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Hearty Chicken Vegetable Soup

This comforting chicken vegetable soup uses tender chicken thighs, carrots, celery, and onions simmered in flavorful chicken broth. The soup develops a clear, golden broth with soft vegetables and juicy chicken, creating a cozy, satisfying dish perfect for any day. It’s simple to make and adaptable, offering a warm bowl of nourishment in every spoonful.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken thighs, bone-in or boneless cut into bite-sized pieces
  • 2 large carrots diced
  • 2 stalks celery diced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 6 cups chicken broth preferably homemade or good quality store-bought
  • 1 tablespoon fresh parsley chopped, added at the end
  • 1 teaspoon fresh thyme chopped, added at the end
  • 2 tablespoons olive oil for cooking

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Wooden spoon
  • Measuring spoons and cups

Method
 

  1. Gather all your ingredients: chop the chicken into bite-sized pieces, dice the carrots, celery, and onion, and mince the garlic. Set everything within reach for smooth cooking.
  2. Heat a large heavy-bottomed pot over medium heat, then add the olive oil. When it shimmers and starts to smoke slightly, you're ready to cook.
  3. Add the chicken pieces to the pot and cook, stirring occasionally, until they turn golden brown and release a fragrant aroma, about 5-7 minutes.
  4. Add the diced onion, carrots, and celery to the pot. Cook, stirring frequently, until the vegetables soften and the onions become translucent, approximately 8 minutes.
  5. Stir in the minced garlic and cook for another minute until fragrant, making the kitchen smell rich and inviting.
  6. Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits. Bring the mixture to a gentle simmer.
  7. Reduce the heat to low and let the soup simmer uncovered for about 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
  8. Taste the broth and adjust seasoning if needed—add a pinch of salt or pepper as desired.
  9. Stir in chopped fresh parsley and thyme for a bright, herbal finish, cooking for another 2 minutes.
  10. Serve the soup hot, ladled into bowls, with crusty bread on the side if you like.

Notes

For an even richer flavor, you can add a squeeze of lemon juice before serving. Feel free to swap in other herbs like bay leaves or add a touch of grated Parmesan for extra depth.