Here’s a classic Chicken Vegetable Soup recipe — hearty, healthy, and comforting 🍲🥕🍗
Chicken Vegetable Soup
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2–3 celery stalks, sliced
- 1–2 potatoes, diced (optional)
- 6 cups chicken broth
- 1 teaspoon dried thyme (or 2 tsp fresh)
- 1 teaspoon dried parsley (or 1 tbsp fresh)
- Salt & pepper, to taste
- 1 cup green beans or peas (optional)
Instructions
- Cook the chicken: In a large pot, heat olive oil over medium heat. Add chicken and cook until lightly browned (it will finish cooking in the soup). Remove and set aside.
- Sauté vegetables: Add onion, garlic, carrots, celery, and potatoes. Cook 5–7 minutes until slightly softened.
- Add broth & herbs: Pour in chicken broth, thyme, and parsley. Bring to a boil.
- Simmer: Return chicken to the pot. Reduce heat and simmer 20–25 minutes until vegetables are tender and chicken is cooked through.
- Shred chicken: Remove chicken, shred it with forks, then return to soup.
- Add green beans/peas: Simmer 5 more minutes until tender.
- Season & serve: Adjust salt and pepper. Serve hot with bread or crackers.
Tips
- Use bone-in chicken for richer flavor; remove bones before serving.
- Add corn, zucchini, or bell peppers for extra veggies.
- For a thicker soup, mash a few potatoes or add 1–2 tablespoons of flour.
If you want, I can also give a slow cooker chicken vegetable soup version that’s even easier and full of flavor.
