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Hearty and Easy One-Pot Chicken Vegetable Soup

Close-up of a bowl of amazing chicken vegetable soup loaded with shredded chicken, carrots, potatoes, peas, and corn.
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Make this simple, comforting chicken vegetable soup on the stovetop or in a slow cooker. It is packed with fresh vegetables and tender chicken, making it a perfect, nourishing meal for any weeknight.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth (or homemade chicken broth soup base)
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup chopped potatoes (optional, for a heartier meal)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth. Add the chicken pieces, thyme, rosemary, and bay leaf. If you are using potatoes, add them now.
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are tender.
  5. Remove the bay leaf. Stir in the frozen peas and corn. Cook for an additional 3 to 5 minutes until the frozen vegetables are heated through.
  6. Taste the soup and add salt and pepper as needed.
  7. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

  • For slow cooker preparation: Combine all ingredients except peas, corn, and parsley in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir in peas and corn during the last 30 minutes of cooking.
  • If you prefer shredded chicken, cook the chicken whole in the broth until done, remove it, shred it with two forks, and return it to the pot before adding the frozen vegetables.
  • This soup is excellent for meal planning and reheats well for lunch the next day.

Nutrition

Find it online: https://delicerecipe.com/chicken-vegetable-soup-recipe-easy-hearty/