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The Ultimate Easy & Healthy Chicken Vegetable Soup

Close-up of a white bowl filled with steaming chicken vegetable soup, featuring shredded chicken, carrots, corn, and greens.
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Make this hearty chicken vegetable soup on the stovetop, in the Instant Pot, or in the slow cooker. It is a nutritious, family-friendly meal perfect for weeknight dinners or meal preparation.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 cup chopped potatoes (optional, for a heartier soup)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup chopped fresh parsley
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth. Add the dried thyme and bay leaf. Bring the mixture to a simmer.
  4. If using raw chicken, add it now and simmer until cooked through, about 15 to 20 minutes. If using pre-cooked, shredded chicken, add it in step 6.
  5. If using potatoes, add them now and simmer until tender, about 10 to 15 minutes.
  6. Remove the bay leaf. Stir in the shredded chicken, frozen peas, and frozen corn. Cook until the vegetables are heated through, about 3 minutes.
  7. Season the soup with salt and black pepper to your preference.
  8. Stir in the fresh parsley just before serving.

Notes

  • For a slow cooker variation, combine all ingredients except peas, corn, and parsley in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add frozen vegetables and parsley during the last 30 minutes of cooking.
  • For an Instant Pot variation, sauté vegetables using the Sauté function. Add broth, thyme, and raw chicken. Cook on High Pressure for 12 minutes, then quick release. Shred chicken, add frozen vegetables and parsley, and simmer using the Keep Warm function until heated through.
  • To make this a creamy chicken soup dairy free, blend about 2 cups of the broth and cooked vegetables in a blender until smooth, then stir the mixture back into the pot before adding the frozen vegetables.

Nutrition

Find it online: https://fooddexterity.com/chicken-vegetable-soup-recipe-easy-healthy/