One-Pot Chicken Vegetable Soup That’s Ready in 45 Minutes

Name: Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 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 (drained and rinsed); 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

If you reach for Chicken Tortellini Soup or Ham and Corn Chowder on cold nights, this one belongs on the same rotation.

There’s something about a bowl of Chicken Vegetable Soup with a deep tomato-and-herb broth that feels completely right on a weeknight when the day has been long. The crushed and diced tomatoes give the broth real color and body, and the dried rosemary, thyme, and parsley fill the kitchen with a smell that travels through the whole house well before dinner is on the table.

Because the base relies on canned beans, canned tomatoes, and frozen vegetables, this is the soup you make when the fridge is looking sparse and you don’t want to run to the store. Everything cooks together in one pot, and the flavors deepen overnight in the fridge, so it’s worth making the full batch — the leftovers reheat well for lunch or a second dinner later in the week.

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

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Table of Contents

💛 Why you’ll love this recipe

One pot, one cleanup. Everything from the aromatics to the shredded chicken cooks in a single pot, so there’s almost nothing to wash at the end.
On the table in about 45 minutes. Start to finish, you can have 8 bowls ready in around 45 minutes with no long simmer required.
Built on pantry and freezer staples. Canned beans, canned tomatoes, frozen vegetables, and dried herbs do most of the work, so you can pull this together on nights when the fridge is running low.
A broth with real depth. Two kinds of tomatoes — crushed and diced — along with chicken stock, garlic, rosemary, thyme, and parsley give the broth body and flavor that tastes like it cooked far longer than it did.
Works with whatever you have on hand. Any frozen vegetable mix fits, and the chicken can be rotisserie, leftover baked, or even cooked turkey.
Even better the next day. The herbs and tomatoes keep working overnight, and the flavors come together more fully by day two — making this an easy one to batch-cook ahead.

➡️ Ingredients

⏲ How to make this 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 wooden ladle scoops chicken and vegetable soup with beans, corn, carrots, peas, and tomatoes from a white bowl on a rustic table.

👉 Easy ingredient swaps

Northern Beans: Swap in the same amount of cannellini beans or chickpeas. Drain and rinse them first. Each variety holds up well in the broth; the flavor shifts only slightly between them.
Frozen Vegetables: Keep the total around 12 to 16 ounces (roughly 3 to 4 cups). If you want to use fresh vegetables instead, add firm ones like carrots or green beans along with the broth and beans at the start. Quick-cooking options like spinach or zucchini go in during the last 5 to 10 minutes so they stay tender rather than turning mushy.
Chicken Stock: Vegetable stock works as a direct swap. Taste the soup at the end and add more salt if needed — different brands of stock vary in saltiness, and the balance can shift with the swap.
Shredded Chicken: Rotisserie chicken, leftover baked chicken, and cooked turkey all work here. If you only have raw chicken, add breasts or thighs directly to the pot with the broth, simmer for about 15 to 20 minutes, until the chicken reaches 165°F in the thickest part, then remove, shred, and stir the meat back into the soup.

✨ Variations

Add grains: Stir in about 1 to 1½ cups of cooked rice, quinoa, or small pasta at the very end so the grain doesn’t soak up all the broth. If you’d rather cook it directly in the pot, add ½ cup of uncooked rice along with the broth and beans, and pour in extra stock or water if the soup starts to thicken too much.
More vegetables: The recipe can take 1 to 2 extra cups of vegetables without throwing the balance off. Add firmer vegetables like carrots or celery in with the onion at the beginning. Stir in zucchini, spinach, or kale during the last 5 to 10 minutes to keep them from going mushy.
Add some heat: Stir ¼ to ½ teaspoon of red pepper flakes in with the dried herbs if you want heat in the broth. Start with ¼ teaspoon and taste before adding more.

〰️ How to serve

Bread. Serve with something that can soak up the broth — sliced sourdough, a warm baguette, ciabatta, or Honey Butter Skillet Cornbread. Toasting the bread and rubbing it with a cut garlic clove is an easy upgrade that takes almost no extra time.
Salad. A simple green salad with chopped romaine or mixed greens, cucumber, red onion, and a lemon or balsamic vinaigrette pairs well alongside. The acidity from the dressing cuts nicely through the tomato broth and beans.
Toppings. Set out grated Parmesan, chopped fresh parsley or thyme, a squeeze of lemon, olive oil, red pepper flakes, and Air Fryer Croutons so everyone can finish their bowl the way they like.
Lunch the next day. Portion cooled soup into containers and pack it for the week. It reheats well on the stove over medium-low heat or in the microwave; stir in a splash of stock or water if the broth has thickened overnight.

💬 FAQs

How do I store leftovers, and can I freeze this soup?

Leftovers keep well in the refrigerator for up to 3 days in a sealed container. Reheat on the stove over medium-low heat or in the microwave, and stir in a splash of chicken stock or water if the broth has thickened. To freeze, let the soup cool completely, transfer it to airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I make this soup ahead of time?

Yes — and it’s one of the better soups for making ahead. The flavors come together more fully as the herbs and tomatoes sit in the broth overnight, so the soup is often better on day two than it was the first night. Cook it, let it cool, and refrigerate for up to 3 days.

What frozen vegetables work best in this recipe?

Any standard frozen mixed vegetable blend in the 12-to-16-ounce range works. Mixes with corn, peas, carrots, and green beans are common choices and hold up well in the broth through the simmer. Single-variety frozen vegetables also work — just keep the total weight between 12 and 16 ounces.

Can I use raw chicken instead of cooked shredded chicken?

Yes. Add raw chicken breasts or thighs directly to the pot with the broth and the rest of the ingredients, simmer for about 15 to 20 minutes, until the chicken reaches 165°F in the thickest part, then remove the chicken, shred it, and stir it back into the soup. Rotisserie chicken or any leftover cooked chicken are also convenient options if you want to skip that step entirely.