This is the soup that does it all. Packed with vegetables and tender chicken, it's the perfect template for using whatever you have on hand. It's wholesome, satisfying, and tastes like home.
Unlike chicken noodle soup, this version puts vegetables front and center. Every spoonful is loaded with carrots, celery, potatoes, green beans, and corn - a complete, nutritious meal in a bowl.
Vegetable Guidelines
- Hard vegetables first: Carrots, celery, potatoes
- Tender vegetables last: Green beans, corn, peas
- Leafy greens: Add in final minutes
- Frozen works: Add directly to soup
Great Additions
- Zucchini or yellow squash
- Fresh or frozen peas
- Baby spinach or kale
- Diced tomatoes
- Parsnips or turnips
Serving Suggestions
- Crusty bread for dipping
- Saltine crackers
- Grilled cheese sandwich
- Perfect for meal prep
Chicken Soup with Vegetables
Classic soup loaded with garden vegetables and tender chicken.
Nutrition per serving
255Calories
28gProtein
18gCarbs
7gFat
4gFiber
5gSugar
Ingredients
Instructions
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Cook chicken. In a large pot, combine chicken, broth, and bay leaf. Bring to a simmer and cook 20 minutes until chicken is cooked through. Remove chicken and shred.
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Sauté aromatics. In the same pot, heat olive oil. Add onion and cook 3 minutes. Add garlic and thyme, cook 1 minute.
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Add hard vegetables. Add carrots, celery, and potatoes to broth. Simmer 15 minutes until potatoes are almost tender.
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Add tender vegetables. Add green beans and corn. Simmer 8 more minutes until all vegetables are tender.
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Finish. Return shredded chicken to pot. Remove bay leaf. Season with salt and pepper. Serve garnished with fresh parsley.
Recipe Notes
- Use what you have: This soup is very flexible - use whatever vegetables you have.
- Add noodles: Stir in cooked pasta for a heartier soup.
- Rotisserie shortcut: Use shredded rotisserie chicken.
- Storage: Refrigerate 5 days. Freezes well for 3 months.
