This Chicken Vegetable Soup is a quick & easy dinner that can be made in the slow cooker, stovetop, or pressure cooker. Simple & Delish!
Who loves super easy recipes? I have both hands up here because – let’s face it, life is so crazy busy already. We need dinner to be almost effortless.
I love this chicken vegetable soup because I can make it 3 different ways, AND it gets me in and out of the kitchen in less than an hour. You just can’t beat that.
I don’t know about you, but I’m all about getting dinner done quickly. The less time we spend cooking and cleaning means the more time we can spend dining together but more family time afterwards too.
I certainly cherish what time we get together because with all of the different school and work schedules we are working around – it is hard to get everyone together at the same time these days.
chicken and vegetable soup
Here are some commonly asked questions
What is the best way to store leftover chicken soup?
Just keep it refrigerated for up to 4 days in a shallow, airtight container. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
What is “natural pressure release”?
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
chicken vegetable soup recipe
What slow cooker do you use?
We actually have several slow cookers that we have acquired over the years from doing this job. I have a smaller one that is great for half recipes.
But the one I use the most is this standard, no-frills slow cooker that is perfect for this particular recipe.
Ingredients for Chicken Vegetable Soup
- olive oil
- yellow onion – finely diced
- celery, sliced
- carrots – cleaned and sliced
- garlic
- dried Italian seasoning
- Salt and pepper
- chicken – cooked, diced, or shredded into large pieces
- diced tomatoes – canned
- stewed tomatoes – canned
- potatoes – peeled and diced
- mushrooms – cleaned and sliced
- chicken stock
- frozen green beans
- frozen corn
- fresh parsley
Can this recipe be doubled?
In theory, yes, this recipe would double well. However, due to the space contraints of the slow cooker or pressure cooker – you won’t be able to double this recipe if using one of those methods.
But if you have a very large stockpot, you can double this recipe on the stovetop.
instant pot chicken vegetable soup
HOW DO YOU MAKE Chicken Vegetable Soup in the slow cooker?
- Combine the chicken stock, cooked chicken, diced potatoes, diced tomatoes, stewed tomatoes, mushrooms, onions, celery, carrots, corn, green beans, garlic, Italian seasoning, salt, and pepper in the slow cooker. (note we are omitting the oil since we are not sauteeing)
- Stir, cover, and cook on low for 4 hours or until all the vegetables are fork-tender.
Can this chicken soup be frozen?
Yes – to freeze this soup, allow it to cool, and then place it in a freezer-safe container leaving about 1″ at the top for expansion. Label with the date and keep frozen for up to 3 months.
To reheat, thaw in the refrigerator overnight. Then heat on the stovetop in a large saucepan or stockpot over medium heat until hot.
slow cooker chicken vegetable soup
Can this recipe be cut in half?
Oh of course! If you are cooking for just 1-2 people, this recipe can certainly be cut in half.
That being said, you can make the whole recipe and freeze the rest, possibly even potion it out so you have more meals for several nights.
Can this soup be made ahead of time?
You bet! Just cook as directed and then allow it to cool to warm. Then place the soup in a shallow airtight container as you would any leftovers (see above) and refrigerate.
How to make Chicken Vegetable Soup on the stovetop.
- Heat the oil in a Dutch oven or large pot.
- Add onions, celery, and carrots and cook until softened, about 5-6 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add the Italian seasoning, salt, and pepper to taste.
- Stir in the cooked chicken, stewed tomatoes, diced potatoes, and mushrooms.
- Pour in the chicken stock and stir until well combined.
- Bring to a boil, then reduce the heat and simmer 20-25 minutes or until all the vegetables are tender.
- Stir in the green beans and corn, continue cooking for another 5 minutes.
- Sprinkle with chopped parsley and serve immediately.
- Store leftovers in the refrigerator in an airtight container.
chicken veggie soup
Can I use canned or frozen vegetables in this soup?
Yes – you can mix the variety of the vegetables as needed. As you can see – there are some that are already fresh, some canned and some frozen. So you can use any canned, frozen or fresh – whatever you have will work.
How to make Chicken Vegetable Soup in the Instant Pot
- Heat the oil in the pressure cooker pot on the sautee setting.
- Add onions, celery, and carrots and cook until softened, about 5-6 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add the Italian seasoning, salt, and pepper to taste.
- Stir in the cooked chicken, stewed tomatoes, diced potatoes, mushrooms, corn, and green beans.
- Pour in the chicken stock and stir until well combined.
- Place the lid on the pressure cooker, making sure the valve is set to seal.
- Cook on high, manual pressure for 10 minutes. Quick-release when done.
- Remove the lid & stir.
- Sprinkle with chopped parsley and serve immediately.
Is it necessary to use a specific type of pressure cooker?
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
Can this be made with another protein?
You bet! This recipe is also delicious using ground turkey, beef, or sausage. You will have to cook any of those until browned – doing this ahead of time so you can just add it when you would add the chicken here. You might also like it with leftover steak or ham.
vegetable soup with chicken
Can I make this without the chicken?
Yes – of course! If you want to just make vegetable soup – leave out the chicken for this recipe.
Can this be made with raw chicken?
For this recipe, to make sure everything is cooked through, I recommend cooking the chicken before adding it to this recipe.
What to serve with chicken vegetable soup
vegetables for chicken soup
Products I love when making chicken vegetable soup…
This quick chicken soup recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made homemade soup before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.
- Dutch oven
- slow cooker
- pressure cooker
- spoons
- knives
- measuring cups
- measuring spoons
- Italian seasoning
- minced garlic
- chicken stock
recipe chicken vegetable soup
If you love this Easy Chicken Vegetable Soup recipe, you’re going to love these other meals too. Please click each link below to find the easy, printable recipe!
chicken recipes soup vegetable
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Chicken Vegetable Soup
Ingredients
- 2 tbsp olive oil
- 1 cup yellow onion finely diced
- 2 stalks celery, sliced (1 cup)
- 2 large carrots (1 cup) cleaned and sliced
- 2 cloves garlic smashed and minced (or 2 tbsp minced)
- 2 tsp dried Italian seasoning
- Salt and pepper to taste
- 4 cups chicken cooked, diced, or shredded into large pieces
- 14.5 oz diced tomatoes canned
- 14.5 oz stewed tomatoes canned
- 2 cups potatoes peeled and diced
- 1 cup mushrooms cleaned and sliced
- 8 cups chicken stock
- ½ cup frozen green beans
- ½ cup frozen corn
- 2 tbsp fresh parsley chopped
Instructions
Stovetop
- Heat the oil in a Dutch oven or large pot.
- Add onions, celery, and carrots and cook until softened, about 5-6 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add the Italian seasoning, salt, and pepper to taste.
- Stir in the cooked chicken, stewed tomatoes, diced potatoes, and mushrooms.
- Pour in the chicken stock and stir until well combined.
- Bring to a boil, then reduce the heat and simmer 20-25 minutes or until all the vegetables are tender.
- Stir in the green beans and corn, continue cooking for another 5 minutes.
- Sprinkle with chopped parsley and serve immediately.
- Store leftovers in the refrigerator in an airtight container.
Slow Cooker
- Combine the chicken stock, cooked chicken, diced potatoes, diced tomatoes, stewed tomatoes, mushrooms, onions, celery, carrots, corn, green beans, garlic, Italian seasoning, salt, and pepper in the slow cooker. (note we are omitting the oil since we are not sauteeing)
- Stir, cover, and cook on low for 4 hours or until all the vegetables are fork-tender.
Pressure Cooker
- Heat the oil in the pressure cooker pot on the sautee setting.
- Add onions, celery, and carrots and cook until softened, about 5-6 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add the Italian seasoning, salt, and pepper to taste.
- Stir in the cooked chicken, stewed tomatoes, diced potatoes, mushrooms, corn, and green beans.
- Pour in the chicken stock and stir until well combined.
- Place the lid on the pressure cooker, making sure the valve is set to seal.
- Cook on high, manual pressure for 10 minutes. Quick-release when done.
- Remove the lid & stir.
- Sprinkle with chopped parsley and serve immediately.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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