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Hearty and Easy Weeknight Chicken Vegetable Soup

A close-up of a white bowl filled with rich, golden chicken vegetable soup, featuring shredded chicken, chunks of potato, and bright carrots.
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Make this simple chicken vegetable soup using rotisserie chicken for a quick, wholesome meal perfect for any weeknight.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie is fine)
  • 6 cups chicken broth
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 cup chopped potatoes
  • 1 cup frozen peas
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the chopped potatoes. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
  5. Stir in the shredded chicken and frozen peas. Cook until the peas are heated through, about 3 minutes.
  6. Season with salt and pepper to your preference.
  7. Stir in the fresh parsley just before serving.

Notes

  • For richer flavor, use homemade chicken broth instead of store-bought.
  • If you prefer a thicker soup, mash a few of the cooked potatoes against the side of the pot before adding the peas.
  • Add 1/2 cup of small pasta shapes during the last 10 minutes of simmering for extra heartiness.

Nutrition

Find it online: https://delishdreams.com/chicken-vegetable-soup-recipe/