Prep Time 15 Min
Cook Time 25 Min
Servings4 servings People
Calories225 kcal
I’ve put together this chicken vegetable soup plenty of times in my kitchen, especially when the weather turns cooler or someone in the family needs something light. It’s one of those straightforward recipes that doesn’t demand much—just whatever veggies I have on hand, like carrots and peas, simmered in chicken broth with some boiled chicken thrown in at the end. We usually eat it as a main dish for lunch, maybe with a slice of whole wheat toast to round it out, and it keeps everyone satisfied without being heavy.What I like about this version is how flexible it is for home cooking. If fresh carrots aren’t around, frozen ones work fine, and I’ve even tossed in whatever else was in the fridge, like a bit of celery. Last time I made it, I overseasoned the salt early on because I was rushing, so now I always taste before adding the chicken. The whole thing comes together quickly, maybe 40 minutes if you’re organized, and it’s got that simple flavor from the broth and thyme that doesn’t need much fussing. My family goes back for seconds without complaint, and leftovers heat up okay the next day.
Ingredients
- 1 tablespoon olive oil or any vegetable oil
- 1 large onion, finely chopped
- 3 carrots, peeled and cut into cubes
- 6 cups chicken broth
- 2 pounds boiled chicken breast, sliced (or adjust to preference)
- 1 cup green peas (fresh or frozen)
- 1 teaspoon dried thyme (optional)
- Salt, to taste
- Black pepper, to taste
- For serving: 2 tablespoons chopped fresh parsley
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion and cook, stirring a little, until it starts to soften, about 2-3 minutes.
- Stir in the cubed carrots and green peas. Add a pinch of salt and the dried thyme if you’re using it. Keep stirring on medium heat for 5 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 20 minutes, until the veggies are soft. Add the sliced boiled chicken, then season with salt and black pepper as needed.
- Take the pot off the heat. Serve hot, topped with chopped parsley.
Why You’ll Love This Recipe
- It’s simple to throw together with pantry staples on a busy evening.
- The broth stays clear and light, with tender veggies balancing the chicken.
- Works well as a full meal with toast, or just on its own for lighter days.
Chef’s Tips for Perfection
- Add salt gradually—it’s easy to overdo it before the broth dilutes everything.
- Simmer gently after boiling to keep the vegetables from turning mushy.
- Swap in other veggies like celery or zucchini if that’s what you have around.
Storage and Reheating
Let the soup cool completely, then store in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop over low heat, stirring occasionally, or in the microwave in short bursts. It might thicken a bit, so add a splash of broth or water if needed.
Nutritional Notes
Per serving, roughly 225 calories, with good amounts of protein from the chicken and vitamins from the vegetables. Figures can vary based on exact ingredients and portions.
(Hearty Chicken Vegetable Soup)
