Chicken Vegetable Soup is a delicious, broth-based meal with shredded chicken, butternut squash, carrots, onion, garlic, and potatoes.
Pair this comforting soup with some homemade Dinner Rolls or some French Bread.
The Best Chicken Vegetable Soup
I took one of my favorite recipes, these Roasted Vegetables, and turned them into a hearty, healthy chicken soup.
Chicken Vegetable Soup brings together all my favorites: caramelized, roasted root veggies, tender chicken, an herbed broth, and greens—all in one pot. It’s an easy, hands-off soup once the veggies are chopped.
This soup is warm, comforting, and packed with healthy ingredients. If you’re after a flavorful soup to keep up with healthy eating, this is it!
Ingredients In Chicken Vegetable Soup
- Carrots: Coined and roasted for sweetness.
- Butternut Squash: Roasted until caramelized; sweet potatoes work well as a swap.
- Red Potatoes: Adds heartiness. Yukon gold or russets also work great.
- Red Onion: Mild and flavorful. For more zing, use yellow or white onion.
- Olive Oil: For perfect caramelization.
- Garlic: Roasted and smashed to deepen the soup’s flavor.
- Chicken Broth/Stock: The base. Bouillon or Better Than Bouillon® with water are good alternatives.
- Rotisserie Chicken: Pre-cooked and flavor-packed! If using raw chicken, I’ll walk you through it.
- Herbs: Dried herbs keep it easy. Fresh herbs? Even better!
- Greens: Kale is my favorite, but spinach or collard greens work, too.
How To Make Chicken Vegetable Soup
- Roast Veggies: Preheat 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, roasted veggies, kale, and mashed garlic to the broth. Simmer 2-3 minutes.
- Serve: Season and garnish with Parmesan and thyme. Enjoy!
Quick Tip
Should you cover the pot? Using a lid helps soup boil faster. Once simmering, removing the lid lets steam escape, which can reduce the broth slightly.
Can You Use Raw Chicken In This?
Simmering raw chicken in soup 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.
Storage
How To Store Chicken Vegetable Soup
- Cool Down: Let the soup come to room temperature.
- Container: Transfer the soup to airtight containers.
- Refrigeration: Store in the refrigerator for 3-4 days.
- Freezing: For longer storage, freeze the soup. Ensure there’s some space at the top of the container for expansion. It can be frozen for up to 2-3 months.
- Reheating: Thaw in the fridge overnight if frozen. Warm on the stovetop over medium heat until hot, stirring occasionally.
More Amazing Soup Recipes:
- Pasta Soup with Italian sausage
- Instant Pot Beef Stew hearty, filling stew
- Broccoli Cheddar Soup reader favorite recipe!
- Zuppa Toscana Soup made in the slow cooker
- Creamy Vegetable Soup easy stovetop soup
Chicken Vegetable Soup
Chicken Vegetable Soup is a nutritious broth-based dish packed with shredded chicken, butternut squash, carrots, onion, garlic, and potatoes. For added greens, toss in some kale or spinach, and finish with freshly grated Parmesan for a hearty, flavorful meal.
Equipment
- Sheet pan 21 x 15-inch, lined
Ingredients
- 1 cup sliced carrots
- 4 cups cubed butternut squash
- 2 cups cubed red potatoes
- 1 cup cubed red onion
- 3 cloves garlic
- 7 teaspoons olive oil
- 9 cups chicken broth or chicken stock, see note 1
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon sage
- 1/4 teaspoon crushed rosemary
- 1/4 teaspoon thyme
- 1 bay leaf
- 3 cups shredded rotisserie chicken see note 2
- 2 cups kale lightly packed
- Salt and pepper
- Freshly grated Parmesan cheese optional
- Fresh thyme optional
Instructions
- Preheat the oven to 400℉. Lightly grease a 21 x 15-inch sheet pan and line with parchment paper.
- Peel the carrots and butternut squash then remove the seeds and stem. Cut the carrots into coins about 1/4-inch thick and cut the squash into 1-inch cubes. Leave the skin on the red potato and cube into 1-inch pieces. Remove the skin from the onion and cut into 1-inch chunks. Take 3 cloves of garlic, still in the papery covering, and place on a square of foil. Add 1 teaspoon olive oil to the garlic cloves on the foil and then wrap the foil with the garlic into a small ball so that no garlic is exposed and place on the prepared sheet pan.
- Add the prepared carrots, squash, red potato, and onion to the sheet pan. Drizzle with olive oil, salt, and pepper. Toss the veggies with your hands and then spread into one even layer. Make sure veggies aren't overlapping, or they'll steam instead of roast. Bake for 15 minutes, then flip and stir veggies around, bake for another 15 minutes, flip and stir them around and bake for 10-15 more minutes or until veggies are tender and caramelized. Remove from the oven.
- Remove the thick stems and cut the leaves into bite-sized pieces. Rinse the kale thoroughly and then dry in a salad spinner or with some paper towels. Set aside.
- Add 9 cups chicken broth or stock to a large stockpot. Bring to a boil. Once boiling, add dried marjoram, dried sage, crushed dried rosemary, dried thyme, and the bay leaf. Reduce the heat to a simmer. Stir in shredded rotisserie chicken. Add in the roasted veggies, except for the garlic. Then add in the 2 cups rinsed and dried, chopped kale. Remove the garlic from the foil. Press the garlic out of the papery skin onto a cutting board. Use the side of a large chef's knife to press down the garlic and mash to a paste. Add as much of this paste as you'd like to the soup. Stir everything together and cook for 2–3 minutes or until kale is wilted to desired preference.
- Taste and adjust seasonings to preference adding more salt and pepper as desired. Serve the soup and garnish individual bowls with freshly grated Parmesan cheese and fresh thyme if desired.
Recipe Notes
Note 1: Instead of chicken broth, you can use chicken bouillon powder and hot water or Better Than Bouillon® and hot water. I use chicken Better Than Bouillon and hot water and find it adds a lot of flavor and the right amount of salt. If using regular chicken stock, make sure to taste often and season as needed.
Note 2: If you’d rather cook your own chicken breasts instead of using rotisserie chicken, use large breasts (about 1.25 pounds each) and follow the directions below.
- Add the 9 cups of chicken broth or stock to a large stockpot and bring to a boil.
- Slice the large chicken breasts into 3 even pieces, which helps the chicken cook quicker.
- Place the chicken pieces in the boiling water, season generously with salt and pepper, and cover with a lid. Let the chicken boil until cooked through, about 10 minutes. Check the temperature with a food thermometer; it should be 165℉.
- Lower the heat to a simmer, remove the chicken breasts to a cutting board, and allow to cool slightly. Shred the chicken and return it to the pot.
Nutrition
Serving: 1serving | Calories: 304kcal | Carbohydrates: 21g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 85mg | Sodium: 1316mg | Potassium: 919mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16031IU | Vitamin C: 109mg | Calcium: 152mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Chelsea this soup looks like the answer to my prayers. <3 This cold just WON'T go away and I need all the soup I can get. Wonder if I can get the bf to whip this up for me? 😉 Pinned!
This soup looks incredible – love butternut squash and kale. Great idea to roast the veggies first too – I can just imagine how flavorful this is. All the best flavors of fall in a bowl – so so good!
I love soup, because there is always leftovers that taste great or freeze well. It’s filling without being heavy.
Soup is top notch.
I totally agree! Thank you Carol 🙂
Butternut squash and kale is one of my favorite combos! This soup looks so so good! I have been making soup probably twice a week lately – I can’t get enough!
Oh a pan of roasted butternut squash doesn’t last around this house…its out fave as well! And loving all the flavors in this soup. Definitely needs to happen soon!
I have never had kale in a soup before.. you definitely have got me curious to know what it tastes like Chelsea. Great soup recipe and photography too!
http://themagicchef.blogspot.com/2014/09/zuppa-toscana.html
I do make soup with kale, and it is a fantastic addition to the mix. This butternut squash soup looks like the next one I will try…looks incredible!
Thanks Tom!
I love everything about this soup!
I love that you roasted the veggies before putting them in the soup – genius! This looks so delicious.
This looks so yummy! Squash is one of my favorite things about Fall, and I love that this soup has lots of it! I can’t wait to try this out for myself! Gorgeous photos!
I completely agree, soup is so worth the extra time. I really want to try this!