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Hearty Chicken Vegetable Soup

This rustic chicken vegetable soup combines tender chicken pieces, sweet carrots, crunchy celery, and aromatic onions simmered in flavorful broth until everything melds into a warm, comforting dish. The final soup has a clear, fragrant broth with tender vegetables and juicy chicken, topped with fresh herbs for brightness. It’s a simple, satisfying meal that feels like a hug in a bowl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chicken broth preferably homemade
  • 1 lb chicken thighs boneless, skinless, cut into pieces
  • 2 large carrots diced
  • 2 stalks celery diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley chopped, for garnish
  • 1 lemon lemon for squeezing at the end
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Ladle

Method
 

  1. Chop the chicken into bite-sized pieces and dice the carrots, celery, and onion. Mince the garlic and set all aside.
  2. Heat the olive oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to smell fragrant.
  3. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 minutes. The kitchen will fill with a comforting aroma.
  4. Push the vegetables to the side of the pot and add the chicken pieces. Cook until they are lightly browned on all sides, about 5 minutes, stirring occasionally. The chicken should be juicy and slightly golden.
  5. Add the minced garlic and cook for another minute until fragrant, making the kitchen smell even better.
  6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor. Bring the mixture to a gentle simmer.
  7. Add the diced carrots, celery, and herbs to the pot. Stir everything together and cover with a lid.
  8. Reduce the heat to low and let the soup simmer gently for 30 to 40 minutes, until the chicken is cooked through and the vegetables are tender. The broth will turn flavorful and aromatic.
  9. Taste the soup and season with salt and pepper as needed. Squeeze fresh lemon juice into the soup to brighten the flavors.
  10. Stir in chopped fresh parsley for a burst of green and fresh flavor.
  11. Serve the soup hot in bowls, spooning it over tender chicken and vegetables, garnished with extra herbs if desired. Enjoy this cozy, comforting meal with a slice of crusty bread if you like.

Notes

For extra richness, add a splash of cream or a sprinkle of grated Parmesan just before serving. Leftovers can be stored in the fridge for up to 3 days. Feel free to swap in other vegetables or herbs based on what you have on hand.