Description
Wholesome and nutritious chicken vegetable soup packed with tender chicken and fresh vegetables, delivering a classic comfort meal that’s both easy to prepare and satisfying.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
Main Ingredients
- 1 zucchini, chopped
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup corn or peas
Seasoning and Garnish
- Salt and pepper to taste
- Fresh parsley (optional)
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Broth and Main Ingredients: Pour in the chicken broth and add the chopped zucchini along with the shredded cooked chicken. Increase the heat and bring the soup to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and let it simmer gently for 15 minutes to allow all the flavors to meld and the vegetables to cook through.
- Add Corn or Peas: Stir in the corn or peas and cook for an additional 5 minutes until they are heated through and tender.
- Season and Serve: Season the soup with salt and pepper according to your taste. Ladle into bowls and garnish with fresh parsley if desired. Serve hot.
Notes
- Use leftover rotisserie chicken for convenience and enhanced flavor.
- Add rice or noodles to the soup to make it more filling and hearty.
- This soup freezes well for up to 2 months; thaw and reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
