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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.
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
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!
Italian Chicken Veggie Soup (Hearty & Delicious)
Ingredients
- 1½ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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
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.
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.
Yes! You can make it creamy by adding some heavy cream, half and half, coconut cream, or whole milk.
More soup recipes
- Crockpot Lentil and Mushroom Soup
- Easy Stuffed Pepper Soup
- Healthy Broccoli Cheddar Soup
- Homemade Roasted Tomato Soup
- Creamy Chicken Broccoli Soup
- Vegetable Beef Stew
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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.
Perfect! So glad you all loved it.
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.
Has anyone had success making this in a crockpot?
Yes, It can be made in crockpot.
Made this soup today, my husband loved it. Very good flavors!
Wonderful soup. Not too much spice, light with tomato. I even toss in cooked turkey meat at the end. Veggie or not. Keeper recipe.
Thanks for the feedback
The soup was very good I add some celery. Everyone enjoyed
You are the best. Thank you
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.
awesome!
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