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 veggies like carrots, potatoes, celery, and squash, so you know it's good for you.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion finely diced
- 3 garlic cloves finely minced
- 5 cups chicken broth
- 4 stalks celery cut into ½-inch pieces
- 4 medium carrots peeled and cut into ½-inch pieces
- 1 pound red potatoes cut into 1-inch pieces
- 2 medium zucchinis cut into ½-inch pieces
- ½ teaspoon dried tarragon
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon paprika
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts or thighs, cut into 4-ounce portions
- ½ cup whole milk warmed
- 3 tablespoons cornstarch
- Fresh flat-leaf parsley finely chopped, optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium. Add the onion and cook for 2-3 minutes, or until translucent. Add the minced garlic and continue cooking for an additional 30 seconds, or until fragrant.1 tablespoon olive oil, 1 medium sweet onion, 3 garlic cloves
- Add the chicken broth, celery, carrots, potatoes, zucchini, tarragon, thyme, rosemary, paprika, salt, and pepper. Stir to combine.5 cups chicken broth, 4 stalks celery, 4 medium carrots, 1 pound red potatoes, 2 medium zucchinis, ½ teaspoon dried tarragon, ½ teaspoon dried thyme, ¼ teaspoon paprika, 1 ½ teaspoons salt, ¼ teaspoon black pepper, 1 pound boneless, skinless chicken breasts, ½ teaspoon dried rosemary
- Add the chicken to the pot, making sure each piece is completely immersed in the liquid. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Transfer the cooked chicken to a cutting board and shred it using two forks.
- Whisk together the warmed milk and the cornstarch in a medium bowl until no clumps remain. Add this to the pot along with the shredded chicken, and stir.½ cup whole milk, 3 tablespoons cornstarch
- Serve soup with fresh parsley, if desired.Fresh flat-leaf parsley
Video
Notes
- Broth: You can also use 5 cups of water and 5 teaspoons of Better than Bouillon (chicken flavored) for even more flavor!
- Herbs: Basil and sage are also fantastic additions, or choose a blend like this Homemade Italian Seasoning.
- Slurry: Here's more on how to thicken soup with a cornstarch slurry for a creamy result.
- Storage: 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.
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
