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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.
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.