Description
Chicken Vegetable Soup is a hearty, comforting dish filled with tender chicken, an array of fresh vegetables, and a flavorful, herb-infused chicken broth. This quick and nutritious soup is perfect for any season and can be easily customized to suit dietary needs or flavor preferences, delivering warmth and wholesome goodness in every bowl.
Ingredients
Scale
Protein
- 1 lb boneless chicken breasts or thighs, cut into cubes or strips
Vegetables
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes or sweet potatoes, peeled and diced
- 1 cup green beans or peas, trimmed or shelled
Broth and Seasonings
- 6 cups chicken broth or stock
- 1 tsp fresh thyme (or ½ tsp dried)
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 bay leaf
- Salt and black pepper, to taste
- 1–2 tbsp cooking oil (olive or vegetable oil)
Instructions
- Prepare the Ingredients: Chop all vegetables into bite-sized pieces and cut the chicken into cubes or strips to ensure even cooking and pleasant texture throughout the soup.
- Sauté Aromatics: Heat the cooking oil in a large pot over medium heat. Add diced onions, minced garlic, and chopped celery, sautéing until they become soft and fragrant, building a rich flavor base.
- Cook the Chicken: Add the chicken pieces to the pot and cook until lightly browned on all sides, locking in the juices and enhancing savory taste.
- Add Vegetables and Broth: Pour in the chicken broth, then add carrots, potatoes, green beans, thyme, bay leaf, and parsley. Bring the mixture to a boil, then reduce heat and let it simmer until the vegetables are tender and the chicken is cooked through, about 20-25 minutes.
- Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Remove the bay leaf and sprinkle freshly chopped parsley on top before serving to brighten the flavors.
Notes
- Use homemade chicken broth for richer flavor whenever possible.
- Add delicate vegetables like peas at the end of cooking to maintain their color and texture.
- Skim excess fat from the surface for a lighter soup.
- Let the soup rest for a few minutes after cooking so flavors meld perfectly.
- Use fresh herbs over dried ones for the best aroma and taste.
- Leftover cooked chicken can be used to save time.
- Potatoes can be mashed or a cornstarch slurry added to thicken the soup if desired.
- Frozen vegetables can be added directly to the pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: chicken soup, vegetable soup, comfort food, healthy soup, gluten free soup, easy chicken soup