Description
A comforting, healthy chicken and veggie soup made with simple ingredients, perfect for busy weeknights or batch cooking.
Ingredients
2 tablespoon olive oil, divided
1 pound boneless skinless chicken thighs OR 3 cups rotisserie chicken
Salt and pepper
1 onion, diced
1 cup peeled and sliced carrots (1/4-inch thick)
1 cup sliced celery (3/8-inch thick)
4–6 garlic cloves, minced
Pinch red pepper flakes
1 pound Yukon gold potatoes, cubed
7 cups low sodium chicken broth
1 14 oz. can fire roasted diced tomatoes
2 teaspoons chicken bouillon
1 tsp EACH dried parsley, oregano
1/2 tsp EACH dried basil, thyme, mustard powder, paprika
1/4 tsp pepper
1 bay leaf
Instructions
1. Heat 1½ tbsp olive oil in a large pot. Season and sear chicken thighs. Remove and set aside.
2. Add 1 tbsp olive oil and sauté onion, carrots, and celery until soft. Stir in garlic and red pepper flakes.
3. Add broth, potatoes, tomatoes, bouillon, herbs, and bay leaf. Add chicken (if using raw).
4. Simmer partially covered until chicken is tender (10 minutes).
5. Remove chicken, add green beans and corn. Simmer until potatoes are tender (10–15 minutes).
6. Shred chicken and return to soup. Stir in Parmesan.
7. Adjust seasoning, add broth if needed, and serve hot.
Notes
You can use rotisserie chicken to save time. This soup freezes well up to 3 months. Add fresh herbs or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 275
- Sugar: 4g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 65mg