Hearty Chicken and Vegetable Soup Recipe – A Comforting, Healthy Meal Made Easy

When it comes to comfort food that soothes the soul and warms the body, few things compare to a bowl of Hearty Chicken and Vegetable Soup. Bursting with the natural flavors of tender chicken, fresh vegetables, and fragrant herbs, this soup is as nutritious as it is delicious. Perfect for meal prep, a cozy family dinner, or when you’re craving something warm and filling, this easy chicken soup recipe is a must-try for any home cook.

Packed with protein and essential vitamins from the vegetables, this healthy vegetable soup is not just satisfying – it’s good for you too. The beauty of this recipe is its versatility. You can use what you have on hand, making it perfect for reducing food waste while creating a flavorful meal.

Ingredients

Here’s what you’ll need to make this hearty soup:

For the Soup:

1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, chopped
1 red bell pepper, diced
2 cups fresh green beans, trimmed and cut into bite-sized pieces
1 cup diced potatoes (russet or Yukon gold are ideal)
1 pound boneless, skinless chicken breasts or thighs
8 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
Salt and pepper to taste
1 cup frozen peas
Juice of 1/2 a lemon
2 tablespoons fresh parsley, chopped (for garnish)

Optional Additions:

1/2 cup cooked rice, quinoa, or small pasta (for a heartier option)
A pinch of red pepper flakes (for a little spice)

Instructions

Follow these step-by-step directions to create your delicious, nourishing soup:

Step 1: Sauté the Vegetables

Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the garlic, carrots, celery, and bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 2: Add the Broth and Chicken

Pour in the chicken broth and add the diced potatoes, green beans, thyme, oregano, and bay leaves.
Nestle the chicken breasts or thighs into the pot.
Season with salt and pepper. Raise the heat to bring the soup to a gentle boil, then reduce to a simmer.

Step 3: Simmer Until Perfect

Cover the pot and simmer for about 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F).
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 4: Stir in the Final Ingredients

Stir in the frozen peas and simmer for an additional 5 minutes.
Add the fresh lemon juice to brighten the flavors. Taste and adjust seasoning as needed.

Step 5: Serve and Enjoy

Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or crackers for the ultimate comforting meal.

Tips for Customization

Make It Gluten-Free or Keto-Friendly
Skip the potatoes and replace them with cauliflower florets for a lower-carb option. For added protein, toss in chickpeas.
Add More Greens
Stir in a few handfuls of baby spinach or kale during the last 5 minutes of cooking for an extra dose of nutrients.
Spice It Up
If you like your soup with a kick, add a pinch of cayenne pepper or a splash of hot sauce.
Use Rotisserie Chicken
If you’re short on time, shredded rotisserie chicken works wonderfully and cuts down the cooking time.

Storage and Reheating

This Hearty Chicken and Vegetable Soup is perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup (without the added rice or pasta) for up to 3 months. Reheat on the stovetop over low heat or microwave until warmed through.

This comfort food classic is a recipe that everyone in the family will love, and it’s so easy to make that it can become a go-to weeknight staple. Whether you’re fighting off a cold or simply craving something warm and cozy, this easy chicken soup recipe will hit the spot every single time.

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