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Hearty Veggie and Chicken Soup

A comforting soup packed with hearty veggies and tender chicken, perfect for chilly evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced Fresh, boneless, and skinless preferred
  • 2 pieces carrots, chopped
  • 2 pieces celery stalks, chopped
  • 1 piece onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth Can use vegetable broth for vegetarian option
  • 1 cup potatoes, diced Sweet potatoes can be used as a substitute
  • 1 cup green beans, chopped
  • 1 cup corn
  • 2 tablespoons olive oil For sautéing
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
  2. Add the onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender and fragrant.
Cooking
  1. Add the diced chicken to the pot. Continue to cook until the chicken is no longer pink, stirring occasionally.
  2. Pour in the 4 cups of chicken broth and bring the mixture to a boil.
  3. Once boiling, add the diced potatoes, green beans, and corn to the pot.
  4. Season the mixture with dried thyme, oregano, salt, and pepper.
  5. Reduce the heat to low and let the soup simmer for 20-25 minutes.
Serving
  1. Once the soup is ready, ladle it into bowls and serve hot, garnished with fresh parsley.

Notes

This soup is great for leftovers and can be kept in the fridge for up to 3-4 days. It also freezes well for up to 3 months.