Can I use rotisserie chicken instead of raw chicken?

Absolutely! Using pre-cooked rotisserie chicken is a fantastic time-saver. Simply skip adding raw chicken to simmer, and instead stir in shredded rotisserie chicken during the last 5 minutes of cooking, just long enough to heat through.

How can I make this soup in a slow cooker?

This soup adapts beautifully to slow cooking. Sauté the onions, celery, and garlic as directed, then transfer to a slow cooker along with all remaining ingredients except the frozen vegetables. Cook on low for 6-7 hours or high for 3-4 hours. Add the frozen vegetables during the last 30 minutes of cooking time. Remove and shred the chicken, then return to the soup before serving.

Is there a way to make this soup creamier?

For a creamier version, stir in 1/2 cup of half-and-half or full-fat coconut milk during the last 5 minutes of cooking. Alternatively, blend 1-2 cups of the finished soup (making sure to avoid chicken pieces) and stir the purée back into the pot for a naturally thickened soup without adding dairy.

Can I use fresh vegetables instead of frozen?

Definitely! Fresh vegetables can be substituted for the frozen mix. Add heartier fresh vegetables like carrots at the beginning with the chicken, and add quicker-cooking vegetables like green beans or corn during the last 5-10 minutes of simmering to prevent overcooking.

Healthy Chicken Vegetable Soup Recipe

Name: Healthy Chicken Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ tablespoons olive or avocado oil (extra virgin); ½ white or yellow onion, diced; 3 celery ribs, diced (about 1 cup); 1 tablespoon garlic, minced; 10 ounces frozen mixed vegetables (carrot, green bean, and corn mix); ½ medium cabbage, chopped (about 4 cups); 15 ounces canned diced tomatoes (preferably fire roasted); 2 teaspoons Italian seasoning blend; 2 teaspoons salt; 1 teaspoon black pepper; 8 cups chicken stock or broth; 1½ pounds chicken breasts or thighs (boneless and skinless)

This Healthy Chicken Vegetable Soup is a total game-changer for busy weeknights! Packed with tender chicken, colorful vegetables, and savory herbs, this soup comes together in just 30 minutes yet tastes like it’s been simmering all day. It’s the perfect blend of nourishing ingredients that create a comforting bowl of goodness your whole family will love.

Why You’ll Love This Recipe

Quick and Nutritious: Ready in just 30 minutes, this soup delivers maximum nutrition with minimal effort – perfect for those evenings when you need something wholesome but don’t have hours to cook.
One-Pot Wonder: Everything cooks in a single pot, meaning less cleanup and more time to enjoy your evening.
Budget-Friendly: Uses simple, affordable ingredients that stretch to feed a crowd, making it perfect for family dinners or meal prep.
Incredibly Versatile: Works beautifully with whatever vegetables you have on hand, making it a fantastic clean-out-the-fridge recipe.
Naturally Healthy: Loaded with vegetables, lean protein, and broth, this soup is naturally nutritious without sacrificing flavor.

Ingredients You’ll Need

Olive or avocado oil: Used for sautéing the aromatics, bringing out their flavors before the liquid is added. Either oil works well, but extra virgin gives a richer taste.
Onion: Forms the flavor foundation of the soup. Yellow or white onions work equally well, providing a sweet aromatic base.
Celery: Adds a subtle earthy flavor and pleasant texture. Don’t skip this traditional soup base ingredient!
Garlic: Provides that unmistakable punch of flavor. Fresh is best, but pre-minced works in a pinch when you’re really short on time.
Chicken stock: The backbone of any good soup. Use homemade for the best flavor, but a good quality store-bought works beautifully too.
Chicken breasts or thighs: The protein star of the show. Thighs will give you a slightly richer flavor and stay more tender, while breasts are leaner.
Frozen mixed vegetables: The ultimate time-saver that doesn’t sacrifice nutrition. The carrot, green bean, and corn mix adds beautiful color and varied texture.
Cabbage: Adds wonderful texture, bulk, and nutrition without overwhelming the soup. It mellows beautifully when cooked.
Canned diced tomatoes: Brings acidity and depth to balance the flavors. Fire-roasted varieties add an extra dimension of smoky goodness.
Italian seasoning blend: A convenient way to add multiple herbs at once. This blend typically includes basil, oregano, rosemary, thyme, and marjoram.
Salt and pepper: Essential for bringing all the flavors together. Always taste before serving to adjust to your preference.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Substitute rotisserie chicken to save even more time, or try turkey breast for a change. For a vegetarian version, add a can of white beans or chickpeas instead of chicken.

Vegetable Variations

Switch out the frozen vegetable mix for whatever fresh or frozen vegetables you have on hand. Zucchini, bell peppers, or sweet potatoes would be delicious additions.

Grain Additions

For a heartier soup, add ½ cup of rice, quinoa, or small pasta shapes like orzo or ditalini. Just be sure to extend the cooking time accordingly.

Flavor Boosters

Add a parmesan rind while simmering for incredible depth of flavor, or stir in a spoonful of pesto just before serving for a burst of fresh herb flavor.

How to Make Healthy Chicken Vegetable Soup

Step 1: Sauté the Aromatics

Heat the oil in a large soup pot over medium-high heat. Add the diced onion and celery, sautéing for about 4-5 minutes until the onion becomes translucent and soft. Add the minced garlic and cook for just one minute more until fragrant. Don’t brown the garlic or it may become bitter.

Step 2: Add Broth and Bring to Boil

Pour in the chicken stock and bring the mixture to a quick boil. This creates the flavorful base for your soup and helps the flavors start to meld together beautifully.

Step 3: Add Remaining Ingredients and Simmer

Reduce the heat to a gentle simmer. Add the whole chicken breasts, frozen mixed vegetables, chopped cabbage, diced tomatoes, Italian seasoning, salt, and pepper to the pot. Let everything simmer together for about 20 minutes, or until the chicken is completely cooked through.

Step 4: Shred Chicken and Finish Soup

Carefully remove the chicken from the pot. Using two forks, shred the chicken into bite-sized pieces, or chop it if you prefer. Return the shredded chicken to the soup pot and stir to incorporate it evenly throughout the soup. Taste and adjust seasonings if needed.

Step 5: Serve and Enjoy

Ladle the hot soup into bowls and serve immediately. If desired, top with some freshly chopped parsley for a pop of color and fresh flavor.

Pro Tips for Making the Recipe

Cut vegetables uniformly: Try to chop all vegetables to a similar size for even cooking and a more attractive presentation.
Don’t overcook: Simmer just until the chicken is cooked through to keep vegetables bright and slightly crisp rather than mushy.
Season in layers: Add a little salt when sautéing the vegetables, then adjust at the end for perfectly seasoned soup.
Let it rest: If you have time, let the finished soup sit for 10-15 minutes before serving to allow flavors to further develop.
Use chicken thighs: For the most flavorful and tender chicken that won’t dry out, boneless skinless thighs are actually superior to breasts.

How to Serve

This vibrant soup is wonderful on its own, but here are some delicious pairings to complete your meal:

Simple Sides

Serve with crusty whole grain bread, garlic bread, or homemade croutons for dipping. A simple side salad with a light vinaigrette perfectly complements the warm soup.

Garnishes

Top bowls with a sprinkle of freshly grated Parmesan cheese, a dollop of Greek yogurt, or a handful of oyster crackers. Fresh herbs like parsley, dill, or chives add a lovely finishing touch.

Make It a Meal

For a heartier dinner, serve smaller portions of soup as a starter before a main course of grilled chicken or fish with roasted vegetables.

Make Ahead and Storage

Storing Leftovers

This soup actually tastes even better the next day! Store cooled soup in airtight containers in the refrigerator for up to 4 days. The flavors will continue to develop and meld together beautifully.

Freezing

This soup freezes exceptionally well. Portion into freezer-safe containers, leaving about an inch of headspace for expansion, and freeze for up to 3 months. For individual servings, freeze in silicone muffin trays, then transfer the frozen portions to a freezer bag.

Reheating

Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat until hot throughout. Add a splash of fresh broth if the soup has thickened too much during storage. Microwave reheating works well too—use 50% power and stir occasionally for even heating.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Using pre-cooked rotisserie chicken is a fantastic time-saver. Simply skip adding raw chicken to simmer, and instead stir in shredded rotisserie chicken during the last 5 minutes of cooking, just long enough to heat through.
How can I make this soup in a slow cooker?

This soup adapts beautifully to slow cooking. Sauté the onions, celery, and garlic as directed, then transfer to a slow cooker along with all remaining ingredients except the frozen vegetables. Cook on low for 6-7 hours or high for 3-4 hours. Add the frozen vegetables during the last 30 minutes of cooking time. Remove and shred the chicken, then return to the soup before serving.
Is there a way to make this soup creamier?

For a creamier version, stir in 1/2 cup of half-and-half or full-fat coconut milk during the last 5 minutes of cooking. Alternatively, blend 1-2 cups of the finished soup (making sure to avoid chicken pieces) and stir the purée back into the pot for a naturally thickened soup without adding dairy.
Can I use fresh vegetables instead of frozen?

Definitely! Fresh vegetables can be substituted for the frozen mix. Add heartier fresh vegetables like carrots at the beginning with the chicken, and add quicker-cooking vegetables like green beans or corn during the last 5-10 minutes of simmering to prevent overcooking.

Final Thoughts

This Healthy Chicken Vegetable Soup is truly one of those perfect recipes to have in your back pocket. It’s incredibly satisfying while being nutritious, adaptable to whatever ingredients you have on hand, and ready in just 30 minutes. Whether you’re fighting off a cold, needing a comforting dinner after a long day, or simply looking to pack more vegetables into your diet, this soup delivers on all fronts. The next time you’re wondering what to make for dinner, remember this soup – your future self will thank you!