Description

This Chicken Vegetable Soup is hearty, healthy, and full of tender chicken, fresh veggies, and herbs in a light and flavorful broth. It’s simple, satisfying, and perfect for lunch, dinner, or storing in the freezer for a ready-to-go meal.

Ingredients

1 tbsp olive oil
1 small onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups chicken broth (low sodium)
2 cups cooked, shredded chicken (rotisserie works great!)
1 cup green beans, chopped
1 zucchini, chopped
1 (15 oz) can diced tomatoes, with juice
1/2 tsp dried thyme
1/2 tsp dried basil
Salt and pepper, to taste
1 cup corn (frozen or canned)
1 cup peas (optional)
Juice of 1/2 lemon (optional, for brightness)

Fresh parsley, chopped (for garnish)

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Instructions

Sauté veggies:

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook another 30 seconds.

Add broth and seasonings:

Pour in chicken broth and diced tomatoes. Stir in thyme, basil, salt, and pepper.

Simmer:

Add green beans and zucchini. Bring soup to a boil, then reduce heat and simmer for 15–20 minutes.

Add chicken and finish:

Stir in shredded chicken, corn, and peas. Simmer another 5–7 minutes until everything is hot and tender. Add lemon juice if using.

Serve:

Ladle into bowls, garnish with parsley, and serve with bread or crackers.

Notes

Add cooked pasta or rice to make it more filling.

Use bone-in chicken thighs for even more flavor—just cook them in the broth and shred before serving.

Freezes well for up to 3 months!