Best 11 Hearty Chicken Vegetable Soup I Recipes

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Craving a warm, comforting meal that nourishes your body and soul? Look no further than hearty chicken vegetable soup! This classic comfort food is packed with tender chicken, a medley of colorful vegetables, fragrant herbs, and a rich, flavorful broth. Whether you're fighting off a cold, seeking solace on a rainy day, or simply craving a wholesome meal, hearty chicken vegetable soup promises to deliver satisfaction in every spoonful. With countless variations and customizable options, this versatile soup can be tailored to your personal preferences and dietary needs. From classic recipes passed down through generations to modern twists that incorporate unique ingredients, discover the best hearty chicken vegetable soup recipe that will warm your heart and leave you feeling satisfied and nourished.

Here are our top 11 tried and tested recipes!

HEARTY CHICKEN VEGETABLE SOUP



Hearty Chicken Vegetable Soup image

I've made this soup many times for my husband and four sons. Even though they're married and have homes of their own, my sons still like to come to our house to eat. This recipe is always a hit with them.

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 5 quarts.

Number Of Ingredients 15

3 large green peppers, chopped
3 large onions, chopped
2 tablespoons canola oil
3 cans (two 28 ounces, one 14-1/2 ounces) diced tomatoes, undrained
4 cups fresh or frozen corn
3 cups cubed cooked chicken
3 large potatoes, diced
1 can (16 ounces) butter beans, rinsed and drained
2 cups water
1 cup frozen peas
1 cup frozen chopped okra
1/2 cup sugar
3 jalapeno peppers, chopped
1/4 cup white vinegar
3 to 4 tablespoons salt

Steps:

  • In a stock pot, saute green peppers and onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 199 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 1360mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 5g fiber), Protein 11g protein.

HEARTY CHICKEN VEGETABLE SOUP I



Hearty Chicken Vegetable Soup I image

This thick and hearty chicken soup makes a great meal on those cold winter days. Try different types of pasta like bow ties, elbow macaroni, shells, rotini, spiral etc. This soup can not be beat when served with fresh thick sliced bread on the side!!

Provided by Diane H

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h55m

Yield 40

Number Of Ingredients 14

1 (3 pound) whole chicken
1 onion, cut into thick slices
5 stalks celery, thickly sliced
1 tablespoon salt
1 teaspoon packed fresh basil leaves
1 teaspoon coarse ground black pepper
5 carrots, sliced
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1 pound fresh mushrooms, sliced
1 red bell pepper, sliced
12 ounces fresh tortellini pasta
2 tablespoons chicken soup base
2 cups uncooked egg noodles

Steps:

  • Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
  • Remove chicken from pot with slotted spoon and set aside for later.
  • Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
  • While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy

Nutrition Facts : Calories 79.9 calories, Carbohydrate 6.3 g, Cholesterol 18.7 mg, Fat 3.2 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 328 mg, Sugar 1.3 g

HEARTY ITALIAN CHICKEN AND VEGETABLE SOUP



Hearty Italian Chicken and Vegetable Soup image

This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 onion, chopped
Pinch crushed red pepper flakes
6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
6 (3-inch) strips lemon zest, cut from 1 lemon
1 small head fennel, thinly sliced (2 cups), fennel tops reserved
1 1/2 pounds bone-in chicken breasts, skin removed
8 cups low-sodium chicken broth
A 2-3 inch piece Parmesan rind, optional
2 carrots, sliced (1 cup)
2 stalks celery, sliced (1 cup)
Kosher salt
2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4 -ounce weight
3 cups baby spinach
2 tablespoons grated Parmesan, plus extra for passing
Lemon juice

Steps:

  • 1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.
  • 2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

PERFECT CHICKEN VEGETABLE SOUP



Perfect Chicken Vegetable Soup image

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

Provided by JAMINA1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h6m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

Steps:

  • Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
  • Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
  • Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g

HEARTY CHICKEN VEGETABLE SOUP



Hearty Chicken Vegetable Soup image

Categories     Soup/Stew     Chicken     Poultry     Vegetable     Quick & Easy     Low/No Sugar     Celery     Carrot     Fall     Winter     Healthy     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 11

4 cups water
1 3/4 cups chicken broth
1 lb skinless boneless chicken breasts
1 medium onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
4 medium carrots, cut diagonally into 1/3-inch-thick slices
2 celery ribs, cut crosswise into 1/3-inch-thick slices
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons finely chopped fresh parsley

Steps:

  • Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.
  • While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.
  • While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley.

HEARTY CHICKEN AND VEGETABLE SOUP



Hearty Chicken and Vegetable Soup image

This is the perfect winter warming soup...thick and hardy, a stick to your ribs meal when served with some crusty bread.

Provided by Stardustannie

Categories     Chowders

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 leek, halved, washed, thinly sliced
2 garlic cloves, crushed
1 large carrot, peeled, diced
2 sticks celery, diced
2 small zucchini, diced
1 swede or 1 potato, peeled, diced
1 1/4 cups dry soup mix, rinsed (I used a mix of green and yellow split peas and red lentils)
8 cups chicken stock (can use a good quality powder)
1 kg skinless chicken legs

Steps:

  • Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured.
  • Add carrot, celery, zucchini and swede. Cook for 2 minutes.
  • Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.
  • Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender add a little more water/stock if required.
  • Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones.
  • Roughly chop chicken meat and add to soup.
  • Season with salt and pepper.
  • Ladle soup into bowls. Serve.

Nutrition Facts : Calories 401.8, Fat 15, SaturatedFat 3.3, Cholesterol 142.9, Sodium 639.9, Carbohydrate 21.8, Fiber 2.9, Sugar 10.7, Protein 43.4

HEARTY CHICKEN VEGETABLE SOUP III



Hearty Chicken Vegetable Soup III image

This soup is so good and so good for you....if possible use fresh veggies....only use the canned as a last resort!

Provided by LORIEANN29

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h25m

Yield 12

Number Of Ingredients 14

1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 large white onion, diced
¼ pound fresh green beans, trimmed and snapped
¾ cup frozen corn kernels, thawed
1 (15 ounce) can white hominy
1 (15 ounce) can chickpeas
8 whole chicken wings, split
3 cubes chicken bouillon
5 tablespoons tomato sauce
1 tablespoon garlic powder
2 white potatoes, peeled and cubed
2 jalapeno peppers, julienned
6 ½ cups water

Steps:

  • In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, chicken, bouillon, tomato sauce, garlic powder, potatoes, jalapenos and water. Bring to a boil, reduce heat and simmer until chicken falls off the bone and flavors are well blended, 1 to 2 hours.

Nutrition Facts : Calories 128.4 calories, Carbohydrate 22.6 g, Cholesterol 5.9 mg, Fat 2.2 g, Fiber 4.2 g, Protein 5.5 g, SaturatedFat 0.5 g, Sodium 475.6 mg, Sugar 3.2 g

OH-SO-GOOD CHICKEN VEGETABLE SOUP



Oh-So-Good Chicken Vegetable Soup image

A hearty and healthy soup loaded with flavor and comfort.

Provided by A Day In the Kitchen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h35m

Yield 8

Number Of Ingredients 11

4 cups water
6 bone-in chicken thighs
2 tablespoons olive oil
2 carrots, chopped
½ onion, diced
4 cloves garlic, chopped
1 ½ teaspoons salt
1 (32 ounce) carton chicken broth
1 head broccoli, trimmed and chopped
¼ head cauliflower, trimmed and chopped
1 zucchini, trimmed and chopped

Steps:

  • Place water and chicken thighs in a pot. Bring to a boil; reduce heat and simmer until chicken is tender, about 30 minutes. Occasionally skim off scum as it forms.
  • Heat olive oil in a large pot over medium heat. Cook and stir carrots and onions until they begin to soften, 3 or 4 minutes. Stir in garlic and salt; cook for 1 minute.
  • Transfer chicken and cooking water to large pot. Add chicken broth. Bring mixture to a boil; reduce heat to low. Cover, leaving lid slightly ajar, and simmer at least 1 hour or up to 4 hours. Remove from heat.
  • Transfer chicken to a work surface. Remove skin, bones, and cartilage. Shred chicken meat using 2 forks. Return chicken to pot. Add broccoli, cauliflower, and zucchini. Bring back to a simmer over medium-high heat. Reduce heat so soup gently simmers. Cook until vegetables are tender, 20 to 30 minutes.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 8 g, Cholesterol 50.9 mg, Fat 12.3 g, Fiber 2.4 g, Protein 15.9 g, SaturatedFat 2.9 g, Sodium 1049 mg, Sugar 3.4 g

HEARTY CHICKEN & VEGGIE SOUP



Hearty Chicken & Veggie Soup image

The roasted capsicum (bell pepper)and leek flavour really shine through in this soup, serve with some fresh damper or goes great with my recipe #241001

Provided by Mandy

Categories     Chowders

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 chicken breast fillet, cooked & chopped finely
1 leek, trimmed, washed & sliced
1 onion, chopped
1 garlic clove, crushed
500 g sweet potatoes, peeled & chopped
3 red capsicums, roasted
3 tomatoes, peeled & seeded
6 cups chicken stock
ground pepper

Steps:

  • Sauté leek, onion & garlic for 2-3 minutes until tender, add sweet potato, capsicums & tomatoes, cook stirring 1 minute.
  • Blend in stock & pepper, bring to the boil, reduce heat & simmer for 20-25 minutes or until vegetables are tender.
  • Process with a hand blender until roughly pureed, stir in chicken, simmer for 3 minutes, then serve.

Nutrition Facts : Calories 362.8, Fat 11.7, SaturatedFat 2.2, Cholesterol 10.8, Sodium 595.5, Carbohydrate 53, Fiber 7.4, Sugar 19.1, Protein 13.4

HEARTY CHICKEN VEGETABLE SOUP



Hearty Chicken Vegetable Soup image

Here's another recipe I discovered on Allrecipes.com to help me use up my bounty of summer squash. I love spicy dishes, and it seems that this will fill the bill. It was posted by Lorie. She states the following: "This soup is so good and so good for you....if possible use fresh veggies....only use the canned as a last resort!" This sounds really wonderful.

Provided by Happy Hippie

Categories     Chicken

Time 2h25m

Yield 12 serving(s)

Number Of Ingredients 14

1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 large white onion, diced
1/4 lb fresh green beans, trimmed and snapped
3/4 cup frozen corn kernels, thawed
1 (15 ounce) can white hominy
15 ounces chickpeas
8 chicken wings, whole, split
3 chicken bouillon cubes
5 tablespoons tomato sauce
1 tablespoon garlic powder
2 white potatoes, peeled and cubed
2 jalapeno peppers, julienned
6 1/2 cups water

Steps:

  • In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, chicken, bouillon, tomato sauce, garlic powder, potatoes, jalapenos and water.
  • Bring to a boil.
  • Reduce heat and simmer until chicken falls off the bone and flavors are well blended, 1 to 2 hours.

Nutrition Facts : Calories 190.7, Fat 6.3, SaturatedFat 1.6, Cholesterol 25.3, Sodium 484.7, Carbohydrate 24.2, Fiber 4.2, Sugar 2.8, Protein 10.1

HEARTY CHICKEN-VEGETABLE SOUP



Hearty Chicken-Vegetable Soup image

A Gut-Busting, Belly-Warming soup with a little something for everyone! Note: Overnight chilling is not included in prep time.

Provided by CJAY8248

Categories     Low Protein

Time 3h

Yield 8 serving(s)

Number Of Ingredients 21

2 large chicken thighs (skin and bone left on)
2 (14 ounce) cans chicken broth
1/2 teaspoon white pepper
1 tablespoon parsley
1 carrot, peeled and chunked
1 stalk celery, chunked
1/2 onion, peeled and roughly chopped
4 roasted garlic cloves
1 (15 ounce) can roasted tomatoes, diced
1 (6 ounce) can tomato paste
1 (10 ounce) can Rotel tomatoes & chilies
1/2 teaspoon thyme
1 bay leaf
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon granulated garlic
1/2 cup sherry wine
4 button mushrooms, wiped clean and sliced
1 (15 ounce) can Veg-All (mixed vegetables including carrots, celery, potatoes, peas, green beans, corn, and lima beans)
1 cup cooked egg noodles (homemade preferred)

Steps:

  • In a large soup pot, combine chicken, chicken broth, parsley, carrot, celery, onion, roasted garlic, and white pepper. Cook on low for 2 hours. Refrigerate overnight or until fat rises to the top and solidifies. Remove fat and discard. Strain broth, reserving chicken and discard solids. In a large soup pot, combine strained broth, diced tomatoes, tomato paste, Rotel, bay leaf, basil, oregano, salt, garlic, sherry and mushrooms. Simmer 45 minutes. Meanwhile, remove skin and bone from chicken and cut up into small pieces. Cook noodles in boiling, salted water until al dente. Drain and add to soup. Add drained and rinsed Veg-all and chicken. Cook 5 minutes longer. If soup is too thick, thin with water mixed with bouillon.

Nutrition Facts : Calories 225.8, Fat 5, SaturatedFat 1.3, Cholesterol 25.5, Sodium 1043.6, Carbohydrate 22.3, Fiber 4, Sugar 7.1, Protein 10.7

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your soup. If you can, use organic vegetables and free-range chicken.
  • Don't skimp on the aromatics: The aromatics (onion, celery, and carrot) are what give chicken vegetable soup its classic flavor. Use plenty of them and sauté them until they are softened and fragrant.
  • Use a variety of vegetables: The more vegetables you use, the more flavorful your soup will be. Some good options include carrots, celery, potatoes, green beans, and peas.
  • Season the soup well: Don't be afraid to add salt, pepper, and other seasonings to taste. You can also add a bay leaf or two for extra flavor.
  • Let the soup simmer for a while: This will help the flavors to develop and deepen. Simmer the soup for at least 30 minutes, or longer if you have time.
  • Serve the soup with your favorite toppings: Some popular options include crackers, bread, sour cream, and grated cheese.

Conclusion:

Chicken vegetable soup is a delicious, healthy, and easy-to-make meal. It's perfect for a cold winter day or a busy weeknight. With a few simple tips, you can make a chicken vegetable soup that your whole family will love. So what are you waiting for? Try one of these recipes today!

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