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Cozy Chicken Vegetable Soup

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A nourishing and comforting chicken vegetable soup that is quick and easy to make, perfect for chilly days and family gatherings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 large boneless, skinless chicken breasts (or thighs)
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • Salt and freshly ground black pepper to taste
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 medium potato, peeled and diced (optional)
  • Fresh parsley, chopped (for garnish)
  • Juice of half a lemon (optional)

Instructions

  1. Prep the vegetables: dice the onion, slice the carrots and celery, trim the green beans, peel and dice the potato if using, and mince the garlic cloves.
  2. Heat 2 tablespoons of olive oil over medium heat in a large pot. Add diced onions, carrots, and celery. Cook for 5-7 minutes until onions are translucent and vegetables soften slightly, stirring occasionally.
  3. Add minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
  4. Place chicken breasts in the pot and pour in 6 cups of chicken broth. Add bay leaf and thyme. Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 20 minutes until chicken is cooked through.
  5. Remove chicken breasts and shred finely with two forks. Discard bay leaf from the pot.
  6. Add diced potato, green beans, and frozen peas to the broth. Simmer uncovered for 10-12 minutes until vegetables are tender but still firm.
  7. Return shredded chicken to the pot. Season with salt and freshly ground black pepper to taste. Add lemon juice if desired.
  8. Let soup warm through for 2-3 minutes. Adjust seasoning if needed. Garnish with chopped fresh parsley before serving.

Notes

Do not overcook vegetables to keep them tender but not mushy. Use pre-cooked rotisserie chicken for a quicker version but expect slightly different flavor. For richer broth, sauté veggies in butter or deglaze with white wine after garlic step. Add instant chicken bouillon or soy sauce for extra depth if broth tastes flat. Leftovers store well in fridge for 4 days and freeze up to 3 months (avoid freezing if potatoes are included).

Nutrition

Keywords: chicken soup, vegetable soup, comfort food, easy soup recipe, healthy soup, gluten-free soup, nourishing meal

Find it online: https://blipflavor.com/cozy-chicken-vegetable-soup-recipe-easy-nourishing-comfort-meal/