Chicken Vegetable Soup
This comforting gluten-free chicken vegetable soup is packed with flavor and nutrients. It's a simple and satisfying meal perfect for a chilly day or when you're feeling under the weather.
50 min
Total Time
6
Servings
easy
Difficulty
15 min
Prep Time
35 min
Cook Time
50 min
Total Time
Ingredients
- 8 cups Chicken broth
- 2 cups Cooked chicken breast (shredded)
- 1 cup Carrots (diced)
- 1 cup Celery (diced)
- 1/2 cup Onion (diced)
- 1 cup Frozen peas
- 1 cup Frozen corn
- 1 cup Green beans (cut into 1-inch pieces)
- 1 cup Potatoes (diced)
- 1 tablespoon Olive oil
- 1 teaspoon Dried thyme
- 1/2 teaspoon Dried rosemary
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Black pepper (or to taste)
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
- 2
Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- 3
Pour in chicken broth and bring to a boil.
- 4
Add potatoes, thyme, and rosemary to the pot. Reduce heat and simmer for 10 minutes, or until potatoes are tender.
- 5
Stir in green beans, frozen peas, and frozen corn. Cook for another 5 minutes.
- 6
Add shredded cooked chicken to the soup and heat through.
- 7
Season with salt and pepper to taste. Serve hot.
Tips & Notes
- •For a richer flavor, use homemade chicken broth.
- •Add a squeeze of lemon juice at the end for a brighter taste.
- •You can substitute other vegetables based on your preference. Try adding zucchini, spinach, or kale.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.