Hearty Chicken Veggie Soup

A warm, nourishing bowl of Hearty Chicken Veggie Soup that comforts the body with tender chicken, soft vegetables, and a savory broth, all ready in about 30 minutes.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 250

Ingredients Method Notes

Ingredients

For the soup base

2 tablespoons olive oil Use extra-virgin for better flavor.
1 medium onion, diced Choose firm, unblemished vegetables.
2 medium carrots, sliced Choose firm, unblemished vegetables.
2 stalks celery, diced Choose firm, unblemished vegetables.
3 cloves garlic, minced
1 pound chicken breast, diced Use fresh or thawed chicken for best browning.
4 cups chicken broth Low-sodium gives control over salt content.

Mixed vegetables

2 cups mixed vegetables (green beans, corn, peas) Add later to preserve color and texture.

Herbs and seasonings

1 teaspoon dried thyme
1 leaf bay leaf Remember to remove before serving.
to taste Salt and pepper Adjust at the end.
for garnish Fresh parsley Optional, adds freshness.

Method

Preparation

Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
Stir in the garlic and chicken. Cook until the chicken is browned on all sides.
Pour in the chicken broth and bring to a boil. Add thyme and bay leaf.
Add mixed vegetables, salt, and pepper. Reduce heat and simmer for 20–25 minutes.
Remove the bay leaf and taste. Adjust seasoning as needed.
Serve hot with chopped parsley for garnish, if desired.

Notes

This recipe is versatile; check for substitutions for dietary restrictions. For a richer soup, add a squeeze of lemon or a splash of cream at the end.