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Hearty & Easy Weeknight Chicken Vegetable Soup

A close-up of a bowl of steaming chicken vegetable soup featuring shredded chicken, carrots, and potatoes in a savory broth.
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Make this easy chicken vegetable soup for a comforting and healthy dinner. This recipe is packed with fresh ingredients and is quick enough for any weeknight.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 cup chopped potatoes
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth. Add the chopped potatoes, shredded chicken, dried thyme, and bay leaf.
  5. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
  6. Stir in the frozen peas during the last 5 minutes of cooking.
  7. Remove the bay leaf. Season the soup with salt and pepper to your preference.
  8. Serve hot. This is a great meal prep soup idea.

Notes

  • For a dairy-free creamy chicken vegetable soup texture, remove 1 cup of the broth and vegetables, blend until smooth, and stir back into the pot before serving.
  • If you prefer using a slow cooker chicken vegetable soup method, combine all ingredients except peas in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add peas during the last 30 minutes.
  • Use leftover chicken or rotisserie chicken to make this a quick weeknight soup.

Nutrition

Find it online: https://mdlatdmm.com/chicken-vegetable-soup-recipe/