Cozy up with this hearty chicken vegetable soup! Packed with tender chicken and nutritious veggies, it’s perfect for chilly days!
Imagine walking into the house on a cold winter day, greeted by the warm, comfort food aroma of soup simmering on the stove. Is there anything more inviting? I’m excited to share one of my all-time favorite chicken soup recipes—chicken vegetable soup! This dish is like a big hug in a bowl, perfect for chilly evenings or whenever you need extra love. It’s simple, hearty, and flavorful, bringing a taste of home cooking right into your kitchen.
This is a soup my mama used to make during the colder months. She’d toss everything into a pot and let it simmer, filling the house with a delicious aroma that made my stomach growl. Sometimes, she’d prepare this soup in a crockpot while working at the dentist’s office so it would be ready for supper when she, my daddy, and I got home in the evening.
Those cozy memories inspire me to share this chicken vegetable soup with you! You’ll find yourself making it time and again. It’s perfect for family dinners, potlucks, or a cozy night in. This recipe reminds me that food is not just about nourishment; it’s about love, comfort, and creating memories around the dinner table.
Ingredients You’ll Need
The ingredient list is short and simple. Most of these items you may already have in your pantry or freezer. Let’s review them here. The recipe card at the end of this post lists the full ingredient list with measurements.
Whole Chicken: A whole chicken adds rich flavor and allows you to create a hearty broth. The meat becomes tender and juicy as it cooks, perfect for shredding into the soup.
Whole Peeled Tomatoes: tomatoes add sweetness and acidity to the soup. Crushing them by hand gives you that rustic texture, enhancing the overall flavor and texture of the soup.
Frozen Butter Beans (Lima Beans): Beans contribute a creamy texture and a slight sweetness. They’re also packed with protein and fiber, making the soup heartier and more nutritious. Learn more about butter beans.
Frozen Sweet Corn: Corn adds little pops of sweetness and color, balancing the soup’s flavors. I love using fresh, frozen, sweet corn from the summer harvest.
Seasoning: Kosher salt enhances the soup’s flavors, while fresh cracked black pepper adds a bit of spice. Start with a small amount and adjust to taste as the soup simmers.
How to Make This Easy Chicken Vegetable Soup
This chicken soup is so delicious. You won’t believe how easy it is to make. The recipe card at the end of this post provides detailed instructions.
Prep the Chicken
- Boil: Put the chicken in your biggest boiling pot and cover it with water. Put it on the stove and crank the heat up to medium-high. Once it starts boiling, reduce the heat to a simmer. Let it bubble away for about 45 minutes to an hour until the chicken begins to leave the bone and is tender and fully cooked.
- Shred: Once the chicken is ready, it’s time for a little cool-down period. Remove it from the pot and let it chill for about 15 minutes. This step is important because you don’t want to burn your fingers! After it’s cooled, discard the skin and bones and shred that meat into bite-sized pieces.
Strain (Optional, But Worth It)
Now, here’s a little tip: I swear by straining the broth through a sieve! This step is optional, but I love to do it to eliminate any bits that might not be appealing. A clean broth makes for a smooth soup. Sometimes, I even take a moment to wipe down the pot’s rim—because presentation is everything, right?
Combine the Goodness
It’s time to add some color and flavor! Grab those whole peeled tomatoes and hand-crush them right into the pot. Don’t worry about making them perfectly smooth; leaving some larger chunks adds texture. Next, toss in the frozen butter beans and sweet corn. These veggies add sweetness and heartiness to the mix!
Season to Perfection
Now, it’s seasoning time! Sprinkle in some kosher salt and fresh cracked black pepper. I usually start with about a teaspoon of each. Give it a good stir and taste that broth. Adjust as needed; remember, the flavors are only beginning to meld, so wait and taste again at the end to add more seasoning.
Let It Simmer
Bring the pot back to a boil, then reduce the heat to a simmer. Let it cook for at least an hour. This is where the magic happens! The longer it simmers, the more the flavors come together. It’s a mouthwatering medley of goodness in that soup pot!
Serving the Soup
When you’re ready to serve, ladle the warm soup into bowls. I like to serve it with a side of saltine crackers because, let’s be honest, crackers and soup are everything!!! However, crusty bread or a side salad are good options, too.
Recipe Tips For Delicious Soup
- Use bone-in, skin-on chicken for a richer flavor. If you prefer leaner meat, boneless, skinless chicken breasts or thighs work well, but you may need to add chicken stock or broth.
- Taste the broth after adding the tomatoes and vegetables, adjusting the seasoning gradually as the flavors develop.
- Fresh herbs like thyme, parsley, or a bay leaf are welcome, but this soup doesn’t need them. Adjust seasoning to your taste.
- If you prefer a thicker soup, consider adding a few diced potatoes that will break down during cooking.
- This soup can also be cooked in a crock-pot, but you’ll still need shredded chicken and broth. I prefer to make my own, but you can use shredded rotisserie chicken and canned chicken broth. Combine all the ingredients into the crockpot and cook on high for 4-6 hours or low for 6-8 hours.
Storage and Reheating
- Store leftover soup in the fridge for 3-5 days. For longer storage, freeze it in an airtight container within 3 days of making. Be sure to cool the soup completely before freezing; I recommend placing it in the fridge overnight first.
- Freezing may change the texture of some ingredients, like beans or corn, but the flavor will still be delicious. Try not to stir frozen chunks, as it will cause the vegetables to break up.
- When you’re ready to enjoy the soup again, thaw it in the fridge overnight. Reheat it in a pot on the stove or the microwave until warmed through.
That is it—my go-to chicken vegetable soup! It’s perfect for family dinners, potlucks, or a cozy night in. This recipe reminds me that food is not just about sustenance; it’s about love, comfort, and creating memories around the dinner table.
Don’t forget to share your soup adventures in the comments below.
With love and flavor,
Chicken Vegetable Soup
Ingredients
- 1 whole chicken 4-5 pounds
- 28 ounces whole peeled tomatoes canned
- 12 ounces frozen butter beans or lima beans
- 12 ounces frozen sweet corn
- Kosher salt to taste
- Fresh cracked black pepper to taste
Instructions
Prep the Chicken:
- Place the whole chicken in a large pot. Cover with water, about 10-12 cups.
- Bring to a boil over medium-high heat, then reduce the heat to a simmer.
- Cook the chicken for about 40-45 minutes or until fully cooked and tender.
Shred the Chicken:
- Remove the chicken from the pot and let it cool for about 15 minutes.
- Discard the skin and bones, and shred the chicken meat into bite-sized pieces.
Strain:
- This is totally optional, but I like to strain the broth through a sieve to remove unwanted coagulated proteins and bits from the carcass. Sometimes, I even wipe down the pot around the top rim.
Combine:
- Hand crush the tomatoes, leaving larger chunks as desired. Pour them into the pot.
- Stir in the frozen butter beans and sweet corn in the pot.
Season the Soup:
- Season with kosher salt and fresh cracked black pepper to taste. Start with one teaspoon each, and adjust as needed.
Simmer:
- Place the lid on the pot. Bring the soup to a boil, then reduce to simmer. Cook covered for at least an hour. The longer the soup simmers, the better it gets, allowing the flavors to meld and the vegetables to heat through.
Serve:
- Ladle the soup into bowls and serve hot. Enjoy!
Crock-Pot Instructions:
- This soup can also be cooked in a crock-pot, but you’ll still need shredded chicken and broth. I prefer to make my own, but you can use shredded rotisserie chicken and canned chicken broth. Combine all the ingredients into the crockpot and cook on high for 4-6 hours or low for 6-8 hours.
Notes
- Use bone-in, skin-on chicken for a richer flavor. If you prefer leaner meat, boneless, skinless chicken breasts or thighs work well, but you may need to add chicken stock or broth.
- Taste the broth after adding the tomatoes and vegetables, adjusting the seasoning gradually as the flavors develop.
- Fresh herbs like thyme, parsley, or a bay leaf are welcome, but this soup doesn’t need them. Adjust seasoning to your taste.
- If you prefer a thicker soup, consider adding a few diced potatoes that will break down during cooking.
- Store leftover soup in the fridge for 3-5 days. For longer storage, freeze it in an airtight container within 3 days of making. Be sure to cool the soup completely before freezing; I recommend placing it in the fridge overnight first.
- Freezing may change the texture of some ingredients, like beans or corn, but the flavor will still be delicious. Try not to stir frozen chunks, as it will cause the vegetables to break up.
- When you’re ready to enjoy the soup again, thaw it in the fridge overnight. Reheat it in a pot on the stove or the microwave until warmed through.
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