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Chicken Vegetable Soup

Best Chicken Vegetable Soup Recipe

Chicken vegetable soup is a flavorful combination ofchicken, fresh vegetables, and savory broth. It is a versatile dish that can becustomized with a variety of vegetables and seasonings. Commonly made withingredients like carrots, celery, garlic, and peas, the soup is often seasonedwith herbs like thyme and bay leaves for extra flavor. This wholesome dish isknown for its simplicity, comfort, and ability to nourish the body, making itan ideal choice for families, especially during colder months.
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound chicken breast or thighs diced
  • 1 large onion chopped
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 6 cups chicken broth
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley optional, for garnish

Equipment

  • Large Stockpot or Dutch Oven
  • Cutting board
  • Knife
  • Measuring Cups and Spoons
  • Measuring Cups and Spoons
  • Ladle
  • Strainer

Method
 

  1. Heat the Olive Oil: In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook for 5-7 minutes, or until browned. Stir occasionally to ensure it doesn’t stick to the bottom.
  2. Cook the Vegetables: Add the chopped onion, carrots, celery, and garlic to the pot. Sauté for 4-5 minutes until the vegetables soften and become fragrant.
  3. Add the Broth and Herbs: Pour in the chicken broth and add the dried thyme and bay leaf. Stir to combine all ingredients.
  4. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes. This allows the flavors to meld together and the chicken to cook through.
  5. Add Frozen Peas: Stir in the frozen peas and cook for an additional 5 minutes. The peas will cook quickly and add a lovely burst of color and sweetness to the soup.
  6. Season and Taste: Remove the bay leaf and taste the soup. Add salt and pepper to your liking.
  7. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy the nourishing flavors!

Notes

This Chicken Vegetable Soup is a perfect balance of hearty and healthy. It’s quick to prepare and makes for great leftovers the next day. I cooked this with a mix of fresh vegetables and tender chicken, creating a dish that everyone will love. Plus, it's easy to adjust for any dietary needs, whether you're avoiding gluten or just looking for a lighter meal. If you're feeding a crowd, just double the recipe!