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.
Ingredients
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1 tbsp olive oil
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1 medium onion, diced
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2 garlic cloves, minced
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3 carrots, peeled and sliced
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2 celery stalks, sliced
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6 cups chicken broth (low sodium preferred)
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1 tsp dried thyme
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1 tsp dried parsley
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Salt and pepper to taste
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1 lb cooked shredded chicken (boiled or rotisserie)
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Optional: 1 cup diced potatoes, cooked rice, or egg noodles
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Optional garnish: fresh parsley or thyme
Instructions
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Heat olive oil in a large pot over medium heat.
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Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
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Stir in garlic and cook for 30 seconds until fragrant.
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Pour in the chicken broth. Add thyme, parsley, salt, and pepper.
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Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes until vegetables are tender.
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Add cooked chicken and simmer for another 5–10 minutes to heat through.
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(Optional) Stir in potatoes, rice, or noodles if using.
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Taste and adjust seasoning as needed. Garnish with fresh herbs before serving.
Notes
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For a creamy version, stir in 1/2 cup of heavy cream or coconut milk.
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Add greens like spinach or kale during the last 5 minutes of cooking.
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Use leftover roast chicken or rotisserie chicken for convenience.
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Freezer-friendly for up to 3 months in an airtight container.
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To keep it low-carb, skip the potatoes or noodles.