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Easy Chicken Vegetable Soup Recipe for a Cozy Family Dinner

Easy Chicken Vegetable Soup

A comforting broth-based soup filled with tender chicken, potatoes, colorful vegetables, tomatoes, and Italian herbs. This simple one-pot dinner makes six satisfying servings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon Olive oil
  • 1 medium Medium yellow onion, diced
  • 2 medium Medium carrots, peeled and sliced
  • 2 stalks Celery stalks, sliced
  • 3 cloves Garlic cloves, minced
  • 6 cups Low-sodium chicken broth
  • 1 14-15 ounce can Diced tomatoes with juices
Vegetables and Seasoning
  • 2 medium Yukon Gold or russet potatoes, peeled and cut into 1/2-inch cubes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Dried thyme
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
Chicken and Finishing Ingredients
  • 1 pound Boneless, skinless chicken breasts or thighs
  • 1 cup Trimmed green beans, cut into 1-inch pieces
  • 1 cup Frozen corn or peas
  • 2 tablespoons Fresh parsley, chopped, optional

Method
 

Step-by-Step
  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery, then cook for 5-7 minutes until the vegetables begin to soften.
  2. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Do not let the garlic brown.
  3. Pour in the chicken broth and diced tomatoes with their juices. Add the potatoes, Italian seasoning, dried thyme, kosher salt, and black pepper.
  4. Add the raw chicken and bring the soup to a boil. Reduce the heat, partially cover the pot, and simmer gently for 18-25 minutes, until the chicken reaches 165°F in the thickest part and the potatoes are tender.
  5. Transfer the chicken to a plate and shred or chop it into bite-size pieces. Return the chicken to the soup.
  6. Add the green beans and frozen corn or peas. Simmer for 5-8 minutes, until the vegetables are tender but not mushy.
  7. Taste the soup and adjust the salt and black pepper as needed. Stir in the chopped fresh parsley just before serving.

Notes

Cut the vegetables into similarly sized pieces for even cooking, and keep the soup at a gentle simmer after adding the chicken. For cooked chicken, use 3-4 cups of shredded leftover or rotisserie chicken and add it during the final 5-10 minutes.