Chicken Vegetable Soup

Old-fashioned chicken veggie soup with potatoes, tomatoes, corn, peas, and green beans. Stovetop, crockpot, or Instant Pot.

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Chicken Vegetable Soup
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10 min Prep Time
30 min Cook Time
40 min Total Time
4 Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced carrots
  • ½ cup minced onion (about 1 medium onion)
  • ½ cup minced celery (about 2 celery ribs)
  • 1 tablespoon minced garlic
  • 1 lb boneless, skinless chicken breasts
  • 1 quart low sodium chicken broth
  • 2 cups cubed russet potatoes (cut in ¼-inch cubes)
  • 14 oz canned petite diced tomatoes
  • 1 cup corn
  • 1 cup cut green beans
  • 1 cup peas
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried parsley

Stovetop Instructions

  1. In a large pot, heat the olive oil. Sauté carrots, onions, celery, and garlic for 10 minutes until translucent.
  2. Add the chicken breasts, chicken broth, potatoes, diced tomatoes, corn, green beans, peas, tomato paste, and dried spices. Stir to combine.
  3. Cover the pot and bring to a boil. Once boiling, reduce to a simmer for 20–25 minutes, until the potatoes are fork tender.
  4. Remove the bay leaves and discard.
  5. Remove the chicken from the pot. Shred with two forks (or the paddle attachment on a stand mixer). Add shredded chicken back to the pot.
  6. Stir together and serve.

Crockpot Instructions

  1. In a large pot, heat the olive oil. Sauté carrots, onions, celery, and garlic for 10 minutes until translucent. Sautéing isn’t required but adds flavor.
  2. Add the sautéed veggies, chicken breasts, chicken broth, potatoes, diced tomatoes, corn, green beans, peas, tomato paste, and dried spices to the slow cooker. Stir to combine.
  3. Cover and cook on high for 4–6 hours or low for 6–8 hours.
  4. Remove the bay leaves and discard.
  5. Remove the chicken, shred it, and return it to the pot. Stir and serve.

Instant Pot Instructions

  1. Set the Instant Pot to sauté for 10 minutes. Sauté carrots, onions, celery, and garlic until translucent.
  2. Add the chicken breasts, chicken broth, potatoes, diced tomatoes, corn, green beans, peas, tomato paste, and dried spices. Stir and scrape the bottom of the pot to avoid a burn notice.
  3. Cover and set to sealing. Cook on Manual/Pressure Cook for 12 minutes. It takes about 10 minutes to come to pressure. Quick release when done.
  4. Remove the bay leaves and discard.
  5. Remove the chicken, shred it, and return it to the pot. Stir and serve.