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Chicken Vegetable Soup

This chicken vegetable soup recipe is warm, hearty, and packed with tender chicken and fresh vegetables. It is simmered in a flavorful broth with herbs and simple seasonings for a comforting meal that's perfect for any time of year. This recipe is easy to make and ready in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 cup green beans trimmed and cut into pieces
  • 1 cup broccoli florets
  • 1 zucchini diced
  • 1 14.5-ounce can diced tomatoes
  • 6 cups chicken broth
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice optional

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chicken and cook for 5 to 6 minutes until lightly browned. Transfer to a plate.
  3. In the same pot, add the onion, carrots, and celery. Cook for 4 to 5 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Add the diced tomatoes, chicken broth, Italian seasoning, thyme, salt, and black pepper. Bring to a boil.
  6. Return the chicken to the pot and reduce the heat to a simmer.
  7. Stir in the green beans, broccoli, and zucchini. Simmer for 12 to 15 minutes until the vegetables are tender and the chicken is fully cooked.
  8. Stir in the chopped parsley and lemon juice, if using.
  9. Taste and adjust the seasoning if needed.
  10. Serve hot with crusty bread or crackers.

Notes

  • Rotisserie chicken works well for a quicker version.
  • Add potatoes, peas, or spinach for extra vegetables.
  • Serve with warm bread, biscuits, or a side salad for a complete meal.