Description
This classic chicken vegetable soup is warm, wholesome, and comforting. Made with tender chicken, fresh vegetables, and a flavorful broth, it’s a nourishing one-pot meal perfect for cold days, sick days, or easy weeknight dinners.
Ingredients
Main Ingredients
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs, diced
- Salt and black pepper, to taste
- 1 tsp dried thyme
- 1 tsp dried parsley
- 6 cups chicken broth
- 1 cup diced potatoes
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
Optional Garnish
- Fresh parsley
Instructions
- Heat oil or butter: Heat olive oil or butter in a large pot over medium heat to prepare for sautéing.
- Sauté vegetables: Add diced onion, sliced carrots, and sliced celery to the pot. Cook for 5–6 minutes until the vegetables soften, stirring occasionally.
- Add garlic: Stir in minced garlic and cook for about 30 seconds until fragrant but not browned.
- Cook chicken and season: Add diced chicken, salt, black pepper, dried thyme, and dried parsley into the pot. Cook for 4–5 minutes until the chicken turns white on the outside.
- Add broth and potatoes: Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil.
- Simmer potatoes: Reduce heat to low and let the soup simmer gently for 20 minutes until the potatoes become tender.
- Add remaining vegetables: Stir in chopped green beans, corn kernels, and peas.
- Finalize simmering: Continue simmering the soup for an additional 5–10 minutes until all vegetables are tender and the chicken is fully cooked through.
- Adjust seasoning: Taste the soup and add more salt and pepper as needed for seasoning.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley if desired. Serve warm.
Notes
- Use rotisserie chicken to save time and simplify preparation.
- Add pasta or rice to the soup for a heartier and more filling meal.
- This soup freezes well for up to 3 months, making it great for meal prep.
- Adjust the vegetables based on seasonal availability or personal preference for variety.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
