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Chicken and Vegetable Soup Recipe

Chicken and vegetable soup is a healthy, comforting, and easy-to-make dish that combines tender chicken, fresh vegetables, and flavorful broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Appetizer, Main Course, Soup
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 1 lb 450g chicken breast or thighs (boneless or bone-in)
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 2 medium potatoes diced
  • 1 onion chopped
  • 2 cloves garlic minced
  • 6 cups chicken broth or stock
  • 1 bay leaf
  • 1 tsp dried thyme or fresh sprigs
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • Optional: 1 cup peas corn, or green beans
  • Fresh parsley for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, carrots, and celery. Sauté for 3–4 minutes.
  3. Place chicken pieces in the pot and season with salt, pepper, and thyme.
  4. Pour in chicken broth and add the bay leaf. Bring to a boil.
  5. Reduce heat and let simmer for 20 minutes, until chicken is cooked.
  6. Remove chicken, shred with forks, then return to the pot.
  7. Add potatoes and any optional vegetables. Cook until tender (about 10–15 minutes).
  8. Adjust seasoning, remove bay leaf, and garnish with parsley before serving.

Notes

  • Pair with warm crusty bread or garlic toast.
  • Add noodles, rice, or barley for a heartier version.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.