Hearty Chicken & Veggie Soup
A warm, nourishing soup featuring tender chicken and vibrant vegetables simmered in a savory broth, perfect for comforting chilly nights.
Ingredients
Soup Base
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced Adds sweetness and depth
- 2 large carrots, peeled and sliced into rounds Adds color and sweetness
- 2 stalks celery, diced For flavor and texture
- 2 cloves garlic, minced Enhances flavor
- 6 cups chicken broth Homemade is best
- 2 large potatoes, peeled and diced into 1-inch cubes Adds heartiness
- 2 cups cooked shredded chicken Use leftover or rotisserie chicken
- 1 cup frozen peas For color and sweetness
Seasonings
- 1 teaspoon dried parsley Herb for flavor
- ½ teaspoon dried thyme Herb for flavor
- to taste Salt Adjust according to preference
- to taste Black pepper Adjust according to preference
Optional Garnishes
- as desired Fresh parsley, chopped For garnish
- as desired Crusty bread For serving
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent and slightly golden.
- Stir in the minced garlic, dried parsley, and thyme. Cook for another 1–2 minutes, stirring constantly.
Cooking the Soup
- Pour in the chicken broth, scraping up any bits stuck to the bottom of the pot.
- Add the diced potatoes and bring the soup to a gentle simmer. Reduce heat to medium-low, cover, and cook for 15–20 minutes until potatoes are tender.
- Stir in the cooked shredded chicken and frozen peas, heating through for about 5 minutes.
- Season with salt and black pepper to taste.
Serving
- Ladle the hot soup into bowls, garnish with fresh parsley if desired, and serve immediately with crusty bread.
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Notes
This soup is versatile; feel free to customize the vegetables or protein. It stores well and can taste better the next day.