Description
This hearty chicken vegetable soup combines tender chicken, fresh vegetables, and aromatic herbs, simmered to create a comforting and nutritious meal. Perfect for any day, its both satisfying and easy to make, ideal for warming up on chilly days.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups chicken broth or stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups fresh spinach or kale, chopped
- Juice of 1 lemon (optional, for brightness)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by preparing the chicken. If using chicken breasts, cut them into bite-sized pieces for quicker cooking. If using thighs, leave them whole and shred them later.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chicken pieces.
- Season the chicken with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until browned on all sides. If using whole thighs, cook until no longer pink in the center.
- Remove the chicken from the pot and set aside on a plate. If using whole thighs, let cool slightly before shredding with two forks.
- In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Next, add the sliced carrots and celery. Sauté for about 5 minutes until they start to soften.
- Stir in the diced potato, green beans, and corn. Cook for another 3-4 minutes, allowing the vegetables to mix and absorb the flavors.
- Return the cooked chicken (or shredded chicken) back to the pot with the vegetables.
- Add the can of diced tomatoes, including the juices, to the pot.
- Pour in the chicken broth or stock, ensuring all ingredients are submerged. Add more broth or water if necessary.
- Stir in the dried thyme, oregano, and bay leaf. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and let the soup simmer uncovered for about 25-30 minutes, allowing flavors to meld and vegetables to become tender.
- After simmering, taste and adjust seasoning with additional salt and pepper as needed.
- Add the chopped spinach or kale to the pot and stir until wilted, about 2-3 minutes.
- If desired, squeeze in the juice of one lemon to brighten the flavors. Stir well to combine.
- Remove the bay leaf before serving.
- Serve the hearty chicken vegetable soup hot in bowls.
- Garnish with freshly chopped parsley for added flavor and color.
- This soup pairs wonderfully with crusty bread or a side salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Notes
- Feel free to swap out vegetables based on your preference or what you have on hand.
- For a spicier kick, consider adding red pepper flakes or a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes