Description
Chicken Vegetable Soup is a wholesome, comforting soup made with tender chicken, fresh vegetables, and flavorful broth. It’s light yet hearty, perfect for chilly days or when you need a nourishing meal.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 medium potatoes, diced (optional)
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme or Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook for 5 minutes, until softened.
- Stir in diced chicken and cook until lightly browned.
- Pour in chicken broth, diced tomatoes, potatoes (if using), bay leaf, and seasoning. Bring to a boil.
- Reduce heat, cover, and simmer for 20–25 minutes until vegetables are tender and chicken is cooked through.
- Add green beans and corn. Cook for another 5–7 minutes.
- Season with additional salt and pepper as needed. Remove bay leaf before serving.
- Garnish with fresh parsley and serve hot.
Notes
Use rotisserie chicken for a shortcut—add it in the last 10 minutes of cooking.For a noodle version, add egg noodles in the last 10 minutes of simmering.Spinach or kale can be stirred in at the end for extra greens.Freeze in portions for easy meal prep—lasts up to 3 months.For a creamy version, stir in a splash of cream or half-and-half.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 5g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
