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Chicken Vegetable Soup, made with homemade chicken broth and loaded with healthy veggies, is not only a delicious and satisfying meal, but it’s nutritious.
What’s better when you’re not feeling well than a homemade chicken soup? Feed your body and soul with this nourishing and comforting bowl of healthy soup!
Chicken Vegetable Soup is super healthy. It has everything you might want in a meal. Protein, vitamins, and great flavor. This recipe is gluten free if you have dietary restrictions and can easily be made dairy free by substituting the butter with your favorite kind of oil.
I only have one rule when I make homemade soup: make a lot. Why? Because there’s nothing worse than not feeling well and having nothing to eat.
How to make the best chicken vegetable soup:
There are about a million different ways to approach a recipe like chicken vegetable soup. You could go easy by heating up a can of chicken broth and throwing in a bag of frozen vegetables. Does that qualify as chicken vegetable soup? Yes, I suppose. Is that how I make it? Heck no.
First off, you might notice how dark my broth is. That’s because I cover an entire whole chicken in my favorite One Spoon Dry Rub and cooked it in the Instant Pot. See how I make my Pressure Cooker Whole Chicken. I use this method frequently so I can use the shredded chicken in all kinds of recipes like cobb salad, enchiladas, dips – you name it!
So just by using a whole chicken, my dry rub, and the Instant Pot I have both the broth and the shredded chicken you’ll need for this recipe.
As for the vegetables, I just grabbed everything I could find in my refrigerator. In my version of soup, I used the standard onion, celery, carrot, and garlic combination that you’ll see in just about every soup I make. I also added kale, zucchini, and bell pepper.
This chicken vegetable soup is so easy to make that you only need to give the veggies a quick saute and then add the broth!
Can chicken vegetable soup be made ahead?
Yes! Like I said, every time I make homemade soup, I make a huge batch so that I can freeze it in quart sized containers.
I think I have a legitimate fear of being sick without any kind of homemade chicken soup on hand. I rarely get sick at all, but when I do, I know that food is medicine and nothing helps more than a chicken vegetable soup like this. Is that a legit phobia? Like, lack-of-chicken-soup-phobia?
Chicken Vegetable Soup
- 1 tablespoon butter
- 1 medium onion diced
- 2 stalks celery diced
- 2 carrots peeled and diced
- 4 cloves garlic minced
- 1 green bell pepper seeds and stem removed, diced
- 1 zucchini diced
- 4 cups baby kale
- 8 cups chicken broth
- 2 cups cooked and shredded chicken
- generous amounts of salt and pepper
- In large stock pot or dutch oven, melt the butter. Add onion, celery, and carrot. Saute veggies, stirring occasionally, until lightly brown and fragrant. Add garlic, bell pepper, and zucchini. Stir and cook for another couple of minutes.
- Add kale, chicken broth, and chicken. Bring soup to a simmer. Add salt and pepper, to taste.
Nutrition information is automatically calculated, so should only be used as an approximation.