Homemade Chicken Vegetable Soup

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Homemade Chicken Vegetable Soup

  • Prep time: 15 minutes

  • Cook time: 30 minutes

  • Servings: 6-8

Ingredients

The Base & Protein

  • 2 tbsp Olive oil or unsalted butter

  • 1.5 lbs Boneless, skinless chicken breasts (or thighs, shredded)

  • 6 cups Low-sodium chicken broth

  • 1 cup Water (adjust if you prefer a higher broth-to-ingredient ratio)

The Vegetables

  • 1 medium Yellow onion, diced

  • 3 large Carrots, sliced into rounds

  • 3 stalks Celery, sliced

  • 2 medium Russet or Yukon Gold potatoes, peeled and cubed

  • 1 cup Frozen or fresh sweet corn

  • 1 cup Frozen or fresh green peas

Seasonings & Herbs

  • 3 cloves Garlic, minced

  • 1 tsp Dried thyme (or dried oregano)

  • 1 Bay leaf

  • Salt and freshly cracked black pepper (to taste)

  • 1/4 cup Fresh Italian parsley, finely chopped (for garnish)

Step-by-Step Instructions

1. Sear the Chicken & Sauté the Aromatics

  1. Heat the olive oil or butter in a large Dutch oven or heavy-bottomed stockpot over medium-high heat.

  2. Season the chicken breasts lightly with salt and pepper. Sear them in the pot for about 3–4 minutes on each side until golden brown (they do not need to be fully cooked through yet). Remove chicken and set aside on a plate.

  3. Turn the heat down to medium. Add the diced onion, carrots, and celery to the same pot. Sauté for 5 minutes until the onions become translucent and soft. Add the minced garlic and cook for another 1 minute until fragrant.

2. Simmer the Soup

  1. Pour in the chicken broth and water, using a wooden spoon to scrape up any flavorful brown bits stuck to the bottom of the pot.

  2. Stir in the cubed potatoes, dried thyme, and the bay leaf.

  3. Return the chicken breasts (and any juices from the plate) back into the pot. Bring the liquid to a boil, then immediately reduce the heat to low, cover with a lid, and let it simmer gently for 15–20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are fork-tender.

3. Shred and Finish

  1. Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

  2. Stir the shredded chicken back into the pot.

  3. Add the corn and green peas. Simmer uncovered for an additional 5 minutes until the peas and corn are bright green and heated through.

  4. Remove the bay leaf. Taste the broth and season with additional salt and black pepper as needed.

Serving Suggestion

Ladle the hot soup into bowls and generously garnish with the freshly chopped parsley. This pairs beautifully with a side of crusty French bread or saltine crackers.

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