Chicken Vegetable Soup
A comforting and nourishing chicken vegetable soup packed with flavors and nutrients, perfect for chilly evenings or whenever you need a pick-me-up.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Use fresh or rotisserie chicken for convenience.
- 4 cups chicken broth Homemade broth or store-bought.
- 2 medium carrots, chopped Adds sweetness and color.
- 2 stalks celery, chopped For flavor and crunch.
- 1 medium onion, diced Builds the base flavor.
- 2 cloves garlic, minced Enhances the aroma.
- 1 cup green beans, trimmed and cut Fresh or frozen can be used.
- 1 cup corn kernels Fresh or frozen.
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil (for sautéing) Use for cooking the ingredients.
- Crusty bread (for serving) Perfect accompaniment to the soup.
Instructions
Preparation
- Pour olive oil into a large pot over medium heat.
- Add diced onions and minced garlic and sauté for 2-3 minutes until soft and translucent.
- Add diced chicken breast and cook, stirring occasionally, until golden-brown, approximately 5-6 minutes.
- Add chopped carrots, celery, green beans, and corn, stirring well to coat the ingredients with oil.
- Cook the vegetables with the chicken for another 5 minutes.
- Pour in chicken broth and add dried thyme, oregano, salt, and pepper to taste.
- Bring to a gentle boil over high heat, then reduce heat to low and let simmer for about 20 minutes.
- Taste and adjust seasoning if necessary before serving.
Serving
- Ladle hot soup into bowls, ensuring each serving has a mix of chicken and vegetables.
- Garnish with fresh herbs such as parsley or chives if desired.
- Serve with crusty bread and optional toppings like grated cheese or crushed red pepper flakes.
Notes
For best results, use fresh chicken and uniform vegetable sizes for even cooking. Taste as you go, and consider adding lemon juice before serving for a bright finish. Thicker soups can be achieved by mashing some cooked vegetables.