Hearty Chicken Vegetable Soup

Hearty Chicken Vegetable Soup is a comfortingnourishing dish that’s packed with tender chickena variety of vegetablesand a flavorful broth. It’s the perfect meal to warm me up on a chilly day or when I need something light yet filling. This soup is packed with nutrientsand it’s incredibly satisfyingthanks to the combination of vegetableslean chickenand aromatic herbs. It’s a wholesomehearty option that’s easy to prepare and great for feeding the family or meal prepping for the week.

Why You’ll Love This Recipe

I love this Hearty Chicken Vegetable Soup because it’s both wholesome and satisfying. The chicken adds proteinthe vegetables provide fiber and nutrientsand the savory broth ties it all together for a deliciouswell-balanced meal. It’s easy to customize based on what I have on handand I can add my favorite vegetables or herbs to make it my own. Whether I’m feeling under the weather or just craving something warm and heartythis soup is always my go-to for comfort.

Ingredients

• 1 lb bonelessskinless chicken breast or thighscut into bite-sized pieces

• 1 tablespoon olive oil

• 1 medium oniondiced

• 2 cloves garlicminced

• 2 large carrotspeeled and sliced

• 2 celery stalksdiced

• 1 medium potatodiced (optional for extra heartiness)

• 1 zucchinidiced

• 1 cup frozen corn kernels

• 1 cup frozen peas

• 4 cups low-sodium chicken broth

• 1 cup water (or more broth if desired)

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• Salt and pepperto taste

• Fresh parsley or thyme (optional for garnish)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Chicken:

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutesstirring occasionallyuntil the chicken is browned and cooked through. Remove the chicken from the pot and set it aside.

2. Sauté the Vegetables:

• In the same potadd the diced onioncarrotsand celery. Sauté for 5-6 minutesuntil the vegetables begin to soften.

• Add the garlic and cook for an additional 1-2 minutesuntil fragrant.

3. Add the Broth and Potatoes:

• Add the diced potato (if using) to the pot along with the chicken broth and water. Stir in the dried thyme and oregano. Bring the mixture to a boilthen reduce the heat to low. Let it simmer for about 15-20 minutesor until the vegetables are tender.

4. Add the Chicken and Other Vegetables:

• Return the cooked chicken to the pot along with the zucchinicornand peas. Stir everything together and let it simmer for an additional 5-10 minutesuntil all the vegetables are cooked through and the soup is heated.

5. Adjust Seasoning and Serve:

• Taste the soup and adjust the seasoning with more saltpepperor herbs if needed. If the soup is too thickI can add more water or broth to reach the desired consistency.

• Garnish with fresh parsley or thyme if desiredand serve hot.

Servings and Timing

This recipe serves 4-6 people. It takes about 15 minutes of prep time and 30 minutes to cookmaking the total time around 45 minutes. It’s quick enough for a weeknight but hearty enough for a comforting dinner.

Variations

• Add More Vegetables: I can add other vegetables like green beansparsnipsor spinach for extra nutrition and flavor. Kale or spinach is a great leafy green addition that will wilt nicely into the soup.

• Use Different Meat: If I preferI can use leftover rotisserie chicken or even turkey in place of the raw chicken for a faster option.

• Spicy Kick: If I like a bit of heatI can add some red pepper flakes or a chopped jalapeño to the soup while sautéing the vegetables.

• Add Pasta or Rice: To make the soup even heartierI can stir in some cooked pasta or rice in the last 5-10 minutes of cooking. Just make sure to adjust the amount of liquid to accommodate the added ingredients.

Storage/Reheating

Leftover Hearty Chicken Vegetable Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheatI can simply heat it up on the stovetop or in the microwave until it’s warmed through. If the soup has thickenedI can add a little more broth or water to get it back to the desired consistency.

FAQs

Can I make this soup ahead of time?

Yesthis soup actually tastes even better the next day once the flavors have had time to meld together. I can make it a day ahead and store it in the fridge. Just be sure to allow the soup to cool before refrigerating.

Can I use frozen chicken for this recipe?

YesI can use frozen chicken! If using frozen chickenjust make sure to thaw it first. AlternativelyI can add the frozen chicken directly to the pot and cook it through. The cook time will be slightly longerbut it will work just as well.

Can I make this soup in a slow cooker?

Yes! To make it in a slow cookerI can follow the same instructions but place everything in the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours until the vegetables are tender and the chicken is fully cooked.

Can I add beans to this soup?

YesI can add beans such as white beans or kidney beans for added protein and fiber. If I add beansI may want to reduce the amount of liquid slightly to account for the added texture.

How can I make this soup creamier?

For a creamier versionI can stir in a 1/2 cup of heavy cream or coconut milk at the end of cookingor use a hand blender to blend a portion of the soup to give it a thickercreamier texture.

Conclusion

Hearty Chicken Vegetable Soup is the perfect combination of wholesome ingredients and comforting flavors. It’s a nourishing meal that’s simple to makeand it’s full of proteinvegetablesand flavorful broth. Whether I’m cooking for my family or meal prepping for the weekthis soup is always a winner. It’s a meal that feels like a warm hug in a bowl and is sure to satisfy everyone at the table!

Hearty Chicken Vegetable Soup

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

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Description

Hearty Chicken Vegetable Soup is a comforting and nutritious meal filled with tender chickena medley of vegetablesand a flavorful broth. It’s an ideal dish for chilly days or whenever you need a warmnourishing bowl of comfort.

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Ingredients

• 1 lb bonelessskinless chicken breast or thighscut into bite-sized pieces
• 1 tbsp olive oil
• 1 medium oniondiced
• 2 cloves garlicminced
• 2 large carrotspeeled and sliced
• 2 celery stalksdiced
• 1 medium potatodiced (optional)
• 1 zucchinidiced
• 1 cup frozen corn kernels
• 1 cup frozen peas
• 4 cups low-sodium chicken broth
• 1 cup water (or more broth if desired)
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepperto taste
• Fresh parsley or thyme (optional for garnish)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add chickenseason with salt and pepperand sauté until browned and cooked through. Remove and set aside.
2. In the same potsauté onioncarrotsand celery for 5-6 minutes until softened. Add garlic and cook for 1-2 more minutes.
3. Add potato (if using)chicken brothand water. Stir in thyme and oregano. Bring to a boilthen reduce to a simmer for 15-20 minutes until vegetables are tender.
4. Return chicken to the pot. Add zucchinicornand peas. Simmer for another 5-10 minutes until all vegetables are cooked through.
5. Adjust seasoning with salt and pepper. Add more broth or water if needed. Garnish with fresh herbs if desired and serve hot.

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Notes

• Use rotisserie chicken or leftover turkey for a quicker version.
• Add pasta or rice to make it even heartier.
• Swap in other vegetables like green beansspinachor kale for added nutrition.
• Stir in cream or coconut milk for a creamier soup.
• Add red pepper flakes or jalapeños for a spicy twist.

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Nutrition

• Serving Size: 1/6 of recipe
• Calories: 240
• Sugar: 6g
• Sodium: 420mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 60mg