Chicken Vegetable Soup

Ingredients you'll need

• Chicken: Boneless, skinless chicken breasts work well for this soup. They're gently poached in chicken broth, then shredded or cut into bite-sized pieces.
• Chicken broth: Forms the flavorful base of the soup. Use reduced-sodium broth if you're sensitive to salt.
• Olive oil: Used to sauté the onion, celery, and garlic.
• Vegetables: Onion, celery, and garlic build a flavor base, while frozen mixed vegetables make the soup easy to prepare. We use a mix of carrots, peas, corn, and green beans.
• Tomato paste: Adds a little color and depth to the broth without making it tomato-based.
• Seasonings: Italian seasoning, black pepper, and salt keep the spices simple.
• Small pasta: We use pastina, a tiny pasta that works well in brothy soups. Other small pasta shapes will work, but cooking times may vary.
• Optional garnish: A little fresh chopped parsley for serving, if desired.

📖 See the recipe card for quantities and preparation.

How to make chicken vegetable soup

1. Place the chicken breasts side by side in a large pot (we use a 4-quart Dutch oven). Add about 2 cups of chicken broth, enough to cover, and a pinch of salt.
2. Bring to a boil, then reduce the heat to medium-low. Cover and simmer gently for 20-25 minutes, turning halfway through, until the chicken reaches 165°F. Remove to cool, then strain and reserve the cooking broth.
3. When the chicken is cool enough to handle, shred or cut it into bite-sized pieces. Tip: You can start preparing the soup while the chicken cools, then shred it during the first simmer to save time.
4. Dry the pot if needed, then heat the olive oil over medium heat. Add the onion and celery and cook for 3 minutes, stirring often.

5. Add the garlic, tomato paste, Italian seasoning, and black pepper. Cook for 30-60 seconds, stirring frequently.
6. Add the reserved cooking broth and remaining chicken broth, scraping any bits off the bottom. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 5-7 minutes.
7. Stir in the pasta, return to a simmer, and cover. Cook for 5 minutes, until almost done, stirring often at first to prevent sticking.
8. Add the cooked chicken and partially cooked, drained mixed vegetables. Return to a simmer, reduce the heat to medium-low, and cover. Cook for 5-7 minutes, stirring occasionally, until the pasta is tender and the soup is heated through.

9. Taste and add salt if needed. As a reference, we didn't add extra to ours. Garnish with chopped parsley, if desired, and serve.

Serving suggestions

This soup is filling enough on its own, but you can certainly add some bread or rolls for dipping, like we do. For a complete meal, serve it with a simple green salad. Try it with our homemade ranch dressing or Parmesan peppercorn dressing.

Storing and reheating

Refrigerator: Allow the soup to cool, then transfer it to an airtight container and refrigerate for 3-4 days.

Freezer: Let the soup cool and transfer it to freezer-safe containers, leaving some room for expansion. Label, date, and freeze for up to 2-3 months for best quality. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat the soup in a saucepan over medium to medium-low heat, stirring occasionally, until hot throughout. You can also reheat individual portions in the microwave.

Reheating tip: The pastina will absorb broth as the soup sits, so add a splash of chicken broth or water if needed to loosen it up.

Food safety: Reheat leftovers to an internal temperature of 165°F. Refrigerate the soup within 2 hours of cooking, or within 1 hour if the temperature is above 90°F.

More soups to try

If you enjoyed this chicken vegetable soup, try our vegetable beef soup for a beef version, or chicken cabbage soup for another vegetable-packed option. For something creamy, check out our cream of chicken soup or cream of onion soup.