This chicken vegetable soup is the epitome of comfort in a bowl, packed with nutrient-dense vegetables, tender pieces of chicken, and the perfect balance of seasoning. The homemade broth, slowly simmered with fresh thyme and oregano, creates a depth of flavor that’s both hearty and light. Whether you’re recovering from a cold or simply craving a healthy, warming meal, this soup delivers warmth and nourishment. The variety of vegetables provides layers of texture, from the crisp green beans to the soft potatoes, making each bite satisfying.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 large carrots, sliced
- 3 celery stalks, sliced
- 1 large potato, peeled and cubed
- 1 zucchini, diced
- 1 cup green beans, trimmed and halved
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups low-sodium chicken broth
- 2 cups cooked, shredded chicken breast (or rotisserie chicken)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley or cilantro, for garnish
Instructions:
- Prepare the vegetables: Wash and dice all the vegetables—onions, garlic, carrots, celery, potato, zucchini, green beans—and have them ready.
- Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 3-4 minutes until the onions become translucent and fragrant.
- Cook the vegetables: Add the carrots, celery, and potato to the pot. Stir and cook for another 5 minutes, letting the vegetables slightly soften.
- Add the liquids and seasoning: Pour in the chicken broth and diced tomatoes (with their juices). Stir in the thyme, oregano, bay leaf, salt, and pepper. Bring the mixture to a boil.
- Simmer the soup: Once boiling, lower the heat and allow the soup to simmer for about 15 minutes, until the potatoes and carrots begin to soften.
- Add the remaining vegetables: After 15 minutes, add the zucchini, green beans, corn, and peas to the pot. Stir and continue cooking for another 10 minutes until all the vegetables are tender but not mushy.
- Add the chicken: Stir in the cooked, shredded chicken and allow it to heat through, about 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
- Finish and serve: Remove the bay leaf from the soup. Ladle the hot soup into bowls and garnish with fresh parsley or cilantro. Serve with a side of crusty bread or crackers.
