Best Homemade Chicken Vegetable Soup

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth enhances flavor while using water and bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but canola oil is more budget-friendly.

Cut half an onion into quarters and chop using a food chopper.

Chop 3 stalks of celery using the food chopper.

Hand chop 3 carrots into smaller pieces.

Peel and dice 2 russet potatoes, using a food chopper for uniform size.

Heat 1 tablespoon of olive oil in a large stock pot.

Add chopped onion, celery, and carrots to the pot and sauté for about 5 minutes until soft.

Stir in 1 tablespoon of minced garlic and sauté for about 1 minute until fragrant.

Add 1 cup of corn and 1 cup of green beans to the pot.

Add the chopped potatoes and 1 can of diced tomatoes to the mixture.

Pour in 6 cups of chicken broth, or 4 cups of chicken broth and 2 cups of water if preferred.

Add 2 cups of diced or shredded cooked chicken to the pot.

Season with 1 teaspoon of thyme, 1 teaspoon of oregano, 1 teaspoon of pepper, 1 teaspoon of salt, and 2 bay leaves.

Bring the mixture to a boil, then reduce heat to medium and let simmer for 20 to 25 minutes until vegetables are tender.

Remove bay leaves after cooking and stir in about 2 tablespoons of chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens