Name: Healthy Chicken Vegetable Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound carrots (sliced); 1 pound celery (sliced); 1 yellow onion (chopped); 2 boneless skinless chicken breasts; 2 teaspoons salt; 1 teaspoon italian seasoning; 2 quarts chicken broth

Prepare this delicious, healthy chicken vegetable soup in less than 30 minutes in the Instant Pot with fresh ingredients for an easy meal.

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This healthy chicken vegetable soup recipe is a perfect weeknight staple in our house. It is hearty and healthy and comes together so quickly in the Instant Pot. If you have never heard of an Instant Pot? They are truly wonderful.

Recipe Ingredient Notes

To make healthy chicken vegetable soup, you will need the following ingredients:

Carrots
Celery
Yellow onion
Boneless, skinless chicken breast
Salt
Italian seasoning
Chicken broth

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

How to Make Our Healthy Chicken Vegetable Soup

Put your chicken in the bottom of the Instant Pot or Pressure Cooker
Add vegetables, salt, and broth.
Close and lock the lid. Press Manual for High pressure. Set the cooking time to 20 minutes. Once the time is up, quick release the pressure.
Open the lid and add salt and pepper to taste.
Serve hot with a side salad and rolls. Perfect for healthy leftovers for lunch!

Explore More Delicious Soup Recipes

Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.

Healthy Chicken Vegetable Soup Recipe

5 from 6 votes

Prepare this delicious, healthy chicken vegetable soup in less than 30 minutes in the Instant Pot with fresh ingredients for an easy meal.

8 people

Prep Time 10

Cook Time 20

Total Time 30

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Ingredients

Equipment

Instructions

Put your chicken in the bottom of the Instant Pot or Pressure Cooker
Add vegetables, salt, and broth.
Close and lock the lid. Press Manual for High pressure. Set the cooking time to 20 minutes. Once the time is up, quick release the pressure.
Open the lid and add salt and pepper to taste.
Serve hot with a side salad and rolls. Perfect for healthy leftovers for lunch!

Notes

Feel free to add additional vegetables to this recipe, such as frozen peas and corn or fresh spinach (add at the end).

Nutrition

Calories: 83 kcal · Carbohydrates: 10 g · Protein: 8 g · Fat: 1 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 18 mg · Sodium: 1565 mg · Potassium: 646 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 9744 IU · Vitamin C: 23 mg · Calcium: 65 mg · Iron: 1 mg

Cuisine: Italian

Cost: $10

Author: Steph Loaiza

Course: Soup

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Nathalie zenni says:

Are you using the InstaPot Duo or Lux? Thanks!

Becki says:

Could you please put the serving size so I know if I need to double the recipe? I’ve noticed another recipe of yours that didn’t have the serving size and it makes it kind of difficult to know how much I need to make. Thank you!!

Carrie says:

Can I use frozen chicken breasts? Thank you.

Sherry says:

Made this tonight using my new Instant Pot Lux. Used frozen chicken breasts and cooked for 15 minutes instead of 20 based on a friend’s suggestion and it turned out perfectly! This is the first thing I have tried, definitely a keeper!

Linda says:

Can I make in the morning and let it sit on warm all day until dinner? My concern is that the chicken will become rubbery tasting from warming all day.

Tiffany says:

Yes, I used a frozen chicken breast in mine last night and it worked great!

Patricia Bucino says:

Please let me know how many people will this recipe serve.
Thanks.

Rachel says:

It makes approximately 8-10cups. I am doubling it for my family of 2 adults 2 teens 2 kids and toddler … hope that helps everyone

Dianne Fairchild says:

I have made this recipe several times and it is definitely a winner. Everyone that is eaten it has loved it, they say it taste like it cooked all day. Just a few comments regarding the recipe however, you don’t include pepper in the ingredients but you mention it at the end also you never say when to add the Italian seasonings, I add them before I cook the soup when I add the salt and pepper. also you neglect to mention to cut up or Shred the chicken after the soup has cooked. I realize this is obvious from the picture, however I have friends that do not cook and would not realize that they need to cut up the chicken after it’s done cooking. All in all this is been a delicious soup and if anyone is doing Weight Watchers it’s zero point what a perk!

Marian says:

I’m using frozen chicken tenderloins. Would the time be different?

Julie says:

How long would you cook it if you were using rotisserie chicken?

Clare says:

I would just cook everything other than the chicken first, then stir the chicken into the hot soup to heat it. Don’t want that chicken overcooked!

My M says:

I used 5 Chicken thighs, more flavorful. Used 4-5 celery, 3 carrots, 1 onion, 1 1/2 chayote, 2 30 oz chicken broth, Italian seasoning, basil, salt, pepper, fish sauce or soy sauce. Cook 20 min. Release. Cut up cabbage add to pot and cook 3 min. Delicious. Serve over brown/white rice . Garnish chop green onions. Quick and satisfying on a cold night.

My M says:

Forgot to mention, chicken thighs were FROZEN. First time I cooked it this way … frozen. But it turned out so tasty and chicken soft.

Katie says:

Thanks you! Love reading comments to find what people did different and will try your additions & thighs tonight! 🤤

Christa Petersen says:

Could this soup be frozen? Based on the ingredients it looks like it would do fine, but just wanted to check. Thanks!

Cyd says:

You can freeze this soup in a freezer container.

Linda says:

This soup turned out perfect. I am on WW so it will be a nice zero point soup. I can see adding cooked brown rice or pasta if you are ok with the extra starch. I plan to keep mine as is and add pasta or rice to individual servings (ie. if hubby wants a heartier soup). This should freeze well. I am impressed with the wonderful flavor from cooking it in the Instant Pot.

Donna Arthur says:

I would like to know if you can use canned chicken breast in the chicken soup and how long the cooking time would be in the instant pot.

Liz Cheetham says:

This is my go to recipe — my whole family loves it

Jon Gerton says:

Great tasting and easy recipe! I added a can of tomato paste to give it added flavor. Worked well with the fresh basil added before serving.

Norm says:

can I use frozen chicken?

Momma Cyd says:

Yes, just add the frozen chicken breasts into the instant pot.

Nena says:

This soup has the best flavor of any chicken soup recipe I’ve tried. Very well-balanced. The pound of celery and carrots, along with a medium-to-large onion, makes all the difference. I made it one night when my husband was sick with a cold. To add a few extra healthy calories for him, I served chickpea pasta on the side. We added that to our bowls, and it was delicious. This recipe is a keeper! Thank you!

Join The Discussion

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Nathalie zenni says:

Are you using the InstaPot Duo or Lux? Thanks!
Becki says:

Could you please put the serving size so I know if I need to double the recipe? I’ve noticed another recipe of yours that didn’t have the serving size and it makes it kind of difficult to know how much I need to make. Thank you!!
Carrie says:

Can I use frozen chicken breasts? Thank you.
Sherry says:

Made this tonight using my new Instant Pot Lux. Used frozen chicken breasts and cooked for 15 minutes instead of 20 based on a friend’s suggestion and it turned out perfectly! This is the first thing I have tried, definitely a keeper!
Linda says:

Can I make in the morning and let it sit on warm all day until dinner? My concern is that the chicken will become rubbery tasting from warming all day.
Tiffany says:

Yes, I used a frozen chicken breast in mine last night and it worked great!
Patricia Bucino says:

Please let me know how many people will this recipe serve.
Thanks.
Rachel says:

It makes approximately 8-10cups. I am doubling it for my family of 2 adults 2 teens 2 kids and toddler … hope that helps everyone
Dianne Fairchild says:

I have made this recipe several times and it is definitely a winner. Everyone that is eaten it has loved it, they say it taste like it cooked all day. Just a few comments regarding the recipe however, you don’t include pepper in the ingredients but you mention it at the end also you never say when to add the Italian seasonings, I add them before I cook the soup when I add the salt and pepper. also you neglect to mention to cut up or Shred the chicken after the soup has cooked. I realize this is obvious from the picture, however I have friends that do not cook and would not realize that they need to cut up the chicken after it’s done cooking. All in all this is been a delicious soup and if anyone is doing Weight Watchers it’s zero point what a perk!
Marian says:

I’m using frozen chicken tenderloins. Would the time be different?
Julie says:

How long would you cook it if you were using rotisserie chicken?
Clare says:

I would just cook everything other than the chicken first, then stir the chicken into the hot soup to heat it. Don’t want that chicken overcooked!
My M says:

I used 5 Chicken thighs, more flavorful. Used 4-5 celery, 3 carrots, 1 onion, 1 1/2 chayote, 2 30 oz chicken broth, Italian seasoning, basil, salt, pepper, fish sauce or soy sauce. Cook 20 min. Release. Cut up cabbage add to pot and cook 3 min. Delicious. Serve over brown/white rice . Garnish chop green onions. Quick and satisfying on a cold night.
My M says:

Forgot to mention, chicken thighs were FROZEN. First time I cooked it this way … frozen. But it turned out so tasty and chicken soft.
Katie says:

Thanks you! Love reading comments to find what people did different and will try your additions & thighs tonight! 🤤
Christa Petersen says:

Could this soup be frozen? Based on the ingredients it looks like it would do fine, but just wanted to check. Thanks!
Cyd says:

You can freeze this soup in a freezer container.
Linda says:

This soup turned out perfect. I am on WW so it will be a nice zero point soup. I can see adding cooked brown rice or pasta if you are ok with the extra starch. I plan to keep mine as is and add pasta or rice to individual servings (ie. if hubby wants a heartier soup). This should freeze well. I am impressed with the wonderful flavor from cooking it in the Instant Pot.
Donna Arthur says:

I would like to know if you can use canned chicken breast in the chicken soup and how long the cooking time would be in the instant pot.
Liz Cheetham says:

This is my go to recipe — my whole family loves it
Jon Gerton says:

Great tasting and easy recipe! I added a can of tomato paste to give it added flavor. Worked well with the fresh basil added before serving.
Norm says:

can I use frozen chicken?
Momma Cyd says:

Yes, just add the frozen chicken breasts into the instant pot.
Nena says:

This soup has the best flavor of any chicken soup recipe I’ve tried. Very well-balanced. The pound of celery and carrots, along with a medium-to-large onion, makes all the difference. I made it one night when my husband was sick with a cold. To add a few extra healthy calories for him, I served chickpea pasta on the side. We added that to our bowls, and it was delicious. This recipe is a keeper! Thank you!