmering chicken bones for hours along with carrots, celery, and onion. Broth is made by simmering the whole chicken instead of only the bones. You can sub vegetable broth if that’s what you have on hand.
• Chicken breasts or thighs (boneless): We’re using boneless skinless chicken breasts (if you prefer white meat) or boneless skinless chicken thighs (if you prefer dark meat) in this soup. It’s a lean protein that flavors the soup base as it simmers. To save cook time you can also purchase store-bought rotisserie chicken or leftover chicken. These are great options to make your life even easier! Just add the cooked shredded chicken at the end of cooking.
• Frozen mixed vegetables: Using a bag of frozen mixed vegetables is my favorite soup shortcut. They cook faster than fresh vegetables and they’re already chopped. A great way to save time while still getting all the same health benefits!
• Canned diced tomatoes: I recommend fire-roasted diced tomatoes if available in your grocery store.
• Seasonings: Italian seasoning, salt, and black pepper are the only seasonings we’re using to flavor this flavorful broth.

How to Make Healthy Chicken Vegetable Soup

To make this hearty chicken vegetable soup recipe you’ll first sauté the onion and celery in a little olive oil on medium-high heat until tender. (I like to do this in a large soup pot so that I can incorporate the other ingredients later and not dirty another dish.) Then add the garlic so its golden in color.

Add the chicken stock and bring to a quick boil.

Reduce heat to simmer. Add the raw chicken breasts, mixed vegetables, chopped cabbage, canned diced tomatoes, Italian seasoning, salt, and pepper to the pot. Simmer until chicken is cooked through.

Carefully remove the whole chicken breasts from the pot. Use two forks to shred chicken or place on a cutting board and chop chicken into small pieces. Add the shredded cooked chicken back to the soup and stir.

Ladle into bowls for individual portions to serve. Top with fresh parsley or other fresh herbs if want a really pretty presentation. Your guests might also enjoy a sprinkle of shaved parmesan cheese or crusty bread for dipping.

Can You Use Leftover Chicken or Store-Bought Rotisserie Chicken?

Yes. I recommend cooking the chicken in the soup because it flavors the broth, but sometimes you just want to use what you have on hand already. If that’s cooked chicken then go for it! Since it’s already cooked you can wait to add it to the soup in the last 10 minutes of the cooking time.

How to Store Leftovers

Want to enjoy this healthy chicken vegetable soup recipe the next day or later in the week? Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop on low to medium heat until warmed through. You can also reheat in the microwave after thawing.

This soup also freezes, thaws, and reheats beautifully. Store in a freezer safe container like a freezer bag. After thawing add it to a pot on the stove over low to medium-low heat, stirring frequently, or reheat in the microwave. Feel free to double this recipe so you have plenty to freeze.

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