Brenda Gantt Chicken Vegetable Soup
- Prep 15 min
- Cook 45 min
- Total 1 hr
- Serves 8
- Level Easy
About Chicken Vegetable Soup
Brenda Gantt is a Southern home cook from Andalusia, Alabama, who became a well-known name through her warm, unhurried cooking videos. She is also known for practical, make-it-stretch cooking. In a Baptist Press interview about her cookbook, she described turning leftover corn, butter beans, potatoes, onions, and tomatoes into a soup, and called that kind of thrift “being conservative.” This chicken vegetable soup follows the same idea: simple, filling ingredients cooked in one pot.
Vegetable soup has long been a fixture of Southern kitchens. It is inexpensive, uses what is on hand, and feeds a crowd, which is why it shows up on cold-weather tables and in covered dishes for neighbors. Adding chicken turns it into a full meal, and the potatoes, corn, and butter beans give it the hearty, stick-to-your-ribs body Southern soups are known for.
If you enjoy cooking in this style, browse our full collection of Brenda Gantt recipes, find handy techniques in our cooking tips, or read more about her life and career in our stories and news sections.
Watch How It’s Made
Prefer YouTube? Watch the original video.
Brenda Gantt Chicken Vegetable Soup Recipe
Ingredients
Soup Base
Vegetables
Seasonings
Kitchen Tools Needed
- Large Dutch oven or stockpot
- Sharp knife & cutting board
- Wooden spoon
- Ladle
- Measuring cups & spoons
See our kitchen guides for help choosing pots, knives, and other basics.
Instructions
- Cook the aromatics. Melt the butter in a large Dutch oven or stockpot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add broth and chicken. Add the chicken broth, diced tomatoes with their juices, thyme, bay leaf, salt, and pepper. Add the chicken and bring to a boil.
- Simmer the chicken. Reduce the heat to medium-low, cover, and simmer gently for 20 minutes, until the chicken reaches 165°F (74°C) and is cooked through.
- Shred the chicken. Remove the chicken to a cutting board and shred it with two forks.
- Add the vegetables. Add the potatoes, corn, butter beans, and green beans to the pot. Simmer uncovered for 15 to 20 minutes, until the potatoes are fork-tender.
- Finish the soup. Return the shredded chicken to the pot, remove the bay leaf, and taste and adjust the salt and pepper. Simmer 2 more minutes to heat through.
- Rest and serve. Let the soup rest for 5 minutes so the flavors settle, then ladle into bowls and serve hot.
Salt levels vary a lot between broths. Start with less, then taste and adjust at the end.
Nutrition Facts
| Calories | 265 |
|---|---|
| Protein | 26 g |
| Carbohydrates | 27 g |
| Fat | 6 g |
| Fiber | 5 g |
| Sodium | 820 mg |
| Sugar | 6 g |
Nutrition values are estimates and are not a substitute for professional dietary advice. Using low-sodium broth lowers the sodium considerably.
Health Benefits of Chicken Vegetable Soup
Lean Protein
Chicken provides high-quality protein that supports muscle maintenance and helps you feel full.
Vitamin A from Carrots
Carrots are rich in beta-carotene, which the body converts to vitamin A for eye and immune health.
Fiber from Beans & Vegetables
Butter beans, corn, and vegetables add fiber that supports digestion and steady energy.
Hydrating and Satisfying
A warm, broth-based soup is filling for relatively few calories, and it is easy to eat when you are under the weather.
What to Avoid
Preparation Mistakes
- Don’t boil hard. A rolling boil toughens chicken and clouds the broth. Keep it at a gentle simmer.
- Don’t add potatoes too early. They can turn mushy if they simmer for the full cooking time.
- Don’t season heavily at the start. Broth and canned tomatoes add salt, so taste at the end.
Storage Mistakes
- Don’t leave it out. Refrigerate within 2 hours of cooking.
- Don’t cool a full pot in the fridge. Divide it into shallow containers so it cools quickly and safely.
Dietary Considerations
- Contains Dairy (butter)
- Dairy-free with oil instead of butter
- Gluten-free if your broth is
- Moderate Sodium
Pro Tips for the Best Chicken Vegetable Soup
- Cook the chicken in the broth. It flavors the soup and keeps the meat juicy.
- Cut vegetables to a similar size so everything finishes cooking at the same time.
- Mash a few potato cubes against the side of the pot to thicken the broth naturally.
- Use up leftovers. Cooked corn, beans, or potatoes can go in during the last 10 minutes.
- Finish with a squeeze of lemon or a splash of vinegar if the flavor needs brightening.
- Make it a day ahead. The flavors deepen overnight in the refrigerator.
Want more ideas like these? Browse our cooking tips.
What to Serve With Chicken Vegetable Soup
Beverages
- Sweet or unsweet tea
- Lemonade
- Hot coffee
On the Side
- Cornbread
- Buttermilk biscuits
- Saltine crackers
- Grilled cheese
When to Serve
- Cold weeknights
- Sunday supper
- Sick days
- Meal prep lunches
Biscuits are a natural partner for soup. For morning ideas, see our breakfast recipes.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Raw chicken | About 4 cups shredded rotisserie chicken | Add with the potatoes; skip the simmering step. |
| Butter beans | Lima beans or great northern beans | Canned beans should be drained and rinsed. |
| Fresh vegetables | Frozen mixed vegetables | Add in the last 10 minutes. |
| Chicken broth | Water plus chicken bouillon | Use less salt if the bouillon is salty. |
| Potatoes | Egg noodles or rice | Cook separately for the best leftovers. |
| Butter | Olive oil or vegetable oil | Makes the soup dairy-free. |
Storage & Reheating
Refrigerator
Cool, then store in airtight containers for 3 to 4 days.
Freezer
Freeze for up to 3 months, leaving room for expansion. Thaw overnight in the fridge. Potatoes soften a little after freezing.
Reheating
Warm on the stove over medium-low heat until steaming, adding a splash of broth if it has thickened. Microwave single servings, stirring halfway.
Frequently Asked Questions
Yes. Skip the chicken simmering step, shred about 4 cups of rotisserie chicken, and stir it in with the potatoes. Since the chicken is already cooked, the soup will take about 20 minutes total once the broth is simmering.
Yes, and that’s very much in the spirit of Southern vegetable soup. Leftover cooked corn, beans, or potatoes can go in during the last 10 minutes, so they warm through without turning mushy. Add raw vegetables earlier so they have time to soften.
Yes. Sauté the onion, carrots, and celery first if you like, then add everything except the corn to the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shred the chicken, return it to the pot, and stir in the corn for the last 15 minutes.
Mash a few of the cooked potato cubes against the side of the pot and stir them back in. They release starch and thicken the broth naturally. For a thicker, stew-like soup, you can also simmer it uncovered for an extra 10 minutes.
Yes. Cool the soup completely and freeze it in airtight containers for up to 3 months, leaving room for expansion. Potatoes soften a bit after freezing, so for the best texture, you can leave them out and add freshly cooked potatoes when reheating. Thaw overnight in the refrigerator.
Yes. Cook egg noodles or rice separately and add them to individual bowls, which keeps them from soaking up all the broth in leftovers. If you cook them directly in the pot, add them for the last 8 to 10 minutes and expect to add a little extra broth.
Reader Reviews
More Brenda Gantt Soup Recipes
- Chicken SoupA classic, comforting bowl
- Potato SoupCreamy, hearty, and filling
- Cabbage SoupSimple, budget-friendly, and light
- 15 Bean SoupA protein-packed pot of beans
- Turnip Green SoupSouthern greens in a savory broth
- Broccoli SoupSmooth, cheesy, and cozy
- Asparagus SoupA fresh, spring-style soup
- Diet SoupA light, vegetable-forward option
- French Onion SoupRich, caramelized onion comfort
Explore More
It’s gonna be good, y’all. Make a big pot for your family tonight.
Back to Recipe