FREE 5-Ingredient Recipe EBook

• My Chicken Vegetable Soup Recipe Is The Best Clean-Out-Your-Fridge Comfort Food
• Ingredients & Substitutions
• How To Make Chicken Vegetable Soup
• My Tips For Flavor & Texture
• Chicken Vegetable Soup (Easy Recipe) Recipe card
• More Chicken Vegetable Soup Recipes
• Recipe Reviews

My Chicken Vegetable Soup Recipe Is The Best Clean-Out-Your-Fridge Comfort Food

Happy soup season, friends. Let’s celebrate with some chicken vegetable soup ! There’s nothing better than a bowl of veggie soup to warm up on a chilly day. And while I love vegetable beef soup when I want to turn it into a meal, I have to be honest: I make variations of this chicken veggie soup a lot more often. Here’s why:

• Healthy comfort food – With tender chicken, chunky potatoes (or alternatives — see below!), and a rainbow of vegetables, this soup is not only filling but also nutrient-dense. I often turn to this recipe for a comforting, naturally gluten free, healthy dinner .
• Clean out your fridge – You can use almost any vegetables you’ve got! Just see my tips below for the right order to add them.
• Perfect for meal prep – I like making a big batch of this chicken and vegetable soup for the week. It reheats beautifully. In fact, the flavors get even better the next day.
• Easy one pot meal – This can be a light meal by itself, and it’s simple to make in a few steps. If you love fuss-free, one-pot dinners like I do, this one’s for you!

Got a package of chicken in your fridge and veggies to use up? Or maybe you’re just craving a comforting, nourishing family meal? This chicken vegetable soup is perfect for both. Make it with me!

“The [chicken vegetable soup] was so easy to make and it tastes so good! Thank you so much for the wonderful recipes that you have.”

-Sharon

More Reviews

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 .

• Chicken – I used boneless, skinless chicken breasts, but boneless thighs work if you prefer dark meat. You can even throw in leftover rotisserie chicken, Instant Pot chicken breast , or slow cooker chicken .
• Veggies – My chicken vegetable soup has so many! I used carrots , celery , onion , green beans , peas (optional), and potatoes . You can swap the potatoes for cauliflower florets or rutabaga if you want a low carb version, or add extra veggies, like corn, squash, or leafy greens.
• Chicken Broth – I love homemade chicken broth , but store-bought is fine. You can also use bone broth .
• Diced Tomatoes – For a touch of acidity and sweetness to balance the broth. Crushed tomatoes or even fire-roasted tomatoes also work.
• Olive Oil – To sauté the veggies. Avocado oil is great, too.
• Garlic – Fresh garlic tastes the best, but 1/2 tablespoon of jarred minced garlic will work just fine.
• Sea Salt & Black Pepper – I kept it simple, but you can toss in dried herbs if you want more flavor.

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 .

1. Saute the hard vegetables. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the carrots, onions, celery, and potatoes. Sauté, until the veggies start to soften (the potatoes won’t at this point). Add the garlic and sauté until fragrant.
2. Add the chicken, broth, tomatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer, until the potatoes are tender and the chicken hits 165 degrees F. Remove the chicken and shred it using two forks. Add it back into the pot.
3. Stir in the softer vegetables. For this recipe, that’s green beans and peas. Cook until they soften to your liking. I garnished my chicken veggie soup with fresh parsley — but it’s up to you!

My Tips For Flavor & Texture

• 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.

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 tbsp Olive oil ▢
• 2 large Carrots (sliced or cut into half moons depending on size; ~1 cup) ▢
• 1 small Yellow onion (diced; ~1 cup) ▢
• 3 stalks Celery (sliced; ~1 cup) ▢
• 2 medium Yukon gold potatoes (peeled and diced into 1/2-inch cubes, ~1 1/2 cups; or cauliflower florets for low carb option – see my recipe notes below) ▢
• 3 cloves Garlic (minced) ▢
• 1 lb Boneless skinless chicken breasts (or boneless skinless chicken thighs) ▢
• 4 cups Chicken broth, reduced sodium ▢
• 2 14.5-oz cans Diced tomatoes (with liquid) ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 1 cup Green beans (diced into 1-inch pieces) ▢
• 1 cup Peas (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large pot or Dutch oven , heat the olive oil over medium-high heat. Add the carrots, onions, celery, and potatoes. Sauté for 6-7 minutes , until the vegetables start to soften.
2. Add the garlic and sauté for 30 seconds, until fragrant.
3. Add the chicken, chicken broth, diced tomatoes, salt, and pepper. Bring the soup to a boil, then reduce heat to medium and simmer for 12-15 minutes , until the potatoes are tender and the chicken reaches an internal temperature of 165 degrees F (74 degrees C).
4. Remove the chicken and shred it using two forks. Add it back into the pot.
5. Add the green beans and peas. Cook for an additional 5 minutes , until the beans bright green and tender. You can adjust the time depending on how soft you want them, but be careful not to overcook. If needed, add more salt and pepper to your taste.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 1/2 cups

• Tips: C heck 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.
• Storage: Keep it in an airtight container in the refrigerator for up to 4-5 days.
• Meal prep: 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.

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Chicken Vegetable Soup

More Chicken Vegetable Soup Recipes

I make chicken soup with vegetables often, so I’ve got a bunch of ways you can do it! Check out my other chicken soup recipes to warm you up this season:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Chicken Vegetable Soup (Easy Recipe)

My easy chicken vegetable soup recipe has tender chicken and veggies in flavorful broth. Your family will love this comforting, healthy dish!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/chicken-vegetable-soup/

Ingredients

• 2 tbsp Olive oil
• 2 large Carrots (sliced or cut into half moons depending on size; ~1 cup)
• 1 small Yellow onion (diced; ~1 cup)
• 3 stalks Celery (sliced; ~1 cup)
• 2 medium Yukon gold potatoes (peeled and diced into 1/2-inch cubes, ~1 1/2 cups; or cauliflower florets for low carb option - see my recipe notes below)
• 3 cloves Garlic (minced)
• 1 lb Boneless skinless chicken breasts (or boneless skinless chicken thighs)
• 4 cups Chicken broth, reduced sodium
• 2 14.5-oz cans Diced tomatoes (with liquid)
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 1 cup Green beans (diced into 1-inch pieces)
• 1 cup Peas (optional)

Instructions

1. In a large pot or Dutch oven , heat the olive oil over medium-high heat. Add the carrots, onions, celery, and potatoes. Sauté for 6-7 minutes , until the vegetables start to soften.
2. Add the garlic and sauté for 30 seconds, until fragrant.
3. Add the chicken, chicken broth, diced tomatoes, salt, and pepper. Bring the soup to a boil, then reduce heat to medium and simmer for 12-15 minutes , until the potatoes are tender and the chicken reaches an internal temperature of 165 degrees F (74 degrees C).
4. Remove the chicken and shred it using two forks. Add it back into the pot.
5. Add the green beans and peas. Cook for an additional 5 minutes , until the beans bright green and tender. You can adjust the time depending on how soft you want them, but be careful not to overcook. If needed, add more salt and pepper to your taste.

Maya’s Recipe Notes

Serving size: 1 1/2 cups

• Tips: C heck 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.
• Storage: Keep it in an airtight container in the refrigerator for up to 4-5 days.
• Meal prep: 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.

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)