Description
This hearty Vegetable Chicken Soup is a comforting and nutritious meal featuring tender chicken thighs, a medley of fresh vegetables, and a richly seasoned broth. Perfect for meal prep or a cozy dinner, this recipe is versatile, allowing for the use of fresh chicken or rotisserie, and packed with flavors from herbs, spices, and a touch of Parmesan cheese.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken thighs (patted dry or 3 cups rotisserie chicken)
Vegetables
- 1 onion, diced
- 1 cup peeled and sliced carrots, 1/4-inch thick
- 1 cup sliced celery, 3/8-inch thick
- 4-6 garlic cloves, minced
- 1 pound Yukon gold potatoes, 1/2-inch cubes
- 5 oz. (1 heaping cup) green beans, trimmed and chopped into 1-inch pieces
- 1 cup fresh, frozen, or canned (drained) sweet corn
Liquids and Broth
- 7 cups low sodium chicken broth
- 1 14 oz. can fire roasted diced tomatoes with juices
Fats and Oils
- 2 tablespoons olive oil, divided
Seasonings and Others
- Salt and pepper to taste
- Pinch red pepper flakes
- 2 teaspoons chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard powder
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 bay leaf
- 1/4 cup freshly shredded Parmesan cheese (optional)
- Fresh parsley for garnish (optional)
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. Sear the chicken until golden brown, about 2 minutes on each side. Remove the chicken to a plate but leave the drippings in the pot.
- Sauté vegetables: Add the remaining 1 tablespoon of olive oil to the pot with the drippings over medium-high heat. Add the diced onions, sliced carrots, and celery. Sauté until the onions become tender and translucent, about 5 to 7 minutes, scraping up the golden bits from the bottom of the pot. Add the minced garlic and a pinch of red pepper flakes and sauté for an additional minute until fragrant.
- Simmer: Return the seared chicken thighs to the pot if using fresh chicken (do not add rotisserie chicken yet). Add the potatoes, chicken broth, fire roasted diced tomatoes with juices, chicken bouillon, dried parsley, oregano, basil, thyme, mustard powder, paprika, pepper, and bay leaf. Partially cover the pot, leaving about a one-inch opening. Bring the soup to a simmer over high heat, then reduce the heat to medium-low. Gently simmer until the chicken is tender enough to shred, about 5 to 10 minutes after it starts to simmer.
- Remove chicken: Carefully remove the chicken thighs from the soup and transfer to a cutting board to cool.
- Add green beans and corn: While the chicken cools, add the trimmed green beans and corn to the soup. Continue to simmer the soup over medium-low heat, partially covered, for an additional 10 to 15 minutes or until the potatoes are tender. Stir occasionally, repositioning the lid as needed.
- Shred chicken: Once cool enough to handle, shred the chicken thighs using two forks.
- Add chicken and Parmesan: Reduce the heat to low. Stir in the freshly shredded Parmesan cheese until melted. Add the shredded chicken or rotisserie chicken to the soup. Stir well and adjust the soup's consistency by adding additional broth if desired. Taste and season with additional salt and pepper as needed.
Notes
- This soup is highly customizable with any vegetables you have on hand or prefer.
- Use rotisserie chicken for a quicker version, adding it after simmering the vegetables.
- To make it in a slow cooker, combine all ingredients except green beans, corn, Parmesan, and chicken, cook on low for 6-8 hours, then add the remaining ingredients at the end and cook for 30 more minutes.
- Parmesan cheese adds richness but can be omitted for a lighter version or dairy-free diet.
- Stir occasionally during simmering to prevent sticking and ensure even cooking.
- Use low sodium broth and adjust salt to taste for dietary needs.
- Fresh herbs can be substituted for dried at about three times the amount.
- For thicker soup, reduce the broth by simmering longer, or for thinner soup, add more broth or water.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
