Description
This hearty Vegetable Chicken Soup is a comforting and nutritious meal loaded with tender chicken, fresh vegetables, and a flavorful seasoned broth. It features seared chicken thighs, sautéed aromatics, and a delightful medley of vegetables simmered together to create a satisfying soup perfect for meal prep or cozy dinners. Optional Parmesan and fresh parsley add a delicious finishing touch.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken thighs (patted dry or 3 cups shredded rotisserie chicken)
Vegetables
- 1 onion, diced
- 1 cup peeled and sliced carrots, 1/4-inch thick
- 1 cup sliced celery, 3/8-inch thick
- 1 pound Yukon gold potatoes, 1/2-inch cubes
- 5 oz. (1 heaping cup) green beans, trimmed and chopped into 1-inch pieces
- 1 cup fresh, frozen, or canned (drained) sweet corn
- 4-6 garlic cloves, minced
Liquids and Broth
- 7 cups low sodium chicken broth
- 1 14 oz. can fire roasted diced tomatoes with juices
Oils and Fats
- 2 tablespoons olive oil, divided
Herbs and Spices
- 2 teaspoons chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 bay leaf
- Pinch red pepper flakes
- Salt and black pepper, to taste (use about 1 teaspoon salt total)
Optional Garnishes
- 1/4 cup freshly shredded Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Sear chicken: Heat 1 1/2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Sear the chicken until golden brown, about 2 minutes per side. Remove the chicken to a plate and leave the drippings in the pot.
- Sauté vegetables: Add 1 tablespoon olive oil to the pot with the drippings and heat over medium-high. Add the diced onions, sliced carrots, and celery. Sauté until the onions are tender and vegetables start to soften, about 5 to 7 minutes, scraping up any brown bits from the bottom of the pot. Stir in minced garlic and a pinch of red pepper flakes and cook for an additional 1 minute until fragrant.
- Simmer soup base: Return the chicken thighs to the pot. Add the cubed potatoes, low sodium chicken broth, fire roasted diced tomatoes with their juices, chicken bouillon, dried parsley, oregano, basil, thyme, mustard powder, paprika, black pepper, and bay leaf. Partially cover the pot with the lid slightly ajar. Bring the soup to a simmer over high heat, then reduce heat to medium-low. Simmer gently until the chicken is tender and cooked through, about 5 to 10 minutes after the soup starts simmering.
- Remove chicken: Transfer the cooked chicken thighs to a cutting board and let cool briefly while continuing with the next steps.
- Add green beans and corn: Add the trimmed and chopped green beans and the corn to the pot. Continue to simmer the soup over medium-low heat, partially covered, for 10 to 15 minutes or until potatoes and green beans are tender. Stir occasionally while simmering.
- Shred chicken: Once the chicken is cool enough to handle, shred it using two forks or your hands. Do not add it back into the soup yet.
- Add chicken and Parmesan: Reduce heat to low. Stir in the optional freshly shredded Parmesan cheese until melted and incorporated. Add the shredded chicken (or use the rotisserie chicken if preferred) back into the soup. Stir well to combine. If desired, add additional broth for a thinner consistency. Taste the soup and adjust salt and pepper according to preference.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh chopped parsley if desired. Serve warm for a comforting meal.
Notes
- Use boneless skinless chicken thighs for tenderness and flavor, or substitute with cooked rotisserie chicken for convenience.
- Swap vegetables as desired: add zucchini, kale, or peas to customize your soup.
- For a gluten free version, ensure chicken bouillon is gluten free or use homemade broth.
- Simmer with the lid partially off to prevent boiling over and to concentrate flavors.
- This soup can be made a day ahead; flavors deepen with time and leftovers reheat well.
- For a dairy-free option, omit the Parmesan cheese garnish.
- Use low sodium broth to better control salt levels in the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
