Name: Hearty Chicken Veggie Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb (450 g) boneless skinless chicken breasts or thighs, cut into bite-size pieces; 2 tablespoons olive oil or butter; 1 medium onion, diced; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 2 cloves garlic, minced; 1 cup green beans, cut into 1-inch pieces (or frozen mixed vegetables); 1 medium potato, diced (optional); 6 cups (1.4 L) chicken broth or stock; 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves; 1 bay leaf (optional); Salt and black pepper to taste; 1 cup frozen peas (optional, add near the end); Fresh parsley, chopped, for garnish (optional)

Description

A warm and filling one-pot chicken veggie soup that’s easy to make and perfect for cold nights.

Ingredients

1 lb (450 g) boneless skinless chicken breasts or thighs, cut into bite-size pieces
2 tablespoons olive oil or butter
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
1 cup green beans, cut into 1-inch pieces (or frozen mixed vegetables)
1 medium potato, diced (optional)
6 cups (1.4 L) chicken broth or stock
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1 bay leaf (optional)
Salt and black pepper to taste
1 cup frozen peas (optional, add near the end)
Fresh parsley, chopped, for garnish (optional)

Instructions

Heat the oil in a large pot over medium-high heat.
Add the chicken pieces. Cook until lightly browned on all sides, about 4–6 minutes. Remove chicken and set aside.
In the same pot, add the onion, carrots, and celery. Cook for 4–5 minutes until they start to soften.
Add garlic and cook 30 seconds until fragrant.
Stir in the potato (if using) and green beans. Cook 1–2 minutes.
Pour in the chicken broth. Add thyme and bay leaf. Bring to a gentle boil.
Return the chicken to the pot. Lower the heat and simmer for 15–20 minutes until chicken and vegetables are tender.
If using frozen peas, stir them in in the last 2–3 minutes of cooking.
Season with salt and pepper to taste. Remove the bay leaf.
Serve hot, garnished with fresh parsley if you like.

Notes

Cool the soup to room temperature before storing. Store in an airtight container in the fridge for up to 3-4 days. Freeze in freezer-safe containers for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 5g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg

Keywords: soup, chicken, veggie, healthy, one-pot meal, quick recipe