Print

Hearty and Healthy Chicken Vegetable Soup

Close-up of a white bowl filled with rich chicken vegetable soup, featuring shredded chicken and diced carrots and celery.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple chicken vegetable soup for a comforting and wholesome weeknight dinner using rotisserie chicken for quick preparation.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (from rotisserie chicken)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 2 cups water
  • 1 cup mixed frozen vegetables (peas, corn, green beans)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Pour in the chicken broth and water. Add the dried thyme and bay leaf. Bring the mixture to a boil.
  4. Reduce heat and simmer for 15 minutes, or until vegetables are tender.
  5. Stir in the shredded chicken and frozen mixed vegetables. Cook until the chicken is heated through and vegetables are done, about 5 minutes.
  6. Remove the bay leaf. Season with salt and pepper to your taste.
  7. Serve hot.

Notes

  • For extra flavor, add 1/2 teaspoon of dried rosemary with the thyme.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering soup during the last 5 minutes of cooking.
  • This soup freezes well for future quick meals.

Nutrition

Find it online: https://tastytipster.com/chicken-vegetable-soup-recipe/