Chicken Vegetable Soup

Chicken and vegetable soup in pot with a ladle.

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from kristineskitchenblog.com

This chicken vegetable soup is a hearty, flavorful soup filled with vegetables, fresh herbs and tender shredded chicken. It's an easy soup recipe that we come back to again and again!

Prep Time30

Cook Time35

Total Time1 5

Servings: servings

Calories: 199kcal

Author: Kristine Rosenblatt

Ingredients

2 tablespoons olive oil
1 cup chopped yellow onion 1 small onion
3 ribs celery chopped
3 carrots sliced into ¼-inch thick rounds or half rounds if large
½ pound Yukon gold potatoes chopped into ½-inch pieces
4 cloves garlic minced
1 teaspoon chopped fresh rosemary
4 cups low sodium chicken broth
1 cup chopped green beans (1-inch pieces) fresh or frozen
14.5 ounces canned diced tomatoes
¾ teaspoon salt or to taste
½ teaspoon dried thyme
¼ teaspoon black pepper
2 bay leaves
1.25 pounds boneless skinless chicken breast
¾ cup frozen peas no need to thaw
chopped fresh parsley optional, for serving

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat on the stove. Add the onion, celery and carrots and cook, stirring often, until they begin to soften, about 5-6 minutes.
2 tablespoons olive oil, 1 cup chopped yellow onion, 3 ribs celery, 3 carrots
Add the gold potatoes, garlic and fresh rosemary to the pot and cook, stirring often, for 2-3 minutes.
½ pound Yukon gold potatoes, 1 teaspoon chopped fresh rosemary, 4 cloves garlic
Pour in the chicken broth. Stir and scrape up any bits that are stuck to the bottom of the pot.
4 cups low sodium chicken broth
Stir in the green beans, diced tomatoes, salt, dried thyme, pepper and bay leaves.
1 cup chopped green beans (1-inch pieces), 14.5 ounces canned diced tomatoes, ¾ teaspoon salt, ½ teaspoon dried thyme, ¼ teaspoon black pepper, 2 bay leaves
Nestle the chicken breasts down into the broth.
1.25 pounds boneless skinless chicken breast
Bring the pot to a simmer over moderate heat (don't rush this or the chicken could become tough). Then reduce the heat to a low simmer. Cover and cook at a low simmer for 20-30 minutes, until the chicken is cooked through to 165°F.
Remove chicken to a clean plate, bowl or cutting board and let it cool for 5 minutes, then shred and return to the soup.
Meanwhile, stir in the frozen peas, cover the pot and simmer for 5 more minutes, until the vegetables are tender. Remove and discard bay leaves. Serve, with fresh parsley if desired.
¾ cup frozen peas

Video

Notes

Store leftover vegetable soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Vegetables: You can use just about any veggie that you have on hand in this recipe. Besides the vegetables listed in the recipe above, try sweet potatoes, butternut squash, zucchini, bell peppers or corn.
Make it in the Slow Cooker: Combine all ingredients except for the frozen peas in the slow cooker. Slow cook on low for about 8 hours or high for about 4 hours, until chicken is cooked through and vegetables are tender. Stir in the frozen peas during the last 30 minutes of cooking.
Make it in the Instant Pot: Use the sauté function to do the sauteing steps. Pressure cook soup on high pressure for 7 minutes, then let the pressure naturally release for 10 minutes before quick releasing the remaining pressure. Stir in the frozen peas and simmer the soup on sauté for 3 minutes while you shred the chicken.

Nutrition

Nutrition information is only an estimate.