A warm, hearty bowl of soup can bring comfort on a cold day, and this Chicken Vegetable Soup is the perfect choice for just that. Packed with wholesome ingredients, this soup is a great way to enjoy a balanced meal that’s both nutritious and delicious. The tender chicken, combined with a variety of fresh vegetables, creates a satisfying dish that will nourish you from the inside out.
The beauty of this chicken vegetable soup lies in its simplicity. With just a few ingredients and minimal prep work, you can create a soup that’s bursting with flavor and texture. The chicken is cooked to perfection, juicy and tender, while the vegetables add a variety of colors, crunch, and sweetness. Carrots, celery, potatoes, and green beans all come together in a savory broth that’s perfectly seasoned to bring out the natural flavors of the ingredients.
What makes this recipe so versatile is how easily you can tailor it to your preferences. You can switch out the vegetables to use whatever you have on hand or add different herbs and spices to suit your taste. If you prefer a richer broth, you can add a splash of cream or a dollop of sour cream for added creaminess. Whether you’re looking for a light and healthy soup or something more indulgent, this recipe can easily be adjusted to meet your needs.
Another great feature of this soup is that it’s a one-pot meal, making cleanup a breeze. Simply simmer the chicken and vegetables in a large pot, and within about an hour, you’ll have a delicious, comforting soup ready to serve. This is a great recipe for meal prep too, as it keeps well in the fridge for several days and can be frozen for later.
Whether you’re serving it for a cozy family dinner or looking for a quick lunch to reheat throughout the week, this Chicken Vegetable Soup is sure to become a staple in your recipe rotation. It’s a crowd-pleaser, and the best part is that you don’t have to be a seasoned cook to make it!
Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, cubed
- 1 cup green beans, chopped
- 6 cups chicken broth
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onions and cook until softened, about 3-4 minutes.
- Add the carrots, celery, and potatoes, cooking for an additional 5 minutes.
- Pour in the chicken broth and add the chicken, green beans, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the chicken is cooked through and the vegetables are tender.
- Taste and adjust seasoning if necessary. Serve hot.
Tips:
- Vegetable Variations: Feel free to swap out vegetables like peas, corn, or parsnips to make the soup your own.
- Richness: For a creamier version, stir in a splash of heavy cream or add a dollop of sour cream when serving.
- Meal Prep: This soup keeps well in the fridge for up to 5 days, and it can be frozen for later use.
Chicken Vegetable Soup Recipe
Ingredients
- 1 lb boneless skinless chicken breasts, cubed
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 2 medium potatoes cubed
- 1 cup green beans chopped
- 6 cups chicken broth
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add the onions and cook until softened, about 3-4 minutes.Add the carrots, celery, and potatoes, cooking for an additional 5 minutes.Pour in the chicken broth and add the chicken, green beans, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the chicken is cooked through and the vegetables are tender.Taste and adjust seasoning if necessary. Serve hot.
- Heat olive oil in a large pot over medium heat. Add the onions and cook until softened, about 3-4 minutes.
- Add the carrots, celery, and potatoes, cooking for an additional 5 minutes.
- Pour in the chicken broth and add the chicken, green beans, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the chicken is cooked through and the vegetables are tender.
- Taste and adjust seasoning if necessary. Serve hot.
Notes
- Vegetable Variations: Feel free to swap out vegetables like peas, corn, or parsnips to make the soup your own.
- Richness: For a creamier version, stir in a splash of heavy cream or add a dollop of sour cream when serving.
- Meal Prep: This soup keeps well in the fridge for up to 5 days, and it can be frozen for later use.
