Hearty Chicken Veggie Soup – Wholesome Comfort in a Bowl
Hearty Chicken Veggie Soup is a wholesome, comforting soup with tender chicken, fresh vegetables, and optional rice or pasta. Perfect for a nutritious, filling meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley (or fresh, chopped)
- Salt and pepper, to taste
- 1 tbsp olive oil
- Optional: 1 cup cooked rice or small pasta
- Optional: a splash of lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery for 3–4 minutes until softened. Add garlic and cook 1 minute.
- Add chicken pieces and cook until lightly browned on all sides.
- Pour in chicken broth, green beans, corn, peas, thyme, parsley, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer 25–30 minutes until chicken is cooked and vegetables are tender.
- If using rice or pasta, add during the last 10 minutes of cooking. Adjust seasoning to taste.
- Serve hot, with optional lemon juice and fresh herbs. Pair with crusty bread or crackers.
Notes
- Use leftover rotisserie chicken for a faster version.
- For a thicker soup, mash a few potatoes or add 1–2 tablespoons flour/cornstarch slurry.
- Swap vegetables seasonally based on freshness or freezer stock.