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Hearty Chicken Vegetable Soup

This chicken vegetable soup is a comforting, nourishing dish made by simmering shredded cooked chicken with fresh vegetables and fragrant herbs. It features a clear, flavorful broth with tender vegetables and shredded chicken, resulting in a warm, inviting bowl perfect for chilly days. The recipe emphasizes simple techniques like sautéing, simmering, and shredding for a homey, soul-warming meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken preferably from roasted or boiled chicken
  • 3 large carrots sliced into thick pieces
  • 2 stalks celery chopped into chunks
  • 1 large yellow onion diced
  • 4 cups chicken broth homemade or store-bought, lightly seasoned
  • 1 teaspoon dried thyme
  • 1 bay leaf bay leaf
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • fresh parsley for garnish parsley chopped

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Cutting board
  • Wooden spoon or spatula
  • Ladle

Method
 

  1. Chop the carrots into thick slices, dice the onion, and chop the celery into chunks. Prepare all vegetables and set aside.
  2. Heat a large heavy-bottomed pot over medium heat and add the olive oil. Once shimmering, add the diced onions and sauté until translucent, about 5 minutes, until they smell sweet and are just starting to turn golden.
  3. Add the chopped carrots and celery to the pot and cook for another 8 minutes, stirring occasionally. The vegetables should start to soften and release their aroma.
  4. Pour in the chicken broth and bring the mixture to a gentle simmer. Add the shredded cooked chicken, dried thyme, bay leaf, and season with salt and pepper. Stir to combine.
  5. Reduce the heat to low and let the soup simmer uncovered for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender but not mushy. The broth should be fragrant and clear.
  6. Taste the soup and adjust seasonings with more salt or pepper if needed. Remove the bay leaf before serving.
  7. Ladle the hot soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness. Serve with crusty bread for a complete meal.

Notes

Feel free to add other vegetables like peas or corn, or sprinkle with grated cheese for extra richness. This soup keeps well in the fridge and tastes even better the next day.