Chicken Vegetable Soup Recipe

When the chill of winter settles in or you’re feeling under the weather, nothing warms the soul quite like a steaming bowl of Chicken Vegetable Soup. This recipe combines tender chicken with a medley of vibrant vegetables, fragrant herbs, and a rich broth, creating a nourishing dish that’s not only delicious but also packed with nutrients. Perfect for lunch or dinner, this hearty soup is simple to make and can be customized to include your favorite vegetables. Whether served with crusty bread or enjoyed on its own, this chicken vegetable soup is sure to become a family favorite.

Ingredients:

  • For the Soup:
    • 1 pound boneless, skinless chicken breasts or thighs
    • 4 cups low-sodium chicken broth
    • 2 cups water
    • 2 tablespoons olive oil
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 2 medium carrots, sliced
    • 2 celery stalks, sliced
    • 1 cup green beans, trimmed and cut into bite-sized pieces
    • 1 cup corn (fresh, frozen, or canned)
    • 1 cup diced tomatoes (canned or fresh)
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • Salt and pepper to taste
    • Fresh parsley, chopped (for garnish)
  • Optional Add-Ins:
    • 1 cup diced potatoes
    • 1 cup spinach or kale
    • 1 teaspoon lemon juice (for a zesty finish)

Instructions:

  1. Prepare the Chicken:
    • In a large pot, heat 1 tablespoon of olive oil over medium heat.
    • Add the chicken breasts or thighs, season with salt and pepper, and cook until golden brown on both sides, about 5-7 minutes.
    • Remove the chicken from the pot and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
  2. Sauté the Aromatics:
    • In the same pot, add the remaining tablespoon of olive oil.
    • Add the diced onion and sauté for 3-4 minutes until translucent.
    • Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Add the Vegetables:
    • Add the sliced carrots, celery, green beans, and corn to the pot.
    • Sauté the vegetables for about 5 minutes until they begin to soften.
  4. Pour in the Broth:
    • Add the shredded chicken back to the pot along with the diced tomatoes, chicken broth, water, dried thyme, and oregano.
    • Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 20-25 minutes, or until the vegetables are tender.
  5. Final Seasoning:
    • Taste the soup and adjust the seasoning with salt, pepper, and lemon juice if desired.
    • If using, stir in the diced potatoes and cook until tender. Add spinach or kale during the last few minutes of cooking.
  6. Serve:
    • Ladle the hot soup into bowls and garnish with freshly chopped parsley.
    • Enjoy with a slice of crusty bread or a side salad for a complete meal.

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