Hearty Chicken and Vegetable Soup
Warm, comforting, and brimming with wholesome ingredients, this Hearty Chicken and Vegetable Soup is the ultimate one-pot meal for chilly evenings or anytime you’re craving a nourishing dish. Featuring tender shredded chicken, savory herbs like thyme and bay leaf, and a colorful medley of veggies including carrots, celery, potatoes, and green beans, this recipe balances robust flavor with nutritional goodness. Simmered in a rich chicken broth, this soul-soothing soup is easy to prepare with only 15 minutes of prep time, making it perfect for busy weeknight dinners. Garnished with fresh parsley for a pop of brightness, every spoonful is packed with delicious, homemade comfort. Serve it with warm crusty bread or crackers for a complete meal that will keep the whole family satisfied. Keywords: hearty chicken soup, vegetable soup recipe, one-pot meals, comfort food, easy weeknight dinner, healthy chicken soup.
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Recipe Information
Ingredients
- 2 pieces chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 8 cups chicken broth
- 1 leaf bay leaf
- 1 teaspoon thyme, dried
- 2 tablespoons parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 medium potatoes, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
Instructions
Begin by heating olive oil in a large pot over medium heat.
Add chopped onions, sliced carrots, and sliced celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add minced garlic to the pot and stir for an additional minute until fragrant.
Place the chicken breasts in the pot and pour in the chicken broth.
Add the bay leaf, thyme, salt, and pepper to the pot. Stir to combine all the ingredients.
Bring the soup to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 20 minutes.
After 20 minutes, add the diced potatoes and green beans. Stir well and continue to simmer, covered, for another 15 minutes or until the potatoes are tender.
Remove the chicken breasts from the pot. Shred the chicken using two forks and return it to the pot.
Stir in the chopped parsley and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaf before serving. Serve hot and enjoy your hearty chicken and vegetable soup.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7210 mg | 313% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 22.4 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 5389 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
