Chicken Vegetable Soup

Table of Contents

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, chopped
1 red bell pepper, chopped (optional)
1 cup green beans, cut into bite-sized pieces
1 cup frozen peas
1 cup corn kernels (fresh or frozen)
1 cup potatoes, peeled and diced (optional)
2 cups cooked chicken, shredded or diced (use rotisserie chicken for convenience)
6 cups chicken broth (or use vegetable broth for a lighter version)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
1 tablespoon lemon juice (optional, for a touch of brightness)

Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for another 1 minute until fragrant.
Add Vegetables:
- Add the carrots, celery, and red bell pepper (if using) to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Add Broth and Seasonings:
- Pour in the chicken broth and add the dried thyme, dried rosemary, and bay leaf.
- Stir to combine and bring the mixture to a boil.
Simmer:
- Reduce the heat to low and let the soup simmer for about 10 minutes.
- Add the green beans, peas, corn, and diced potatoes (if using). Continue to simmer for another 10-15 minutes, or until the vegetables are tender and the potatoes are cooked through.
Add Chicken:
- Stir in the cooked chicken and let it warm through, about 5 minutes.
Season and Finish:
- Remove the bay leaf from the soup.
- Season with salt and black pepper to taste.
- Stir in the fresh parsley and lemon juice (if using) for added flavor.
Serve:
- Ladle the soup into bowls and serve hot. You can pair it with crusty bread or a side salad for a complete meal.

Chicken Options: Use rotisserie chicken for a shortcut, or cook your own chicken breasts or thighs and shred or dice them. Bone-in, skinless chicken thighs also add a lot of flavor to the broth.
Vegetable Variations: Feel free to swap out or add any of your favorite vegetables. Potatoes, zucchini, and spinach are great additions.
Broth: For a richer flavor, use homemade chicken broth if possible. Store-bought broth works well, too. Adjust the salt depending on the sodium content of your broth.
Thickening the Soup: If you prefer a thicker soup, you can blend a portion of the soup using an immersion blender or regular blender, then return it to the pot.

This chicken vegetable soup is hearty, wholesome, and perfect for a comforting meal. Enjoy the warmth and flavor of this classic dish!