Chicken and Vegetable Soup
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30–40 minutes
Ingredients
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1 lb (450 g) boneless, skinless chicken breasts or thighs
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2 tbsp olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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2 medium carrots, sliced
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2 celery stalks, sliced
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1 medium potato, diced (optional)
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1 zucchini, diced (optional)
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1 cup green beans or peas
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6 cups chicken broth
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1 bay leaf
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1 tsp dried thyme or Italian seasoning
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Salt and black pepper, to taste
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Fresh parsley or dill for garnish
Instructions
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Cook the chicken
Heat olive oil in a large pot over medium heat.
Add chicken and sear for 2–3 minutes per side. Remove and set aside. -
Sauté vegetables
In the same pot, add onion, garlic, carrots, and celery. Cook 5 minutes until softened. -
Add broth & simmer
Pour in chicken broth, add bay leaf and thyme, and bring to a boil.
Add potatoes and other firmer vegetables. Simmer 15–20 minutes until tender. -
Shred chicken
While the soup simmers, shred the cooked chicken into bite-sized pieces. -
Finish soup
Add shredded chicken, zucchini, and peas. Simmer 5–7 minutes until all ingredients are tender.
Season with salt and pepper. Remove bay leaf. -
Serve
Garnish with fresh parsley or dill. Serve with crusty bread or over rice/noodles if desired.
Tips
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For richer flavor, use bone-in chicken and remove bones before serving.
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Add lemon juice or a splash of vinegar at the end to brighten flavors.
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Freeze leftovers in individual portions for quick meals.
Variations
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🌶 Spicy: Add red pepper flakes or a dash of hot sauce
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🍜 Asian-style: Use ginger, soy sauce, and bok choy instead of Italian herbs
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🥣 Creamy version: Stir in ½ cup cream or coconut milk at the end
I can also give you a one-pot Instant Pot version that cooks in under 20 minutes if you want.