Can I use leftover or rotisserie chicken?

Absolutely! This is a wonderful way to stretch cooked chicken. Just skip the searing step and go straight to sautéing your veggies. Add the chicken in with the broth so it warms gently and soaks up the savory flavor.

Is this soup gluten-free?

As written, yes! All the ingredients are naturally gluten-free. If you add noodles or grains, just make sure you’re using gluten-free options.

Can I make this in a slow cooker?

Definitely. You can add everything—uncooked, diced chicken included—to your slow cooker and let it go: 3-4 hours on high or 7-8 hours on low. For deeper flavor, try searing the chicken first, as outlined above, then add everything to the slow cooker.

How can I make this soup richer or creamier?

For extra richness, stir in a splash of heavy cream or a spoonful of sour cream just before serving. For even more depth, toss in a Parmesan rind during simmering, then remove it before serving.

Chicken Vegetable Soup Recipe

Description

This hearty Chicken Vegetable Soup features tender chicken, a variety of vegetables, and a richly seasoned broth. It’s easy to make on the stovetop or in the slow cooker, customizable with rice or pasta, and perfect for a comforting main meal. Serve it with parmesan or crusty bread for an extra touch of flavor.

Ingredients

Units Scale

For the Soup

1–2 tablespoons olive oil
1 1/4 lbs. chicken (boneless/skinless thighs or breasts, see notes)
Salt and pepper, to taste
2 tablespoons butter
1 small yellow onion, diced
3/4 cup carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon hot sauce (such as Frank’s)
1 teaspoon Worcestershire sauce
7 cups chicken broth
1 1/2 cups frozen mixed vegetables (such as corn and green beans)

Seasonings

1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon mustard powder
1/4 teaspoon black pepper

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Instructions

Prepare and Sear the Chicken: Pat the chicken dry and season both sides with salt and pepper. Heat olive oil in a 4.5-quart soup pot over medium-high heat. Add the chicken and sear for about 3 minutes per side, until a golden crust forms. The middle may still be raw; it will finish cooking later. Remove the chicken from the pot and let it rest for 10 minutes, then dice or shred it.
Build Flavor Base: In the same pot, melt the butter over medium heat. Use a silicone spatula to scrape and incorporate the browned bits (fond) from the bottom of the pot, which will add depth to your broth.
Sauté Aromatics: Add the diced onion, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add Seasonings: Stir in the minced garlic, hot sauce, Worcestershire sauce, dried parsley, basil, oregano, mustard powder, and black pepper. Combine well, allowing the garlic and seasonings to become fragrant.
Add Liquids and Chicken: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer, add the diced or shredded chicken (plus any collected juices), and cook uncovered for 15 minutes to let the flavors meld.
Add Vegetables and Finish Soup: Stir in the frozen mixed vegetables. Cover the pot partially and simmer for an additional 10-15 minutes, until the vegetables are tender and chicken is cooked through. Serve hot, optionally garnished with Parmesan cheese or with crusty bread on the side.

Notes

Slow Cooker Method: Add all ingredients (with diced/uncooked chicken) to a slow cooker. Cook on high for 3-4 hours or on low for 7-8 hours. For best flavor, sear the chicken first and deglaze the pot before transferring to the slow cooker.
Chicken Options: Boneless/skinless chicken thigh or breast, bone-in chicken, or rotisserie chicken can be used; adjust as needed (about 3 cups cooked chicken for rotisserie/leftover).
Diverse Add-Ins: You can add rice, tortellini, pasta, or extra vegetables according to preference.
Parmesan: Sprinkle with grated Parmesan or simmer with a Parmesan rind for added flavor.
Flavor Boost: The hot sauce, Worcestershire, and mustard powder deepen flavor but don’t make the soup spicy.
Serving Suggestions: Top with ranch oyster crackers or serve with crusty no-knead bread for extra comfort.

Nutrition

Serving Size: 1 cup
Calories: 170
Sugar: 3g
Sodium: 620mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 16g
Cholesterol: 45mg