Ingredients & Substitutions
Here I explain the best ingredients for my chicken vegetable soup recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Chicken Vegetable Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Cut the veggies into similar-sized pieces. That way, they cook at the same rate. It also makes the soup easier to spoon. Shred the cooked chicken instead of dicing. It soaks up the broth better and tastes more juicy. Using leftover shredded chicken? You can add it anytime, either before simmering or together with the green beans. I find that it stays juicy either way! Prefer softer or firmer veggies? If you prefer your veggies with a little bite, cook them for less time in the final step, or longer for a softer texture. Want to use different vegetables? The key is to add them at the right time. Saute hard, hearty vegetables in the beginning. Add softer vegetables that cook quickly, like asparagus, broccoli, or even zucchini noodles in the last 5 minutes or so. If you want to add greens, like spinach or kale, add them to your chicken vegetable soup just in the last minute or two. Using cauliflower instead of potatoes? Add it with the green beans to avoid overcooking it. This prevents it from getting mushy. Be careful not to overcook in the last step. The harder vegetables can handle a wide range of simmer times, but softer veggies like green beans won’t taste good if you cook them too long. About 5 minutes is all you need! Soup turned out too salty, acidic, bland, or spicy for your liking? Check out my tips in my classic veggie soup post to adjust the flavor easily.
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Tips: Check out my recipe tips above for the right way to customize your vegetables to use whatever you’ve got, and how to ensure you get the best texture in your chicken veggie soup. If the flavor isn’t quite what you were looking for, I’ve got tips to adjust it in my regular vegetable soup post. If using cauliflower instead of potatoes: Add it in step 5 with the green beans and peas, not in step 1. Store: Keep it in an airtight container in the refrigerator for up to 4-5 days. Meal prep: Like I said above, this soup is even better the next day, so feel free to make it ahead! You can also just chop the veggies and store them in the fridge until you’re ready to throw it all together. Reheat: Warm in a pot over medium heat, or pop it in the microwave for a quicker option. Freeze: I love these cubes for portioning chicken vegetable soup into individual servings, but freezer bags or airtight containers work, too. It’ll keep in the freezer for up to 3 months. Notes on servings: This soup can be a light meal on its own, or a starter. Feel free to adjust the serving size. It makes about 6 cups total.
Afterward, my girls and I painted pumpkins to celebrate the season. (It’s easier than carving, lol, and they last longer.) We have a fall tradition of eating soup and doing some kind of pumpkin activity. What fall traditions do you have with your family? Do any of them involve soup? 😉 Let me know in the comments below!
