Chicken Vegetable Hearty Soup (Print Version)
A warm, nourishing blend of tender chicken and fresh vegetables simmered with herbs.
# Recipe Ingredients:
→ Poultry
01 - 2 boneless, skinless chicken breasts, diced (about 14 oz)
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 2 medium potatoes, peeled and diced
06 - 1 cup green beans, trimmed and chopped
07 - 1 cup frozen peas
08 - 3 cloves garlic, minced
→ Broth & Liquids
09 - 7 cups low-sodium chicken broth
10 - 1 tablespoon olive oil
→ Herbs & Seasonings
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - 1 bay leaf
14 - 1 teaspoon salt, or to taste
15 - ½ teaspoon ground black pepper
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced chicken and cook for 3-4 minutes until lightly browned but not fully cooked. Remove and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. Cook for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Return chicken to pot. Add diced potatoes, chopped green beans, chicken broth, dried thyme, dried parsley, bay leaf, salt, and black pepper.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 20 minutes.
06 - Add frozen peas and simmer an additional 5 minutes until vegetables are tender and chicken is fully cooked.
07 - Remove bay leaf. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and serve hot, optionally garnished with fresh parsley.
# Expert Advice:
01 -
- It comes together in under an hour and tastes like you've been simmering it all day.
- The combination of chicken and fresh vegetables makes it feel nourishing without being heavy.
- One pot means cleanup is almost as easy as the cooking.
02 -
- Don't skip browning the chicken first, even briefly, because it adds a layer of flavor that makes people ask what your secret is.
- The vegetables cook at different rates, so starting with the longer-cooking ones and adding the peas last keeps everything from turning to mush.
03 -
- If you want a richer soup, use bone-in chicken thighs and remove the bones before serving, letting the meat fall apart into the broth.
- Taste the broth early in the cooking process so you know which direction it's heading, then make small adjustments as you go instead of trying to fix it at the end.