13 Chicken Vegetable Soup Recipes Worth Making This Week

Chicken vegetable soup recipes work because a few simple ingredients do all the heavy lifting. Chicken thighs or breasts stay tender in the broth, while onion, carrot, and celery soften into a savory base that makes the whole pot taste like more than the sum of its parts. The versions below take that same foundation in different directions, from bright lemon to slow-simmered curry.

Start with the classic chicken vegetable soup if you want the benchmark bowl. Go for the spicy tortilla version when you want heat, the lemon orzo one when you want something bright, and the freezer pack version if you are planning ahead.

Which Chicken Vegetable Soup Should You Make?

Classic Chicken Vegetable Soup

This is the benchmark bowl, the one you make when you want clean chicken flavor and soft vegetables in a golden broth. It is sturdy enough for a weeknight and gentle enough for a sore throat.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 700 g (1.5 lb)
• Carrots, peeled and sliced: 3 medium, about 300 g (2 cups)
• Celery stalks, sliced: 3, about 200 g (1.5 cups)
• Yellow onion, chopped: 1 large, about 250 g (2 cups)
• Garlic cloves, minced: 3
• Low-sodium chicken stock: 1.5 L (6 cups)
• Baby potatoes, halved: 400 g (3 cups)
• Fresh thyme sprigs: 3
• Olive oil: 2 tbsp
• Salt and black pepper: to taste

Step 1: Warm the 2 tbsp olive oil in a large pot over medium-high heat, then add the 700 g chicken thighs in one layer. You will know the pan is ready when the oil shimmers, about 2 minutes. Let the chicken brown without moving it for 5 minutes on the first side. Flip and cook 3 minutes more, then transfer to a plate.

Step 2: Drop the chopped onion, sliced carrots, and sliced celery into the same pot, then lower the heat to medium. You want the vegetables to soften and sweeten, about 6 minutes. Add the 3 minced garlic cloves and cook 1 minute more, just until you can smell them.

Step 3: Pour in the 1.5 L chicken stock, scraping the browned bits from the bottom of the pot with a wooden spoon. Add the halved baby potatoes, the 3 thyme sprigs, and the browned chicken with any juices. Bring the soup to a gentle boil, then lower the heat so it bubbles softly. Let it simmer for 20 minutes, until the potatoes are tender.

Step 4: Lift the chicken out of the pot and shred it with two forks into bite-sized pieces. Return the shredded chicken to the soup and discard the thyme stems. Taste the broth and season with salt and black pepper.

Step 5: Ladle the soup into bowls and serve hot, spooning from the bottom so you get potatoes and vegetables in every bowl.

Creamy Chicken and Wild Rice Vegetable Soup

This one leans on wild rice for chew and half-and-half for a silky broth without going too rich. It is the version for the person who wants their chicken soup to feel like dinner.

Ingredients (makes 4 servings)

• Boneless, skinless chicken breast: 500 g (1 lb)
• Wild rice blend, rinsed: 200 g (1 cup)
• Carrots, finely diced: 2 medium, about 150 g (1 cup)
• Celery stalks, finely diced: 2, about 120 g (1 cup)
• Yellow onion, finely diced: 1 medium, about 180 g (1.5 cups)
• Garlic cloves, minced: 2
• Low-sodium chicken stock: 1.25 L (5 cups)
• Half-and-half: 240 ml (1 cup)
• Butter: 2 tbsp
• Salt and black pepper: to taste

Step 1: Melt the 2 tbsp butter in a large pot over medium heat, then add the diced onion, carrots, and celery. You will cook them for 8 minutes, stirring now and then, until the onion is soft and the carrots have lightened at the edges.

Step 2: Stir in the 2 minced garlic cloves and cook for 1 minute, just until you can smell them. You want the butter to coat every vegetable before the liquid goes in.

Step 3: Pour in the 1.25 L chicken stock slowly, then add the 200 g wild rice and the 500 g chicken breast in one piece. Bring the pot to a gentle simmer over medium-high heat, then reduce the heat to low. Let it bubble softly for 35 minutes, until the rice is tender and the chicken is cooked through. You will see the rice grains split open when they are done.

Step 4: Lift the chicken out and shred it with two forks. Return it to the pot and stir in the 240 ml half-and-half. Heat the soup for 5 more minutes, just until it steams, and season with salt and black pepper. You want the broth creamy but not boiling.

Step 5: Ladle into wide bowls and serve hot, with a spoonful of rice and chicken in every scoop.

Lemon Chicken Orzo Vegetable Soup

This is the one to make when you want soup to wake you up. Lemon juice goes in at the end, so the broth stays bright and sharp.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 600 g (1.3 lb)
• Orzo pasta: 150 g (3/4 cup)
• Carrots, thinly sliced: 2 medium, about 140 g (1 cup)
• Celery stalks, thinly sliced: 2, about 110 g (3/4 cup)
• Yellow onion, finely chopped: 1 medium, about 180 g (1.5 cups)
• Garlic cloves, minced: 3
• Low-sodium chicken stock: 1.5 L (6 cups)
• Fresh lemon juice: 3 tbsp
• Olive oil: 2 tbsp
• Salt and black pepper: to taste

Step 1: Heat the 2 tbsp olive oil in a heavy pot over medium-high heat, then add the 600 g chicken thighs. You want to sear them for 4 minutes on each side, until the outside turns deep golden but the inside is still pink. Remove the chicken to a plate.

Step 2: Add the chopped onion, sliced carrots, and sliced celery to the pot, then lower the heat to medium. Cook these for 6 minutes, stirring a few times, until the onion is soft and you can smell the vegetables sweetening. Add the 3 minced garlic cloves and cook 1 minute more.

Step 3: Pour in the 1.5 L chicken stock and scrape the bottom of the pot as it comes up. You will hear the pot sizzle as the stock hits the hot bottom. Return the chicken and any juices to the pot, then bring everything to a soft simmer. Let it cook for 18 minutes, until the chicken pulls apart easily and the vegetables are tender.

Step 4: Take the chicken out and shred it with two forks. Add the 150 g orzo to the simmering broth and cook for 8 minutes, stirring once or twice so it does not stick. You want to keep the orzo moving once or twice so it stays separated. When the orzo is tender, return the shredded chicken and stir in the 3 tbsp lemon juice. Taste and add salt and black pepper.

Step 5: Ladle the soup into bowls while it is hot, spooning from the bottom so every bowl gets orzo. Serve with an extra squeeze of lemon juice if you like it sharper.

Spicy Chicken Tortilla Vegetable Soup

This one brings the heat and a real tomato backbone, with crunchy tortilla strips on top so the texture changes with every spoonful.

Ingredients (makes 6 servings)

• Boneless, skinless chicken breasts: 700 g (1.5 lb)
• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 4
• Chili powder: 1 tbsp
• Fire-roasted crushed tomatoes: 800 g (28 oz)
• Low-sodium chicken stock: 1 L (4 cups)
• Corn tortillas, cut into strips: 4
• Lime juice: 2 tbsp
• Salt and black pepper: to taste

Step 1: Warm the 2 tbsp olive oil in a large pot over medium-high heat, then add the 700 g chicken breasts. You want a deep golden sear on both sides, about 4 minutes each, before you lift them out to a plate.

Step 2: Add the chopped onion to the same pot and lower the heat to medium. Cook the onion for 5 minutes, stirring a few times, until you see it turn translucent and sweet. Add the 4 minced garlic cloves and 1 tbsp chili powder, and stir for 1 minute until the spice darkens and smells toasty.

Step 3: Pour in the 800 g fire-roasted tomatoes and 1 L chicken stock, then scrape the bottom of the pot. Return the chicken to the pot and bring the broth to a gentle boil. Reduce the heat and simmer for 20 minutes, until the chicken pulls apart easily. You will see the broth turn a deep brick red.

Step 4: Take the chicken out and shred it with two forks. Meanwhile, spread the tortilla strips on a baking tray and place them under your broiler for 2 minutes, until crisp and charred at the edges. Return the shredded chicken to the soup and stir in the 2 tbsp lime juice. Taste and add salt and black pepper.

Step 5: Ladle the soup into bowls and top each one with a handful of crispy tortilla strips. Serve right away, with extra lime juice on the side if you want more punch.

Coconut Curry Chicken Vegetable Soup

Coconut milk and red curry paste turn a basic chicken soup into something silky and warm, with just enough heat to linger. This is the version for when you want a bowl that feels like takeout but cooks faster.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 600 g (1.3 lb)
• Coconut oil: 2 tbsp
• Yellow onion, sliced: 1 medium
• Carrots, sliced into coins: 2 medium
• Garlic cloves, minced: 3
• Red curry paste: 2 tbsp
• Low-sodium chicken stock: 750 ml (3 cups)
• Full-fat coconut milk: 400 ml (1 can)
• Baby spinach, roughly chopped: 100 g (2 cups)
• Salt and black pepper: to taste

Step 1: Melt the 2 tbsp coconut oil in a large pot over medium heat, then add the sliced onion and carrots. You want to cook them for 6 minutes, stirring now and then, until the onion turns soft and the carrots brighten.

Step 2: Stir in the 3 minced garlic cloves and 2 tbsp red curry paste. Keep stirring for 2 minutes, until the paste darkens and you can smell the chiles and garlic.

Step 3: Add the 600 g chicken thighs, 750 ml chicken stock, and 400 ml coconut milk. Bring the pot to a gentle boil, then reduce the heat so the surface just shivers. Simmer for 20 minutes, until the chicken is tender and the broth has thickened slightly. You will see little orange beads of oil rise to the top.

Step 4: Lift the chicken out and shred it with two forks. Return the shredded chicken to the pot and add the 100 g baby spinach, stirring until the spinach wilts, about 2 minutes. You want the spinach to wilt but stay bright green. Taste and season with salt and black pepper.

Step 5: Ladle the coconut curry soup into deep bowls and serve hot.

Italian Chicken Vegetable Soup with Pesto

Pesto stirred in at the end gives this rustic pot a fresh, garlicky lift. It is the one to make when you want an Italian dinner without boiling pasta separately.

Ingredients (makes 5 servings)

• Boneless, skinless chicken breasts: 500 g (1 lb)
• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 medium
• Carrots, chopped: 2 medium
• Zucchini, diced: 2 medium
• Diced tomatoes: 800 g (28 oz)
• Low-sodium chicken stock: 1 L (4 cups)
• Cannellini beans, drained and rinsed: 400 g (1 can)
• Pesto: 60 g (1/4 cup)
• Salt and black pepper: to taste

Step 1: Heat the 2 tbsp olive oil in a large pot over medium-high heat, then add the 500 g chicken breasts. You want to brown them for 4 minutes on each side, just enough to color the outside. Move the chicken to a plate.

Step 2: Add the chopped onion, carrots, and zucchini to the same pot and lower the heat to medium. Cook these for 7 minutes, stirring them a few times, until the onion turns clear and the zucchini starts to soften. You will smell the vegetables releasing their juices.

Step 3: Pour in the 800 g diced tomatoes and 1 L chicken stock, then scrape the bottom with a wooden spoon. Return the chicken to the pot and bring everything to a gentle boil. Reduce the heat and simmer for 20 minutes, until the chicken pulls apart easily and the broth turns a deep rust color.

Step 4: Lift the chicken out and shred it with two forks, then return it to the pot with the 400 g cannellini beans. Let the soup simmer for 5 more minutes so the beans warm through. You will see the broth thicken slightly as the beans release starch. Taste and season with salt and black pepper.

Step 5: Turn off the heat, then stir in the 60 g pesto. Ladle into shallow bowls and serve hot, with a spoonful of pesto on top if you like it extra green.

Turmeric Ginger Chicken Vegetable Soup

Fresh ginger and turmeric root give this broth a warm, peppery glow that feels restorative without being heavy. Sweet potato softens as it cooks and thickens the soup just a little.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 600 g (1.3 lb)
• Coconut oil: 2 tbsp
• Yellow onion, chopped: 1 medium
• Sweet potato, peeled and cubed: 300 g (2 cups)
• Fresh ginger, peeled and grated: 2 tbsp
• Fresh turmeric, peeled and grated: 1 tbsp
• Low-sodium chicken stock: 1.5 L (6 cups)
• Baby kale, roughly chopped: 100 g (2 cups)
• Lemon juice: 2 tbsp
• Salt and black pepper: to taste

Step 1: Melt the 2 tbsp coconut oil in a large pot over medium heat, then add the chopped onion. Cook the onion for 5 minutes, stirring once or twice, until you can see it turn soft and golden at the edges.

Step 2: Add the 2 tbsp grated ginger and 1 tbsp grated turmeric, and stir them into the oil for 1 minute. You want the mixture to turn bright yellow and smell warm and peppery before you move on.

Step 3: Place the 600 g chicken thighs and the 300 g sweet potato in the pot, then pour in the 1.5 L chicken stock. Bring the pot to a gentle boil, lower the heat, and simmer for 25 minutes. You will know it is ready when the sweet potato mashes easily against the side of the pot.

Step 4: Lift the chicken out and shred it with two forks, then return it to the pot. Stir in the 100 g baby kale and cook for 2 minutes, just until the leaves wilt and turn dark green. Add the 2 tbsp lemon juice, then taste and season with salt and black pepper.

Step 5: Ladle the golden soup into bowls and serve hot, with extra lemon juice on the side if you like.

Creamy Chicken and Mushroom Vegetable Soup

Mushrooms and a spoonful of sour cream build a deep, savory broth that feels plush but still light. This one is for mushroom lovers who want their soup to taste like a slow Sunday.

Ingredients (makes 5 servings)

• Boneless, skinless chicken thighs: 600 g (1.3 lb)
• Butter: 3 tbsp
• Cremini mushrooms, sliced: 350 g (4 cups)
• Yellow onion, chopped: 1 medium
• Carrots, finely diced: 2 medium
• Garlic cloves, minced: 3
• All-purpose flour: 3 tbsp
• Low-sodium chicken stock: 1.25 L (5 cups)
• Sour cream: 120 g (1/2 cup)
• Salt and black pepper: to taste

Step 1: Melt the 3 tbsp butter in a wide pot over medium-high heat, then add the 350 g sliced mushrooms. You want to leave them alone for 6 minutes, stirring only twice, until they shrink and release their liquid. Keep cooking until the liquid evaporates and the mushrooms turn deep brown.

Step 2: Add the chopped onion, diced carrots, and 3 minced garlic cloves to the pot. Cook for 5 minutes, stirring a few times, until the onion softens and you can smell the garlic mellowing.

Step 3: Sprinkle in the 3 tbsp flour and stir constantly for 1 minute, so the mixture turns thick and toasty. Pour in the 1.25 L chicken stock slowly while you whisk, then add the 600 g chicken thighs. Bring everything to a soft boil, then lower the heat and simmer for 20 minutes, until the chicken is cooked through.

Step 4: Take the chicken out and shred it with two forks. Return it to the pot, then remove the pot from the heat. Stir in the 120 g sour cream, one spoonful at a time, so it melts into the broth without curdling. You want the soup to look creamy and pale. Taste and add salt and black pepper.

Step 5: Ladle the soup into warm bowls and serve hot, with a crack of black pepper over each one if you like it peppery.

Southwest Chicken Vegetable Soup with Black Beans

This one is a thick, generous bowl with black beans and corn in a cumin-laced tomato broth. It is the soup to make when you want to cook once and eat for two nights.

Ingredients (makes 6 servings)

• Boneless, skinless chicken breasts: 700 g (1.5 lb)
• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 large
• Ground cumin: 2 tsp
• Fire-roasted diced tomatoes: 800 g (28 oz)
• Low-sodium chicken stock: 1 L (4 cups)
• Black beans, drained and rinsed: 400 g (1 can)
• Frozen corn kernels: 150 g (1 cup)
• Lime juice: 2 tbsp
• Salt and black pepper: to taste

Step 1: Warm the 2 tbsp olive oil in a large pot over medium-high heat, then add the 700 g chicken breasts. You want to sear them for 4 minutes a side, just until they pick up a golden crust. Lift the chicken out onto a plate.

Step 2: Add the chopped onion to the pot and lower the heat to medium. Cook it for 5 minutes, stirring a few times, until you see it turn soft and lightly browned at the edges. Add the 2 tsp ground cumin and stir for 1 minute, until it smells warm and toasty.

Step 3: Pour in the 800 g fire-roasted tomatoes and 1 L chicken stock, then scrape up any browned bits. Return the chicken to the pot and bring it to a gentle boil. Reduce the heat and simmer for 20 minutes, until the chicken pulls apart easily and the broth has thickened slightly.

Step 4: Take the chicken out and shred it with two forks. Return it to the pot with the 400 g black beans and 150 g corn. Let the soup simmer for 5 more minutes, then add the 2 tbsp lime juice. You want the beans heated through but not falling apart. Taste and season with salt and black pepper.

Step 5: Ladle the soup into wide bowls and serve hot, with extra lime juice over the top if you like.

Chicken Vegetable Soup with Pearl Couscous

Pearl couscous gives you something to chew between spoonfuls, and it soaks up the lemony broth without turning mushy. This is a weeknight version that still feels a little special.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 600 g (1.3 lb)
• Olive oil: 2 tbsp
• Yellow onion, chopped: 1 medium
• Carrots, sliced: 2 medium
• Garlic cloves, minced: 3
• Pearl couscous: 200 g (1 cup)
• Low-sodium chicken stock: 1.25 L (5 cups)
• Fresh dill, chopped: 3 tbsp
• Fresh lemon juice: 2 tbsp
• Salt and black pepper: to taste

Step 1: Heat the 2 tbsp olive oil in a heavy pot over medium-high heat, then add the 600 g chicken thighs. You want a good sear on both sides, about 4 minutes each, before you move the chicken to a plate.

Step 2: Add the chopped onion and sliced carrots to the pot, then lower the heat to medium. Cook them for 6 minutes, stirring a few times, until the onion turns soft and the carrots start to brighten. Add the 3 minced garlic cloves and cook 1 minute more.

Step 3: Pour in the 1.25 L chicken stock and scrape the bottom of the pot. Return the chicken to the pot, bring it to a soft boil, then reduce the heat and simmer for 15 minutes. You will see the stock take on a light golden color.

Step 4: Lift the chicken out and shred it with two forks. Add the 200 g pearl couscous to the simmering broth and cook for 10 minutes, stirring once or twice, until the couscous is tender but still chewy. You want the couscous tender with a little bite. Return the chicken along with the 3 tbsp chopped dill and 2 tbsp lemon juice. Taste and add salt and black pepper.

Step 5: Ladle the soup into bowls and serve hot, with a little more dill scattered over each one if you like.

Slow Cooker Chicken Vegetable Soup with Butter Beans

Set this one in the morning and come back to a pot that has handled the waiting for you. Butter beans turn creamy as they cook, making the broth feel rich without any cream.

Ingredients (makes 8 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb)
• Yellow onion, chopped: 1 large
• Carrots, thickly sliced: 3 medium
• Celery stalks, thickly sliced: 3
• Garlic cloves, minced: 4
• Butter beans, drained and rinsed: 800 g (2 cans)
• Low-sodium chicken stock: 2 L (8 cups)
• Fresh thyme sprigs: 4
• Olive oil: 1 tbsp
• Salt and black pepper: to taste

Step 1: Place the 900 g chicken thighs in your slow cooker and add the chopped onion, sliced carrots, sliced celery, and 4 minced garlic cloves. You can give everything a quick stir with your hands or a spoon, just to distribute the aromatics.

Step 2: Add the 800 g butter beans, 2 L chicken stock, and 4 thyme sprigs to the slow cooker. You want the liquid to come just below the top of the ingredients, and it will look full but not overcrowded.

Step 3: Set the slow cooker to low and let the soup go for 6 hours, until the chicken shreds easily and the carrots are tender. If you are around, stir once halfway through, but it will be fine if you do not.

Step 4: Lift the chicken out with tongs and shred it with two forks, then return it to the slow cooker. You will see the thyme stems floating on the surface, so pull them out. Stir in the 1 tbsp olive oil, then taste and add salt and black pepper.

Step 5: Ladle the soup into big bowls and serve hot, spooning some beans into each one.

Herby Chicken Vegetable Soup with Drop Dumplings

This is the pot to bring to the table when you want a one-bowl dinner with soft, pillowy dumplings floating on top. The herbs in both broth and dumpling dough make it feel like a Sunday meal without much extra work.

Ingredients (makes 6 servings)

• Boneless, skinless chicken breasts: 700 g (1.5 lb)
• Butter, cold, divided: 4 tbsp
• Yellow onion, chopped: 1 large
• Carrots, chopped: 3 medium
• Celery stalks, chopped: 3
• Low-sodium chicken stock: 1.5 L (6 cups)
• Fresh parsley, chopped: 4 tbsp
• Self-rising flour: 200 g (1.5 cups)
• Milk: 180 ml (3/4 cup)
• Salt and black pepper: to taste

Step 1: Melt 2 tbsp of the butter in a wide pot over medium-high heat, then add the 700 g chicken breasts. You want to brown them for 4 minutes on each side, just until the outside turns golden, then lift them out to a plate.

Step 2: Add the chopped onion, carrots, and celery to the pot and lower the heat to medium. Cook these for 7 minutes, stirring a few times, until the onion is soft and the carrots have lost their raw edge. You will smell the vegetables sweetening in the butter.

Step 3: Pour in the 1.5 L chicken stock and scrape up the browned bits, then return the chicken. Bring the soup to a gentle boil, reduce the heat, and simmer for 15 minutes, until the chicken is cooked through.

Step 4: While the soup simmers, combine the 200 g self-rising flour and a pinch of salt in a bowl. Rub in the remaining 2 tbsp cold butter with your fingertips until the mixture looks like coarse crumbs, then pour in the 180 ml milk and 2 tbsp chopped parsley. Stir just until a soft dough forms.

Step 5: Lift the chicken out and shred it with two forks, then return it to the pot with the remaining 2 tbsp parsley. Drop spoonfuls of dumpling dough onto the simmering soup, one at a time, until you use all the dough. Cover the pot and cook for 10 minutes, until the dumplings are puffed and set.

Step 6: Ladle into shallow bowls and serve hot, so you get a dumpling with every spoonful.

Freezer Pack Chicken Vegetable Soup

This is the meal prep answer, with two bags of soup ingredients ready to go straight from the freezer. You do the chopping once and get two future dinners that cook without thinking.

Ingredients (makes 2 freezer bags, 4 servings each)

• Boneless, skinless chicken breasts: 900 g (2 lb), cut into 4 portions
• Yellow onions, chopped: 2 medium
• Carrots, peeled and sliced: 4 medium
• Celery stalks, sliced: 4
• Frozen green beans: 200 g (2 cups)
• Garlic cloves, minced: 6
• Low-sodium chicken stock: 2 L (8 cups)
• Fresh thyme sprigs: 6
• Olive oil: 2 tbsp
• Salt and black pepper: to taste

Step 1: Divide the 900 g chicken, chopped onions, sliced carrots, sliced celery, frozen green beans, and minced garlic between two large freezer bags. You can press out as much air as possible before sealing, and label the bags with the date.

Step 2: Add 3 thyme sprigs to each bag and seal them tightly. Lay the bags flat in your freezer, and they will keep for up to 3 months.

Step 3: Heat 1 tbsp olive oil in a large pot over medium heat when you are ready to cook one bag. Empty the frozen contents of one bag into the pot and stir for 5 minutes, just until a little color starts to develop on the vegetables.

Step 4: Pour in 1 L (4 cups) of the chicken stock and bring the pot to a gentle boil. Lower the heat and simmer for 25 minutes, until the chicken is cooked through and the carrots are tender. You will see the soup turn from pale to golden as it cooks.

Step 5: Take the chicken out of the pot and shred it with two forks, then return it to the soup. You will see the broth has taken on a deeper flavor. Taste and season with salt and black pepper, and leave the second bag in the freezer.

Step 6: Ladle into bowls and serve hot, with a sprinkle of black pepper over the top.

Whichever version you pick, the one move that matters is browning the chicken before it simmers. That little bit of golden color on the bottom of the pot is what turns a bland bowl into a deep, savory one.

Scrape it up when the stock goes in and you will taste the difference. Pick one, get the pot hot, and make it tonight.