Description
This chicken vegetable soup is a hearty, flavorful soup filled with vegetables, fresh herbs and tender shredded chicken. It’s an easy soup recipe that we come back to again and again!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup chopped yellow onion (1 small onion)
- 3 ribs celery (chopped)
- 3 carrots (sliced into ¼-inch thick rounds or half rounds if large)
- ½ pound Yukon gold potatoes (chopped into ½-inch pieces)
- 4 cloves garlic (minced)
- 1 teaspoon chopped fresh rosemary
- 4 cups low sodium chicken broth
- 1 cup chopped green beans (1-inch pieces) (fresh or frozen)
- 14.5 ounces canned diced tomatoes
- ¾ teaspoon salt (or to taste)
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 bay leaves
- 1.25 pounds boneless skinless chicken breast
- ¾ cup frozen peas (no need to thaw)
- chopped fresh parsley (optional, for serving)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat on the stove. Add the onion, celery and carrots and cook, stirring often, until they begin to soften, about 5-6 minutes.
- Add the gold potatoes, garlic and fresh rosemary to the pot and cook, stirring often, for 2-3 minutes.
- Pour in the chicken broth. Stir and scrape up any bits that are stuck to the bottom of the pot.
- Stir in the green beans, diced tomatoes, salt, dried thyme, pepper and bay leaves.
- Nestle the chicken breasts down into the broth.
- Bring the pot to a simmer over moderate heat. Then reduce the heat to a low simmer. Cover and cook at a low simmer for 20-30 minutes, until the chicken is cooked through to 165°F.
- Remove chicken to a clean plate, bowl or cutting board and let it cool for 5 minutes, then shred and return to the soup.
- Meanwhile, stir in the frozen peas, cover the pot and simmer for 5 more minutes, until the vegetables are tender. Remove and discard bay leaves. Serve, with fresh parsley if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 199
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Chicken Vegetable Soup