🍲 Chicken Vegetable Soup
Ingredients (Serves 6)
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1 tbsp olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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3 carrots, sliced
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2 celery stalks, sliced
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2 potatoes, diced (optional but great for heartiness)
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1 bell pepper, diced (optional)
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1 zucchini, chopped
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1 cup green beans, chopped (fresh or frozen)
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6 cups chicken broth
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2 cups cooked chicken (shredded or diced; leftover or rotisserie works great)
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1 tsp dried thyme
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1 tsp dried parsley
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1 tsp Italian seasoning
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Salt & pepper to taste
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1 cup corn or peas (fresh, canned, or frozen)
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Juice of 1/2 lemon (optional, for brightness)
👩🍳 Instructions
1. Sauté the aromatics
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Heat olive oil in a large pot over medium heat.
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Add onion, carrots, and celery; cook 5–7 minutes until softened.
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Add garlic and cook 30 seconds.
2. Add remaining vegetables
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Add potatoes, bell pepper, zucchini, and green beans.
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Stir and cook 2–3 minutes.
3. Add broth & seasonings
Pour in:
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chicken broth
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thyme
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parsley
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Italian seasoning
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salt & pepper
Bring to a boil, then reduce heat and simmer 20 minutes, or until veggies are tender.
4. Add chicken
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Stir in the cooked chicken, corn/peas, and lemon juice.
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Simmer 5–10 more minutes to heat through.
5. Taste & adjust
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Add more salt, pepper, or herbs as desired.
🥣 Serve With
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Crusty bread
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Garlic toast
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A sprinkle of Parmesan
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Fresh herbs on top
✨ Variations
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Noodle version: Add 1–2 cups egg noodles during the last 10 minutes.
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Rice version: Add 1 cup cooked rice at the end.
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Low carb: Skip potatoes and add spinach or kale in the last 5 minutes.
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Slow cooker: Add everything except peas/corn and chicken; cook 6 hours on low, then add them in last 30 minutes.
If you’d like, I can write a creamy version, Mexican-style, or an Immunity Boost Chicken Soup too!
