There’s something incredibly soothing about a warm bowl full of hearty ingredients simmered just right, and this Hearty Chicken Vegetable Soup Recipe hits all those cozy, comforting notes. It’s the kind of meal that feels like a hug from the inside — nutritious, filling, and bursting with flavor from every spoonful.

A white pot filled with a colorful chicken soup showing three main layers: a clear brown broth with herbs and black pepper, shredded light brown chicken pieces scattered evenly, and a mix of vegetables on top including orange sliced carrots, green beans, light yellow potato cubes, yellow corn kernels, red bell peppers, and pale celery slices. The ingredients float together with small green chopped herbs sprinkled across the surface. A golden ladle with a long handle rests inside the pot, partially submerged in the soup. The pot sits on a white marbled surface with a folded striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Chicken Vegetable Soup Recipe
Top Tip
How to Serve Hearty Chicken Vegetable Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Chicken Vegetable Soup Recipe

Why You'll Love This Recipe

I still remember the first time I made this Hearty Chicken Vegetable Soup Recipe on a chilly fall evening, and it instantly became a family favorite. It’s easy to prepare, packed with wholesome ingredients, and delivers a rich, savory broth that comforts and energizes.

Richly Flavorful Broth: Layers of herbs, fire-roasted tomatoes, and slow-simmered chicken create a savory, well-rounded base.
Customizable Veggies: Use fresh, frozen, or whatever you have on hand — it’s flexible and forgiving.
Hearty and Nourishing: Yukon gold potatoes add substance, making this soup satisfying enough for dinner.
Simple Prep, Big Reward: Minimal fuss but big on comfort — a perfect kitchen win on busy days.

A close-up of a ladle filled with colorful vegetable chicken soup held above the pot, showing layers of vibrant orange carrot slices, yellow potato chunks, green beans, yellow corn kernels, red tomatoes, and shredded white chicken mixed with small bits of onion and herbs, all bathed in a clear brown broth with small black pepper specks and green parsley flakes scattered throughout, over a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Hearty Chicken Vegetable Soup Recipe combines staples that complement each other in taste and texture. The olive oil starts the sauté, unlocking flavors, while the Yukon gold potatoes thicken the broth a bit as they cook. I always opt for boneless chicken thighs when I want juicy meat that stays tender after simmering. Here’s why each ingredient is worth including:

Flat lay of two boneless skinless chicken thighs with clean skin, one diced yellow onion, a small pile of peeled carrot slices about ¼-inch thick, celery slices about ⅜-inch thick, several whole garlic cloves unpeeled, a few fresh green beans chopped into 1-inch pieces, a small mound of cubed Yukon gold potatoes about ½-inch pieces, a small white bowl of golden olive oil, a small white bowl of bright yellow sweet corn kernels, a small white bowl of finely shredded Parmesan cheese, a small white bowl of fire roasted diced tomatoes with juices, and a few fresh parsley sprigs arranged on a simple white ceramic plate and bowls, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: Gives vegetables a flavorful start and helps sear the chicken for a delicious crust.
Chicken Thighs: Juicy and forgiving with cooking time, unlike breast meat which can get dry.
Onion, Carrots & Celery: The classic mirepoix base adds natural sweetness and depth.
Garlic & Red Pepper Flakes: These bring warmth and gentle heat to balance the soup.
Yukon Gold Potatoes: Creamy texture that holds up well during cooking and adds heartiness.
Chicken Broth: Low sodium lets you control seasoning and keeps the broth rich and savory.
Fire Roasted Diced Tomatoes: Adds a smoky touch that brightens the entire soup’s flavor.
Herbs & Spices: A blend of parsley, oregano, basil, thyme, mustard powder, and paprika round out the savory notes perfectly.
Green Beans & Corn: Adds color, texture, and a pop of freshness to every bite.
Parmesan & Fresh Parsley: Optional but highly recommended for a final hit of umami and herbaceous brightness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Hearty Chicken Vegetable Soup Recipe is how easy it is to tweak based on what you have or what you’re craving. Sometimes I swap out the chicken thighs for shredded rotisserie chicken to save time; other times I add extra veggies or different herbs depending on the season.

Variation: Using leftover rotisserie chicken cuts down cooking time drastically, and the flavor stays just as delicious. I’ve done this often when I want soup on the table fast after a busy day.
Dietary Mods: Feel free to swap potatoes for sweet potatoes or add greens like spinach to boost the nutrition.
Spice it Up: Increase red pepper flakes if you like it with a bit more heat. I personally love the gentle warmth but you do you!

Step-by-Step: How I Make Hearty Chicken Vegetable Soup Recipe

Step 1: Sear the Chicken to Lock in Flavor

Start by heating 1 ½ tablespoons of olive oil in a big soup pot over medium-high heat. Season the chicken thighs with salt and pepper—don’t skip this, it makes a big difference. Then sear them for about 2 minutes per side until they get a beautiful golden crust. This adds incredible depth to the broth. Once golden, set them aside but leave those delicious drippings in the pot.

Step 2: Sauté Aromatics and Vegetables

Add another tablespoon of olive oil and toss in diced onions, carrots, and celery. Sauté for 5-7 minutes until the onions soften and everything smells amazing. Don’t rush this step — scraping up those browned bits on the pot’s bottom adds even more flavor. Toss in minced garlic and red pepper flakes, cooking just about a minute more to avoid burning the garlic.

Step 3: Build and Simmer the Soup

Return the chicken thighs to the pot along with potatoes, chicken broth, roasted tomatoes, chicken bouillon, herbs, and seasoning. Partially cover the pot and bring everything to a simmer over medium-high heat. Once bubbling, reduce to medium-low and let it gently cook for 5-10 minutes until the chicken is tender enough to shred easily.

Step 4: Add Green Beans, Corn and Finish Cooking

Remove the chicken and set on a cutting board to cool. Add green beans and corn to the simmering soup, then cook for another 10-15 minutes until the potatoes are fork-tender. While this simmers, shred the chicken into bite-size pieces.

Step 5: Stir in Chicken and Parmesan

Lower the heat to low and stir in the shredded chicken along with the freshly grated Parmesan cheese until it melts into the broth. Taste and adjust seasoning with salt and pepper as you like. If you prefer a thinner soup, add a splash more broth here.

Top Tip

Having made this Hearty Chicken Vegetable Soup Recipe dozens of times, a few key tips really make a difference in both flavor and texture. These helped me go from good soup to soup worth coming back for day after day.

Don’t Skip Searing the Chicken: It adds a caramelized depth you just can’t get by throwing raw chicken in the pot.
Patience with Veggie Sauté: Letting your onions and carrots soften fully creates a sweeter broth foundation.
Simmer Gently: Keep the heat medium-low so your chicken stays tender and the flavors meld beautifully.
Fresh Herbs on Hand: While dried work great here, tossing in fresh parsley at the end brightens the whole soup and makes it feel special.

How to Serve Hearty Chicken Vegetable Soup Recipe

hearty chicken soup - Serving Suggestion

Garnishes

I usually finish my bowls with a sprinkle of freshly chopped parsley and a little extra Parmesan for an elegant touch. Sometimes a squeeze of fresh lemon juice adds an unexpected brightness that wakes up all the flavors — definitely worth trying.

Side Dishes

Crusty bread or warm dinner rolls are my go-to to soak up the broth, but for a lighter option, a simple green salad on the side adds a nice crisp contrast.

Creative Ways to Present

When I make this soup for guests, I sometimes serve it in individual mini Dutch ovens or bread bowls — it adds a cozy, rustic appeal that’s perfect for a fall or winter gathering.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in an airtight container in the fridge for up to 4 days. When I reheat, I do it gently on the stove to preserve the freshness of the veggies and prevent the chicken from drying out.

Freezing

I’ve frozen this soup many times, usually without the Parmesan added yet. Freeze in portions for quick meals later — just thaw in the fridge overnight and reheat on the stove. It holds up well and tastes fresh after defrosting.

Reheating

Reheat on medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it seems too thick. This method keeps the chicken moist and retains that cozy soup texture.

Frequently Asked Questions:

Can I make this soup with chicken breast instead of thighs?

Yes! While chicken thighs remain juicier after simmering, you can absolutely use chicken breasts. Just be mindful not to overcook them to avoid dryness. Add breasts after the vegetables have softened and simmer gently until cooked through, then shred.

Can I use frozen vegetables in this soup?

Absolutely. Frozen green beans and corn work perfectly here and save chopping time. Just add them during the last simmering stage so they heat through without getting mushy. Frozen carrots and celery can work, but fresh will always give you the best texture.

How do I prevent the soup from becoming too thick?

If your soup thickens too much during simmering, simply stir in a bit more chicken broth or water to loosen it up. Keep the broth low sodium initially so you can adjust seasoning after thinning to maintain the perfect balance.

Can this Hearty Chicken Vegetable Soup Recipe be made in a slow cooker?

Definitely! To adapt for a slow cooker, sear the chicken thighs first for best flavor, then add all ingredients except green beans and corn. Cook on low for 6-8 hours or high for 3-4 hours. Add green beans, corn, and Parmesan during the last 30 minutes.

Final Thoughts

This Hearty Chicken Vegetable Soup Recipe is one of those dishes I keep returning to because it’s reliable, nourishing, and just downright tasty. Whether you’re cooking for a crowd, meal prepping for the week, or simply craving comfort food, it won’t disappoint. Trust me — whip it up once, and it’ll find its way onto your favorites list fast.