Description
A wholesome and nourishing chicken vegetable soup designed for busy weeknights. This classic American dish combines tender chicken breast, aromatic herbs, and a colorful array of fresh vegetables in a savory broth. It provides deep, comforting flavors that warm the soul, making it the perfect family-friendly dinner. This recipe is simple to prepare, uses accessible pantry staples, and results in a delicious, protein-packed meal that is even better as leftovers for lunch the next day.
Ingredients
1 lb Chicken Breast, boneless and skinless
8 cups Chicken Broth, low sodium
1 cup Carrots, diced
1 cup Celery, thinly sliced
1 cup Onion, finely chopped
1 cup Potatoes, peeled and diced
0.5 cup Frozen Peas
1 tsp Dried Thyme
1 tsp Dried Rosemary
1 tsp Salt
0.5 tsp Black Pepper
Instructions
In a large heavy-bottomed pot, combine the chicken broth, diced carrots, celery, onion, and potatoes.
Add the chicken breast whole to the pot along with the dried thyme, rosemary, salt, and pepper.
Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 25-30 minutes until the vegetables are tender and chicken is cooked through.
Remove the chicken breast carefully, shred it into bite-sized pieces using two forks, and return it to the pot.
Stir in the frozen peas and cook for an additional 2-3 minutes until heated through.
Adjust seasoning if necessary and serve warm.
Notes
Use chicken thighs if you prefer extra flavor and a juicier texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This soup freezes well for future quick meals.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: American