Chicken Vegetable Soup

Prep Time15 minutesCook Time35 minutesTotal Time50 minutesServings6–8 bowlsDifficultyEasyIntensityLow (Gentle simmering, minimal active work)

Intensity Breakdown

• • Flavor Intensity: Medium – Savory, herbal, and naturally bright.

  • Physical Intensity: Low – Basic chopping and stirring.

• • Cooking Intensity: Low – One pot, no blending, no complicated techniques.

Ingredients

For the Soup Base

• 2 tablespoons olive oil

• 1 large yellow onion, diced

• 3 medium carrots, peeled and sliced into rounds

• 3 celery stalks, diced

• 4 cloves garlic, minced

• 8 cups low-sodium chicken broth

• 1 pound boneless, skinless chicken breasts (about 2 medium breasts)

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 bay leaf

• 1 teaspoon salt (plus more to taste)

• ½ teaspoon black pepper

Vegetables to Add Later

• • 1 medium zucchini, diced

  • 1 cup green beans, trimmed and cut into 1-inch pieces

• 1 cup frozen peas

• 1 cup frozen corn kernels

Finishing Touches

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh lemon juice (optional, for brightness)

Instructions

Step 1: Sauté the Aromatics (5 minutes, medium heat)

Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the onion becomes translucent and the vegetables soften slightly. Add the minced garlic and cook for 1 more minute, until fragrant.

Step 2: Build the Broth (2 minutes, medium heat)

Pour in the chicken broth. Add the dried thyme, dried oregano, bay leaf, salt, and pepper. Stir to combine.

Step 3: Poach the Chicken (15–20 minutes, medium-low simmer)

Place the chicken breasts directly into the broth. Bring the liquid to a gentle simmer (not a rolling boil). Reduce heat to medium-low, cover partially, and let it cook for 15–20 minutes, until the chicken is cooked through and no longer pink in the center.

Step 4: Shred the Chicken (5 minutes, no heat)

Using tongs, carefully transfer the cooked chicken to a cutting board. Leave the broth simmering on low heat. Shred the chicken using two forks. Set aside.

Step 5: Cook the Hard Vegetables (8 minutes, low simmer)

Add the diced zucchini and green beans to the broth. Simmer over low heat for 8 minutes, until tender but still slightly firm.

Step 6: Add the Quick Vegetables and Chicken (3 minutes, low heat)

Stir in the frozen peas, frozen corn, and the shredded chicken. Cook for 3 more minutes, just until the peas and corn are heated through.

Step 7: Finish and Serve (2 minutes)

Remove and discard the bay leaf. Stir in the fresh parsley and lemon juice (if using). Taste and adjust salt and pepper as needed.

Serve hot, with crusty bread or crackers on the side.

Recipe Card (Last of the Recipe)

Storage: Keep in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.

Nutrition Information

Per serving (based on 8 servings)

Name.Recipe.Chicken Vegetable Soup

Name.Recipe: Hearty Chicken Vegetable Soup
Also known as: Feel-Good Chicken Soup, Garden Vegetable & Chicken Broth

Chef’s Tips for Success

• • For a richer flavor: Swap chicken breasts for bone-in, skin-on chicken thighs. Simmer for 30 minutes, then remove skin and bones before shredding.

  • Make it low-carb: Omit corn and peas; add extra zucchini or spinach at the end.

• • Add a kick: Stir in ¼ teaspoon red pepper flakes with the garlic.

  • Speed it up: Use a rotisserie chicken (about 2 cups shredded) and skip Step 3. Add it with the frozen vegetables.

  • Batch cooking tip: Double the recipe and freeze half in portion-sized containers for easy lunches.