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The Ultimate Healthy & Easy Chicken Vegetable Soup (Stovetop/Slow Cooker/Instant Pot Adaptable)

Close-up of a steaming bowl of chicken vegetable soup with shredded chicken, carrots, potatoes, and peas.
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Make this hearty chicken vegetable soup for a nourishing, comforting meal. This easy recipe is packed with fresh vegetables and tender chicken, perfect for weeknight dinners or meal prep.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 cup chopped potatoes (optional)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth. Add the shredded chicken, potatoes (if using), dried thyme, and bay leaf.
  4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
  5. Stir in the frozen peas and corn. Cook for an additional 5 minutes until heated through.
  6. Remove the bay leaf. Taste the soup and add salt and pepper as needed.
  7. Serve hot. For slow cooker adaptation, combine all ingredients except frozen vegetables in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add frozen vegetables during the last 30 minutes. For Instant Pot, use the Sauté function for step 1, then add remaining ingredients (except frozen vegetables) and cook on High Pressure for 8 minutes, followed by a Natural Pressure Release for 10 minutes before quick releasing. Stir in frozen vegetables after opening.

Notes

  • For a creamy chicken vegetable soup variation, remove about 2 cups of the broth and vegetables after cooking, blend until smooth, and stir back into the pot before adding frozen vegetables.
  • Use leftover rotisserie chicken to make this recipe faster.
  • This soup freezes well for future meal prep.

Nutrition

Find it online: https://cookingzenith.com/chicken-vegetable-soup-recipe/