Make this comforting Chicken Vegetable Soup, packed with tender chicken and fresh vegetables in a savory broth. It is perfect for a weeknight meal or a cozy family dinner.
Author:Sophia Collins
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 cups cooked, shredded chicken (rotisserie works great!)
1 cup diced potatoes
1 cup frozen or fresh green beans
1 cup frozen or fresh corn
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth. Add the diced potatoes, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 10 minutes.
Add the shredded chicken, green beans, and corn to the pot. Simmer for another 5 minutes, or until the vegetables are cooked through and the chicken is heated.
Remove the bay leaf. Season the soup with salt and pepper to your preference.
Ladle the soup into bowls. Garnish with fresh parsley before serving. This soup pairs well with meal planning strategies for easy weekly prep.
Notes
For extra flavor, you can use leftover chicken carcass to make a quick homemade broth instead of store-bought.
If you are looking for quick weeknight solutions, using pre-cooked rotisserie chicken drastically cuts down on prep time.
This soup freezes well. Cool completely before storing in airtight containers for up to three months.
If you are tracking macros, consider how this compares to structured weight loss programs.