Description
A warm and nourishing chicken vegetable soup perfect for chilly evenings, packed with tender chicken and colorful veggies.
Ingredients
Scale
- 1 tbsp Olive Oil or Butter
- 1 medium Onion, chopped
- 2 Carrots, peeled and sliced or diced
- 2 Celery Stalks, sliced or diced
- 2 cloves Garlic, minced
- 6–8 cups Chicken Broth (low-sodium preferred)
- 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs (or pre-cooked/rotisserie chicken, shredded)
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary (optional)
- 1 Bay Leaf
- 1 cup Frozen Peas
- 1 cup Frozen Corn (or mixed vegetables)
- 1/2 cup Small Pasta (like ditalini or macaroni) or Cooked Rice (optional)
- Salt and Black Pepper to taste
- Fresh Parsley, chopped (for garnish, optional)
Instructions
- Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, carrots, and celery, cooking for 5-7 minutes until softened. Add garlic and cook for 1 more minute until fragrant.
- Pour in the chicken broth. Add raw chicken, thyme, rosemary (if using), and bay leaf. Bring to a gentle simmer, cover, and cook for 15-20 minutes until the chicken is cooked through.
- Remove the chicken, shred it with forks, then return it to the pot. Stir in frozen peas, corn, and pasta. Increase heat to a simmer and cook for another 8-10 minutes until the pasta is tender. Adjust seasoning with salt and pepper as needed.
Notes
This soup can be made ahead of time and stored in the fridge for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg