Name: Hearty Chicken Vegetable Soup Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 ½ pounds boneless skinless chicken breast; 3 carrots, peeled and small diced; 3 celery stalks, small diced; 2 Yukon gold potatoes, small diced; 1 medium onion, diced; 1 small zucchini, sliced into half quarter moons; 3 large garlic cloves; 1 tablespoon olive oil; 1 bay leaf; 1 teaspoon dried thyme; ½ teaspoon oregano; ¼ teaspoon red pepper flakes (or more to taste); 1 (14.5 ounce) can petite-cut diced tomatoes; 8 cups (64 ounces) chicken stock; ½ cup chopped parsley; Kosher salt; Freshly ground black pepper

There's something deeply comforting about a warm bowl of soup that feels like a hug in a bowl—and this Hearty Chicken Vegetable Soup Recipe fits that description perfectly. Brimming with fresh veggies and tender chicken, it's the kind of meal that fills your kitchen with inviting aromas and your heart with warmth.

A close-up view of a large blue cast iron pot filled with a clear broth soup. The soup has three main layers: shredded light brown chicken pieces, thick half-moon slices of dark green zucchini with soft pale green inside, and small cubes of orange carrots along with small white potato chunks, all mixed with chopped green herbs floating in the broth. A large silver ladle is scooping a mix of chicken, zucchini, carrot, and potato pieces from the pot. The pot is placed on a white marbled surface with a folded teal cloth underneath one handle. 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

Honestly, this soup hits all the right notes for me: it's simple to make, packed with nourishing ingredients, and has just the right heat to wake up your taste buds. It’s a recipe I find myself coming back to, especially on those slightly chilly days when comfort food feels like a must.

Loaded with fresh vegetables: It’s more than just chicken soup; you get a beautiful mix of textures and flavors with every spoonful.
Rich, homemade broth: Using chicken stock as your base gives a depth of flavor that store-bought soups can’t replicate.
A nice touch of spice: The red pepper flakes add subtle warmth without overpowering the other ingredients, making it cozy but still exciting.
Gluten-free and hearty: Perfect if you want to avoid noodles but still crave a filling, satisfying meal.

Ingredients & Why They Work

This soup shines because every ingredient plays its part beautifully—from the tender chicken breast that brings protein to the table, to the mix of carrots, celery, and potatoes that pack in warmth and comfort. Plus, adding fresh parsley at the end brightens the whole dish right up. When shopping, look for fresh, firm veggies and good quality chicken stock for best results.

Flat lay of a raw boneless skinless chicken breast with a sprinkle of kosher salt and freshly ground black pepper nearby, three peeled and small diced bright orange carrots, three small diced celery stalks with fresh green leaves, two small diced golden Yukon gold potatoes, one medium diced white onion, a single fresh green bay leaf, a small white bowl of dried thyme, a small white bowl of oregano, a small white bowl of red pepper flakes, three large whole garlic cloves with clean white skins, a small white ceramic bowl filled with petite-cut diced tomatoes, a small zucchini sliced into half quarter moons showing light green skin and pale flesh, a small white bowl of olive oil, a small white bowl holding rich golden chicken stock, and a small pile of chopped fresh green parsley, all arranged symmetrically 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: Helps develop flavor and prevents sticking while cooking the chicken and veggies.
Boneless skinless chicken breast: Lean and tender, cooks evenly and shreds nicely for the soup.
Carrots: Adds subtle sweetness and color.
Celery: Contributes savory crunch and a classic soup base flavor.
Yukon gold potatoes: These melt-in-your-mouth potatoes thicken the broth just the right amount.
Onion: Provides aromatic depth once sautéed.
Bay leaf: Adds a gentle woodsy note that brings all the flavors together.
Dried thyme and oregano: These herbs give herbal warmth and Mediterranean vibes.
Red pepper flakes: Just enough kick to awaken your palate.
Garlic cloves: For that signature savory punch.
Canned petite-cut diced tomatoes: Bring acidity and texture, balancing the richness.
Zucchini: Adds a tender bite and extra veggie goodness without overwhelming flavors.
Chicken stock: The backbone of this soup, delivering richness and moisture.
Fresh parsley: The finishing touch for fresh brightness and color.

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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

I love mixing things up with this Hearty Chicken Vegetable Soup Recipe—it’s such a flexible base. Sometimes I swap out zucchini for green beans, or add a splash of lemon juice at the end for a bright twist. You can easily customize it to suit yours and your family’s tastes.

Variation: One time, I added a handful of kale near the end for extra greens, which added a lovely earthy flavor and texture. It was a big hit!
Dietary tweak: This recipe is naturally gluten-free, but if you want more substance, try stirring in some cooked quinoa for added protein and fiber.
Seasonal swap: In winter, swapping zucchini for diced butternut squash adds a sweet, hearty twist that pairs beautifully with the thyme and oregano.

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

The image shows a white bowl filled with clear broth soup containing shredded chicken pieces in light beige color, diced white potatoes, small orange carrot cubes, chopped red tomatoes, and sliced green zucchini with pale green interiors. Small green herb pieces are sprinkled throughout the soup. A silver spoon rests inside the bowl on the right side, partially submerged in the soup. At the bottom left of the image, there are pieces of crusty bread with a golden brown crust and soft white inside. The bowl is placed on a white marbled surface with a teal cloth partially visible on the bottom right. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

First, heat your Dutch oven over medium heat and add the olive oil. Season the chicken breasts generously with kosher salt and freshly ground black pepper. Place them in the pot and let them cook undisturbed for about 12 minutes. You'll want to see a beautiful golden crust form—that's where the flavor develops. Flip them and cook another 12 minutes. Don’t rush this part; patience really pays off here. If you notice any bits sticking or risking burning, add a splash of chicken stock to deglaze and keep those fondy bits from burning—they’ll melt into your soup later for amazing flavor.

Step 2: Let the Chicken Rest

Once your chicken is cooked through (165°F internal temp is your safe zone), transfer it to a plate to rest. This helps it retain juiciness and makes shredding easier later on. Trust me, skipping this means drying out your chicken—nobody wants that in a soup.

Step 3: Sauté the Veggies and Herbs

In the same pot, add your diced carrots, celery, onions, and potatoes. Give everything a good stir, scraping up those delicious brown bits stuck to the bottom (remember that splash of stock trick if you need it). Toss in the bay leaf, thyme, oregano, and red pepper flakes. Season everything with salt and pepper, then let it cook undisturbed for about 15 minutes. This slow cooking softens the veggies and deepens their flavor. Add the garlic, stir, and cook for 5 more minutes—garlic should smell fragrant but not browned.

Step 4: Build Your Soup

Pour in the diced tomatoes, zucchini, and chicken stock and bring your pot up to a gentle boil. Reduce heat and simmer for 15 to 20 minutes, until the potatoes are tender and everything’s melded together beautifully. While this happens, shred your rested chicken into bite-sized pieces using two forks.

Step 5: Warm the Chicken and Serve

Stir the shredded chicken back into the soup, letting it warm through for just a few minutes. Finally, toss in that fresh parsley to brighten flavors and add a lovely pop of green. Ladle into bowls and enjoy the cozy magic!

Top Tip

I've tested this soup many times, and what I’ve learned is that taking your time at each stage makes a huge difference in taste and texture. No rushing—let flavors develop fully, and your patience will be rewarded.

Perfect sear: Don’t touch the chicken too early; let it form a golden crust before flipping.
Deglazing for depth: Use leftover stock to scrape up browned bits—this is where flavor magic happens.
Gentle simmer: Let the soup bubble gently, not boil vigorously, to keep veggies intact yet tender.
Fresh herbs last: Add parsley just before serving for that fresh, bright finish.

How to Serve Hearty Chicken Vegetable Soup Recipe

Hearty Chicken Soup - Serving Suggestion

Garnishes

I like to sprinkle extra chopped parsley or even a little grated Parmesan over my bowls just before serving. Occasionally, I’ll drizzle a bit of good-quality olive oil for a richer mouthfeel. On chilly days, a pinch of freshly cracked black pepper on top takes it to the next level.

Side Dishes

Crusty bread is my go-to—either a warm baguette or some toasted sourdough slices. For something lighter, a crisp green salad dressed with lemon vinaigrette pairs beautifully and adds a refreshing contrast to the warm soup.

Creative Ways to Present

For special occasions, I’ve ladled this soup into stacked mugs or mini crocks to create an intimate, rustic feel. Garnish with a sprig of fresh thyme or a tiny dollop of crème fraîche for a pretty touch that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I refrigerate leftover soup in airtight containers, and it keeps well for up to 3 days. I always recommend leaving out fresh herbs like parsley when storing and adding them fresh when reheating.

Freezing

This soup freezes beautifully! After it’s fully cooled, I portion it into freezer-safe containers or heavy-duty bags. Just remember to leave some room for expansion. It keeps well for up to 3 months without losing much flavor or texture.

Reheating

I reheat leftovers gently on the stove over low-medium heat, stirring occasionally. If the soup thickened in the fridge, I add a little extra stock or water to loosen it. Adding fresh parsley right before serving revives the fresh herb flavors nicely.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are a great substitution and will add extra richness and tenderness to the Hearty Chicken Vegetable Soup Recipe. Just adjust your cooking time as thighs may cook a bit faster and shred easily.

Is this soup suitable for meal prep?

Yes, this soup is perfect for meal prep. It stores well in the refrigerator and freezes wonderfully, making it easy to enjoy healthy homemade meals throughout the week.

Can I make this soup in a slow cooker?

You can! Brown the chicken and sauté the vegetables first for the best flavor. Then transfer everything to your slow cooker, add the stock and herbs, and cook on low for 4-6 hours until veggies are tender.

What can I do if I don’t have fresh parsley?

Fresh parsley adds brightness, but if you don’t have any, dried parsley or cilantro can work in a pinch. Alternatively, a squeeze of lemon juice at the end helps brighten the soup similarly.

Final Thoughts

This Hearty Chicken Vegetable Soup Recipe is one of those cozy classics that feels like a special gift to yourself when you make it. Its balance of hearty ingredients, warming spices, and fresh herbs has kept me coming back to it time and time again. I hope when you try it, it becomes a favorite in your home too—something to share on chilly nights, packed lunches, or whenever you just want a reliable, nourishing bowl of happiness.