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This Italian Chicken Veggie Soup is easy to make, hearty, and full of nourishing veggies and chicken. They are great for a quick and simple meal for busy weeknights and can be enjoyed all year long.

chicken and veggie soup recipe
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Whenever I have a rotisserie chicken on hand and I am not sure what to make with it, I make this soup! It is a simple chicken and veggie soup recipe that’s filled with chunks of shredded chicken and hearty vegetables. This soup is so easy, quick, and comforting. They are perfect for busy weeknights, or you can make them a side dish.

Recipe Overview

Skill Level
Beginner
Prep Time
15 mins
Cook Time
30 mins

Recipe Tips

  • Use leftover chicken or get a rotisserie chicken to save on time. If you want to cook some chicken from scratch, then check out my post on how to poach chicken breast.
  • If poaching your chicken, use the fresh chicken broth from the poached chicken instead of store-bought chicken broth.
  • If you have some frozen fresh veggies, use those instead of canned veggies.

How to make chicken veggie soup

Heat 1½ tablespoons of Olive Oil in a large stockpot over medium-high heat. Add 1 Large Sweet Onion, 2 Medium Carrots, 2 Stalks Celery, 2 Cups Button Mushrooms, 2-3 Garlic Cloves, and 1 tablespoon Italian Seasoning, and sauté until soft, about 8-10 minutes.

Stir in 3 Cups Shredded Cooked Chicken, 15 ounces Italian Tomato-Basil Sauce, 7 Cups Chicken Broth, 1 Cup Frozen Corn, and 1 Cup Chopped Green Beans. Bring to a simmer and cook for 15-20 minutes.

Season with Salt and pepper, to taste, then sprinkle with ½ Cup Grated Parmesan Cheese (evenly on each serving) and 2 tablespoons Chopped Fresh Parsley.

Enjoy while hot!

5 from 13 votes

Italian Chicken Veggie Soup (Hearty & Delicious)

By: Rena
Servings: 8
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
chicken and veggie soup recipe in a bowl
This simple and wholesome soup recipe is so easy to make, loaded with chicken and veggies, and so satisfying. Perfect as a side dish or light dinner.

Ingredients

  • tablespoons Olive Oil, avocado oil
  • 1 Large Sweet Onion, finely diced
  • 2 Stalks Celery, sliced
  • 2 Medium Carrots, sliced
  • 2 Cups Button Mushrooms, quartered
  • 2-3 Garlic Cloves, pressed/minced
  • 1 tablespoon Italian Seasoning
  • 3 Cups Shredded Cooked Chicken
  • 15 ounces Italian Tomato-Basil Sauce, 1 can
  • 7 Cups Chicken Broth
  • 1 Cup Frozen Corn, fresh or frozen
  • 1 Cup Chopped Green Beans, fresh or frozen
  • 2 tablespoons Chopped Fresh Parsley, to garnish
  • Salt and pepper, to taste
  • ½ Cup Grated Parmesan Cheese

Instructions

  • Heat 1½ tablespoons Olive Oil in a large stockpot over medium-high heat. Add 1 Large Sweet Onion, 2 Medium Carrots, 2 Stalks Celery, 2 Cups Button Mushrooms, 2-3 Garlic Cloves, and 1 tablespoon Italian Seasoning, and sauté until soft, about 8-10 minutes.
  • Stir in 3 Cups Shredded Cooked Chicken, 15 ounces Italian Tomato-Basil Sauce, 7 Cups Chicken Broth, 1 Cup Frozen Corn, and 1 Cup Chopped Green Beans. Bring to a simmer and cook for 15-20 minutes.
  • Season with Salt and pepper, to taste, then sprinkle with ½ Cup Grated Parmesan Cheese (evenly on each serving) and 2 tablespoons Chopped Fresh Parsley.
  • Enjoy while hot!

Notes

  • Chicken: Use any leftover chicken, rotisserie chicken, or cook your own chicken breast. You can also use leftover turkey to make this chicken soup.
  • Veggies: Use any veggies you have handy, like green beans, peas, celery, and carrots. You may use fresh or frozen veggies.
  • Storing: Store leftovers in a container in the fridge for up to 3 days.

Nutrition

Calories: 238kcalCarbohydrates: 18gProtein: 22gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 490mgPotassium: 782mgFiber: 3gSugar: 6gVitamin A: 3015IUVitamin C: 11mgCalcium: 118mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Side Dish
Cuisine: Italian
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!
chicken soup recipe

Storing and Reheating

  • Storing: Store leftovers in a sealed container in the fridge for up to 3 days. Freeze for up to 3 months.
  • Reheating: You can reheat in a small saucepan on your stovetop or use your microwave to reheat at 30-second increments.

Common Questions

Can I use canned Veggies?

Yes. If you do not have fresh veggies or frozen fresh veggies, you can use canned veggies in a pinch. Canned veggies are already pre-cooked, so be mindful of overcooking the veggies.

Can I use another protein instead of chicken?

Yes, leftover turkey will work great in this recipe. You can also use ground chicken, ground turkey, or ground beef. Sear them in step one with the onions.

Can I make it creamy?

Yes! You can make it creamy by adding some heavy cream, half and half, coconut cream, or whole milk.

best chicken vegetable soup recipe

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About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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5 from 13 votes (6 ratings without comment)

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Recipe Rating




13 Comments

  1. 5 stars
    We love this soup! I’m not a fan of green beans in my soup so I exchange them for frozen peas. I add a 15oz can of diced tomatoes as well. It’s really great leftover.

  2. 5 stars
    We love this soup! I used frozen peas in place of the green beans and added a 15oz can of Red Gold diced tomatoes. It’s delicious and it’s even better the next day.

  3. 5 stars
    Wonderful soup. Not too much spice, light with tomato. I even toss in cooked turkey meat at the end. Veggie or not. Keeper recipe.

  4. 5 stars
    This was absolutely delicious! My husband stated that this was restaurant worthy. I am making it again today but with chicken thighs on the bone verse breast for more depth.

  5. 5 stars
    Today I have got to see a post that is very beautiful, such a post is very rarely seen, only a person with a beautiful idea can write such a beautiful post, it is not possible for every person to write such a post.