Description
A hearty and comforting Vegetable Chicken Soup packed with tender chicken thighs, fresh vegetables, and a flavorful broth seasoned with herbs and spices. This easy stovetop recipe offers versatility with options for rotisserie chicken and customizable veggies, perfect for meal prep or a nourishing weeknight dinner.
Ingredients
Scale
Chicken and Oil
- 1 ½ tablespoon olive oil
- 1 pound boneless skinless chicken thighs, patted dry OR 3 cups rotisserie chicken
- ½ teaspoon salt
- ½ teaspoon pepper
Vegetables and Aromatics
- 1 tablespoon olive oil
- 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, 1/2-inch cubes
- 5 oz. (1 heaping cup) 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 black pepper
- 1 bay leaf
Garnish (Optional)
- ¼ cup freshly shredded Parmesan cheese
- Fresh parsley for garnish
Instructions
- Sear chicken: Heat 1 ½ tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Season chicken thighs with ½ teaspoon salt and ½ teaspoon pepper, then sear until golden brown, about 2 minutes per side. Remove chicken to a plate but leave the drippings in the pot.
- Sauté vegetables: Add 1 tablespoon olive oil to the pot with drippings and heat over medium-high. Add diced onions, sliced carrots, and celery, sautéing until onions are tender and golden bits form on the bottom, about 5-7 minutes. Add minced garlic and red pepper flakes, cooking for an additional minute.
- Simmer soup base: Return chicken thighs to the pot (do not add rotisserie chicken yet if using). Add Yukon gold potatoes, chicken broth, fire roasted diced tomatoes with juices, chicken bouillon, dried herbs (parsley, oregano, basil, thyme), mustard powder, paprika, black pepper, and bay leaf. Partially cover the soup with a 1-inch opening. Bring to a simmer over high heat, then reduce heat to medium-low and gently simmer until chicken is tender enough to shred, about 10 minutes after simmering begins.
- Remove chicken: Carefully remove the chicken thighs from the pot and transfer to a cutting board to cool slightly.
- Add green beans and corn: Add green beans and sweet corn to the simmering pot. Continue to simmer over medium-low heat, partially covered, for 10-15 minutes or until potatoes are tender, stirring occasionally.
- Shred chicken: Once the chicken has cooled enough to handle, shred it into bite-sized pieces. Do not add back to soup yet.
- Add chicken and Parmesan: Reduce heat to low. Stir in the freshly shredded Parmesan cheese until melted. Add shredded chicken or rotisserie chicken to the soup and stir gently to combine. If desired, add more broth for a less chunky consistency. Taste and adjust seasoning with additional salt and pepper as preferred.
Notes
- This Chicken Vegetable Soup is highly customizable with your favorite vegetables and seasoning variations—perfect for using leftover rotisserie chicken or your choice of chicken cuts.
- If using rotisserie chicken, add it only after simmering vegetables and shredding chicken thighs if using.
- You can prepare this soup in a crockpot by browning the chicken and sautéing the vegetables first, then transferring all ingredients to slow cook until vegetables are tender.
- For a dairy-free option, omit the Parmesan or substitute with a dairy-free cheese alternative.
- To make this recipe lower in sodium, use low sodium broth and adjust added salt to taste.
- Serve garnished with fresh parsley for a bright, fresh finish.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg
