Soups & Stewscarlsbadcravings5.0
Vegetable Chicken Soup
Chicken Vegetable Soup is a comforting, nutritious powerhouse loaded with customizable veggies in an adeptly seasoned broth – no bland soup here! Instructions for how to make with chicken thighs, breast, or leftover/rotisserie chicken as well as tons of variations, tips and tricks! This easy Chicken Vegetable Soup recipe can be made on the stove or in the crockpot, and is great for meal prep!
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- pan
- cutting board
📝 Preparation Steps
1
Sear chicken: Heat 1 ½ tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken thighs with ½ teaspoon salt and ½ teaspoon pepper then sear until golden, about ⏱️ 2 minutes per side. Remove to a plate but leave drippings.
teaspoon pepper1/4
2
Sauté vegetables: Heat one tablespoon oil over medium-high heat in then now empty pot with drippings. Add onions, carrots and celery and sauté until onions are tender, about ⏱️ 5-7 minutes, scraping up the golden bits on the bottom of the pan. Add garlic and red pepper flakes and sauté one minute.
onion, (diced)1
3
Simmer: Add chicken thighs (don't add rotisserie yet if using) back to the pot along with all remaining ingredients up to Add Later. Partially cover the soup with about a one-inch opening. Bring to a simmer over high heat; once simmering, reduce to medium-low. Gently simmer until the chicken is tender enough to shred, about ⏱️ 5-10 minutes after it starts to simmer.
4
Remove chicken: Remove chicken to a cutting board to cool. Meanwhile:
5
Add green beans and corn: Add green beans and corn to the soup and continue to simmer the soup over medium low for an additional ⏱️ 10-15 minutes, partially covered or until potatoes are tender. Stir occasionally while simmering, partially replacing the lid.
6
Shred chicken: While simmering, shred chicken once cool enough to handle (don’t add back to soup yet).
7
Add chicken and Parmesan: Reduce heat to low and stir in Parmesan until melted. Add shredded chicken OR rotisserie chicken to the soup. Stir in additional broth if desired for a less “chunky” soup. Taste and season with additional salt and pepper if desired (I like more salt).
salt and pepper
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