Quick and Easy Chicken Vegetable Soup
Warm up any day with this comforting and hearty Quick and Easy Chicken Vegetable Soup! Packed with tender shredded chicken, vibrant vegetables like carrots, celery, green beans, and peas, and simmered in a fragrant chicken broth infused with thyme, parsley, and a hint of garlic, this recipe is the ultimate one-pot meal for busy weeknights. Requiring just 10 minutes of prep and 25 minutes of cook time, it's a time-saving and nutritious option for feeding the whole family. This soup is not only wholesome and flavorful but also a great way to use up frozen veggies, making it convenient and budget-friendly. Serve it piping hot with a crusty slice of bread for a cozy meal that’s as easy to make as it is satisfying. Perfect for meal prep or when you need a quick comfort food fix! Keywords: quick chicken soup, easy vegetable soup, hearty chicken soup recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, diced
- 2 large carrots, sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 leaf bay leaf
- 1 cup frozen green beans
- 1 cup frozen peas
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the pot and sear for 2-3 minutes per side, until lightly browned. Remove the chicken and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 minute, until fragrant.
Pour in the chicken broth and stir in the dried thyme, dried parsley, remaining salt, remaining black pepper, and bay leaf.
Return the chicken breasts to the pot. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the chicken is fully cooked.
Remove the chicken breasts from the pot and shred them using two forks.
Add the shredded chicken back to the pot along with the frozen green beans and frozen peas. Simmer for 5 minutes to heat through.
Remove the bay leaf before serving. Taste and adjust seasonings if needed. Serve hot and enjoy!
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6434 mg | 280% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 32.3 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 439 mg | 34% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4208 mg | 90% | |
*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.
