Quick Description:
This hearty and comforting chicken vegetable soup is packed with tender shredded chicken, vibrant veggies like carrots, peas, and corn, all simmered in a flavorful broth. It’s a nourishing dish perfect for any day!
Servings & Timing:
- Servings: 6–8 servings
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients List:
For the Soup:
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups chicken broth (low sodium recommended)
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt and pepper, to taste
- 1 tbsp olive oil
Optional:
- Fresh parsley for garnish
Step-by-Step Instructions:
1. Cook the Chicken:
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the chicken breasts or thighs and cook for 6-7 minutes per side, until browned and cooked through.
- Remove from the pot and set aside to cool slightly. Shred the chicken using two forks.
2. Sauté the Vegetables:
- In the same pot, add diced onion, carrots, and celery.
- Sauté for 4-5 minutes, until the vegetables are tender and the onions are translucent.
- Add minced garlic and cook for another 1 minute, stirring constantly.
3. Add Broth and Seasonings:
- Pour in the chicken broth and add the dried thyme, dried parsley, and bay leaf.
- Stir to combine and bring the mixture to a simmer.
- Let it simmer for about 20 minutes to allow the flavors to meld together.
4. Add the Chicken and Vegetables:
- Add the shredded chicken back into the pot, along with the frozen peas and corn.
- Stir well and simmer for another 10-15 minutes until the soup is heated through and the vegetables are tender.
5. Season and Serve:
- Season with salt and pepper to taste.
- Remove the bay leaf and discard.
- Ladle the soup into bowls and garnish with fresh parsley, if desired.
Nutrition (Approximate per serving):
- Calories: 250
- Protein: 30g
- Carbs: 20g
- Fat: 6g
- Fiber: 4g
Benefits:
- High-Protein: Packed with chicken to keep you full longer.
- Low-Carb: Perfect for anyone watching their carb intake.
- Customizable: Add or remove vegetables based on your preference.
- Nourishing & Comforting: A great go-to soup for any time of year.
Storage & Make-Ahead:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 3 months. To reheat, thaw in the refrigerator overnight and heat on the stove.
Serving Suggestions:
- Serve with a slice of crusty bread or crackers for a more filling meal.
- Pair with a side salad for extra veggies.
FAQs:
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will add extra flavor and richness to the soup.
Can I make this soup in a slow cooker?
Absolutely! Cook the chicken, vegetables, and seasonings in a slow cooker on low for 6-8 hours or on high for 3-4 hours.
Can I use fresh vegetables instead of frozen?
Yes! Just make sure to chop the vegetables into small pieces and cook them in the soup until tender.
Optional Personal Story:
I created this Chicken Vegetable Soup because it’s one of my go-to recipes when I need something healthy, hearty, and comforting. It’s simple, nutritious, and always a crowd-pleaser in my house. Plus, it’s a great way to use up veggies that are about to go bad!
