Description
Hearty Chicken Vegetable Soup is a comforting and nutritious meal filled with tender chicken, a medley of vegetables, and a flavorful broth. It’s an ideal dish for chilly days or whenever you need a warm, nourishing bowl of comfort.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 celery stalks, diced
- 1 medium potato, diced (optional)
- 1 zucchini, diced
- 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 pepper, to taste
- Fresh parsley or thyme (optional for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken, season with salt and pepper, and sauté until browned and cooked through. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery for 5-6 minutes until softened. Add garlic and cook for 1-2 more minutes.
- Add potato (if using), chicken broth, and water. Stir in thyme and oregano. Bring to a boil, then reduce to a simmer for 15-20 minutes until vegetables are tender.
- Return chicken to the pot. Add zucchini, corn, and peas. Simmer for another 5-10 minutes until all vegetables are cooked through.
- Adjust seasoning with salt and pepper. Add more broth or water if needed. Garnish with fresh herbs if desired and serve hot.
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 beans, spinach, or kale for added nutrition.
- Stir in cream or coconut milk for a creamier soup.
- Add red pepper flakes or jalapeños for a spicy twist.
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
