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Easy Hearty Chicken Vegetable Soup

Close-up of a bowl of rich chicken vegetable soup filled with shredded chicken, carrots, potatoes, and peas.
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Make this simple and comforting chicken vegetable soup for a wholesome weeknight meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup chopped potatoes
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth. Add the potatoes, thyme, and bay leaf. Bring the mixture to a boil.
  5. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
  6. Add the shredded chicken, frozen peas, and frozen corn to the pot. Cook until heated through, about 5 minutes.
  7. Remove and discard the bay leaf. Season the soup with salt and pepper to your preference.

Notes

  • For a richer flavor, use homemade chicken broth instead of store-bought.
  • You can substitute other firm vegetables like green beans or zucchini for the potatoes or peas.
  • If you prefer a thicker soup, mash a few of the cooked potatoes against the side of the pot before serving.

Nutrition

Find it online: https://eatableempress.com/chicken-vegetable-soup-recipe-easy-hearty/