Chicken Vegetable Soup

Chicken Vegetable Soup is a healthy, comforting, and flavorful meal that’s perfect for any time of year. Whether you’re feeling under the weather or just want a nutritious meal, this classic soup is packed with tender chicken, vibrant vegetables, and warming broth. It’s also a versatile dish that can be easily customized to include your favorite seasonal vegetables. Plus, it’s easy to prepare and makes for delicious leftovers!

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes (with juice)
• 6 cups chicken broth (preferably low-sodium)
• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup frozen peas
• 1 tablespoon fresh parsley, chopped (optional)
• Juice of half a lemon (optional, for added brightness)

Step-by-Step Instructions:

1. Sauté the Vegetables:

1. Heat olive oil: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
2. Cook the aromatics: Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and the vegetables are beginning to soften.

2. Add Remaining Vegetables and Broth:

1. Add bell pepper, zucchini, and green beans: Stir these vegetables into the pot, and cook for an additional 3-4 minutes.
2. Add diced tomatoes and broth: Pour in the diced tomatoes with their juice and the chicken broth. Stir everything together.

3. Season and Simmer:

1. Season the soup: Add the dried thyme, basil, oregano, and season with salt and pepper to taste. Stir to combine.
2. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the vegetables are tender.

4. Add Chicken and Peas:

1. Add the cooked chicken: Stir in the shredded chicken and frozen peas. Continue to simmer the soup for an additional 5-10 minutes to heat the chicken and peas through.
2. Taste and adjust: Taste the soup and adjust the seasoning as necessary. If you want a brighter flavor, stir in the juice of half a lemon.

5. Garnish and Serve:

1. Serve hot: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with crusty bread or a side salad for a complete meal.

Tips for Success:

• Make it heartier: For a more filling soup, you can add cooked pasta, rice, or even quinoa. Just stir it in towards the end of cooking.
• Use leftover chicken: Rotisserie chicken or any leftover cooked chicken works perfectly in this recipe. It’s a great way to use up leftovers!
• Customize your veggies: Feel free to add or substitute with any of your favorite vegetables, such as spinach, kale, sweet potatoes, or corn.
• Storing and reheating: This soup keeps well in the fridge for up to 4 days, and it freezes well, too. Just reheat gently on the stovetop when ready to eat.

Chicken Vegetable Soup is a nourishing, wholesome, and easy-to-make dish that’s perfect for busy weeknights or cozy weekends. The combination of tender chicken and vibrant vegetables in a flavorful broth makes this soup a family favorite. It’s also incredibly versatile, allowing you to swap in seasonal veggies or add grains like pasta or rice. Whether you enjoy it as a light meal or a hearty dinner, this Chicken Vegetable Soup will warm your soul and satisfy your taste buds.