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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.

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.

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.

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.

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.


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.

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.

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.

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.

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.
