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Chicken and Vegetable Soup

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Chicken and vegetable soup is a wholesome, comforting one-pot meal made with tender chicken, hearty vegetables, and a flavorful broth. It’s nourishing, easy to prepare, and perfect for chilly days or meal prep.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1–2 potatoes, diced (or 1 cup pasta, optional)
  • 1 cup green beans or peas
  • 1 zucchini, diced (optional)
  • 6 cups chicken broth or stock
  • 1 tbsp olive oil
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp lemon juice (optional)
  • 2 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until slightly softened. Add garlic and cook for 1 minute more.
  2. Add chicken breasts or thighs to the pot. Pour in chicken broth and add bay leaf, thyme, parsley, salt, and pepper.
  3. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes until chicken is fully cooked.
  4. Remove chicken from the pot, shred or chop it, and return it to the pot.
  5. Add green beans, peas, zucchini, and potatoes or pasta (if using). Simmer for 10–15 minutes until vegetables are tender.
  6. Adjust seasoning and stir in lemon juice if using. Remove bay leaf before serving. Garnish with fresh parsley and serve hot.

Notes

  • Use rotisserie chicken to save time—add it with the vegetables.
  • Omit potatoes or pasta for a low-carb version.
  • Swap potatoes with cooked rice or noodles if preferred.
  • Add extra herbs or lemon zest for brightness and flavor.
  • For freezing, omit potatoes or pasta and add fresh when reheating.

Nutrition

Find it online: https://thefamilycooking.com/chicken-and-vegetable-soup/