Description

Welcome, food enthusiasts! If you’re searching for a Chicken Vegetable Soup recipe that is hearty, healthy, and bursting with flavor, you’ve come to the right place. This Vegetable Chicken Soup is packed with wholesome ingredients and customizable options, perfect for anyone seeking a nutritious and comforting meal. Let’s dive into creating a perfect chicken vegetable soup that will become a staple in your kitchen!

Ingredients

Scale

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs (patted dry) OR 3 cups rotisserie chicken
Salt and pepper to season
1 onion, diced
1 cup peeled and sliced carrots (1/4-inch thick)
1 cup sliced celery (3/8-inch thick)
4–6 garlic cloves, minced
Pinch of red pepper flakes
1 pound Yukon Gold potatoes, cut into 1/2-inch cubes
7 cups low-sodium chicken broth
1 (14-ounce) can of fire-roasted diced tomatoes with juices
2 teaspoons chicken bouillon
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon mustard powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 bay leaf
5 ounces green beans, trimmed and chopped into 1-inch pieces
1 cup fresh, frozen, or canned sweet corn (drained if canned)
1/4 cup freshly shredded Parmesan cheese (optional)
Fresh parsley (optional) for garnish

Optional Substitutions:

For a gluten-free option, ensure the chicken broth and bouillon are gluten-free.
Dairy-free variation: Omit the Parmesan cheese.
Vegetarian version: Replace chicken with tofu or additional vegetables like mushrooms and chickpeas.

Instructions

Step 1: Sear the Chicken

Heat 1 ½ tablespoons of olive oil over medium-high heat in a large Dutch oven or soup pot.
Season chicken thighs with ½ teaspoon of salt and ½ teaspoon of pepper.
Sear the chicken until golden brown, about 2 minutes per side. Remove from the pot and set aside.

Step 2: Sauté the Vegetables

In the same pot, add the remaining tablespoon of olive oil.
Add onions, carrots, and celery, sautéing until onions are tender (about 5-7 minutes).
Scrape the golden bits from the bottom of the pan for added flavor.
Add minced garlic and red pepper flakes, and sauté for another minute.

Step 3: Simmer the Soup

Return the chicken thighs to the pot along with chicken broth, diced tomatoes, chicken bouillon, dried herbs, potatoes, and bay leaf.
Partially cover the pot, leaving a small gap, and bring to a simmer over medium-high heat.
Once simmering, reduce heat to medium-low and let it gently simmer until the chicken is tender (about 15-20 minutes).

Step 4: Add Additional Vegetables

Remove chicken from the pot and let it cool slightly before shredding.
Add green beans and corn to the pot. Continue simmering for another 10-15 minutes or until potatoes are tender.
While the vegetables cook, shred the chicken.

Step 5: Combine and Serve

Stir in the Parmesan cheese until melted (if using).
Return shredded chicken to the pot and adjust the consistency with more broth if desired.
Season with additional salt and pepper to taste.
Garnish with fresh parsley and serve hot!

Notes

Use Fresh Herbs: For a vibrant flavor, swap dried herbs with fresh herbs like parsley, thyme, and basil.
Choose the Right Potatoes: Yukon Gold potatoes hold their shape better than Russet potatoes, making them ideal for soup.
Control the Spice: Add or reduce red pepper flakes based on your spice preference.