Hearty Chicken and Vegetable Soup
Hearty Chicken and Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 potatoes, medium, peeled and diced into 1/2-inch pieces
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min
- 2
Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min
- 4
Pour in the chicken broth and diced tomatoes (undrained). Add the diced potatoes, dried thyme, dried rosemary, bay leaf, salt, and black pepper. Bring the mixture to a boil.
⏱️ 10 min
- 5
Reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes are tender.
⏱️ 25 min
- 6
Return the cooked chicken to the pot. Stir in the frozen peas. Cook for another 5 minutes, or until the chicken is heated through and the peas are tender-crisp.
⏱️ 5 min
- 7
Remove the bay leaf before serving. Taste and adjust seasoning if necessary. Ladle hot soup into bowls and garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken and Vegetable Soup
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 potatoes, medium, peeled and diced into 1/2-inch pieces
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min - 2
Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min - 3
Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min - 4
Pour in the chicken broth and diced tomatoes (undrained). Add the diced potatoes, dried thyme, dried rosemary, bay leaf, salt, and black pepper. Bring the mixture to a boil.
⏱️ 10 min - 5
Reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes are tender.
⏱️ 25 min - 6
Return the cooked chicken to the pot. Stir in the frozen peas. Cook for another 5 minutes, or until the chicken is heated through and the peas are tender-crisp.
⏱️ 5 min - 7
Remove the bay leaf before serving. Taste and adjust seasoning if necessary. Ladle hot soup into bowls and garnish with fresh chopped parsley.
⏱️ 5 min