Hearty Chicken and Vegetable Soup

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 6
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There's nothing quite like a big bowl of homemade chicken and vegetable soup to warm you up on a chilly day. This hearty recipe combines tender chicken, fresh veggies, and a flavorful broth that's sure to become a family favorite.

Ingredients for Hearty Chicken and Vegetable Soup

Olive oil is used for sautéing, adding a subtle richness to the soup. Chicken breasts provide lean protein and become wonderfully tender as they cook. The onion and garlic form the flavor base, bringing aromatic depth. Carrots and celery add sweetness and crunch, while potatoes make the soup hearty and filling. Chicken broth ties everything together, infused with the aromatics and herbs. Dried thyme and rosemary lend earthy notes, perfect for complementing the chicken. Salt and pepper are your go-to seasonings to enhance flavors. Frozen peas add a pop of color and sweetness right at the end, and fresh parsley brightens the dish with its fresh flavor.

Tips & Tricks

  • For extra depth, try using bone-in chicken for the broth, then remove the bones before serving.
  • Dice your veggies uniformly to ensure even cooking.
  • If you prefer a thicker soup, mash a few of the potatoes against the pot's side.
  • Leftovers can be stored in the fridge for up to three days or frozen for later.

Serving Suggestions

Serve this soup with a crusty baguette or homemade rolls to soak up the delicious broth. A simple green salad on the side makes for a well-rounded meal. If you're feeling indulgent, a sprinkle of grated Parmesan cheese on top can add a lovely savory touch.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit more forgiving and add a richer flavor.
How can I make this soup vegetarian?
Swap the chicken and chicken broth for chickpeas and vegetable broth, respectively.
What if I don't have fresh parsley?
Dried parsley works in a pinch, or you can omit it entirely.

Hearty Chicken and Vegetable Soup Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Add the diced chicken and let it brown for about five minutes. You want it cooked through, but don’t worry too much about perfection here — it’ll continue to cook later. Once browned, scoop out the chicken and set it aside on a plate.

In the same pot, toss in your chopped onion and minced garlic. Stir them around until they’re soft and fragrant; this usually takes about two minutes. Next, add the carrots, celery, and potatoes. Let them cook together for another five minutes, giving them a head start before the broth goes in.

Now, pour in the chicken broth. Add the dried thyme and rosemary, stirring everything to combine. Return the chicken to the pot and bring the whole thing to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 25 minutes. This is when the magic happens, as all those flavors meld together.

When the vegetables are tender, toss in the frozen peas. They only need about five minutes to cook through. Finally, taste and season with salt and pepper to your liking. Before serving, stir in the fresh parsley for a burst of color and flavor.

Why You'll Love This Recipe

  • Loaded with wholesome ingredients that are easy to find.
  • Perfect for meal prep or a comforting weeknight dinner.
  • It's a one-pot wonder, so cleanup is a breeze.
  • Simple enough for beginners but satisfying enough for seasoned cooks.

Ingredients

1 tbsp olive oil
1 lb boneless skinless chicken breasts, diced
1 large onion, chopped
2 cloves garlic, minced
3 medium carrots, sliced
2 stalks celery, sliced
2 medium potatoes, diced
8 cups chicken broth
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
1 cup frozen peas
2 tbsp chopped fresh parsley

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the diced chicken and cook until browned, about 5 minutes.
3. Remove the chicken and set aside.
4. In the same pot, add onion and garlic, sautéing until soft.
5. Stir in carrots, celery, and potatoes, cooking for another 5 minutes.
6. Pour in the chicken broth and add the dried thyme and rosemary.
7. Return the chicken to the pot and bring to a boil.
8. Reduce heat and simmer for 25 minutes or until vegetables are tender.
9. Add frozen peas and simmer for an additional 5 minutes.
10. Season with salt and pepper to taste.
11. Stir in fresh parsley before serving.

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