Hearty Chicken & Veggie Soup
A comforting and nourishing soup featuring tender chicken and vibrant vegetables in a savory broth, perfect for any season.
Ingredients
Vegetables and Flavor Base
- 1 tablespoon olive oil For cooking the vegetables
- 1 medium onion, diced Adds flavor to the soup
- 2 large carrots, peeled and sliced into rounds
- 2 stalks celery, diced
- 2 cloves garlic, minced Enhances the aromatic profile
Main Ingredients
- 6 cups chicken broth Vegetable broth can be used for a vegetarian option
- 2 large potatoes, peeled and diced into 1-inch cubes Provides heartiness to the soup
- 2 cups cooked shredded chicken Can use leftover or rotisserie chicken
- 1 cup frozen peas Adds sweetness and color
Seasonings
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- to taste Salt
- to taste Black pepper
For Serving
- to taste Fresh parsley, chopped For garnish
- as needed Crusty bread For serving, optional
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion, sliced carrots, and diced celery; cook for 8 to 10 minutes until vegetables soften and onion is translucent.
- Stir in minced garlic, dried parsley, and thyme; cook for another 1 to 2 minutes until fragrant.
Cooking
- Pour in the chicken broth, scraping up any bits stuck to the bottom of the pot.
- Add the diced potatoes and bring the mixture to a gentle simmer.
- Cover the pot and cook for about 15 to 20 minutes until potatoes are tender.
- Stir in the cooked shredded chicken and frozen peas, heating through for about 5 minutes.
- Season the soup with salt and black pepper to taste.
Serving
- Ladle soup into bowls and garnish with fresh chopped parsley if desired.
- Serve immediately with crusty bread.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For variations, you can add pasta, spicy elements, or other vegetables to suit your preferences. Storing soup in airtight containers allows for up to 3-4 days in the fridge or 2-3 months in the freezer.