This Harvest Chicken Vegetable Soup is a hearty one, packed with chicken breast, butternut squash, sweet potato, carrots, celery, green beans, corn, kale, and fire-roasted tomatoes.
Dried thyme, rosemary, and poultry seasoning keep the broth warm and savory without turning the ingredient list into a whole production.
Make this one when the weather turns cooler and you want something filling and full of vegetables.
Each two-cup serving has 32 grams of protein, so it works as a full dinner. If you want something on the side, bread, crackers, or a small salad go really well with this soup.
The mix of fresh, frozen, and canned ingredients keeps prep from getting out of hand.
Frozen corn skips the chopping, and canned tomatoes bring in tomato flavor plus a little heat from the green chilies.
Pre-cut squash works too if you want to cut down on prep even more.
Leftovers hold up great in the fridge, so this is a solid one for weekday lunches.
Just portion it into containers ahead of time and it’s ready to heat up whenever you need it.
Why You’ll Love This Harvest Chicken Vegetable Soup
High in Protein
Each serving has 32 grams of protein from the chicken breast.
Filled with Vegetables
Butternut squash, sweet potato, carrots, celery, green beans, corn, and kale add color and texture to every bowl.
Made for Fall
Squash, sweet potato, rosemary, and thyme give the soup a seasonal fall taste.
Useful for Meal Prep
The recipe makes six two-cup servings and stores well for lunches or later dinners.
One-Pot Dinner
The soup cooks in one Dutch oven or soup pot, which keeps cleanup manageable.
Ingredient Substitutions
Chicken Thighs
Replace the chicken breasts with boneless, skinless chicken thighs. Check that the chicken reaches an internal temperature of 165°F before shredding.
Cooked Chicken
Use shredded cooked chicken instead of raw chicken breasts. Add it with the corn and green beans so it does not become dry.
Regular Diced Tomatoes
Replace the fire-roasted diced tomatoes with green chilies with regular diced tomatoes. Add a small can of diced green chilies when you still want mild heat.
Pumpkin
Replace the butternut squash with peeled and cubed fresh pumpkin.
White Potatoes
Replace the sweet potato with peeled Yukon Gold or red potatoes. The soup will have less sweetness.
Spinach
Replace the kale with fresh spinach. Stir it into the soup near the end since spinach wilts faster.
Frozen Green Beans
Use frozen cut green beans instead of fresh green beans. They may need less cooking time.
Vegetable Broth
Replace the chicken broth with reduced-sodium vegetable broth. The soup will have a lighter chicken taste.
Dried Parsley
Replace the fresh parsley with 2 teaspoons of dried parsley. Add it with the other dried herbs.
Plain Diced Tomatoes
Use plain diced tomatoes and omit the green chilies for a milder soup.
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Harvest Chicken Vegetable Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 6 cups reduced-sodium chicken broth
- 1 can (14½ oz) fire-roasted diced tomatoes with green chilies
- 1½ pounds boneless skinless chicken breasts
- 2 cups butternut squash peeled and cubed
- 1 medium sweet potatoes peeled and cubed
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup frozen corn
- 1 cup fresh green beans trimmed and cut into 1-inch pieces
- 2 cups chopped kale with tough stems removed
- 2 tablespoon chopped fresh parsley
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the onion, carrots, and celery.
- Cook the vegetables for 6 minutes, stirring occasionally, until they begin to soften.
- Add the garlic. Cook for 30 seconds, stirring constantly.
- Add the chicken broth, diced tomatoes with green chilies, chicken breasts, butternut squash, sweet potato, thyme, rosemary, poultry seasoning, salt, and black pepper.
- Bring the soup to a gentle boil. Reduce the heat to medium-low.
- Partially cover the pot. Simmer for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are nearly tender.
- Transfer the chicken to a cutting board. Using 2 forks, shred the chicken. Return the shredded chicken to the pot.
- Add the corn and green beans.
- Simmer uncovered for 6 to 8 minutes, or until the green beans are tender.
- Stir in the kale. Cook for 2 minutes, or until the kale has wilted.
- Stir in the chopped parsley before serving.
Notes
Tips and Tricks
Check the sweet potato before serving – Sweet potato can soften faster than butternut squash, depending on the size of the cubes. Add more broth for a thinner soup – Stir in extra chicken broth when reheating if the soup has thickened during storage. Cool the soup before storing – Let the soup cool slightly before transferring it to storage containers.Storing and Reheating
Refrigerate – Store the cooled soup in a sealed container in the refrigerator for up to 4 days. Freeze – Place the cooled soup in freezer-safe containers and freeze for up to 3 months. Leave some open space at the top because the liquid will expand. Thaw – Transfer frozen soup to the refrigerator and let it thaw overnight. Reheat on Stovetop – Place the soup in a saucepan or Dutch oven. Warm over medium-low heat, stirring occasionally, until heated through. Reheat in Microwave – Place one serving in a microwave-safe bowl. Cover loosely and heat in short intervals, stirring between each interval, until hot. Add Broth When Needed – Stir in a small amount of chicken broth or water if the stored soup has become thicker.Nutrition
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