Make this easy, comforting chicken vegetable soup for a wholesome weeknight dinner. It uses simple ingredients and creates a rich, savory broth.
Author:jaxriley
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 tablespoons olive oil
1 large yellow onion, chopped
3 carrots, peeled and sliced
3 celery stalks, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
8 cups low-sodium chicken broth
2 cups cooked, shredded chicken (rotisserie works well)
2 medium potatoes, peeled and diced
1 cup frozen corn
1 cup frozen green beans
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, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
Add the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
Pour in the chicken broth and add the diced potatoes and bay leaf. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the potatoes are tender.
Stir in the shredded chicken, frozen corn, and frozen green beans. Cook for another 5 minutes, or until the chicken is heated through and vegetables are fully cooked.
Remove the bay leaf. Season the soup generously with salt and pepper to your taste.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
For richer flavor, use bone-in chicken thighs to cook the broth, then shred the meat and discard the bones before proceeding with the recipe.
If you prefer a thicker soup, mash a few of the cooked potatoes against the side of the pot before serving.
This recipe freezes well; cool completely before storing in airtight containers.