Description
A hearty and comforting Vegetable Chicken Soup loaded with tender chicken thighs, fresh vegetables, and a flavorful broth seasoned with herbs and spices. Perfect for meal prep and customizable with leftover rotisserie chicken or different vegetables for a nutritious and delicious meal.
Ingredients
Scale
Chicken and Oil
- 2 tablespoon olive oil, divided
- 1 pound boneless skinless chicken thighs, patted dry (or 3 cups rotisserie chicken)
- ½ teaspoon salt
- ½ teaspoon pepper
Vegetables
- 1 onion, diced
- 1 cup peeled and sliced carrots, ¼-inch thick
- 1 cup sliced celery, 3/8-inch thick
- 4-6 garlic cloves, minced
- 5 oz. (1 heaping cup) green beans, trimmed and chopped into 1-inch pieces
- 1 cup fresh, frozen, or canned sweet corn, drained
- 1 pound Yukon gold potatoes, cut into ½-inch cubes
Broth and Seasoning
- 7 cups low sodium chicken broth
- 1 (14 oz.) can fire roasted diced tomatoes with juices
- 2 teaspoons chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- ¼ teaspoon pepper
- 1 bay leaf
- Pinch red pepper flakes
Optional Garnishes
- ¼ cup freshly shredded Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Sear chicken: Heat 1 ½ tablespoons of olive oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken thighs with ½ teaspoon salt and ½ teaspoon pepper, then sear them until golden, about 2 minutes per side. Remove the chicken to a plate but leave the drippings in the pot.
- Sauté vegetables: Heat 1 tablespoon of olive oil over medium-high heat in the same pot with the drippings. Add diced onions, sliced carrots, and celery and sauté until onions are tender and translucent, about 5-7 minutes, scraping up the golden bits on the bottom. Add minced garlic and a pinch of red pepper flakes, then sauté for 1 minute more.
- Simmer soup: Return the chicken thighs to the pot along with Yukon gold potatoes, low sodium chicken broth, fire roasted diced tomatoes with juices, chicken bouillon, dried parsley, dried oregano, dried basil, dried thyme, mustard powder, paprika, ¼ teaspoon pepper, and the bay leaf. Partially cover the soup with about a one-inch opening and bring it to a simmer over high heat. Once simmering, reduce heat to medium-low and gently simmer until the chicken is tender enough to shred, approximately 5-10 minutes after simmering starts.
- Remove chicken: Take the chicken out of the soup and place it on a cutting board to cool while you proceed to the next steps.
- Add green beans and corn: Add the chopped green beans and sweet corn to the soup and continue simmering over medium-low heat for 10-15 minutes, partially covered, or until the potatoes are tender. Stir occasionally, partially replacing the lid.
- Shred chicken: Once the chicken has cooled enough to handle, shred it into bite-sized pieces. Do not add it to the soup yet.
- Add chicken and Parmesan: Reduce the heat to low and stir in the shredded Parmesan cheese until melted. Add the shredded chicken (or rotisserie chicken if using) to the soup. Stir in additional broth if you prefer a less chunky soup. Taste the soup and season with additional salt and pepper if desired.
Notes
- This soup can be made with chicken thighs, breast, or leftover rotisserie chicken for convenience.
- You can customize the vegetables by adding others such as peas, zucchini, or bell peppers.
- For a slower cooking method, this soup can also be prepared in a crockpot over several hours.
- Use low sodium broth and adjust seasoning to keep the soup flavorful but heart-healthy.
- Adding Parmesan cheese brings a subtle nutty richness to the soup but can be omitted for a lighter option.
- Fresh parsley garnish adds a bright, fresh finish to the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg
