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Chicken Vegetable Soup Recipe: Easy, Hearty, and Healthy

  • Author: Chef Mia

Description

Welcome, food enthusiasts! If you’re searching for aChicken Vegetable Soup recipethat is hearty, healthy, and bursting with flavor, you’ve come to the right place. ThisVegetable Chicken Soupis packed with wholesome ingredients and customizable options, perfect for anyone seeking a nutritious and comforting meal. Let’s dive into creating a perfectchicken vegetable soupthat will become a staple in your kitchen!

Ingredients

Scale
  • 2 tablespoonsolive oil, divided
  • 1pound boneless, skinless chicken thighs(patted dry) OR3 cups rotisserie chicken
  • Salt and pepperto season
  • 1onion, diced
  • 1 cuppeeled and sliced carrots(1/4-inch thick)
  • 1 cupsliced celery(3/8-inch thick)
  • 4–6garlic cloves, minced
  • Pinch of red pepper flakes
  • 1pound Yukon Gold potatoes, cut into1/2-inch cubes
  • 7 cupslow-sodium chicken broth
  • 1(14-ounce) can of fire-roasted diced tomatoeswith juices
  • 2 teaspoonschicken bouillon
  • 1 teaspoondried parsley
  • 1 teaspoondried oregano
  • 1/2 teaspoondried basil
  • 1/2 teaspoondried thyme
  • 1/2 teaspoonmustard powder
  • 1/2 teaspoonpaprika
  • 1/4 teaspoonblack pepper
  • 1bay leaf
  • 5 ouncesgreen beans, trimmed and chopped into1-inch pieces
  • 1 cupfresh, frozen, or canned sweet corn(drained if canned)
  • 1/4 cupfreshly shredded Parmesan cheese(optional)
  • Fresh parsley(optional) for garnish
  • For a gluten-free option, ensure the chicken broth and bouillon are gluten-free.
  • Dairy-free variation: Omit the Parmesan cheese.
  • Vegetarian version: Replace chicken with tofu or additional vegetables like mushrooms and chickpeas.

Instructions

  1. Heat 1 ½ tablespoons of olive oil over medium-high heat in a large Dutch oven or soup pot.
  2. Season chicken thighs with ½ teaspoon of salt and ½ teaspoon of pepper.
  3. Sear the chicken until golden brown, about 2 minutes per side. Remove from the pot and set aside.
  4. In the same pot, add the remaining tablespoon of olive oil.
  5. Add onions, carrots, and celery, sautéing until onions are tender (about 5-7 minutes).
  6. Scrape the golden bits from the bottom of the pan for added flavor.
  7. Add minced garlic and red pepper flakes, and sauté for another minute.
  8. Return the chicken thighs to the pot along with chicken broth, diced tomatoes, chicken bouillon, dried herbs, potatoes, and bay leaf.
  9. Partially cover the pot, leaving a small gap, and bring to a simmer over medium-high heat.
  10. Once simmering, reduce heat to medium-low and let it gently simmer until the chicken is tender (about 15-20 minutes).
  11. Remove chicken from the pot and let it cool slightly before shredding.
  12. Add green beans and corn to the pot. Continue simmering for another 10-15 minutes or until potatoes are tender.
  13. While the vegetables cook, shred the chicken.
  14. Stir in the Parmesan cheese until melted (if using).
  15. Return shredded chicken to the pot and adjust the consistency with more broth if desired.
  16. Season with additional salt and pepper to taste.
  17. Garnish with fresh parsley and serve hot!

Notes

Use Fresh Herbs: For a vibrant flavor, swap dried herbs with fresh herbs like parsley, thyme, and basil.
Choose the Right Potatoes: Yukon Gold potatoes hold their shape better than Russet potatoes, making them ideal for soup.
Control the Spice: Add or reduce red pepper flakes based on your spice preference.

Find it online: https://exorecipes.com/cozy-chicken-vegetable-soup-recipe-hearty-healthy/