Chicken Vegetable Soup

No ratings yet

Cozy up with this hearty chicken vegetable soup! Packed with tender chicken and nutritious veggies, it’s perfect for chilly days!

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 409kcal

Author David & Debbie Spivey

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.

Nutrition

Did you try this recipe? We’d love to hear your thoughts! Give it a star rating and leave a comment below to let us know how it turned out for you. If you’d like, share a photo of your dish on Instagram, don’t forget to mention @TheMountainKitchen or use #TheMountainKitchen!