Here’s a classic Chicken Vegetable Soup recipe—healthy, comforting, and easy to make.
Chicken Vegetable Soup
Ingredients (serves 4–6):
- 1–2 tbsp olive oil
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, chopped (optional)
- 1 zucchini, chopped
- 1–2 potatoes, diced (optional)
- 1 tsp dried thyme (or 2–3 sprigs fresh thyme)
- 1 tsp dried parsley (optional)
- 6 cups (1.5 L) chicken broth
- 2 cups cooked chicken, shredded or diced
- Salt and pepper, to taste
- Optional: 1 cup frozen peas or corn
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook 5–7 minutes until slightly softened.
- Add broth and seasonings:
- Pour in chicken broth. Add thyme, parsley, salt, and pepper.
- Bring to a boil.
- Add remaining vegetables:
- Stir in bell pepper, zucchini, potatoes, or any other vegetables.
- Reduce heat to a simmer and cook 15–20 minutes, until vegetables are tender.
- Add chicken:
- Stir in cooked chicken and frozen peas/corn (if using).
- Simmer 5 more minutes to heat through.
- Taste and adjust:
- Add more salt, pepper, or herbs as needed.
- Serve:
- Ladle into bowls. Serve hot with crusty bread or crackers.
💡 Tips:
- You can use leftover roasted or rotisserie chicken for convenience.
- For extra flavor, add a squeeze of lemon juice before serving.
- This soup stores well in the fridge for 3–4 days or can be frozen for up to 2 months.
If you want, I can also give a quick 20-minute version using pre-cooked chicken and frozen vegetables that’s perfect for busy weeknights.
