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Chicken Vegetable Soup

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A comforting and adaptable soup made with shredded chicken and a variety of vegetables simmered in chicken broth.

Ingredients

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  • 2 cups cooked chicken, shredded
  • 4 cups chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup potatoes, diced
  • 1 cup green beans, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Heat 2 tablespoons olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3–4 minutes.
  3. Add the diced carrots, celery, potatoes, and chopped green beans. Cook for 4–6 minutes, stirring occasionally, until the vegetables begin to soften.
  4. Pour in 4 cups chicken broth and raise the heat to bring the pot to a boil.
  5. Stir in 2 cups shredded cooked chicken, thyme, basil, and salt and pepper to taste.
  6. Reduce heat to low and simmer gently for 20–30 minutes, until the potatoes and carrots are tender.
  7. Taste and adjust seasoning. Ladle into bowls and serve hot.

Notes

Great for using leftover chicken and adapting based on available vegetables. Can be frozen for up to 3 months.

Nutrition

Find it online: https://www.topchoicerecipes.com/chicken-vegetable-soup/