Chicken Vegetable Soup

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 medium zucchini, chopped
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 6 cups chicken broth
  • 2 cups cooked, shredded chicken (rotisserie or boiled)
  • 1 cup baby spinach or chopped kale (optional)
  • Juice of half a lemon (optional, for brightness)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the vegetables:
    In a large pot, heat olive oil over medium heat. Add chopped onion and cook until soft, about 3–4 minutes. Stir in garlic, carrots, and celery, and cook for another 5 minutes.
  2. Add remaining vegetables:
    Stir in zucchini, green beans, and corn. Season with thyme, oregano, salt, and pepper.
  3. Simmer:
    Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes, or until vegetables are tender.
  4. Add chicken:
    Stir in the cooked, shredded chicken. Let it simmer for another 5 minutes to heat through.
  5. Optional greens and lemon:
    Stir in spinach or kale (if using) and cook until wilted, about 2 minutes. Add lemon juice if desired.
  6. Serve:
    Taste and adjust seasoning. Ladle into bowls, garnish with fresh parsley, and serve hot.

Would you like a crockpot or Instant Pot version too?

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