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Easy, Hearty Chicken Vegetable Soup Ready in 30 Minutes

Close-up of a white mug filled with steaming chicken vegetable soup featuring chunks of carrots, celery, peas, and chicken.
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Make this easy, healthy chicken vegetable soup on the stovetop. It is packed with fresh vegetables and tender chicken, making it a comforting meal ready fast enough for any weeknight.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast (rotisserie works well)
  • 1 cup chopped potatoes (optional, for heartiness)
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth. Add the shredded chicken, potatoes (if using), dried thyme, and bay leaf.
  5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
  6. Stir in the frozen peas during the last 5 minutes of cooking.
  7. Remove and discard the bay leaf. Season the soup with salt and pepper to your preference.
  8. Serve hot.

Notes

  • For a slow cooker version, combine all ingredients except peas in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add peas during the last 30 minutes of cooking.
  • You can use leftover cooked chicken or poach chicken breasts in the broth before starting the vegetable base.
  • This soup freezes well for future meal prep. Cool completely before storing in airtight containers.

Nutrition

Find it online: https://kitchenslang.com/chicken-vegetable-soup-easy-hearty-30-min/