Description
Hearty and nutritious Vegetable Chicken Soup featuring tender chicken thighs, vibrant vegetables, and a flavorful broth. Perfect for a comforting meal packed with wholesome ingredients and customizable to your preferences.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken thighs (patted dry or 3 cups rotisserie chicken)
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon olive oil, divided
Vegetables
- 1 onion, diced
- 1 cup peeled and sliced carrots (¼-inch thick)
- 1 cup sliced celery (3/8-inch thick)
- 4-6 garlic cloves, minced
- 1 pound Yukon gold potatoes, cubed (½-inch)
- 5 oz. green beans, trimmed and chopped into 1-inch pieces
- 1 cup fresh, frozen or canned (drained) sweet corn
Broth and Seasonings
- 7 cups low sodium chicken broth
- 1 (14 oz) can fire roasted diced tomatoes with juices
- 2 teaspoons chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- ¼ teaspoon pepper
- Pinch red pepper flakes
- 1 bay leaf
Optional Garnishes
- ¼ cup freshly shredded Parmesan cheese
- Fresh parsley for garnish
Instructions
- Sear chicken: Heat 1½ tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken thighs with ½ teaspoon salt and ½ teaspoon pepper, then sear them until golden brown, about 2 minutes per side. Remove the chicken to a plate, leaving the drippings in the pot.
- Sauté vegetables: Add 1 tablespoon olive oil to the now empty pot with the chicken drippings. Over medium-high heat, sauté diced onions, sliced carrots, and celery until onions are tender and fragrant, about 5-7 minutes. Scrape up any browned bits on the bottom. Add minced garlic and a pinch of red pepper flakes, cooking for an additional minute.
- Simmer soup base: Return the seared chicken thighs to the pot along with Yukon gold potatoes, chicken broth, fire-roasted diced tomatoes with juices, chicken bouillon, dried parsley, oregano, basil, thyme, mustard powder, paprika, pepper, and bay leaf. Partially cover the pot, leaving about a one-inch opening, and bring to a simmer over high heat. Once simmering, reduce the heat to medium-low and gently simmer until the chicken is tender enough to shred, about 10 minutes after it starts simmering.
- Remove chicken: Carefully remove the chicken thighs from the pot to a cutting board to cool slightly while the soup continues cooking.
- Add green beans and corn: Stir green beans and sweet corn into the soup. Continue to simmer over medium-low heat, partially covered, for another 10-15 minutes or until the potatoes are tender. Stir occasionally and partially replace the lid to maintain heat.
- Shred chicken: Once cool enough to handle, shred the chicken thighs into bite-sized pieces using two forks.
- Finish soup: Reduce the heat to low. Stir in the freshly shredded Parmesan cheese until melted. Add the shredded chicken or rotisserie chicken to the soup. Stir in additional chicken broth if you prefer a less chunky consistency. Taste and adjust seasoning with additional salt and pepper if desired.
Notes
- This soup can be made using chicken thighs, breasts, or leftover rotisserie chicken depending on your preference.
- For a richer flavor, use homemade low sodium chicken broth or adjust salt accordingly if using store-bought.
- You can easily customize the vegetables by adding zucchini, spinach, or peas as desired.
- Make this recipe in a crockpot by searing chicken and sautéing vegetables first, then combining all ingredients and cooking on low for 4-6 hours.
- Parmesan cheese is optional but adds a lovely depth and creaminess to the soup.
- For meal prep, store in airtight containers and refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
