Easy Chicken Soup with Vegetables

Here’s an easy chicken soup with vegetables you can throw together on a weeknight.

Ingredients

• 1 tbsp olive oil

• 1 small onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 2 cloves garlic, minced

• 6 cups chicken broth (store-bought is totally fine)

• 2 cups cooked chicken, shredded or diced
  (rotisserie chicken = lifesaver)

• 1 cup potatoes or noodles or rice (your choice)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp dried thyme or Italian seasoning

• Optional: bay leaf, frozen peas, corn, spinach, or parsley

Instructions

1. Sauté the base
   Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 4–5 minutes until softened.

2. Add garlic & seasoning
   Stir in garlic, salt, pepper, and thyme. Cook 30 seconds until fragrant.

3. Pour in broth
   Add chicken broth and (if using) a bay leaf. Bring to a gentle boil.

4. Add starch
   Add potatoes, noodles, or rice. Simmer until tender

   • Potatoes: ~12–15 min

   • Noodles: ~8–10 min

   • Rice: ~15–18 min

5. Add chicken & extras
   Stir in cooked chicken and any extras (peas, corn, spinach). Simmer 5 more minutes.

6. Taste & serve
   Adjust seasoning, remove bay leaf, and finish with parsley if you want to be fancy.

Quick Tips

• Want it richer? Add a splash of lemon juice or a knob of butter at the end.

• Feeling sick? Extra garlic + a little ginger = chef’s kiss.

• Freezes well (just skip noodles if freezing).

If you want a slow-cooker, Instant Pot, or low-sodium version, say the word 👌