Description
This Vegetable Chicken Soup is a comforting and wholesome recipe packed with tender chicken, a variety of fresh vegetables, and a flavorful broth seasoned with herbs and spices. Easily customizable with different types of chicken and vegetables, this soup is perfect for a nutritious meal, ideal for meal prep or a cozy dinner.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken thighs, patted dry OR 3 cups rotisserie chicken
Vegetables
- 1 onion, diced
- 1 cup peeled and sliced carrots, 1/4-inch thick
- 1 cup sliced celery, 3/8-inch thick
- 4-6 garlic cloves, minced
- 1 pound Yukon gold potatoes, 1/2-inch cubes
- 5 oz. (1 heaping cup) green beans, trimmed and chopped into 1-inch pieces
- 1 cup fresh, frozen, or canned sweet corn, drained
Liquids & Broth
- 7 cups low sodium chicken broth
- 1 14 oz. can fire roasted diced tomatoes with juices
Oils & Seasonings
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- Pinch red pepper flakes
- 2 teaspoons chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard powder
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 bay leaf
Optional Garnish
- 1/4 cup freshly shredded Parmesan cheese
- Fresh parsley for garnish
Instructions
- Sear chicken: Heat 1 1/2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sear the chicken until golden brown, about 2 minutes per side. Remove the chicken to a plate but leave the drippings in the pot.
- Sauté vegetables: Heat 1 tablespoon olive oil in the same pot with the drippings over medium-high heat. Add diced onions, sliced carrots, and celery. Sauté until onions are tender and vegetables soften, approximately 5 to 7 minutes, scraping up any browned bits from the bottom of the pan. Add minced garlic and red pepper flakes and cook for an additional 1 minute until fragrant.
- Simmer soup: Return the chicken thighs (do not add rotisserie chicken yet if using) to the pot. Add Yukon gold potatoes, chicken broth, fire roasted diced tomatoes with juices, chicken bouillon, dried parsley, oregano, basil, thyme, mustard powder, paprika, 1/4 teaspoon pepper, and bay leaf. Partially cover the pot, leaving a one-inch opening. Bring the soup to a simmer over high heat, then reduce to medium-low heat. Gently simmer until the chicken is tender enough to shred, about 5 to 10 minutes after the soup begins to simmer.
- Remove chicken: Remove the chicken thighs from the pot to a cutting board and let cool.
- Add green beans and corn: Add trimmed and chopped green beans and sweet corn to the simmering soup. Continue to cook over medium-low heat, partially covered, for another 10 to 15 minutes until the potatoes and green beans are tender. Stir occasionally while simmering.
- Shred chicken: While the soup simmers, shred the cooled chicken thighs into bite-sized pieces. If using rotisserie chicken, skip previous chicken steps and add shredded rotisserie chicken here.
- Add chicken and Parmesan: Reduce heat to low. Stir in freshly shredded Parmesan cheese until melted. Add shredded chicken back to the soup. If preferred, stir in additional chicken broth to adjust the consistency to your liking. Taste and adjust seasoning with more salt and pepper as desired.
Notes
- This soup can be made using chicken thighs, chicken breasts, or leftover/rotisserie chicken for convenience and variation in flavor and texture.
- Use low sodium chicken broth and adjust salt to maintain control over sodium content.
- For a thicker soup, reduce the amount of broth or allow it to simmer uncovered to reduce liquid.
- Frozen or canned vegetables can be used in place of fresh without loss of flavor, making this recipe versatile.
- Optional Parmesan cheese adds depth and richness; it can be omitted for a lighter version.
- Customize the vegetable mix based on seasonal availability or personal preference.
- Stir the soup occasionally during simmering to prevent sticking and ensure even cooking.
- This soup freezes well and is perfect for meal prep; reheat gently to preserve flavors and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
