Chicken Vegetable Soup

Course: Soup

Cuisine: American

Keyword: chicken vegetable soup

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 140kcal

Author: Megan Gilmore

Chicken Vegetable Soup is ultra-comforting, with protein and veggies in each bite! It tastes like chicken noodle soup, without the pasta, and couldn't be easier to make.

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US Customary - Metric

Ingredients

1 tablespoon extra virgin olive oil
1 yellow onion , chopped
3 carrots , chopped (about 1 cup)
3 celery stalks , chopped (about 1 cup)
2 garlic cloves , minced
1 teaspoon dried thyme
5 cups water
1 1/2 cups fresh or frozen green beans , cut into 1-inch pieces
1 pound boneless chicken breasts
1 tablespoon fine sea salt (I use Real Salt brand)
1/2 teaspoon ground black pepper

Optional Additions

1 (15 oz.) can chickpeas or white beans , drained and rinsed
1 pound potatoes , cut into ½-inch pieces
Fresh lemon juice
chopped parsley

Instructions

In a large pot with a lid, heat the olive oil over medium heat and saute the onion, carrots, and celery until softened, about 8 minutes. Add in the garlic and thyme, and stir for one more minute.
Add in the water, green beans, chicken, salt, and pepper. Bring the liquid to a boil and then cover the pot and lower the heat so the soup can gently simmer for 15 minutes. (If you want to add potatoes or chickpeas, now is the time to do that, too.)
Check on the chicken by lifting it out of the pot and testing it with a meat thermometer. When the temperature reaches 160ºF, you can use the tongs to remove the chicken and let it rest for 5 to 10 minutes, so it can finish cooking and reach a safe internal temperature of 165ºF.
Use two forks to shred the chicken, or cut it into small, bite-sized pieces. Return the chicken back to the soup pot, and adjust any seasoning to taste. You can add 1 more cup of water, for extra broth, or add in a squeeze of lemon juice, to help brighten the flavor. Ladle the soup into bowls and garnish with freshly chopped parsley.
Leftover soup can be stored in airtight container in the fridge for up to 4 days.

Notes

Nutrition information is for roughly 2 cups of soup. This is automatically calculated, and is just an estimate, not a guarantee. (This was calculated without extra add-ins, like chickpeas or potatoes.)

• Want to use broth instead of water? Be sure to cut back on the salt. (Start with just 1 teaspoon to be on the safe side.)

• Have cooked chicken to use up? You can add it during the last 10 minutes of the cooking cycle, just to make sure it is heated through.

Nutrition