Quickie Chicken Veggie Soup
Whip up a comforting bowl of Quickie Chicken Veggie Soup in just 30 minutes! Bursting with tender shredded chicken, an array of colorful vegetables like carrots, celery, peas, and corn, and infused with aromatic herbs such as thyme and parsley, this quick and hearty recipe is perfect for busy weeknights. A light yet satisfying dish simmered in flavorful chicken broth, it strikes the ideal balance of freshness and coziness. Serve it with a sprinkle of fresh parsley for an extra pop of color and flavor. Easy to prepare and loaded with wholesome ingredients, this one-pot wonder is your go-to option for a nourishing, delicious meal in no time!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion
- 3 medium carrots
- 3 stalks celery stalks
- 3 cloves garlic
- 6 cups chicken broth
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried parsley
- 1 bay leaf
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Season 1 pound of chicken breast with 1 teaspoon salt and 0.5 teaspoon black pepper. Add the chicken to the pot and sear for 3-4 minutes per side, until lightly golden but not fully cooked. Remove the chicken and set aside.
Dice 1 medium yellow onion, slice 3 carrots, and chop 3 celery stalks. Mince 3 cloves of garlic.
In the same pot, add the diced onion, sliced carrots, and chopped celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in 6 cups of chicken broth and stir in 0.5 teaspoon dried thyme, 0.5 teaspoon dried parsley, and 1 bay leaf.
Return the chicken breast to the pot. Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes, or until the chicken is cooked through.
Remove the chicken breast from the pot and shred it using two forks.
Add 1 cup frozen peas and 1 cup frozen corn to the pot. Stir and cook for 2-3 minutes until heated through.
Return the shredded chicken to the pot and stir to combine.
Taste and adjust seasoning with more salt and pepper as needed.
Remove the bay leaf before serving. Garnish with chopped fresh parsley, if desired.
Serve hot and enjoy your Quickie Chicken Veggie Soup!
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6263 mg | 272% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 24.5 g | ||
| Protein | 168.9 g | 338% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 333 mg | 26% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3828 mg | 81% | |
*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.
