Description
This comforting Vegetable Chicken Soup is a flavorful and nutritious dish featuring tender chicken thighs, a medley of fresh vegetables, and a richly seasoned broth. Perfect for meal prep or a wholesome family dinner, it combines hearty Yukon gold potatoes, green beans, carrots, celery, and corn with the vibrant taste of fire-roasted tomatoes and herbs. Easy to make on the stovetop with options to use fresh chicken thighs or rotisserie chicken, this soup is a satisfying and flexible way to enjoy a warming home-cooked meal.
Ingredients
Scale
Chicken and Oil
- 2 tablespoon olive oil, divided
- 1 pound boneless skinless chicken thighs, patted dry OR 3 cups rotisserie chicken
- ½ teaspoon salt
- ½ teaspoon pepper
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
Broth and Seasonings
- 7 cups low sodium chicken broth
- 1 14 oz. can fire roasted diced tomatoes with juices
- 2 teaspoons chicken bouillon
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp mustard powder
- 1/2 tsp paprika
- 1/4 teaspoon black pepper
- 1 bay leaf
- Pinch red pepper flakes
Finishing Touches (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 chicken thighs with ½ teaspoon salt and ½ teaspoon pepper, then sear until golden brown on each side, about 2 minutes per side. Remove the chicken to a plate but leave the drippings in the pot.
- Sauté vegetables: Heat 1 tablespoon olive oil in the same pot over medium-high heat. Add diced onions, sliced carrots, and celery, sautéing until the onions are tender and translucent, about 5-7 minutes. Scrape up the browned bits on the bottom of the pan. Add minced garlic and a pinch of red pepper flakes; cook for 1 minute until fragrant.
- Simmer soup: Return the seared chicken thighs to the pot. Add Yukon gold potatoes, chicken broth, fire roasted diced tomatoes with juices, chicken bouillon, dried parsley, oregano, basil, thyme, mustard powder, paprika, black pepper, and bay leaf. Partially cover the pot, leaving about a one-inch opening. Bring the soup to a simmer over high heat, then reduce to medium-low. Gently simmer until the chicken is tender enough to shred, about 10 minutes after simmering starts.
- Remove chicken: Take the chicken thighs out of the pot and transfer to a cutting board to cool slightly.
- Add green beans and corn: Add the trimmed and chopped green beans along with the sweet corn to the simmering soup. Continue simmering over medium-low heat for another 10-15 minutes, partially covered, stirring occasionally until the potatoes are tender.
- Shred chicken: Once cool enough to handle, shred the cooked chicken into bite-sized pieces.
- Add chicken and Parmesan: Reduce heat to low. Stir in freshly shredded Parmesan cheese until melted into the soup. Add the shredded chicken or rotisserie chicken to the soup. Stir well and add extra broth as desired for a less chunky consistency. Taste and adjust seasoning with additional salt and pepper if needed.
Notes
- This soup is highly customizable; feel free to swap in other vegetables like bell peppers, zucchini, or spinach.
- Use chicken breast instead of thighs if preferred, adjusting cooking time to ensure it doesn't dry out.
- For a quicker version, use shredded rotisserie chicken and add it at the end of cooking.
- Low sodium chicken broth helps control the saltiness; adjust added salt accordingly.
- The soup can be made in a slow cooker by sautéing veggies and searing chicken beforehand, then combining all ingredients and cooking on low for 4-6 hours.
- Parmesan cheese adds richness but can be omitted for a dairy-free option.
- Leftovers store well and taste even better the next day as flavors meld.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
