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This easy chicken vegetable soup comes together in under an hour but tastes like it’s been simmering all day. Packed with zucchini, tomatoes, chickpeas, and frozen mixed veggies, the broth gets a deep, savory flavor from chicken bouillon and dried herbs. Tender shredded chicken takes it over the top, making this a hearty, feel-good meal that’s perfect for chilly nights, meal prep or when you need a nutrient boost.
If you love chicken check out my Dill Chicken Salad, Smothered Chicken and Lemon Garlic Chicken Marinade.
Ingredient Breakdown
- Olive oil – Starts the sauté and adds flavor depth to the base.
- Zucchini, celery, onion, garlic – Classic aromatics and veggies for a flavor packed foundation.
- Diced tomatoes – Add acidity and richness to the broth.
- Chickpeas – Bring extra protein, fiber and heartiness.
- Salt, pepper, red pepper flakes, oregano – Balance and build the flavor profile.
- Chicken breast – Lean protein that gets shredded for that classic chicken soup vibe.
- Water + Better Than Bouillon – Creates a quick, rich broth without needing actual stock.
- Bay leaf – Adds subtle depth and earthiness.
- Frozen mixed veggies – Easy, affordable, and add more texture and color.
Helpful tips for chicken vegetable soup
Yes! Just skip the boiling step and stir in shredded rotisserie chicken near the end.
It freezes beautifully. Just cool completely, portion, and freeze for up to 3 months.
Absolutely thighs will add even more flavor and tenderness. I would suggest boneless skinless thighs.
Highly recommended for depth of flavor, but you can use boxed chicken broth as a swap or maggi chicken bouillon.
Chicken Vegetable Soup
Ingredients
- 1 tbsp Olive oil
- 1 Zucchini , diced
- ¾ cup Celery, diced
- ½ white onion , diced
- 4 cloves Garlic , minced
- 15 oz fire roasted diced tomatoes , can
- 15 oz Chickpeas , can, drained and rinsed
- ½ tsp Salt
- ½ tsp Pepper
- ½ tsp Red pepper flakes
- 1 tsp Dried oregano
- 1.5 lb Chicken breast
- 10 cups water
- 1 ½ tbsp better than bouillon chicken
- Bay leaf
- 1 cup Frozen mixed veggies
Instructions
- Heat a large pot over medium high heat. Once hot add the olive oil then the zucchini, celery, onions and garlic. Let this cook for 2 minutes stirring occasionally.
- Add the diced tomatoes, chickpeas, salt, pepper, red pepper flakes and oregano. Stir to incorporate.
- Add the chicken bouillon, water and chicken breast. Bring to a boil then add in the bay leaf. Cover and reduce the heat to medium low and let simmer for 20 minutes.
- Once the 20 minutes has passed, remove the chicken breast and add in the frozen veggies. Turn the heat to medium and let the soup continue to simmer for 5 minutes.
- Shred the chicken breast with either a blender, two forks or a stand mixer.
- Add the chicken back into the pot and stir to combine.
- Serve, eat and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
