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Chicken Vegetable Soup Recipe

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This Chicken Vegetable Soup is hearty, healthy, and packed with tender chicken, fresh vegetables, and a flavorful broth. Perfect for a comforting meal on a chilly day!

Ingredients

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For the Soup:
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and chopped
  • 6 cups chicken broth
  • 2 cups cooked shredded chicken (rotisserie or leftover)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • 1 cup baby spinach or kale (optional)
  • Juice of ½ lemon (for brightness)
For Garnish (Optional):
  • Fresh parsley, chopped
  • Grated Parmesan cheese
  • Crushed red pepper flakes

 

Instructions

Sauté the Vegetables:

  1. Heat the Olive Oil:

    • In a large pot or Dutch oven, heat olive oil over medium heat.

  2. Cook the Aromatics:

    • Add onion, garlic, carrots, and celery, sautéing for 3-4 minutes until softened.

  3. Add the Vegetables:

    • Stir in bell pepper, zucchini, and green beans, cooking for another 2 minutes.

Simmer the Soup:

  1. Add Broth & Seasonings:

    • Pour in chicken broth and diced tomatoes.
    • Stir in thyme, oregano, paprika, salt, and black pepper.
    • Bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes.

  2. Add Chicken & Greens:

    • Stir in shredded chicken and simmer for another 5 minutes.
    • Add baby spinach or kale (if using) and cook for 1-2 minutes until wilted.

  3. Finish with Lemon Juice:

    • Stir in fresh lemon juice for added brightness.

Serve & Enjoy:

  1. Garnish & Serve:
    • Ladle soup into bowls and garnish with fresh parsley, Parmesan, or red pepper flakes.
    • Serve warm with crusty bread or a side salad.

 

Notes

  • Want it heartier? Add ½ cup cooked rice or small pasta.
  • Spicy twist: Add ¼ teaspoon cayenne or a dash of hot sauce.

 

  • Meal prep tip: This soup keeps well in the fridge for 4 days and freezes for 3 months.

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