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Hearty Chicken Vegetable Soup

This comforting soup is made by simmering shredded cooked chicken with a medley of vegetables like carrots, celery, and potatoes in flavorful broth. The dish results in a warm, slightly thickened bowl with tender vegetables and shredded meat, perfect for chilly days or when you need a quick, satisfying meal. Its flexible ingredients and fresh herbs make each batch uniquely delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Homemade
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 carrots carrots chopped
  • 2 stalks celery chopped
  • 2 potatoes potatoes diced
  • 4 cups chicken broth
  • 2 cups shredded cooked chicken rotisserie or leftover roast
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh parsley chopped, for garnish
  • to taste Salt and pepper
  • 1 tablespoon lemon juice optional, brightens the flavor

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Wooden spoon
  • Measuring spoons and cups
  • Ladle

Method
 

  1. Gather all your ingredients and chop the onion, carrots, celery, and potatoes into bite-sized pieces. Keep shredded cooked chicken ready.
  2. Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and sauté until translucent and fragrant, about 2 minutes, with a gentle sizzle.
  3. Add minced garlic to the pot and cook for another minute until it becomes fragrant, stirring constantly to prevent burning.
  4. Stir in the chopped carrots and celery, cooking for about 5 minutes until they start to soften and release a sweet aroma.
  5. Pour in the chicken broth and bring the mixture to a gentle boil, listening for bubbling and watching for steam.
  6. Add the diced potatoes, shredded chicken, dried thyme, and a pinch of salt and pepper. Reduce heat to low and let everything simmer uncovered for 25 to 30 minutes, until the vegetables are tender and the flavors meld.
  7. Taste the soup and adjust seasoning with more salt and pepper if needed. For a bright note, stir in a splash of lemon juice.
  8. Serve the soup hot, garnished with chopped fresh parsley for a burst of color and freshness.

Notes

This soup is highly adaptable—feel free to swap in different vegetables or herbs based on what you have. For a creamier texture, blend a portion of the soup before serving.