Chicken Vegetable Soup
A brothy, vegetable-packed soup with tender chicken and a savory herb-flecked base.
Dietary
Wheat free, Dairy free, Nut free, Halal
This chicken vegetable soup simmers bone-in chicken with carrots, celery, and potatoes in a light herbed broth until everything turns tender. It's a straightforward, comforting meal suited for weeknight dinners or as a remedy for chilly days, and it reheats well for lunches throughout the week.
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless skinless chicken thighs
- 1 yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 2 medium Yukon gold potatoes, diced
- 8 cups chicken stock
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen corn kernels
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Method
-
Heat the olive oil in a 6-quart stock pot over medium-high heat. Season the chicken thighs with a pinch of salt and pepper and sear for 3 to 4 minutes per side until golden brown.
-
Remove the chicken to a plate and set aside. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 6 minutes.
-
Add the garlic and cook, stirring, until fragrant, about 1 minute.
-
Return the chicken to the pot along with the potatoes, chicken stock, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, covered, until the chicken is cooked through and potatoes are tender.
-
Remove the chicken thighs to a cutting board and shred or dice into bite-sized pieces.
-
Return the shredded chicken to the pot along with the green beans and frozen corn. Simmer until the green beans are tender, about 10 minutes.
-
Discard the bay leaves and taste the soup, adjusting salt and pepper as needed.
-
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Rate this recipe
Chicken Vegetable Soup
This chicken vegetable soup simmers bone-in chicken with carrots, celery, and potatoes in a light herbed broth until everything turns tender. It's a straightforward, comforting meal suited for weeknight dinners or as a remedy for chilly days, and it reheats well for lunches throughout the week.
1 hr 45 min 6 servings 285 cal
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless skinless chicken thighs
- 1 yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 2 medium Yukon gold potatoes, diced
- 8 cups chicken stock
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen corn kernels
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Method
- 1
Heat the olive oil in a 6-quart stock pot over medium-high heat. Season the chicken thighs with a pinch of salt and pepper and sear for 3 to 4 minutes per side until golden brown.
- 2
Remove the chicken to a plate and set aside. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 6 minutes.
- 3
Add the garlic and cook, stirring, until fragrant, about 1 minute.
- 4
Return the chicken to the pot along with the potatoes, chicken stock, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, covered, until the chicken is cooked through and potatoes are tender.
- 5
Remove the chicken thighs to a cutting board and shred or dice into bite-sized pieces.
- 6
Return the shredded chicken to the pot along with the green beans and frozen corn. Simmer until the green beans are tender, about 10 minutes.
- 7
Discard the bay leaves and taste the soup, adjusting salt and pepper as needed.
- 8
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.