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Chicken Vegetable Soup is a cozy, hearty classic made with tender chicken, potatoes, vegetables, Italian herbs, and a touch of smoky bacon for extra depth. This isn’t a thin, watery soup — it’s rich, comforting, and filling enough to be dinner, yet simple enough for a weeknight.
If you love cozy chicken soups, you may also enjoy Italian Chicken Soup or Chicken Tortellini Soup, which lean into that same savory, comforting lane. For something a little different but just as satisfying, Pasta Fagioli Soup and Lasagna Soup bring bold, hearty flavors that are perfect for soup season too. No matter how you serve it, this chicken vegetable soup is the kind of recipe that warms both your tummy and your heart.
What makes this version work so well is the layered flavor base — bacon drippings for richness, a light roux for body, tomatoes for balance, and a boost of concentrated chicken flavor from Better Than Bouillon. The result tastes like it simmered all afternoon, even though it comes together in about an hour.
If you’re looking for a classic chicken vegetable soup recipe that actually tastes homemade, this one delivers every time!
✨ Before You Begin
A few small details make this soup taste extra cozy and come out perfectly every time.
✨ Dice the potatoes small. They’ll cook evenly and help naturally thicken the broth.
✨ Use low-sodium broth. Better Than Bouillon adds plenty of flavor, so this keeps the soup from getting too salty.
✨ Keep some bacon drippings. Those 2 tablespoons are the flavor “starter” that makes the whole pot taste richer.
✨ Plan to add a splash of broth later. This soup thickens as it simmers (and even more as it sits), so loosen it as needed before serving.
Chicken Vegetable Soup Ingredients + Key Notes
- Bacon – Adds smoky depth and richness right from the start.
- Onion & Garlic – Build the aromatic base of the soup.
- Flour – Creates a light roux that gives the broth body without heaviness.
- Chicken Broth + Better Than Bouillon – Layered chicken flavor that tastes slow-simmered.
- Italian Seasoning & Thyme – Classic, cozy herb blend that works with both chicken and vegetables.
- Tomatoes (Diced + Sauce) – Add subtle acidity and balance the richness.
- Russet Potatoes – High starch content thickens the soup naturally as they cook.
- Frozen Mixed Vegetables – Easy, reliable, and perfect for weeknight cooking.
- Cooked Chicken – Rotisserie chicken keeps this fast and flavorful.
- Fresh Herbs (Optional) – Brighten the soup just before serving.
🥣 How to Make Chicken Vegetable Soup
Cook the bacon.
In a large soup pot over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate and discard all but about 2 tablespoons of the drippings.
Build the base.
Add the onion and garlic to the pot and sauté until softened. Sprinkle in the flour and cook, stirring constantly, for 1 minute to remove the raw flour taste.
Create the broth.
Remove the pot from heat and slowly whisk in the chicken broth until smooth. Return to heat and stir in the bouillon, seasonings, bay leaf, tomatoes, tomato sauce, potatoes, and frozen vegetables.
Simmer until tender.
Bring to a boil, then reduce heat and simmer uncovered until the potatoes are fork-tender, about 25 minutes. Add more broth if needed.
Finish the soup.
Stir in the cooked chicken and reserved bacon. Heat through, adjust seasoning, and garnish with fresh herbs before serving.
⭐ Pro Tips
⭐ Cook the flour for a full minute
That quick cook-off removes any raw flour taste and gives the broth a smoother, more “finished” texture.
⭐ Whisk the broth in slowly off the heat
This prevents lumps and keeps the roux silky instead of clumpy.
⭐ Cut the potatoes small and evenly
Small cubes cook faster, stay tender, and help naturally thicken the soup as they simmer.
⭐ Add the chicken at the end
Since it’s already cooked, stirring it in during the last few minutes keeps it juicy instead of dry.
⭐ Expect it to thicken — and plan to loosen it
If the soup gets too thick (especially after chilling), add a splash of broth or water when reheating.
⭐ Finish with fresh herbs if you can
A sprinkle of parsley, thyme, or chives right before serving makes the whole pot taste brighter and fresher.
Recipe Variations & Add-Ins
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More Vegetables: Add carrots or celery with the onions, or stir in peas during the last 10 minutes.
-
Fresh Green Beans: Add sliced green beans with the potatoes.
-
Add Pasta: Stir in 1 cup small pasta halfway through potato cooking; add extra broth as needed.
-
Make It Cheesy: Finish with freshly grated Parmesan or a splash of cream for richness.
-
Sweet Potatoes: Swap half the russets for sweet potatoes for a slightly sweeter profile.
What to Serve With Chicken Vegetable Soup
Fresh + Crisp Sides
A simple House Salad, Cucumber Tomato Salad, or Portillo’s chopped Salad keeps the meal balanced and fresh alongside the hearty soup.
Comforting Sides
Mashed Potatoes or Cheesy Crockpot Potatoes make this an especially filling, cozy dinner on colder nights.
Cozy Breads
Homemade Crescent Rolls, Garlic Bread, or soft Garlic and Herb Parker House Rolls are perfect for soaking up every last spoonful.
Sweet Finishes
Apple Crisp, Brownie Cookies, Fruit Cocktail Cake, or Chess Pie round out the meal with a classic, comforting dessert.
Storing + Reheating + Freezing + Make-Ahead
This soup is even better the next day — and it stores like a dream.
Storing
- Let the soup cool, then transfer to an airtight container and refrigerate for up to 4 days. The potatoes and flour base will thicken the broth as it sits.
Reheating (Stovetop)
- Warm over medium-low heat, stirring occasionally, until hot. If it’s too thick, add a splash of chicken broth or water (a little at a time) until it’s the consistency you like.
Reheating (Microwave)
- Reheat in a microwave-safe bowl in 60–90 second bursts, stirring between each, until heated through. Add a small splash of broth or water if needed.
Freezing
- Cool completely, then freeze in freezer-safe containers or bags for up to 3 months. (Tip: freeze in flat bags for quick thawing and easy storage.)
- Thawing: Thaw overnight in the refrigerator, or place the sealed container/bag in a bowl of cool water to speed things up.
Make-Ahead
- You can make the soup 1–2 days ahead and refrigerate. Reheat gently and add extra broth to loosen before serving.
Food Safety
- If you’d like more info on food safety, check out this link.
✦ Frequently Asked Questions
✦ Can I make this chicken vegetable soup without bacon?
Yes. You can skip the bacon and use olive oil or butter instead. The soup will still be flavorful, but you’ll lose a bit of the smoky depth the bacon adds.
✦ Can I use fresh chicken instead of rotisserie chicken?
Absolutely. Cooked chicken breasts or thighs both work well. Just be sure the chicken is fully cooked before adding it to the soup.
✦ Is this chicken vegetable soup supposed to be thick?
Yes — this is meant to be a hearty, comforting soup. The potatoes and light flour roux naturally thicken the broth. Add more broth if you prefer it thinner.
✦ Can I freeze chicken vegetable soup?
Yes. Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
✦ What vegetables work best in this soup?
Frozen mixed vegetables work great for convenience, but carrots, celery, green beans, peas, and even sweet potatoes can be added depending on what you have on hand.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗
More Cozy Chicken Soup Recipes
- Chicken Potato Soup – Thick, filling, and ultra-cozy with tender potatoes and classic chicken flavor.
- Creamy Chicken Wild Rice Soup – A reader-favorite with a creamy broth, nutty wild rice, and plenty of chicken.
- Italian Penicillin Soup – A soothing, garlicky chicken soup made with simple ingredients and old-fashioned comfort.
- Mexican Chicken Soup – Bright, bold flavors with chicken, vegetables, and warm spices for a Tex-Mex twist.
- Chicken Taco Soup – A fun, flavor-packed soup loaded with chicken, beans, and taco-inspired seasonings.
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Chicken Vegetable Soup
Ingredients
- 4 slices bacon
- 2 tablespoons olive oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 heaping tablespoon chicken flavor Better Than Bouillon
- 2 teaspoons Italian seasoning
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 (14.5-ounce) can petite diced tomatoes, with juices
- 1 (8-ounce) can tomato sauce
- 2 large russet potatoes, peeled and cut into small cubes
- 1 (16-ounce) package frozen mixed vegetables
- 4 cups cooked chicken, cut into bite-size pieces, about 1/2 inch cubes
Garnish:
- 2 tablespoons fresh chopped herbs such as parsley, thyme, or chives, chopped
Instructions
- Cook bacon pieces (4) in a large soup pot over medium, stirring often until the bacon is cooked. Transfer cooked bacon to a paper towel-lined plate. Remove and discard all but 2 generous tablespoonfuls of the drippings in the pot.
- Add onion (1 cup) and garlic (2 cloves) and saute over medium heat until it begins to soften about 5 minutes. Sprinkle flour (2 tablespoons) over vegetables and cook, stirring constantly, for 1 minute.
- Remove pot from the heat and slowly whisk in chicken broth (6 cups) until smooth. Return to heat and stir in Better Than Bouillon (1 heaping tablespoon), Italian seasoning (2 teaspoons), thyme (1 teaspoon), salt (1 teaspoon), pepper (1/2 teaspoon), bay leaf (1), petite diced tomatoes (1 (14.5-ounce) can), tomato sauce (1 (8-ounce) can), potatoes (2), and frozen vegetables (1 (16-ounce) package).
- Bring to a boil then immediately reduce heat and simmer, uncovered, until the potatoes are tender when pierced with a fork, about 25 minutes. Adjust seasoning. Add more chicken broth if the soup gets too thick. Stir in chicken (4 cups) and cooked bacon and heat through. Adjust to taste as needed Garnish with fresh herbs of choice (2 tablespoons) and serve.
Fans Also Made:
Notes
- Cook the flour for a full minute. That quick cook-off removes any raw flour taste and gives the broth a smoother, more “finished” texture.
- Whisk the broth in slowly off the heat. This prevents lumps and keeps the roux silky instead of clumpy.
- Cut the potatoes small and evenly. Small cubes cook faster, stay tender, and help naturally thicken the soup as they simmer.
- Add the chicken at the end. Since it’s already cooked, stirring it in during the last few minutes keeps it juicy instead of dry.
- Expect it to thicken — and plan to loosen it. If the soup gets too thick (especially after chilling), add a splash of broth or water when reheating.
- Finish with fresh herbs if you can. A sprinkle of parsley, thyme, or chives right before serving makes the whole pot taste brighter and fresher.
Hi! I don’t see where it says to add the bacon back in? I am assuming you can add it back in when you add the chicken? This looks delicious. I’m making it tonight. Thanks for the recipe!
Hi Jennifer. I add it in step 4 when I add the chicken. <3
This soup was absolutely delicious. We ate it for 2 nights with grilled cheese sandwiches. My family loved it. I had never used Better Than Bouillon before and I think it made a difference. This recipe is a keeper. Thanks!
I am making this now and I don’t see any reference for when you add the cooked bacon!! Do you only use the bacon grease??
HELP!!!
Hi, it’s stirred in together with the chicken in step 4.