Hearty Chicken Vegetable Soup: Easy Stovetop, Instant Pot & Slow Cooker Methods

There’s nothing quite like a warm, comforting bowl of homemade soup, no matter the season. This incredibly versatile and satisfying Chicken Vegetable Soup is brimming with fresh, wholesome vegetables, tender pieces of chicken, and a rich, flavorful broth that will nourish your soul. Whether you’re meal prepping for a busy week or craving a cozy dinner, this easy-to-follow recipe is designed for maximum convenience, offering three simple cooking methods: the classic stovetop, the speedy Instant Pot, or the hands-off slow cooker.

Even if it’s been a scorching week, a craving for a warm bowl of soup can strike at any time. I confess, I’m team soup all year long, and thankfully, my husband shares my enthusiasm! There’s something so inherently comforting and wholesome about a well-made soup that makes it a perfect dish for any occasion.

This particular Chicken Vegetable Soup holds a special place in my heart, as it’s lovingly adapted from the vegetable soup my mom used to make for me when I was growing up. I was always a kid who loved my veggies, but this soup was, without a doubt, my absolute favorite way to enjoy them. I’ve carried that tradition into my own home, and now this soup is a regular rotation on our family menu. I’ve kept the foundational flavors and the abundant vegetable base of my mom’s original recipe, but I’ve added lean chicken breast to boost the protein content, making it an even more complete and satisfying meal.

While this soup is an absolute staple in our home during the cooler months, its versatility shines even in summer. It’s fantastic for utilizing the abundance of seasonal produce from local farm stands, like crisp green beans and fresh zucchini, before they disappear for winter. I whipped up a big batch again this past weekend before heading out of town with the kids, ensuring my husband had plenty of delicious, wholesome dinners ready and waiting. It’s truly a testament to how easy and rewarding this recipe is!

Looking for more amazing soup ideas? After you savor this one, be sure to try my Chicken Tortilla Soup or my incredibly popular Chicken Pot Pie Soup! Both are major reader favorites and offer unique, comforting flavors.

Why You’ll Love This Chicken Vegetable Soup Recipe

This isn’t just any chicken vegetable soup; it’s a culinary hug in a bowl with several fantastic benefits:

• Perfect for Meal Prep: This delicious soup actually tastes even better the day after it’s made, as the flavors have more time to meld and deepen. This makes it an ideal recipe to prepare on a Sunday and enjoy for quick, healthy dinners or lunches throughout the busy week. Plus, it freezes beautifully, allowing you to stock your freezer with wholesome meals.
• Incredibly Versatile: One of the best features of this recipe is its adaptability to your kitchen and schedule. You can cook this nourishing one-pot meal on the stovetop for a traditional approach, in the Instant Pot for a quick and convenient option, or in the slow cooker for a truly hands-off experience. No matter which method you choose, the results are consistently delicious.
• Highly Customizable: This recipe serves as a fantastic base, inviting you to make it truly your own. Want to boost the nutritional value even further? Feel free to add more of your favorite vegetables like bell peppers, diced potatoes, or cauliflower. Looking for a heartier meal? Incorporate some whole grains like quinoa, brown rice, or small pasta shapes. If you’re aiming for a plant-based option, simply swap the chicken broth for vegetable broth and add protein-rich beans or lentils. The possibilities are endless, making this soup perfect for any dietary preference or what you have on hand.

Essential Ingredients for Your Perfect Chicken Vegetable Soup

Crafting this easy and flavorful chicken vegetable soup requires only fresh, simple ingredients, many of which you likely already have in your pantry or fridge:

• Carrots, Celery, Onion: This classic trio, often called a mirepoix, forms the aromatic base of many great soups. Sautéing them slowly releases their natural sweetness and creates a foundational layer of flavor for the entire dish.
• Garlic: Just enough minced garlic is used to impart a subtle warmth and depth. If you’re a garlic lover, feel free to add an extra clove or two to enhance that aromatic punch.
• Zucchini: A fantastic addition for its mild flavor and tender texture. You can cut the zucchini into attractive half-moons or dice it into smaller, less noticeable pieces, which is often ideal for picky eaters.
• Green Beans: I particularly enjoy making this soup during the summer when fresh string beans are abundant and at their peak flavor. However, if fresh isn’t available, high-quality frozen green beans make a convenient and equally delicious substitute.
• Spinach: Fresh spinach wilts beautifully into the hot broth, adding a vibrant green color and a boost of nutrients without altering the soup’s core flavor. Like green beans, frozen spinach can also be used if fresh is not on hand.
• Organic Low-Sodium Chicken or Vegetable Broth: Either broth works wonderfully in this recipe. While store-bought low-sodium chicken broth is perfectly acceptable for convenience, if you happen to have homemade chicken stock, this is an excellent opportunity to use it for an even richer depth of flavor.
• Diced Tomatoes: Canned diced tomatoes add a lovely tang and a touch of sweetness to the broth. For a fresher taste, you can also use an equivalent amount of fresh, ripe diced tomatoes.
• Boneless Chicken Breasts or Chicken Tenderloins: Lean chicken breast provides a healthy source of protein. For added richness and moisture, you could also opt for boneless, skinless chicken thighs. Bone-in chicken pieces can also be used for deeper flavor, just ensure they are cooked through and meat is removed from bones before serving.
• Salt (e.g., Kosher Salt): Seasoning is key to making flavors “pop.” I prefer to add salt towards the end of cooking, stirring it in and tasting after a few minutes to ensure the perfect balance. Kosher salt is my go-to for its pure flavor.
• Parmesan Cheese: An optional but highly recommended topping! A sprinkle of freshly grated Parmesan cheese adds a savory, salty, and umami finish that complements the vegetable and chicken flavors beautifully.
• Olive Oil or Olive Oil Cooking Spray: Used for sautéing the aromatic vegetables at the beginning of the cooking process. Cooking spray is a great low-fat option, or a small drizzle of olive oil provides a bit more richness.

Detailed Cooking Instructions

This versatile soup can be prepared using your preferred cooking method, making it adaptable to your schedule and kitchen setup. Below are the full instructions for each approach:

Stovetop Chicken Vegetable Soup

1. **Sauté Aromatics:** Lightly spray a large pot or Dutch oven with olive oil cooking spray (or use a tablespoon of olive oil). Heat over medium heat. Add the diced carrots, onions, and celery, and sauté for about 8-10 minutes until they soften and become fragrant. Stir in the minced garlic and cook for another minute until aromatic.
2. **Simmer Chicken and Broth:** Carefully add the whole boneless chicken breasts, chicken or vegetable stock, water, and diced tomatoes to the pot. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover and simmer for approximately 25-30 minutes, or until the chicken is cooked through and easily shreds with a fork. Remove the cooked chicken from the pot and set aside.
3. **Cook Remaining Vegetables:** Add the string beans and zucchini to the simmering broth. Season with a pinch of salt to taste, remembering you can always add more later. Continue to cook for another 8-10 minutes, or until the beans are tender-crisp.
4. **Add Spinach and Shredded Chicken:** Finally, stir in the fresh spinach. It will wilt quickly into the hot soup. Shred the cooked chicken using two forks, then return it to the pot. Stir to combine all ingredients.
5. **Serve:** Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hot soup into bowls and serve immediately. Garnish with a generous sprinkle of Parmesan cheese and fresh herbs like basil or parsley for an added burst of flavor.

Instant Pot Chicken Vegetable Soup

For a quicker cooking time without sacrificing flavor:

1. **Sauté Aromatics (IP):** Spray the inner pot of your Instant Pot with cooking spray. Select the “Sauté” function. Add carrots, onions, and celery, and sauté for 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute. Press “Cancel” to turn off Sauté function.
2. **Pressure Cook:** Add the whole chicken breasts, chicken or vegetable stock, string beans, zucchini, water, and diced tomatoes to the Instant Pot. Secure the lid and make sure the vent is sealed. Set to “Manual” or “Pressure Cook” on high pressure for 15-20 minutes. If using frozen chicken breasts, you can cook for 20 minutes, but ensure a full natural release to prevent dry chicken.
3. **Release Pressure and Finish:** Once cooking is complete, perform a quick release of pressure (or natural release if using frozen chicken). Carefully remove the chicken breasts from the pot and set aside.
4. **Add Spinach and Shredded Chicken:** Stir in the fresh spinach until it has completely wilted into the hot soup. Shred the cooked chicken using two forks, then return it to the Instant Pot.
5. **Serve:** Season with salt and pepper to taste. Ladle into bowls, top with Parmesan cheese, and garnish with fresh basil or parsley if desired.

Crockpot Chicken Vegetable Soup (Slow Cooker)

For a fuss-free meal that cooks itself:

1. **Combine Ingredients:** Add all the ingredients (carrots, celery, onion, garlic, zucchini, string beans, spinach, stock, water, diced tomatoes, and whole boneless chicken breasts) into your slow cooker. There’s no need to sauté anything beforehand for this method, though you can if you prefer deeper flavor.
2. **Cook:** Cover the slow cooker and cook on the “Low” setting for 6-8 hours, or on “High” for 3-4 hours, until the chicken is thoroughly cooked and the vegetables are tender.
3. **Shred and Serve:** Once the cooking time is complete, carefully remove the cooked chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces, then return it to the pot. Stir to combine.
4. **Season and Serve:** Taste the soup and season with salt and pepper as desired. Serve warm with a sprinkle of Parmesan cheese for an extra layer of flavor.

Recipe Variations and Substitutions to Make It Your Own

This chicken vegetable soup is incredibly forgiving and easily adaptable to your taste, what you have on hand, or specific dietary needs. Here are some ideas to inspire you:

• Add More Veggies: Don’t hesitate to toss in extra vegetables! Bell peppers (any color), diced russet or Yukon Gold potatoes (add with the chicken to ensure they cook through), cauliflower florets, or broccoli florets would all be delicious and boost the nutrient content.
• Make it Heartier with Carbs: For an even more filling meal, consider adding a carbohydrate source. Small pasta shapes (like ditalini or elbow macaroni) can be cooked directly in the soup during the last 10-15 minutes. Alternatively, a cup of cooked brown rice or quinoa can be stirred in at the end, or you can add fresh or frozen corn kernels for a touch of sweetness and starch.
• Roast Those Tomatoes: If you have a little extra time and want to add incredible depth of flavor, try roasting your fresh tomatoes before adding them to the soup. Roasting brings out their sweetness and adds a lovely smoky, caramelized note that truly elevates the broth.
• Use Frozen for Convenience: Short on time for chopping? This recipe works beautifully with a bag of mixed frozen vegetables! Just adjust cooking times as needed to ensure they are tender.
• Swap Out the Chicken Cut: While boneless, skinless chicken breasts are lean and easy, feel free to use boneless, skinless chicken thighs for a slightly richer, more succulent chicken. If you prefer to use bone-in chicken pieces (like thighs or drumsticks), they will impart even more flavor to the broth. Just remember to remove the bones and shred the meat before serving.
• Make it Vegan/Vegetarian: Easily transform this into a plant-based delight! Simply use vegetable broth instead of chicken broth, and swap the chicken out for protein-rich legumes. Chickpeas, cannellini beans, or lentils are excellent choices that will keep the soup hearty and satisfying.
• Spice it Up: For a little kick, add a pinch of red pepper flakes with the garlic, or a dash of your favorite hot sauce to your individual bowl.

Recipe FAQs (Frequently Asked Questions)

Meal Prep and Storage Tips

This chicken vegetable soup is truly a meal prep champion. Here’s how to maximize its convenience and ensure deliciousness all week long:

To Prep Ahead: This recipe is ideal for advance preparation. You can chop all the carrots, celery, onions, zucchini, and string beans ahead of time and store them in separate airtight containers in the refrigerator for up to 3-4 days. This way, when it’s time to cook, much of the work is already done. Even better, cook a huge batch of the soup on your meal prep day, and you’ll have a hearty, healthy meal ready at a moment’s notice.

To Store Leftovers: If you find yourself with any delicious leftover soup (or if you’ve intentionally made a larger batch, which I highly recommend!), allow it to cool completely to room temperature. Once cooled, transfer the soup to an airtight container. It will keep beautifully in the refrigerator for 3-4 days, with the flavors often improving over time.

To Freeze for Later: This soup freezes exceptionally well, making it perfect for stocking your freezer with ready-to-eat meals. Once the soup has cooled completely, transfer individual portions into freezer-safe bags (laying them flat for easier storage) or airtight freezer-safe containers. Leave a little headspace for expansion if using containers. The soup will maintain its quality in the freezer for 2-3 months.

To Reheat: To enjoy your frozen soup, thaw it overnight in the refrigerator first, if possible. For both refrigerated and thawed soup, simply transfer the desired amount to a saucepan and reheat gently on the stovetop over medium-low heat for 5-10 minutes, stirring occasionally, until it’s heated through. Alternatively, you can reheat individual servings in a microwave-safe dish for a few minutes, stirring halfway through to ensure even heating.

More Delicious Chicken Soup Recipes

If you’re a fan of comforting chicken soups, you’ll love these other popular recipes:

• Instant Pot Chicken Noodle Soup (Gluten Free)
• Salsa Verde Chicken Soup
• Chicken Pot Pie Soup
• Instant Pot Chicken Tortilla Soup

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