Chicken Vegetable Soup: Easy, Hearty, and Homemade
A hearty homemade chicken vegetable soup with tender shredded chicken, carrots, potatoes, green beans, corn, tomatoes, and a flavorful herb-infused broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, chopped
2 medium potatoes, peeled and diced
1 cup green beans, cut into pieces
1 cup corn kernels
1 cup diced tomatoes
8 cups chicken broth
3 cups cooked shredded chicken
1 tsp dried thyme
1 tsp dried parsley
1 bay leaf
1/2 tsp black pepper
Salt to taste
2 tbsp fresh parsley, chopped
1 tbsp lemon juice (optional)
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Sauté onion, carrots, and celery for 5–7 minutes.
3. Add garlic, thyme, dried parsley, and black pepper.
4. Pour in chicken broth and add potatoes, green beans, and tomatoes.
5. Bring to a gentle boil, then simmer for 15–20 minutes.
6. Add shredded chicken and corn; simmer for 5–10 minutes.
7. Season with salt and optional lemon juice.
8. Remove bay leaf, garnish with fresh parsley, and serve hot.
Notes
Use rotisserie chicken to save time.
Substitute frozen mixed vegetables as desired.
Add cooked rice or noodles for a heartier soup.
Refrigerate in an airtight container for 3–4 days.
Freeze for 2–3 months for best quality.
Reheat leftovers to 165°F.
Find it online: https://elitesrecipes.com/chicken-vegetable-soup/