Description
This hearty Vegetable Chicken Soup is a flavorful, nutritious dish loaded with tender chicken, vibrant vegetables, and a perfectly seasoned broth. Featuring seared chicken thighs, sautéed aromatic vegetables, potatoes, green beans, corn, and a touch of Parmesan, it's a comforting, versatile soup ideal for meal prep or a cozy dinner.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken thighs (patted dry or 3 cups rotisserie chicken)
Vegetables
- 1 onion, diced
- 1 cup peeled and sliced carrots, 1/4-inch thick
- 1 cup sliced celery, 3/8-inch thick
- 4-6 garlic cloves, minced
- 1 pound Yukon gold potatoes, 1/2-inch cubes
- 5 oz. (1 heaping cup) green beans, trimmed and chopped into 1-inch pieces
- 1 cup fresh, frozen, or canned (drained) sweet corn
Liquids & Broth
- 7 cups low sodium chicken broth
- 1 14 oz. can fire roasted diced tomatoes with juices
Oils & Seasonings
- 2 tablespoons olive oil, divided
- Salt and pepper (to taste)
- Pinch red pepper flakes
- 2 teaspoons chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard powder
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 bay leaf
Optional
- 1/4 cup freshly shredded Parmesan cheese
- Fresh parsley (for garnish)
Instructions
- Sear chicken: Heat 1 ½ tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken thighs with ½ teaspoon salt and ½ teaspoon pepper. Sear the chicken until golden brown, about 2 minutes per side. Remove the chicken to a plate, leaving the drippings in the pot.
- Sauté vegetables: Add 1 tablespoon olive oil to the pot with drippings and heat over medium-high heat. Add diced onion, sliced carrots, and celery. Sauté until onions are tender, about 5 to 7 minutes, scraping up the golden bits from the bottom. Add minced garlic and red pepper flakes and sauté for an additional 1 minute.
- Simmer soup: Return the chicken thighs to the pot along with Yukon gold potatoes, chicken broth, fire roasted diced tomatoes with juices, chicken bouillon, dried parsley, dried oregano, dried basil, dried thyme, mustard powder, paprika, black pepper, and bay leaf. Partially cover with the lid slightly ajar. Bring the soup to a simmer over high heat, then reduce to medium-low heat. Gently simmer until the chicken is tender enough to shred, about 10 minutes after simmering begins.
- Remove chicken: Transfer the chicken thighs to a cutting board to cool while continuing the next steps.
- Add green beans and corn: Add green beans and sweet corn to the soup and continue simmering over medium-low heat, partially covered, for 10 to 15 minutes or until potatoes are tender. Stir occasionally, adjusting the lid as needed to maintain a gentle simmer.
- Shred chicken: Once the chicken is cool enough to handle, shred it into bite-sized pieces. Do not add it back to the soup yet.
- Add chicken and Parmesan: Reduce the soup heat to low. Stir in the shredded Parmesan cheese until melted. Add the shredded chicken (or rotisserie chicken if used) back into the soup. Stir in additional chicken broth if you prefer a less chunky consistency. Taste and adjust seasoning with additional salt and pepper if desired.
Notes
- This soup is highly customizable—feel free to use chicken breasts or leftover rotisserie chicken instead of thighs.
- You can prepare this soup entirely on the stovetop or use a slow cooker if preferred by adjusting cooking times accordingly.
- For added flavor, use freshly minced garlic and fresh herbs where possible.
- Adjust the amount of red pepper flakes according to your spice tolerance.
- Adding Parmesan is optional but contributes a pleasant depth and creaminess.
- For a gluten-free version, ensure chicken bouillon is certified gluten-free.
- This soup freezes well—store in an airtight container for up to 3 months.
- Leftover soup tastes even better the next day as flavors meld.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg
