Hearty Chicken and Vegetable Soup Recipe

Introduction

Chicken and vegetable soup is a comforting and nourishing dish, perfect for any day you need a warm hug in a bowl. It’s packed with tender chicken, fresh veggies, and a flavorful broth that’s so good you might want to drink it straight up.

Ingredients

• 2 chicken breasts, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 6 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: 1 cup cooked noodles

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook for about 5 minutes until they begin to soften.
2. Step 2: Stir in the minced garlic and cook for another minute until fragrant.
3. Step 3: Add the diced chicken and cook, stirring frequently, until the chicken is no longer pink, about 5 to 7 minutes.
4. Step 4: Pour in the chicken broth, then add the bay leaves and dried thyme. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
5. Step 5: Add the frozen peas and cook for an additional 5 minutes until the peas are heated through.
6. Step 6: Season with salt and pepper to your liking.
7. Step 7: If using cooked noodles, add them to the soup and warm through for about 1 minute.
8. Step 8: Remove the bay leaves before serving. Ladle the soup into bowls and enjoy it hot.

Tips & Variations

• Use leftover rotisserie chicken to save time and add extra flavor.
• Add chopped fresh herbs like parsley or dill for a bright finish.
• Swap the chicken for turkey or tofu for a different protein option.
• For a heartier soup, include diced potatoes or sweet corn.
• Use gluten-free noodles or skip noodles altogether for a low-carb option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and add extra moisture and flavor. Just dice them similarly and cook until fully done.

Is this soup good for meal prep?

Absolutely! This soup keeps well in the fridge and freezes nicely, making it an ideal meal prep option for easy lunches or dinners.

Hearty Chicken and Vegetable Soup Recipe

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★★★★★

4.5 from 64 reviews

This comforting Chicken and Vegetable Soup is packed with tender chicken, fresh veggies, and a flavorful broth that’s perfect to enjoy on a chilly day. It’s easy to make, nutritious, and customizable with optional cooked noodles to make it heartier.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 2 chicken breasts, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas

Broth and Seasoning

• 6 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper to taste

Optional

• 1 cup cooked noodles

Instructions

1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and let them sweat for about 5 minutes until softened.
2. Add Garlic: Stir in the minced garlic and cook for another minute until it becomes fragrant, enhancing the flavor base.
3. Cook Chicken: Add the diced chicken to the pot, cooking until no longer pink, approximately 5 to 7 minutes, ensuring it is cooked through.
4. Add Broth and Herbs: Pour in the chicken broth, then add the bay leaves and dried thyme. Bring the soup to a boil, then reduce heat and let it simmer gently for about 15 minutes to blend flavors.
5. Add Peas: Stir in the frozen peas and cook for an additional 5 minutes until they are heated through but still vibrant.
6. Season and Adjust: Taste the soup and season with salt and pepper to your liking, adjusting the flavor to suit your preference.
7. Add Noodles (Optional): If using cooked noodles, stir them in now and warm them for about one minute to integrate into the soup.
8. Finish and Serve: Remove the bay leaves carefully. Ladle the hot soup into bowls and serve immediately.

Notes

• For a vegetarian version, substitute chicken broth and chicken with vegetable broth and tofu or additional vegetables.
• You can add other vegetables like potatoes or green beans for variation.
• Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 3 months.
• Adjust salt and herbs per taste; fresh herbs can be used instead of dried for a brighter flavor.

Keywords: chicken soup, vegetable soup, easy soup recipe, homemade chicken soup, healthy dinner