Chicken and Vegetable Soup
A hearty and nutritious soup with tender chicken, fresh vegetables, and aromatic herbs.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup green beans, chopped
- 1 cup corn kernels
- Salt and pepper to taste
- Fresh parsley for garnish
Nutrition Facts
Share this Recipe
Instructions
Prepare the chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a large pot over medium heat and cook the chicken until golden brown on both sides, about 5 minutes per side. Remove and set aside.
Sauté the vegetables: In the same pot, add the diced onion, sliced carrots, and celery. Cook for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Add the broth and herbs: Pour in the chicken broth, then add the thyme, rosemary, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
Shred the chicken: While the soup simmers, shred the cooked chicken into bite-sized pieces using two forks.
Add the chicken and remaining vegetables: Return the shredded chicken to the pot. Add the green beans and corn. Simmer for another 10-15 minutes until the vegetables are tender.
Season and serve: Remove the bay leaf. Season the soup with additional salt and pepper if needed. Garnish with fresh parsley before serving.
Chef's Tips
- Chicken Variation: Use leftover rotisserie chicken for a quicker version of this soup.
- Vegetable Options: Feel free to add other vegetables like zucchini, peas, or potatoes.
- Broth Tip: For a richer flavor, use homemade chicken broth.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Serving Suggestion: Serve with crusty bread or a side salad for a complete meal.
