Original Post: https://www.evolvingtable.com/chicken-vegetable-soup/
Best Chicken Vegetable Soup Recipe
This isn't just any ordinary Chicken Vegetable Soup—it's loaded with savory herb flavor that makes you feel all warm and cozy with every bite. It's full of lean chicken and healthy veggies like carrots, potatoes, celery, and squash, so you know it's good for you.
Servings: 4 servings
Ingredients
- 1 Tbsp. oil olive or avocado
- 1 onion sweet or white, finely diced
- 3 cloves garlic finely minced
- 5 cups chicken broth regular sodium*
- 4 stalks celery cut into ½-inch pieces
- ¾ lb. carrots cut into ½-inch pieces
- 1 lb. red potatoes cut into 1-inch pieces
- 2 squash zucchini or yellow, cut into ½-inch pieces
- 1 ½ tsp. dried herbs mix of thyme, rosemary, and tarragon**
- ¼ tsp. paprika
- 1-1 ½ tsp. salt to taste
- ¼ tsp. black pepper to taste
- 1 lb. chicken breasts or thighs, cut into 4-oz. portions
- ½ cup milk regular or plant-based, warmed up
- 3 Tbsp. cornstarch
Instructions
- Sauté Onion: Add the oil to a large pot or Dutch oven over medium heat along with the diced onion. Saute for 2-3 minutes, or until they start to become tender. Add the minced garlic and continue sautéing for an additional 30 seconds, or until fragrant.1 Tbsp. oil, 1 onion, 3 cloves garlic
- Add Chicken and Veggies: Pour in the broth, scraping the bottom of the pot to release any bits or pieces that might be stuck. Add the celery, carrots, potatoes, squash, herbs, paprika, salt, and pepper to the pot. Stir until everything is well combined. Immerse the chicken in the liquid.5 cups chicken broth, 4 stalks celery, ¾ lb. carrots, 1 lb. red potatoes, 2 squash, 1 ½ tsp. dried herbs, ¼ tsp. paprika, 1-1 ½ tsp. salt, ¼ tsp. black pepper, 1 lb. chicken breasts
- Boil & Simmer: Turn the heat to high and bring everything to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and cook for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Make Slurry and Shred Chicken: While the soup is cooking, whisk together the warmed milk and the cornstarch in a medium-sized bowl until smooth. Pour into the soup, once cooked, and stir to combine. Shred the chicken using two forks to break it apart into smaller pieces.½ cup milk, 3 Tbsp. cornstarch
- Serve soup with a sprinkle of chopped fresh herbs, if desired, and enjoy!
Video
Notes
*You can also use 5 cups of water and 5 teaspoons of Better than Bouillon (chicken flavored) for even more flavor!
**I use ½ teaspoon of dried thyme, rosemary, and tarragon.
**I use ½ teaspoon of dried thyme, rosemary, and tarragon.
Meal Prep and Storage
- How to prep ahead. This chicken vegetable soup is one of those recipes that gets better with time, so you can make it, then refrigerate it up to 24 hours early.
- How to store: Let any leftover soup come to room temperature uncovered, then transfer to an airtight container. It will keep in the fridge for up to 3 to 5 days.
- How to freeze: Before freezing, ensure soup has chilled in the fridge for at least 8 hours. Then, store it in a freezer-safe container or freezer bag for up to 3 to 4 months.
- How to reheat: For the best results, reheat the soup in a pot on the stove. You can also use the microwave in a pinch.
Nutrition
Calories: 548kcal | Carbohydrates: 90g | Protein: 34g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 78mg | Sodium: 2082mg | Potassium: 2775mg | Fiber: 14g | Sugar: 19g | Vitamin A: 54584IU | Vitamin C: 100mg | Calcium: 344mg | Iron: 7mg