Cozy up this winter with this hearty and flavorful chicken vegetable soup. This soup is the perfect alternative to chicken noodle soup and is loaded with chicken, potatoes, broccoli, carrots, celery, spinach, and corn. Plus, it’s on the table in 30 minutes or less!

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One more thing on my ever-growing list of reasons I can’t get enough of winter is this delicious easy chicken vegetable soup. It’s one of my favorite soups because it’s so easy and you can have it on the table in 30 minutes or less. The short days is the one downfall of winter. It gets dark so early and I tend to lose my motivation to spend a lot of time in the kitchen after work. I just want to ladle up a big bowl of soup then curl up on the sofa with my husband, my dogs, and a blanket to watch movies and be lazy.

Last weekend, we had made plans to go downtown to a winter fest going on at the arch but temperatures in the 20’s made us reconsider, haha. As much as we wanted to go downtown I couldn’t bring myself to cope with 20-degree weather just to be in the city. I can wait a few weeks. In the meantime, we’re staying in and binging on a few shows or movies we’re behind on. On Saturday, I made this soup and new cookies for the dogs, then we watched Die Hard because we wanted to hold on to Christmas just a little bit longer.

I loved the holidays this year and I’m finding it hard to get back into the everyday routine. I enjoyed having my extra days off and I’m still feeling a little holiday laziness lingering around. That’s why right now this easy chicken vegetable soup is one of my favorite dinner options. It’s a “30-minute meal” but it can be done in about 15 minutes if you prep your veggies ahead of time and use either leftover chicken or a rotisserie chicken from the deli. It’s seriously so simple. During the winter we’re almost always eating either this or my favorite potato soup.

This easy chicken vegetable soup is gluten-free and contains no noodles. Instead, it's full of chicken and fresh herbs and vegetables. It's an easy soup you can have ready in 30 minutes or less. You can also make it ahead of time, freeze in single servings, and reheat on demand for a simple weeknight dinner. Recipe via @honeyandpineco #recipe #soup #chickensoup #glutenfree #chickenvegetablesoup #30minutemeal
This easy chicken vegetable soup is gluten-free and contains no noodles. Instead, it's full of chicken and fresh herbs and vegetables. It's an easy soup you can have ready in 30 minutes or less. You can also make it ahead of time, freeze in single servings, and reheat on demand for a simple weeknight dinner. Recipe via @honeyandpineco #recipe #soup #chickensoup #glutenfree #chickenvegetablesoup #30minutemeal

Another thing I love about this easy chicken vegetable soup is how simple it is to make substitutions for it. Don’t have cream of celery soup? Use cream of mushroom or cream of chicken instead. Short on broccoli and celery? Substitute cauliflower and mushrooms. Shocked to find you don’t have any chicken in the kitchen but you do have leftover turkey from Christmas dinner? Toss it in the soup instead.

I’m totally ok with you using this easy chicken vegetable soup as a basic soup recipe for you to customize, tweak, and change to suit your family’s preferences so have it and enjoy!

This easy chicken vegetable soup is gluten-free and contains no noodles. Instead, it's full of chicken and fresh herbs and vegetables. It's an easy soup you can have ready in 30 minutes or less. You can also make it ahead of time, freeze in single servings, and reheat on demand for a simple weeknight dinner. Recipe via @honeyandpineco #recipe #soup #chickensoup #glutenfree #chickenvegetablesoup #30minutemeal
Print Recipe
5 from 1 vote

Easy Chicken Vegetable Soup

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Author: Ashley LaMar

Ingredients

  • 1 can cream of celery soup
  • 48 oz chicken broth
  • 3 medium potatoes peeled and cubed
  • 2 cups broccoli chopped
  • 1 cup carrots sliced
  • 1/2 cup celery sliced
  • 1/2 cup corn
  • 3 cups chicken cooked and shredded
  • 1 1/2 tsp oregano dried
  • 1 tsp parsley dried
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper to taste

Instructions

  • In a large stockpot, combine cream of celery soup and chicken broth. Heat to a steady boil. 
  • Add potatoes; boil 5 minutes until softened but not mushy.
  • Add remaining vegetables and herbs, stir. Reduce heat to low; cover and simmer 10 minutes or until vegetables are fork tender.

Notes

If you don’t have cream of celery soup, try using cream of mushroom or cream of chicken instead. 
As a time-saver, use leftover chicken or a rotisserie chicken from the deli.
Experiment with your favorite vegetables and herbs to take this simple recipe and make it customize it with your family’s favorites!