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–+ servings
hearty chicken vegetable soup

Chicken Vegetable Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Knife
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 3 medium carrots sliced
  • 2 stalks celery sliced
  • 1 pound chicken breast diced
  • 6 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 cup corn kernels
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion and garlic, sauté until onion is translucent.
  • Stir in carrots and celery, cook for 3-4 minutes.
  • Add diced chicken breast, cook until lightly browned.
  • Pour in chicken broth and bring to a boil.
  • Season with salt, pepper, thyme, and add the bay leaf.
  • Reduce heat to low, cover, and simmer for 15 minutes.
  • Add green beans and corn, cook for another 5 minutes.
  • Remove from heat, discard the bay leaf, and stir in chopped parsley.
  • Let soup rest for 5 minutes before serving.

Notes

For a richer flavor, you can use bone-in chicken pieces and let them simmer longer, then remove bones before serving. Adjust the seasoning according to your taste, and feel free to add other vegetables you have on hand, like potatoes or peas, to make the soup heartier.
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