Chicken Vegetable Soup Easy (Printable Version)
Tender chicken, fresh vegetables, and fragrant herbs simmered together for a cozy mealtime favorite.
# What You'll Need:
→ Base
01 -
1 tablespoon olive oil
02 -
1 onion, diced
03 -
3 carrots, peeled and sliced
04 -
3 celery stalks, sliced
→ Aromatics & Seasonings
05 -
4 cloves garlic, minced
06 -
1 teaspoon dried thyme
07 -
1 teaspoon dried tarragon
08 -
Salt and black pepper, to taste
→ Liquids & Proteins
09 -
2 litres chicken broth
10 -
2 cups (about 300 g) shredded cooked chicken
→ Vegetables
11 -
2 medium potatoes, peeled and diced
12 -
1 cup (130 g) frozen peas
13 -
1 cup (140 g) frozen corn kernels
→ Finishing Touch
14 -
2 tablespoons chopped fresh parsley
# Steps to Follow:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until vegetables have softened, about 5 to 7 minutes.
02 -
Stir in minced garlic, dried thyme, dried tarragon, salt, and black pepper. Sauté for 1 minute until fragrant.
03 -
Pour in the chicken broth and bring to a boil. Lower the heat to a gentle simmer.
04 -
Add shredded cooked chicken and diced potatoes to the pot. Simmer for 15 to 20 minutes, or until potatoes are tender.
05 -
Stir in frozen peas and corn kernels. Cook an additional 5 minutes until heated through.
06 -
Remove the pot from heat. Add chopped fresh parsley and adjust seasoning if needed. Serve hot.
# Additional Notes:
01 -
For deeper flavour, sauté vegetables until lightly caramelised before adding broth.