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Chicken Vegetable Soup Recipe

This Chicken Vegetable Soup is the ultimate comfort food, offering a healthy and satisfying meal with a variety of vegetables and tender chicken in a savory broth. Simple to prepare and perfect for meal prep, this recipe is ideal for any day of the week.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

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.