theseasonedmom.com
Chicken Vegetable Soup
A cozy and healthy chicken vegetable soup that’s packed with fresh veggies, herbs, potatoes, and tender chicken -- perfect for meal prep or freezer storage!
Prep
15 min
Cook
45 min
Total
1h
Serves
4
Instructions
- 01
Melt butter in a large Dutch oven over medium heat. Add the carrots, onion and celery and cook, stirring frequently, until the onions are translucent – about 6-8 minutes. Add the garlic and tomato paste and cook, stirring constantly, for 1 more minute.
- 02
Stir in the chicken broth, rosemary, thyme, parsley, bay leaf, salt and pepper, mushrooms, potato, zucchini and tomatoes. Bring to a boil; reduce heat to low and simmer, uncovered, until the potato and vegetables are tender – about 20 minutes.
- 03
Stir in the peas, corn and chicken. Simmer for 5-10 more minutes, or until heated through. Discard bay leaf. Garnish with additional fresh herbs and serve immediately.
Nutrition
per serving · 1 cup
- Calories
- 125
- Protein
- 7g
- Carbs
- 14g
- Fat
- 5g
- Fiber
- 3g
- Sugar
- 4g
- Sat. fat
- 2g
- Sodium
- 523mg
- Cholesterol
- 20mg
Variations & swaps
Recipe Variations
- Use any vegetables that you prefer. For instance, instead of frozen peas, use frozen, cut green beans. Or swap out the mushrooms and replace them with an extra zucchini or an extra potato.
- Add about 3-4 cups (half of a head) of coarsely shredded or chopped green cabbage, spinach, or kale.
- For a Southern spin, include okra and butterbeans.
- Omit the potato if you don’t want a starchy vegetable in the recipe. Sub with cauliflower florets.
- Add cooked rice, pasta, or barley to your soup at the end.
- Instead of using a store-bought rotisserie chicken and store-bought chicken broth, make your own chicken broth from scratch and use the meat from the broth in this recipe.
- Make it spicy: Add crushed red pepper flakes or a dash of hot sauce.
- Originally published in January, 2021, this post was updated in August, 2025.
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