This Chicken Vegetable Soup Recipe is a satisfying, broth-based meal with shredded chicken, butternut squash, carrots, onion, garlic, and potatoes.
author’s note
This Chicken Veggie Soup Has It ALL!
I’ve been making my vegetable soup for years and it’s always been a favorite in my kitchen, but I recently wanted to give it a little upgrade with some extra protein. That’s how this chicken vegetable soup came to be, and now it’s quickly becoming my new go-to comfort food, giving chicken noodle soup a run for its money. The shredded chicken makes it heartier and more filling, while still keeping all the veggie goodness I’ve always loved.
To bring even more flavor, I roast the vegetables before adding them to the pot. That one simple step adds such a rich depth that I’m completely hooked.
So, whether you’re feeling under the weather or just craving a wholesome, satisfying meal, this soup deserves a spot at the top of your list.
Chicken Vegetable Soup Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Butternut Squash | Sweet potatoes or pumpkin |
| Carrots | Parsnips or extra squash |
| Red Potatoes | Yukon golds or russets |
| Rotisserie Chicken | Simmer raw chicken breasts in the broth, then shred |
| Kale | Spinach, collard greens, or even Swiss chard |
| Garlic | Add extra if you love garlic, or mix in garlic powder at the end |
How To Make Chicken Vegetable Soup Recipe
- Roast Veggies: Heat oven to 400°F. Cube carrots, squash, potatoes, and onion. Wrap garlic in foil with olive oil. Roast all for 40-45 minutes, flipping halfway.
- Simmer Broth: Boil broth, add herbs, then reduce to simmer.
- Combine: Add chicken, veggies, kale, and mashed garlic to the broth. Simmer.
- Serve: Season and finish with Parmesan and thyme. Enjoy!
Storage
- Refrigerate: Store leftovers in airtight containers for 3–4 days.
- Freeze: Cooled soup freezes well for up to 3 months. Leave space at the top of the container for expansion.
- Reheat: Warm gently on the stove, stirring often. If frozen, thaw overnight in the fridge first.
More Amazing Soup Recipes:
Soups And Stews
Pasta Soup
Soups And Stews
Broccoli Cheddar Soup
Soups And Stews
Zuppa Toscana Soup Recipe
Soups And Stews
Creamy Vegetable SoupCan You Use Raw Chicken In This?
Simmering raw chicken in this Chicken Vegetable Soup Recipe keeps it moist and flavors the broth. Ensure it reaches 165°F for safety. Here’s how to use raw chicken:
- Boil 9 cups of broth.
- Slice chicken breasts into three parts for even cooking.
- Add chicken to boiling broth, season, cover, and cook for 10 minutes.
- Reduce to a simmer, shred chicken, return to the pot, and adjust broth as needed.
