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Simple Chicken Vegetable Soup

A heartwarming soup filled with tender chicken and vibrant vegetables, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil For sautéing; can be swapped with butter for richer flavor.
  • 1 medium onion, chopped Adds a savory base; yellow or white onions work well.
  • 2 cloves garlic, minced Infuses the soup with aromatic warmth.
  • 3 medium carrots, sliced Sweet and vibrant; try parsnips for a fun twist.
  • 2 stalks celery, sliced For crunch and flavor; can substitute with green bell pepper.
  • 4 cups low-sodium chicken broth A flavorful base; vegetable broth is a great substitute for a vegetarian option.
  • 2 boneless, skinless chicken breasts The heart of the dish; use rotisserie chicken for a quicker fix.
  • 2 cups mixed vegetables (green beans, peas, corn) Frozen mixes save time; choose whatever you love.
  • 1 teaspoon dried thyme Earthy herb; fresh thyme or parsley work as alternatives.
  • to taste Salt and pepper Essential for seasoning; add fresh herbs for freshness.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes.
  2. Next, toss in the carrots and celery. Sauté for another 5 minutes, allowing the edges to soften slightly.
  3. Carefully add the chicken broth to the pot and bring it to a gentle boil.
  4. Lower the heat and add the chicken breasts. Cover and let simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
  5. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
  6. Stir in the mixed vegetables and thyme. Let the soup simmer for an additional 5-10 minutes until the vegetables are heated through.
  7. Finish with salt and pepper. Serve hot.

Notes

For a heartier version, add cooked pasta or rice. This soup is perfect for using leftover veggies.