Description
This Chicken Vegetable Soup is cozy, wholesome, and full of vibrant flavor. With tender shredded chicken, hearty veggies, and a light, herby broth, it’s the perfect nourishing one-pot meal for chilly days or when you’re feeling under the weather.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper, to taste
6 cups chicken broth
2 cups cooked shredded chicken (rotisserie works great)
1 1/2 cups chopped green beans (or any seasonal veggies)
1 cup corn kernels (fresh, frozen, or canned)
2 tablespoons chopped fresh parsley
Juice of 1/2 lemon (optional, for brightness)
Instructions
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Sauté veggies: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic, thyme, oregano, salt, and pepper.
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Add broth and chicken: Pour in the chicken broth, add bay leaf, and bring to a gentle boil. Stir in shredded chicken.
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Simmer: Reduce heat and simmer for 15–20 minutes. Add green beans and corn in the last 10 minutes of cooking.
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Finish: Remove bay leaf. Stir in parsley and lemon juice. Taste and adjust seasoning.
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Serve: Ladle into bowls and enjoy warm.
Notes
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Add cooked rice or small pasta to make it heartier.
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Great for meal prep—keeps well in the fridge for 4 days and freezes beautifully.
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Swap in seasonal veggies like zucchini or spinach for variety.