Chef Ed’s Classic Chicken Veggie Soup
Warm, nourishing, and full of wholesome flavor, this chicken vegetable soup is the ultimate comfort food. Loaded with tender chicken, vibrant vegetables, and a rich, herb-infused broth, it’s a go-to for chilly days, cozy nights, or anytime you need a bowl of goodness.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 large russet potato, peeled and diced
- 1 cup frozen or fresh corn kernels
- 1 cup frozen or fresh peas
- 8 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded or cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Juice of half a lemon (optional, for brightness)
Instructions
- Sauté the Base:
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until fragrant and softened. - Add Vegetables and Broth:
Stir in the zucchini, green beans, diced potatoes, corn, and peas. Pour in the chicken broth and bring the pot to a boil. - Season the Soup:
Add thyme, oregano, salt, and pepper. Reduce heat to low and simmer uncovered for 25–30 minutes, or until the potatoes and carrots are tender. - Add Chicken:
Stir in the cooked chicken and let it heat through for another 5–10 minutes. Taste and adjust seasoning if needed. - Finish and Serve:
Remove from heat. Stir in chopped fresh parsley and a squeeze of lemon juice if desired. Ladle into bowls and serve hot with crusty bread or crackers.
Chef Ed’s Tips:
- Want it thicker? Mash a few potato chunks in the pot to naturally thicken the soup.
- For extra depth, add a bay leaf while simmering and remove before serving.
Swap in seasonal vegetables or leafy greens like kale or spinach for variety.- This soup stores beautifully—refrigerate for up to 4 days or freeze for up to 3 months.
Health Benefits:
Packed with lean protein, fiber, and essential vitamins, this soup supports immunity, digestion, and overall wellness. The broth helps with hydration while the fresh veggies provide an array of nutrients with every spoonful.
References:
- Harvard Health Publishing. (2021). The nutritional power of soup.
- USDA FoodData Central. (2023). Chicken, vegetables, and broth nutrition facts. Harvard.edu
