Chicken Vegetable Soup (Easy Recipe!)

chicken broth

🥗Healthier: homemade chicken broth

💰Cheaper: vegetable broth

Vegetable broth is often less expensive and can be made at home.

chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and provide more flavor.

Chop the yellow onion, carrots, and celery stalks.

Preheat a large pot over high heat for at least 2 minutes.

Add a drizzle of olive oil to the pot.

Add the chopped onion, carrots, and celery to the pot and stir.

Cook the veggies for about 5 minutes until they start to soften.

Finely mince the garlic cloves.

When the veggies look tender, add the minced garlic and dried thyme to the pot, stirring for 1 minute until fragrant.

Add 5 cups of water to the pot.

Add the frozen green beans, boneless chicken breasts, fine sea salt, and ground black pepper.

Turn the heat to high and wait for the water to come to a boil.

Lower the heat and cover the pot with a lid, letting it simmer for 15 minutes.

After 15 minutes, remove the largest chicken breast with tongs and test its internal temperature with a meat thermometer, ensuring it reaches 160°F.

Remove the chicken from the soup and let it rest on the cutting board for 5 to 10 minutes.

Shred the chicken with two forks or cut it into chunks with a sharp knife after resting.

Return the cooked chicken to the soup.

Taste the soup and adjust the flavor as needed, adding more water or salt if desired.

Add a squeeze of fresh lemon juice to brighten the flavor.

Garnish with fresh parsley if desired and serve with crusty bread or a side salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens