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Chicken Vegetable Soup

Name: Chicken Vegetable Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 teaspoon avocado oil; ½ cup diced onion; 2 garlic cloves (minced); 32 ounces low-sodium chicken stock; 2 (15-ounce) cans Northern beans; 1 (14.5-ounce) can low-sodium diced tomatoes; 1 (14.5-ounce) can crushed tomatoes; 12-16 ounces frozen vegetables; 1 Tablespoon dried parsley; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon coarse Kosher salt; ½ teaspoon black pepper; 1 pound cooked shredded chicken

This Chicken Vegetable Soup recipe is built around shredded chicken, canned white beans, and a bag of frozen mixed vegetables simmered in a light tomato and chicken broth. Everything cooks together in one pot in about 35 minutes, so you can get dinner on the table quickly without a lot of work or cleanup.

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Author:

Sara Nelson

Modified:

January 26, 2026

Prep Time: 15

Cook Time: 20

Total Time: 35

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Top-down view of a pot of hearty chicken vegetable soup with shredded chicken, peas, corn, carrots, green beans, and tomatoes, stirred with a wooden spoon and surrounded by crackers, herbs, and garlic on a wooden surface.

If you like my Chicken Tortellini Soup or Ham and Corn Chowder, this recipe has that same cozy feel.

It feels light but still filling, because there’s plenty of lean chicken, beans, and vegetables in every bowl instead of a heavy cream base. Since it relies on canned beans and tomatoes and frozen vegetables, it’s a good one to make when the fridge is looking bare but you still want something warm and homemade.

You can use whatever frozen vegetable mix you usually keep on hand, and it will soak up the flavor from the tomatoes, chicken stock, garlic, and dried parsley, thyme, and rosemary. The beans give the broth a bit more body, and everything blends together even more after a night in the fridge, so leftovers are easy to pack for lunch or reheat for another quick dinner.

A wooden ladle scoops chicken and vegetable soup with beans, corn, carrots, peas, and tomatoes from a white bowl on a rustic table.

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Table of Contents

💛 Why you’ll love this recipe

Ready in about 35 minutes from start to finish.
Uses pantry staples like canned beans, canned tomatoes, frozen mixed vegetables, and dried herbs.
Has plenty of shredded chicken, beans, and veggies in each bowl, so you do not really need anything else on the side.
Simple to cook, even if you are new to the kitchen, since everything ends up in one pot.

➡️ Ingredients you’ll need

Top-down view of chicken vegetable soup ingredients arranged on a wooden surface, including northern beans, crushed tomatoes, diced tomatoes, frozen mixed vegetables, shredded chicken, chicken stock, avocado oil, chopped onion, minced garlic, garlic powder, onion powder, thyme, rosemary, parsley, salt, and pepper, each labeled with text.

⏲ How to make this chicken vegetable soup recipe

Top-down view of a soup pot with diced onions and oil, surrounded by ingredients including canned tomatoes, tomato sauce, garlic, grated garlic, thyme leaves, broth, salt, and pepper on a wooden surface.

Top-down view of a pot filled with sautéing diced onions, spices, and minced garlic, surrounded by ingredients including thyme, garlic cloves, broth, tomato sauce, diced tomatoes, and seasonings on a wooden surface.

view of a soup pot filled with uncooked ingredients, including white beans, frozen mixed vegetables, diced tomatoes, tomato sauce, broth, and various dried herbs and seasonings, surrounded by thyme, garlic, and bowls on a wooden surface.

A pot of simmering vegetable soup with tomatoes, mixed vegetables, herbs, and broth, surrounded by thyme, garlic, and small bowls on a wooden surface.

Top-down view of a pot of vegetable soup with shredded cooked chicken added on top, surrounded by thyme, garlic, bowls, and mixed vegetables on a wooden surface.

Top-down view of a pot of chicken vegetable soup simmering with shredded chicken, mixed vegetables, tomatoes, and broth, surrounded by thyme, garlic, and bowls on a wooden surface.

A bowl of chicken and vegetable soup with beans, corn, peas, carrots, and tomatoes, served with a spoon and crackers on the side.

👉 Easy ingredient swaps

Northern Beans: Use the same amount of cannellini beans or chickpeas. Drain and rinse them first. The flavor is a little different, but they all hold up well in the broth.
Frozen Vegetables: Keep the total amount around 12 to 16 ounces (about 3 to 4 cups). If you want to use fresh vegetables instead, use 3 to 4 cups of chopped vegetables. Add firm veggies like carrots or green beans with the broth, and stir in quick-cooking veggies like spinach or zucchini during the last 5 to 10 minutes.
Chicken Stock: Vegetable stock works. Taste at the end and add a bit more salt if needed, since different brands vary.
Shredded Chicken: Rotisserie chicken, leftover baked chicken, or cooked turkey all work. If you only have raw chicken, you can gently simmer chicken breasts or thighs in the broth for about 15 to 20 minutes, then shred and return them to the broth.

✨ Variations

Add grains: Stir in about 1 to 1½ cups cooked rice, quinoa, or small pasta at the very end so it does not soak up all the broth. If you want to cook the grain right in the pot, add ½ cup uncooked rice with the broth and beans and add a little extra stock or water if it starts to get too thick.
More vegetables: You can add 1 to 2 extra cups of vegetables without throwing anything off. Add extra carrots or celery with the onion at the start. Add zucchini, spinach, or kale during the last 5 to 10 minutes to prevent them from getting mushy.
A little heat: Add ¼ to ½ teaspoon red pepper flakes with the dried herbs if you like a little kick.

〰️ How to serve

Bread — Serve with something that can soak up the broth, like sliced sourdough, a warm baguette, ciabatta, or cornbread. Toasting the bread and rubbing it with a cut clove of garlic is an easy upgrade if you have a minute.
Salad — A simple green salad with a sharp dressing pairs well with this, like chopped romaine or mixed greens with cucumber, red onion, and a lemon or balsamic vinaigrette. The acid helps cut through the rich broth and beans.
Toppings — Set out grated Parmesan, chopped fresh parsley or thyme, a squeeze of lemon, olive oil, red pepper flakes, and croutons so everyone can finish their bowl the way they like it.

💬 FAQs

How long do leftovers last?

Leftovers keep well in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until warmed through.

Can I freeze this soup?

Yes, it freezes well. Let it cool completely, then store it in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating on the stove or in the microwave.

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My name is Sara Nelson, and I am the face behind Real Balanced. I am a Mom to two and a proud Wisconsinite. Here, you will find easy and delicious tried-and-true recipes that can often be made in minimal time.