Hearty Chicken Vegetable Soup
Hearty Chicken Vegetable Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups water
- 2 medium potatoes, peeled and diced (e.g., Yukon Gold or Russet)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen green beans
- 1 cup frozen corn
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add the cut chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min
- 2
Reduce heat to medium. Add the chopped yellow onion, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 3
Pour in the chicken broth and water. Add the diced potatoes, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are tender.
⏱️ 20 min
- 4
Return the cooked chicken to the pot. Stir in the frozen green beans and frozen corn. Continue to simmer for another 5-7 minutes, or until the chicken is heated through and the frozen vegetables are tender-crisp.
⏱️ 7 min
- 5
Remove the bay leaf from the soup and discard. Taste and adjust seasoning as needed. Ladle the hearty chicken vegetable soup into bowls and garnish with fresh chopped parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken Vegetable Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups water
- 2 medium potatoes, peeled and diced (e.g., Yukon Gold or Russet)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen green beans
- 1 cup frozen corn
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add the cut chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min - 2
Reduce heat to medium. Add the chopped yellow onion, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 3
Pour in the chicken broth and water. Add the diced potatoes, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are tender.
⏱️ 20 min - 4
Return the cooked chicken to the pot. Stir in the frozen green beans and frozen corn. Continue to simmer for another 5-7 minutes, or until the chicken is heated through and the frozen vegetables are tender-crisp.
⏱️ 7 min - 5
Remove the bay leaf from the soup and discard. Taste and adjust seasoning as needed. Ladle the hearty chicken vegetable soup into bowls and garnish with fresh chopped parsley before serving.
⏱️ 3 min