Chicken Vegetable Soup Easy

Chicken vegetable soup always brings comfort and warmth to my table The mix of tender chicken hearty potatoes and sweet vegetables in a flavorful broth is everything you want on a chilly evening It is quick to whip up too making it my go to on busy weeknights when everyone craves something filling and nourishing

This recipe saved me during a stretch of sick days I could barely get the energy to cook and yet everyone felt so cozy and cared for eating big bowls at the table

Ingredients

• Olive oil: Provides a rich base for sautéing vegetables Use extra virgin for more flavor
• Onion: Diced onion creates a savory foundation Look for firm onions with no soft spots
• Carrots: Peeled and sliced carrots add sweetness and color Firm orange carrots work best for this soup
• Celery: Fresh sliced celery gives a mild herbal crunch Choose stalks with crisp leaves and no browning
• Garlic: Minced garlic brings out aromatic depth Use fresh if possible for the best taste
• Dried thyme: Adds a classic earthy note Go for quality dried spices for stronger flavor
• Dried tarragon: Offers an herby finish that makes everything taste fresher Fresh is nice if you have it but dried works just fine
• Salt and pepper: Brings out the natural flavors of every ingredient Always taste as you go
• Chicken broth: Forms the flavorful base of your soup Homemade or low sodium gives you the most control
• Shredded cooked chicken: Adds protein and heartiness Shred your own leftovers or use a rotisserie chicken from the store
• Potatoes: Peeled and diced potatoes bring satisfying texture Yukon golds hold up well in soup
• Frozen peas: Bright green and sweet Grab a bag of petite peas for best results
• Frozen corn kernels: A touch of natural sweetness Freezer corn stays tender in soup
• Fresh parsley: Chopped parsley lifts the whole pot at the end Look for vibrant green bunches in the produce aisle

Step by Step Instructions

Prepare the Vegetables:

Dice the onion slice the carrots and celery and mince the garlic Take time making uniform pieces so they cook evenly and look pretty in the bowl

Sauté the Aromatics:

Pour olive oil into your large soup pot and warm it up on medium heat When the oil shimmers add the onion carrots and celery Stir occasionally letting everything soften and brown slightly for five to seven minutes This step brings out extra sweetness and builds flavor in your soup

Bloom the Spices:

Sprinkle in the garlic dried thyme and dried tarragon along with a little salt and pepper Stir for one minute making sure the garlic does not brown The spices should smell strong and the garlic fragrant This short step wakes up all the dried herbs

Add the Broth and Simmer:

Gently pour in the chicken broth and turn up the heat to bring everything to a boil Once boiling lower the heat so it simmers gently This allows flavors to meld without rushing anything

Add Chicken and Potatoes:

Drop in your shredded chicken and potatoes Stir them in so they are covered by liquid Simmer for fifteen to twenty minutes until the potatoes are soft but not falling apart This is when the soup gets perfectly hearty

Add Peas and Corn:

Stir in the frozen peas and corn Let them warm through for about five minutes They will stay bright and add lots of sweet flavor

Finish with Parsley and Season:

Turn off the heat and stir in your fresh parsley Give the soup a taste and add more salt and pepper if needed Serve up hot and enjoy every spoonful

Pin

My kids always want extra corn in their bowls It is fun seeing everyone add their favorite finishing touch like an extra sprinkle of parsley or a splash of lemon juice after serving

Storage Tips

Let leftover soup cool before storing in airtight containers in the fridge This soup keeps well for three to four days Reheat gently on the stove or in the microwave For longer storage freeze in single portions so you can enjoy a bowl anytime

Ingredient Substitutions

Swap the chicken for turkey or add chickpeas to make it vegetarian Sweet potatoes can replace white potatoes for another flavor If you do not have tarragon just use more thyme or a dash of Italian seasoning

Serving Suggestions

This soup is delicious with crusty bread dinner rolls or simple crackers Sometimes I like to add a squeeze of fresh lemon or a sprinkle of grated cheese on top for extra flavor It also pairs well with a crisp side salad

Cultural and Historical Context

Chicken vegetable soup is a classic comfort food found across many cultures Each family puts its own spin on the ingredients and seasonings In American homes it is often a go to for sick days celebrations and cozy winter nights

Recipe Questions & Answers

→ Can I use leftover roasted chicken?

Yes, leftover roasted or rotisserie chicken works perfectly in this dish, saving both time and effort.

→ Which vegetables work best in this soup?

Carrots, celery, potatoes, peas, and corn balance flavor and texture. Other favorites include green beans or spinach.

→ How do I store leftovers?

Cool the soup completely, then refrigerate in an airtight container for up to four days. Reheat gently before serving.

→ Can I freeze chicken vegetable soup?

Yes, freeze cooled portions in airtight containers for up to three months. Thaw in the fridge and reheat on the stove.

→ What goes well as a side?

Crusty bread, crackers, or a simple leafy salad complement this soup and make for a complete meal.