Chicken Vegetable Soup

Name: Chicken Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 250 g chicken breast (boneless, skinless); 1 tbsp olive oil; 1 pcs onion (medium, diced); 2 pcs garlic (cloves, minced); 2 pcs carrot (medium, sliced into rounds); 2 pcs celery (stalks, sliced); 100 g green beans (trimmed and cut into 1-inch pieces); 4 cup water; 1 pinch salt; 1 pinch black pepper (freshly ground); 1 pinch dried thyme; 1 pcs bay leaf; 1 tbsp lemon juice (freshly squeezed); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.5/5(135)

TASTE SCORE

8/10

A warm, nourishing bowl of tender chicken and fresh vegetables in a light, savory broth. This classic chicken soup is loaded with carrots, celery, and green beans, making it the perfect comfort food for chilly days or when you need a gentle, restoring meal.

PREP

15m

COOK

35m

SERVES

1 CUP

174 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep the chicken and vegetables.
1.Cut the chicken breast into small, bite-sized cubes.
2.Dice the onion into small pieces.
3.Mince the garlic cloves.
4.Slice the carrot into thin rounds.
5.Slice the celery stalks.
6.Trim the green beans and cut into 1-inch pieces.
saute · ~5 min
Sauté the aromatics.
1.Warm the olive oil in the soup pot over medium heat.
2.Add the diced onion and cook until translucent, about 4 minutes.
3.Stir in the minced garlic and cook until fragrant, about 30 seconds.
boil · ~5 min
Cook the chicken.
Add the cubed chicken to the pot and cook, stirring occasionally, until the pieces are opaque on all sides, about 4 to 5 minutes.
simmer · ~20 min
Simmer the soup.
1.Pour in the water and add the bay leaf and dried thyme.
2.Bring the liquid to a rolling boil.
3.Add the carrots, celery, and green beans.
4.Reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes, or until the vegetables are tender.
TIPA gentle simmer keeps the chicken from getting tough; avoid a vigorous boil.
mix
Season the soup.
Remove the bay leaf. Stir in the salt, black pepper, and fresh lemon juice. Taste and adjust seasoning if needed.
serve
Ladle into bowls and garnish with fresh parsley.
Divide the soup evenly among four bowls. Sprinkle the chopped fresh parsley over the top of each serving and enjoy immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cut chicken and vegetables into uniform bite-sized pieces for even cooking.
2
Do not skip sautéing the onion and garlic; this builds the flavor base of the broth.
3
Simmer gently with the lid on to keep the chicken tender and the vegetables from turning mushy.
4
Add the green beans only during the last 10 minutes if you prefer them with a slight crunch.
5
Let the soup cool completely before refrigerating; flavors deepen overnight.
6
Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Omit the olive oil and sauté the onion and garlic in 2 tablespoons of water or chicken broth instead. Reduces fat without sacrificing flavor.

high protein

High-protein

Swap the water for unsalted chicken broth and add a can of drained chickpeas or white beans along with the vegetables. Boosts protein and fiber.

jain

Jain

Replace onion and garlic with asafoetida (hing) and use only vegetables like carrot, celery, and green beans. Skip the chicken for a fully Jain-friendly version.

vegan