Chicken Vegetable Hearty Soup (Printable)

Tender chicken and fresh vegetables combine in a warm, hearty dish perfect for any day.

# Ingredient List:

→ Poultry

01 - 2 boneless, skinless chicken breasts, diced

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 2 medium potatoes, peeled and diced
06 - 1 cup green beans, trimmed and chopped
07 - 1 cup frozen peas
08 - 3 cloves garlic, minced

→ Broth & Liquids

09 - 7 cups low-sodium chicken broth
10 - 1 tablespoon olive oil

→ Herbs & Seasonings

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - 1 bay leaf
14 - 1 teaspoon salt, or to taste
15 - ½ teaspoon ground black pepper

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced chicken and cook 3 to 4 minutes until lightly browned but not fully cooked. Remove and set aside.
02 - In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Return chicken to the pot. Add potatoes, green beans, chicken broth, thyme, parsley, bay leaf, salt, and black pepper.
05 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
06 - Stir in peas and simmer an additional 5 minutes until vegetables are tender and chicken is cooked through.
07 - Remove bay leaf, taste, and adjust seasoning if necessary.
08 - Ladle soup into bowls and serve hot, optionally garnished with fresh parsley.

# Expert Advice:

01 -
  • It comes together in under an hour, which means dinner on your table before anyone asks what's for supper.
  • The chicken stays tender and the vegetables get soft enough to taste like they actually belong together.
  • One pot means less cleanup, which honestly might be the best part of cooking.
  • It freezes beautifully, so you can make it once and eat well for days.
02 -
  • Don't skip removing the bay leaf or you'll have an awful surprise in someone's spoon—learned that one from experience and haven't forgotten it.
  • Low-sodium broth is genuinely important here because the soup concentrates slightly as it simmers, and you don't want it tasting like salt water by the end.
  • The chicken will keep cooking after you remove it from the pan, so when you brown it initially, it doesn't need to be cooked through.
  • Frozen peas are better than fresh in this soup because they don't turn soft and mushy from prolonged cooking.
03 -
  • Use a large pot so the vegetables have room to soften evenly—crowding them makes them steam instead of sauté.
  • Taste as you go and trust your instincts; seasoning is personal, and what tastes right to you is what matters.
  • Save the bay leaf, thyme, and parsley stems in a small jar in your freezer to toss into future soups and broths for free flavor.

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