Nourish your body and your soul with this easy chicken vegetable soup!
It’s chock-full of tender chicken, hearty veggies, and a flavorful herb-infused broth. The tarragon adds such a unique flavor that really makes this soup special.
It’s super simple yet oh-so-satisfying.
So, next time you crave a cozy, wholesome meal, put on a pot!
Why You’ll Love This Chicken Vegetable Soup
Family-Friendly: Featuring familiar ingredients and classic flavors, this soup will appeal to the whole family. Yes, even those picky little tykes!
Cold Buster: It’s perfect for chilly days or when you’re feeling under the weather and need some TLC.
Time-Saver: Using rotisserie or leftover chicken significantly reduces the prep time. So you get a homemade meal without spending hours in the kitchen.
Freezer-Friendly: This soup freezes and reheats beautifully. Double or triple the batch for an easy meal prep.
Ingredients
- Shredded Cooked Chicken: Use store-bought rotisserie or leftover cooked chicken for convenience.
- Olive Oil: Just a tablespoon to sauté the veggies.
- Onion and Garlic: It adds depth and complexity to the broth.
- Carrots, Celery Stalks, Potatoes: The classic soup trio! Dice them up for quick cooking.
- Dried Thyme and Tarragon: The secret ingredients make this chicken soup the best! Thyme adds earthiness, and tarragon adds a unique anise flavor.
- Salt and Pepper: Add to taste for a perfectly balanced soup.
- Chicken Broth: Use high-quality broth for the best results. Homemade is ideal, but store-bought works, too.
- Frozen Peas and Corn Kernels: They add sweetness and texture to the soup. No need to thaw, just toss them in.
- Fresh Parsley: The finishing touch! It adds a fresh, herbaceous note.
How to Make Chicken Vegetable Soup
This chicken veggie soup is comforting, like mom’s cooking, and it’s easy to make. So you can whip it up any night of the week.
1. Saute. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally.
2. Stir. Stir in the garlic, thyme, tarragon, salt, and pepper. Cook for 1 minute until fragrant.
3. Pour. Pour in the chicken broth and bring to a boil. Lower heat to simmer.
4. Simmer. Add the shredded chicken and diced potatoes to the pot. Simmer for about 15-20 minutes.
5. Add. Add the frozen peas and corn. Stir and cook for 5 minutes.
6. Finish. Remove from heat and stir in the fresh parsley.
7. Serve. Serve hot.
Tips for the Best Chicken Vegetable Soup
Mmmm…soup season is the best season! And this winter warmer is a staple in my rotation.
So here are some helpful tips I’ve picked up along the way.
- Quality is key. Using a high-quality, flavorful chicken broth or stock is key to a delicious soup. Homemade is best, but a good store-bought variety works too.
- Put in the prep work. Chop all of the vegetables before starting to ensure smooth cooking.
- Keep things even. Cut up your veggies in a uniform size to ensure even cooking.
- Poach the chicken. For extra tender chicken, poach chicken breasts directly in the simmering broth, then shred.
- Make it creamy. For a creamy version, stir in some heavy cream or half-and-half at the end.
- Make it your own. This soup leaves plenty of room for improvising. Mix it up by adding other veggies like green beans, spinach, or mushrooms. You could also try different herbs and spices.
How to Store
Whenever I make this soup, I always double the batch to stock my freezer. It’s simple to make and reheats great.
To Store: Place cooled leftovers in an air-tight container. Refrigerate for up to 3 days.
To Freeze: Pour cooled leftovers into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm leftovers in a pot over medium heat, stirring occasionally, until it reaches your desired temperature. Or, microwave individual portions in 30-second intervals, stirring between each, until hot.
Chicken Vegetable Soup
6
servings10
minutes35
minutes236
Hearty, comforting, and nourishing, this chicken vegetable soup is perfect for chilly weather. Serve with some crusty bread for a cozy and satisfying meal!
Ingredients
1 tablespoon olive oil
1 onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried tarragon
Salt and pepper to taste
8 cups chicken broth
2 cups shredded cooked chicken (from rotisserie chicken or leftover chicken)
2 medium potatoes, peeled and diced
1 cup frozen peas
1 cup frozen corn kernels
2 tablespoons chopped fresh parsley
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
- Stir in the garlic, thyme, tarragon, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a boil. Reduce heat to a simmer.
- Add the shredded chicken and diced potatoes to the pot. Simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the frozen peas and corn. Cook for an additional 5 minutes until heated through.
- Remove from heat and stir in the fresh parsley. Taste and adjust seasoning as needed.
- Serve hot with crusty bread or crackers. Enjoy!
