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Chicken Vegetable Soup Recipe
Ash Tyrrell

Chicken Vegetable Soup Recipe

I made this chicken vegetable soup the other day, and honestly, I couldn’t stop smiling while it cooked. The aroma alone was enough to make me hungry all over again.
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Prep Time 8 minutes
Cook Time 45 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 12 oz), cut into bite-sized pieces – fresh works best for tender bites
  • 2 tablespoons olive oil – adds richness and helps caramelize veggies
  • 1 medium onion finely chopped – sweet onions bring more flavor depth
  • 2 medium carrots diced – fresh carrots hold their shape better than frozen
  • 2 celery stalks diced – adds crunch and a subtle savory flavor
  • 2 garlic cloves minced – fresh garlic gives the broth a richer aroma
  • 1 teaspoon dried thyme – gives that cozy herby flavor
  • 1 teaspoon dried rosemary – earthy and slightly piney
  • 6 cups chicken broth – homemade or low-sodium for better control over saltiness
  • 2 cups water – helps balance the broth’s flavor and volume
  • 1 cup corn kernels fresh or canned, drained – fresh corn gives a sweeter taste
  • 1 cup green beans trimmed and cut into bite-sized pieces – fresh beans stay brighter and crisper
  • Salt and freshly ground black pepper – adjust to taste
  • Fresh parsley or cilantro chopped – for a fresh finishing touch

Method
 

  1. Start by heating olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery, cooking until they begin to soften and release their aroma. Stir in garlic, thyme, and rosemary, letting them cook just long enough to release their fragrance.
  2. Push the vegetables to the side of the pot and add the chicken pieces. Let them cook until they’re lightly browned on all sides. This step builds extra flavor into the broth.
  3. Pour in the chicken broth and water, scraping the bottom of the pot to release any flavorful bits. Bring the mixture to a boil, then lower the heat and cover. Let it simmer until the chicken is fully cooked and tender.
  4. Toss in the corn and green beans, stirring them into the broth. Let everything cook together until the vegetables are tender but still vibrant in color.
  5. Taste the soup and season with salt and pepper as needed. Finish with a sprinkle of fresh parsley or cilantro for a burst of freshness right before serving.

Notes

  • Use chicken thighs if you want extra tenderness and richer flavor.
  • Don’t skip browning the chicken—it deepens the broth’s taste.
  • If adding pasta or rice, cook it separately so it doesn’t soak up all the broth later.
  • Fresh herbs added at the end brighten the whole dish instantly.
  • A splash of lemon juice right before serving makes the flavors pop.