Can I leave chicken soup on the stove all day?

No, you can’t leave chicken vegetable soup on the stove all day. The USDA and food safety experts say food should not be left out at room temperature for more than two hours. Once you have made the soup, either serve it or, once it has cooled, refrigerate the soup in an airtight container.

Why does my chicken vegetable soup taste bland?

Your chicken vegetable soup may taste bland because it does not have enough seasoning. To add flavor quickly, try stirring in a squeeze of lemon or lime, or a splash of vinegar. Additionally season with more salt and pepper to taste.

Can I use frozen vegetables in this recipe?

Yes, you can use frozen vegetables in this recipe. Frozen vegetables are a great option for this soup, especially if you don’t have fresh vegetables on hand. Add frozen vegetables during the last 10-15 minutes of cooking so they don’t get over cooked.

Can I add pasta to chicken vegetable soup?

Yes, you can add pasta to chicken vegetable soup. Adding small pasta such as elbow macaroni is perfect for this recipe. Cook the pasta separately and add it to the soup just before serving to avoid the pasta becoming mushy.

Classic Chicken Vegetable Soup Recipe (With Video)

Servings:

6

A simple yet comforting chicken vegetable soup is a fall and winter staple meal. Packed with nutritious ingredients that will warm you and your loved ones up any night or day during the week.

In this recipe, we break down the method into two parts that you can prep at different times for more efficient cooking. We recommend preparing the soup broth base and shredded chicken ahead of time, then adding in the vegetables so that you can have a warm meal ready in less than 25 minutes. We use carrots, celery, and potatoes for the soup—cut them into the sizes specified in the ingredients list to ensure that each vegetable cooks in the same short amount of time.

Classic Chicken Vegetable Soup in bowl — Maxwell Cozzi

Why We Love This Chicken Vegetable Soup

We love this recipe because it can be prepared beforehand for more efficient cooking. The broth base and cooked chicken can be made ahead of time, allowing this soup to come together in 25 minutes. This soup is a classic crowd-pleaser, offering comfort even for those who aren’t vegetable fans.

Vegetable Variations

This chicken vegetable soup recipe is traditional, including carrots, celery, and potatoes. You can customize the soup to your preference by using different vegetables such as these swaps:

Using one or two parsnips in place of one or two of the carrots.
Swap the potatoes for sweet potatoes (Be sure to cut sweet potatoes into larger pieces as they will cook faster than white potatoes.)
Add frozen peas or beans a few minutes before adding the chicken.
Add a handful of baby spinach when you adjust the seasoning right before serving.

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Ingredients

Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
4 medium carrots, cut into ¼-inch rounds
3 medium celery stalks, cut into ¼-inch slices
2 medium Yukon Gold potatoes, peeled and cut into ½-inch pieces
Coarse salt and ground pepper

Directions

Classic Chicken Vegetable Soup ingredients — Maxwell Cozzi

Prep broth and chicken (Chicken Soup Base):

Prepare Chicken Soup Base following recipe. (This can be made ahead.)

Maxwell Cozzi
Bring broth to a boil, add vegetables, and cook:

In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes.

Maxwell Cozzi
Add chicken, season, and warm through:

Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

Maxwell Cozzi

How to Make Ahead

You can prepare the soup base, then refrigerate the broth and shredded chicken in separate airtight containers, up to three days ahead. If desired, freeze broth for up to three months.

How to Store Chicken Vegetable Soup

Let the finished soup cool completely before transferring it to airtight containers and storing in the refrigerator for up to three days.

The soup can also be stored in the freezer for up to six months. We suggest you make an extra batch to have on hand in the freezer.

Frequently Asked Questions

Can I leave chicken soup on the stove all day?

No, you can’t leave chicken vegetable soup on the stove all day. The USDA and food safety experts say food should not be left out at room temperature for more than two hours. Once you have made the soup, either serve it or, once it has cooled, refrigerate the soup in an airtight container.
Why does my chicken vegetable soup taste bland?

Your chicken vegetable soup may taste bland because it does not have enough seasoning. To add flavor quickly, try stirring in a squeeze of lemon or lime, or a splash of vinegar. Additionally season with more salt and pepper to taste.
Can I use frozen vegetables in this recipe?

Yes, you can use frozen vegetables in this recipe. Frozen vegetables are a great option for this soup, especially if you don’t have fresh vegetables on hand. Add frozen vegetables during the last 10-15 minutes of cooking so they don’t get over cooked.
Can I add pasta to chicken vegetable soup?

Yes, you can add pasta to chicken vegetable soup. Adding small pasta such as elbow macaroni is perfect for this recipe. Cook the pasta separately and add it to the soup just before serving to avoid the pasta becoming mushy.