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Chicken and Vegetable Soup

A hearty and comforting bowl of Chicken and Vegetable Soup perfect for chilly days, packed with tender chicken and crisp vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken (breast or thighs) Use either chicken breast or thighs based on preference.
  • 4 cups chicken broth Low-sodium broth is a good option.
  • 2 cups carrots (sliced) Adjust amount based on preference.
  • 2 stalks celery (sliced)
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1 cup green beans (trimmed)
  • 1 cup corn (frozen or fresh)
  • 1 teaspoon thyme Can substitute with dried thyme.
  • Salt and pepper to taste salt and pepper
  • 2 tablespoons olive oil Use extra virgin olive oil for better flavor.

Method
 

Preparation
  1. Start by cutting your chicken into bite-sized pieces. Season with salt and pepper.
  2. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until fragrant and translucent, about 2-3 minutes.
Cooking
  1. Toss the chicken into the pot and cook until it’s no longer pink, around 5 minutes.
  2. Add carrots, celery, green beans, and corn to the pot. Stir everything together.
  3. Carefully add the chicken broth and thyme, bringing everything to a boil.
  4. Lower the heat and let it simmer for approximately 30 minutes.
  5. Taste your soup and add more salt or pepper as needed before serving.

Notes

Consider adding fresh herbs or a squeeze of lemon juice for added flavor. The soup can be stored in the refrigerator for up to 4 days or frozen for about 3 months.