Homestyle Chicken Vegetable Soup – Comfort in Every Spoonful

 Why You’ll Love This Chicken Vegetable Soup

Looking for a healthy, flavorful, and soul-warming meal? This chicken vegetable soup is the ultimate one-pot wonder. With tender chicken, chunky carrots, celery, and onion in a fragrant herb-infused broth, it’s the definition of comfort food. Whether you’re under the weather or just want a cozy bowl of goodness, this recipe is a guaranteed winner.

 Ingredients

• 1 lb cooked chicken breast or rotisserie chicken, shredded or chopped

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 garlic cloves, minced

• 3 carrots, sliced

• 2 celery stalks, sliced

• 6 cups chicken broth

• 1 tsp dried thyme

• 1 tsp dried parsley

• Salt and pepper to taste

• Optional: 1 cup diced potatoes or cooked rice/noodles

• Fresh parsley or thyme for garnish

 Instructions

1. Sauté the vegetables:
   Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5–7 minutes until slightly tender. Add garlic and sauté for another 30 seconds.

2. Add the broth and seasoning:
   Pour in chicken broth. Stir in thyme, parsley, salt, and pepper.

3. Simmer:
   Bring to a boil, then reduce heat and simmer for 15–20 minutes until veggies are soft.

4. Add chicken:
   Stir in the cooked shredded chicken. Simmer an additional 5–10 minutes to heat through.
   (Add optional cooked rice or noodles now if using.)

5. Garnish and serve:
   Sprinkle with fresh herbs and serve hot with crusty bread or crackers.

 Recipe Notes

• Make it creamy: Stir in 1/2 cup heavy cream or coconut milk for a creamy version.

• Add greens: Toss in a handful of spinach or kale during the last 5 minutes for added nutrients.

• Freezer-friendly: This soup stores well in the freezer for up to 3 months.

• Low-carb option: Skip potatoes or noodles for a keto-friendly version.

 Perfect Pairings

Serve your chicken veggie soup with:

• Fresh sourdough bread or garlic toast

• A simple green salad

• Grilled cheese or tuna melt sandwich

 Final Thoughts

This easy chicken vegetable soup recipe is comforting, customizable, and packed with nourishing ingredients. It’s a staple you’ll come back to again and again—especially on chilly nights or when you need a warm hug in a bowl.

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Homestyle Chicken Vegetable Soup

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• Author: kecha

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Description

This hearty and comforting chicken vegetable soup is filled with tender shredded chicken, carrots, celery, onions, and herbs. It’s easy to make, perfect for cold days, and great for boosting immunity or meal prepping ahead of a busy week.

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Ingredients

Scale 1x2x3x

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 garlic cloves, minced

• 3 carrots, peeled and sliced

• 2 celery stalks, sliced

• 6 cups chicken broth (low sodium preferred)

• 1 tsp dried thyme

• 1 tsp dried parsley

• Salt and pepper to taste

• 1 lb cooked shredded chicken (boiled or rotisserie)

• Optional: 1 cup diced potatoes, cooked rice, or egg noodles

• Optional garnish: fresh parsley or thyme

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Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.

3. Stir in garlic and cook for 30 seconds until fragrant.

4. Pour in the chicken broth. Add thyme, parsley, salt, and pepper.

5. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes until vegetables are tender.

6. Add cooked chicken and simmer for another 5–10 minutes to heat through.

7. (Optional) Stir in potatoes, rice, or noodles if using.

8. Taste and adjust seasoning as needed. Garnish with fresh herbs before serving.

Notes

• For a creamy version, stir in 1/2 cup of heavy cream or coconut milk.

• Add greens like spinach or kale during the last 5 minutes of cooking.

• Use leftover roast chicken or rotisserie chicken for convenience.

• Freezer-friendly for up to 3 months in an airtight container.

• To keep it low-carb, skip the potatoes or noodles.