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Chicken Vegetable Soup Recipe

Chicken Vegetable Soup Recipe

Rebecca
I have to say, there’s nothing quite as comforting as a warm bowl of chicken vegetable soup. It’s one of those meals that brings a sense of nostalgia, filling both your soul and your stomach. I made this batch last weekend, and it was so good, I couldn’t stop going back for seconds! The tender chicken, hearty vegetables, and savory broth are a match made in heaven.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner
Calories 214 kcal

Ingredients
  

  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 6 cups chicken broth
  • 2 cups water
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup green beans trimmed and cut into bite-sized pieces
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or cilantro chopped, for garnish

Instructions
 

  • Start by heating olive oil in a large pot over medium-high heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened. Stir in the minced garlic, dried thyme, and dried rosemary, cooking for another minute until fragrant.
  • Push the vegetables to the side and add the chicken pieces. Cook until the chicken is lightly browned on all sides, about 5 minutes.
  • Pour in the chicken broth and 2 cups of water, scraping up any browned bits from the bottom of the pot for extra flavor. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the chicken is thoroughly cooked and tender.
  • Add the corn kernels and green beans to the soup. Simmer for an additional 10 minutes, or until the vegetables are tender.
  • Season the soup with salt and freshly ground black pepper to taste. Adjust as needed. Garnish with chopped parsley or cilantro before serving.

Notes

  • Choose the right cut of chicken: Thighs are juicier but breasts work just as well. Bone-in chicken adds an extra depth of flavor.
  • Don’t skip the sear: Those golden crust bits are flavor bombs for your broth!
  • Customize the veggies: Use fresh veggies if you like, but toss them in during the sauté stage to cook them properly.
  • Add starch thoughtfully: Cook rice or pasta separately to avoid soaking up all the broth when storing leftovers.
Keyword Chicken Vegetable Soup Recipe