Chicken Vegetable Soup

5 from 1 vote

This Chicken Vegetable Soup is hearty, healthy, and packed with flavor! This easy stovetop recipe is made with tender chicken, fresh veggies, and a savory broth. Perfect for weeknight dinners or meal prep for the week!

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Servings:

Author: Carrie Barnard

Ingredients

1 tablespoon olive oil
1 large onion diced
3 cloves garlic minced
3 medium carrots sliced
3 celery stalks sliced
2 medium potatoes peeled and cubed
1 cup green beans cut into 1-inch pieces
1 cup corn kernels
1 can 14.5 ounce diced tomatoes
6 cups chicken broth
2 cups cooked chicken shredded or cubed
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon black pepper
2 bay leaves
2 tablespoons fresh parsley chopped

Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened.
Add carrots and celery, cook for another 5 minutes, stirring occasionally.
Add potatoes, green beans, corn, diced tomatoes (with their juice), and chicken broth. Bring to a boil.
Reduce heat to low, add chicken, thyme, oregano, salt, pepper, and bay leaves. Simmer for 20-25 minutes or until potatoes are tender.
Remove bay leaves, stir in fresh parsley. Serve warm and enjoy!

Video

Notes

Recipe Tips

Bite-Size Pieces - To ensure that all the ingredients cook evenly, chop the veggies in about the same size pieces.
Chicken - This a great recipe to use leftover cooked chicken or you can even use a rotisserie chicken.
Add Rice or Pasta - Stir in cooked rice or noodles for a heartier soup and flavor.

Variations Ideas

Spicy Version - If you love a hint of spice, add a pinch of red pepper flakes or diced jalapeños to the soup.
Creamy Chicken Vegetable Soup - Stir in ½ cup heavy cream or evaporated milk before serving for a delicious variations.
Low Carb - Skip potatoes and corn but add zucchini spinach or cauliflower rice.

Nutrition