Easy Chicken Vegetable Soup Recipe

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🥣 Easy Chicken Vegetable Soup Recipe

Description

This Easy Chicken Vegetable Soup is a wholesome, one-pot wonder filled with tender chicken, hearty vegetables, and aromatic herbs. It’s light yet filling, nourishing, and ready in under 30 minutes. Whether you’re recovering from a cold, craving comfort, or looking for a healthy meal prep idea, this soup will warm you from the inside out — simple, delicious, and soul-soothing.

🧂 Ingredients

  • 2 cups cooked chicken, shredded (rotisserie or leftover chicken works perfectly)
  • 1 tbsp olive oil or butter
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 cup potatoes, diced (or mixed vegetables like peas and corn)
  • 4 cups chicken broth (or vegetable broth)
  • 1 tsp garlic, minced
  • 1 tsp dried thyme or Italian seasoning
  • Salt & pepper, to taste
  • Optional: a handful of fresh parsley or spinach for garnish

👩‍🍳 Instructions

  1. Sauté the Base:
    In a large pot, heat olive oil or butter over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes until softened and fragrant.
  2. Add Garlic and Seasonings:
    Stir in minced garlic and dried thyme (or Italian seasoning). Sauté for 30 seconds to release flavor.
  3. Add Broth and Vegetables:
    Pour in chicken broth and add potatoes (or mixed veggies). Bring to a gentle boil.
  4. Simmer:
    Reduce heat and simmer for 10–12 minutes, until vegetables are tender.
  5. Add Chicken:
    Stir in shredded chicken and let simmer for another 3–5 minutes until heated through. Season with salt and pepper to taste.
  6. Serve:
    Ladle into bowls and garnish with fresh parsley or spinach if desired. Serve warm with crusty bread or crackers.

🍽 Servings

  • Makes 4 servings (about 1 ½ cups per serving).

💡 Notes

  • Use rotisserie chicken for quick prep and rich flavor.
  • For a thicker soup, mash some of the potatoes or blend a small portion before adding the chicken.
  • Add a squeeze of lemon juice at the end for brightness.
  • You can substitute potatoes with rice, noodles, or quinoa for variation.

🧠 Tips

  • Want a creamy version? Add ¼ cup of cream or milk after simmering.
  • If using raw chicken, dice it and simmer in broth for 15 minutes before adding vegetables.
  • Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months.
  • Always taste and adjust seasoning before serving — broth brands vary in saltiness.

⚖️ Nutritional Information (Per Serving)

(Approximate values)

  • Calories: 210 kcal
  • Protein: 20 g
  • Fat: 8 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Sodium: 520 mg

🌿 Health Benefits

  • High in protein: Keeps you full and supports muscle recovery.
  • Rich in vitamins: Carrots and celery provide vitamin A and antioxidants.
  • Low in fat: A light and heart-healthy meal.
  • Hydrating: Perfect for flu recovery or cold days.
  • Gut-friendly: Gentle on digestion and nourishing for the immune system.

❓ Q&A Section

Q1: Can I use raw chicken instead of cooked?
Yes — just dice the raw chicken and simmer it with the broth for 15–20 minutes before adding vegetables.

Q2: Can I make this in a slow cooker?
Absolutely. Add all ingredients (except oil) to a slow cooker and cook on low for 6 hours or high for 3 hours.

Q3: How can I make it more filling?
Add cooked rice, pasta, barley, or beans near the end of cooking.

Q4: Can I freeze it?
Yes — cool completely, portion into airtight containers, and freeze for up to 3 months. Reheat gently on the stove.

Q5: What can I serve it with?
It pairs beautifully with whole-grain bread, garlic toast, or a simple green salad.

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