Hearty Chicken and Vegetable Soup
Published Date: 3/29/2026
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 carrots, peeled and sliced into rounds
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until they begin to soften.
- Stir in the minced garlic and cook for one minute until fragrant.
- Pour in the chicken broth, then add the whole chicken breasts, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat, cover, and let simmer until the chicken is cooked through.
- Carefully remove the cooked chicken breasts from the pot and shred them using two forks.
- Return the shredded chicken to the pot along with the frozen peas and frozen corn. Simmer for a few more minutes until the vegetables are heated through.
- Remove the bay leaf. Stir in the fresh parsley, adjust the seasoning if necessary, and serve hot.