Hearty Chicken Vegetable Soup (Printer-friendly)

Tender chicken and vegetables simmer for a nourishing, flavorful bowl, ideal for cozy meals.

# What You'll Need:

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01 - 1 pound boneless skinless chicken breast, diced
02 - 2 tablespoons olive oil
03 - 1 medium yellow onion, finely chopped
04 - 3 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried parsley
09 - 1 bay leaf
10 - 6 cups low-sodium chicken broth
11 - 1 cup russet potato, peeled and diced
12 - 1 cup green beans, trimmed and chopped
13 - 1 teaspoon kosher salt
14 - 1/2 teaspoon ground black pepper
15 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, celery, and garlic; cook, stirring frequently, until vegetables soften, about 5 minutes.
02 - Stir in diced chicken and cook until no longer pink on the outside, approximately 3-4 minutes.
03 - Sprinkle dried thyme, parsley, salt, black pepper, and add bay leaf. Mix well until combined with chicken and vegetables.
04 - Pour in chicken broth, add potatoes and green beans. Bring contents to a boil over medium-high heat.
05 - Reduce heat to low, cover, and simmer for 25 minutes or until chicken is cooked through and vegetables are tender.
06 - Discard bay leaf. Stir in fresh parsley. Ladle soup into bowls and serve hot.

# Expert Advice:

01 -
  • Easy to batch cook for future lunches and dinners
  • Uses everyday produce that is easy to find year-round
  • Customizable with herbs and different veggies
  • Light yet filling
02 -
  • Excellent for boosting immunity on cold days
  • Loaded with fiber from vegetables which aids digestion
03 -
  • Sauté onions slowly to release maximum flavor
  • Shred chicken by hand for best texture
  • Always taste before serving and add fresh herbs right at the end for best color and aroma
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