Cozy Chicken & Autumn Vegetable Soup

There’s nothing like a cozy bowl of Chicken & Autumn Vegetable Soup to warm you from the inside out. This hearty, nourishing soup brings together tender chicken, colorful root vegetables, and herbs in a soul-soothing broth that tastes like fall in a bowl.

It’s the kind of comforting dish that makes you want to curl up on the couch, pull on your coziest sweater, and savor each spoonful while watching the leaves fall. Whether you’re planning a lazy Sunday dinner, prepping meals for the week, or feeding a hungry family, this recipe will bring comfort, flavor, and a little autumn magic to your table.

The inspiration for this soup actually came from a chilly weekend at the farmer’s market. I had just picked up a basket full of fall veggies—sweet potatoes, carrots, parsnips, and leeks and had no specific plan for them. That same night, I had leftover rotisserie chicken in the fridge and figured, why not toss everything into a pot? One slow simmer later, I had a steaming bowl of what is now one of my go-to cold-weather meals.

It’s since become a family favorite, and I love how flexible it is. You can make it on the stovetop or in a slow cooker, keep it classic or add a twist. Either way, it never fails to impress with its layers of cozy flavor.

Why You’ll Love This

1. It’s the definition of cozy.
This soup is full of comforting, homey flavors like rosemary, garlic, and earthy root vegetables. The chicken is tender and juicy, and the broth is light but rich. It’s a dish that makes you feel like someone just gave you a hug.

2. It’s a great way to eat seasonal produce.
Fall veggies are at their peak in flavor and nutrition. This soup uses sweet potatoes, carrots, parsnips, and leeks, all of which bring different textures and natural sweetness. It’s a delicious way to eat the rainbow and get your vitamins too.

3. It’s perfect for meal prep.
This recipe makes a generous batch, and the leftovers taste even better the next day. It stores well in the fridge or freezer, making it ideal for busy weeknights, lunches, or cozy leftovers on a rainy day.

4. It’s flexible and family-friendly.
Don’t have parsnips? No problem. Want to add pasta or grains? Go for it. You can easily adjust this soup to fit your tastes, dietary needs, or whatever is in your pantry. It’s also mild and kid-approved!

Recipe Details

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Cuisine Type: American, Comfort Food
Servings: 6
Estimated Cost: $12–$15 (for full pot)

Equipment Needed:

• Large soup pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon
• Ladle
• Optional: Slow cooker or Instant Pot
• Optional: Immersion blender (for thicker texture)

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and chopped
• 1 medium sweet potato, peeled and cubed
• 1 leek, cleaned and sliced (white and light green parts only)
• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 6 cups chicken broth (low-sodium preferred)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper to taste
• Optional: 1/2 teaspoon smoked paprika (for a subtle smoky flavor)
• Optional: 1 cup chopped kale or spinach (add at the end for extra greens)
• Optional garnish: Fresh parsley or grated Parmesan

Ingredient Notes:

• Swap sweet potatoes with butternut squash or pumpkin for a variation.
• Parsnips can be substituted with extra carrots or turnips.
• If using raw chicken, cube it and cook with the onions before adding broth.
• Add cooked pasta, rice, or quinoa to make it heartier.

Step-by-Step Instructions

Step 1: Sauté the aromatics.
Heat olive oil in a large soup pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent. Stir in garlic and cook for another minute until fragrant.

Step 2: Add the hearty vegetables.
Toss in the carrots, parsnips, sweet potatoes, and leeks. Stir to coat the veggies in the oil and aromatics, cooking for about 5 minutes to bring out their natural sweetness.

Step 3: Pour in the broth and season.
Add the shredded chicken, chicken broth, thyme, rosemary, bay leaf, salt, pepper, and smoked paprika if using. Stir everything together and bring the soup to a boil.

Step 4: Simmer to perfection.
Reduce heat to low and cover the pot. Let the soup simmer for 25 to 30 minutes, or until the vegetables are tender and the flavors have melded beautifully.

Step 5: Add leafy greens (optional).
If you’re using kale or spinach, stir it in during the last 5 minutes of cooking. It will wilt nicely and add extra nutrition and color.

Step 6: Taste and serve.
Remove the bay leaf and taste the soup. Adjust salt or pepper as needed. Ladle into bowls and garnish with parsley or Parmesan if desired.

Nutrition Facts (Per Serving)

• Calories: ~280
• Protein: 22g
• Carbohydrates: 25g
• Fiber: 5g
• Fat: 10g
• Sodium: 450mg
• Vitamin A: 150% DV
• Vitamin C: 30% DV
• Calcium: 6% DV
• Iron: 10% DV

Tips for Success

Use cooked chicken for speed.
Using rotisserie chicken or leftover cooked chicken cuts down prep time and adds instant flavor. Just shred and add!

Cut veggies evenly.
Make sure your root veggies are cut into similar-sized pieces so they cook evenly. Aim for bite-sized cubes that fit comfortably on a spoon.

Don’t skip the herbs.
Thyme, rosemary, and bay leaf really bring out the fall flavor. If using fresh herbs, double the amount for a bolder taste.

Add greens at the end.
If you want to sneak in leafy greens, stir them in during the final minutes of cooking so they stay bright and don’t get overcooked.

Common Questions

Can I make this in a slow cooker?
Yes! Just sauté the onions and garlic first, then add everything to the slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.

Is this soup gluten-free?
Yes, it’s naturally gluten-free. Just double-check that your broth doesn’t contain any hidden gluten or additives.

Can I freeze this soup?
Absolutely. Let the soup cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight and reheat on the stovetop.

How can I make it vegetarian?
Omit the chicken and use vegetable broth. Add canned white beans or chickpeas for protein and heartiness.

Variations and Substitutions

• Add grains: Stir in cooked quinoa, brown rice, or barley for a thicker, heartier meal.
• Spice it up: Add a pinch of chili flakes or a splash of hot sauce for a little kick.
• Make it creamy: Stir in a splash of cream or coconut milk at the end for a silky finish.
• Try different veggies: Use squash, celery root, or mushrooms for variety.

Serving and Pairing Suggestions

• Serve with crusty sourdough or warm garlic bread for dipping.
• A fresh green salad with apple slices and walnuts makes a great side.
• Pair with a glass of white wine, like Chardonnay or Pinot Grigio, or warm apple cider.
• Top with a swirl of Greek yogurt or a sprinkle of sharp cheddar for extra richness.

There’s just something extra special about a big pot of soup simmering away on the stove, especially when it’s packed with seasonal veggies and cozy chicken flavor. This Chicken & Autumn Vegetable Soup is one of those meals that brings everyone to the table, no matter how busy or chilly the day has been.

I hope this recipe brings as much comfort to your kitchen as it has to mine. Whether you’re cooking for yourself, your family, or friends around the table, this soup is a guaranteed warm hug in a bowl. Thanks for stopping by, and I can’t wait to hear how it turns out for you!