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4.67 from 3 votes

Chicken and Vegetable Soup

Chicken and Vegetable Soup is hearty, healthy and best of all easy to make with a mix of frozen and fresh vegetables.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Servings: 8 servings
Calories: 413kcal
Author: Lucy Brewer


  • 1 whole chicken OR 4 cups shredded chicken OR 1 1/2 lbs. cooked ground chicken or lean beef
  • Water
  • 1 quart chicken stock
  • 2 carrots
  • 2 celery sticks
  • 2 thyme stalks
  • 1 cup chopped onion
  • 1 28 oz. can crushed tomatoes
  • 1 14.5 oz. can diced tomatoes try to use the unsalted version
  • 3 cups frozen okra
  • 3 cups frozen butterbeans
  • 2 cups frozen corn
  • 1 cup fresh sliced carrots
  • Salt and pepper to taste


  • Place whole chicken in large stockpot and cover with water. Pour in chicken stock. Add 2 carrots, 2 celery stalks and thyme, a little salt and pepper, and bring to a boil. Cook at a hard simmer for about an hour, until chicken is done and tender. Remove chicken from pot and discard the carrots, celery, and thyme stalks.

Note: if using ground meat or already cooked chicken then you can skip the step above and just start with a pot full of chicken stock.

  • While chicken is cooling, add all of the vegetables to the pot along with salt and pepper.
  • Shred chicken and add to the pot.
  • Bring to a boil, then turn down to hard simmer for an hour, stirring frequently.
  • Season to taste.


Cook's Tips for the Best Chicken Vegetable Soup:
  • Use a rotisserie chicken and pre-chopped onions and vegetables for convenience. 
  • The soup freezes well in airtight freezer-safe containers.
  • This is a great make-ahead soup or comfort food to take to someone in need.