This healthy one-pot chicken and vegetable soup is an easy weeknight dinner! Great for meal-prep and even better the next day!
This time of year I’m all about some chunky chicken and veggie soup!
This cozy, comforting soup is a warm hug in a bowl.
Ooh! And because we all need more easy one-pot recipes in our lives, all you’ll need to make this tasty chicken and veggie soup is a dutch oven (or any large pot really) and you’re good to go!
No juggling multiple pots and pans on the stove top and even better? You’ll totally have leftovers to squirrel away for a busy day. JACKPOT!
You can even channel some make-ahead magic and add this to your meal prep list.This soup freezes beautifully and can also be portioned out in the fridge for grab-and-go heat-and-eat lunches for the week.
Paul and I divided this delish soup into single-serve pyrex oven and microwave safe storage bowls (you can snag some here) and faceplanted into the leftovers for lunch all week. Pair it with a salad one day, a melty grilled cheese sandwich the next, or enjoy it all on it’s own!
Let’s talk veggies!
I used the below vegetables in this scrumptious soup, feel free to add any extras your heart desires like kale, onion zucchini, or even yellow squash!
- green onion
- spinach
- bell pepper
- celery
- carrots
- corn
I used white beans here but chickpeas also work marvelously! Just cook them until nice and tender and you’re good to go. Enjoy!
One-Pot Chicken and Vegetable Soup
The leftovers of this soup are SO STINKIN’ GOOD the next day. I know some of y’all aren’t super keen on leftovers but trust me when I say that a bowl or two of this soup is worth saving for later! I think I’m going to make a double batch next week to stock the freezer.
It has all the comfort and flavor of traditional chicken soup but with a smorgasbord of veggies in place of the usual noodles. Love it so.
One-Pot Chicken and Vegetable Soup
Ingredients
- 2 TBSP unsalted butter
- 3 strips of scallions (white and green portions chopped + separated)
- 1 red bell pepper, chopped
- 2 stalks of celery, chopped
- 1-2 carrots, chopped
- 2 large cloves garlic, minced
- salt and pepper to taste (see notes)
- ½ tsp ground cumin
- ¼ tsp dried oregano
- 1 15 oz can cannellini beans, drained/rinsed
- 1 cup corn kernels (canned or frozen)
- 2 cups chicken broth
- 3 cups shredded rotisserie chicken*
- 1 cup fresh spinach
- juice of 1 lime
- extra lime wedges to garnish
OPTIONAL TOPPINGS
- a dollop of fresh sour cream
- grated Monterey Jack or Pepper Jack Cheese
- fresh chopped basil
- crushed corn chips tortilla or fritos are great
Instructions
- Grab a dutch oven or a large pot and heat to medium-high.
- Melt your butter until frothy then add the white portion of your scallions (save the green for later), celery, carrot, and bell pepper. Sauté until tender.
- Add corn, garlic, salt and pepper (start with 1/2 tsp, add more to taste later) oregano, and cumin. Stir well and continue to cook for an additional minute.
- Add broth, beans, and corn and bring to a simmer, then add your cooked shredded chicken and scallion greens.
- Cover and simmer for an additional 10 minutes (may simmer longer if you prefer veggies to soften even further) and season with any additional salt + pepper, to taste.
- Uncover, add spinach and lime juice, and stir.
- Once spinach has wilted serve with your choice of toppings. Enjoy some today and squirrel some away for tomorrow – the leftovers ROCK!
Notes
Nutrition
special diets and swaps
Craving carbs? You can 100% add noodles to the mix if you’d like! I personally adore dunking a melty and toasty grilled cheese in this cozy soup.
Vegetarian? Give this soup a vegetarian or vegan spin by using veggie broth and swapping the chicken for pasta or extra veggies. I also have a vegan and super tasty vegetarian minestrone soup recipe you can try if you’d like as well as a super popular Mediterranean White Bean Soup recipe.
As written, this recipe is gluten-free and easily added to your paleo or Whole30 meal rotation by nixing the beans, corn, and optional toppings.
More Tasty Chicken Recipes
- NEW! Rotisserie Buffalo Chicken Dip
- Spicy Chicken Tortilla Soup
- Healthy Baked Chicken Fingers via A Cedar Spoon
- Healthy Chicken Shawarma Quinoa Bowls
If you get a chance to try this One-Pot Chicken and Vegetable Soup, let me know!
You can leave me a comment here (I LOVE checking those daily!) or tag @PEASandCRAYONS and/or #PEASANDCRAYONS on Instagram so I can happy dance over your creations! I can’t wait to see what you whip up!
Questions & Reviews
Made this for my husbands lunches. I plan to freeze them. The initial taste test is good. I plan to make a vegetarian version next time. I did have to double the liquid and the spices though.
Yummy!! That bowl looks absolutely delicious. I’m totally making this tomorrow.