Name: Chicken Vegetable Soup
Total time: 45 min
Yield: 5
Cuisine: Soup Recipes
Ingredients: 1 pound boneless, skinless chicken breast or thighs; 2 medium carrots, chopped; 2 stalks celery, chopped; 2 cloves garlic, minced; 1 medium onion, chopped; 2 medium potatoes, peeled and chopped; 1 large red bell pepper, chopped; 2 cups mixed vegetables (such as green beans, corn, and peas); 4 cups chicken broth; 1 can (14.5 oz) diced tomatoes; 1 teaspoon dried thyme; 1/2 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper

This hearty Chicken Vegetable Soup is a comforting blend of tender chicken and fresh vegetables in a rich, flavorful broth. Perfect for a chilly day or a quick weeknight dinner, it’s packed with nutrients and easy to make in under an hour, serving up a delicious, satisfying meal for the whole family.

Ready Time

45 mins

Yields

5 servings

Ingredients

1 pound boneless, skinless chicken breast or thighs
2 medium carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 medium onion, chopped
2 medium potatoes, peeled and chopped
1 large red bell pepper, chopped
2 cups mixed vegetables (such as green beans, corn, and peas)
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

In a large pot, sauté the chopped onion, carrots, celery, and garlic over medium heat until the vegetables are tender. Add the chicken to the pot and cook until browned on all sides.

Add the chopped potatoes, mixed vegetables, chicken broth, diced tomatoes, thyme, basil, salt, and pepper to the pot.

Bring the mixture to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Serve hot, garnished with chopped fresh herbs if desired.

Notes

You can customize this recipe to your taste by using different vegetables or spices. For a creamier soup, add 1/2 cup of heavy cream or half-and-half towards the end of the cooking time.

If you prefer a clear broth, use low-sodium chicken broth and fewer vegetables.

To make the soup more substantial, add 1/2 cup of cooked noodles or rice towards the end of the cooking time. You can also use frozen vegetables instead of fresh ones, just thaw them first.

This soup freezes well, so feel free to make a double batch and store it in the freezer for up to 3 months.

For a spicy kick, add 1/4 teaspoon of red pepper flakes during the sautéing process.