Chicken Vegetable Soup
A comforting and hearty dish perfect for chilly days, featuring tender chicken and colorful vegetables in a rich broth.
Ingredients
Main Ingredients
- 1 lb Chicken Breast (boneless, skinless) The heart of the dish, providing juicy and tender protein.
- 8 cups Chicken Broth (low sodium) Warm, savory base; homemade or store-bought.
- 1 cup Carrots (diced) Adds vibrant color and a nutritious crunch.
- 1 cup Celery (diced) Contributes a refreshing quality.
- 1 cup Onion (diced) Forms the flavor foundation once cooked.
- 1 cup Potatoes (diced) Adds body and comfort.
- 0.5 cup Frozen Peas Brings a burst of color and nutrition.
- 1 tsp Dried Thyme Enhances the overall flavor profile.
- 1 tsp Dried Rosemary Robust scent brightens the kitchen.
- 1 tsp Salt (to taste) Essential for balancing flavors.
- 0.5 tsp Black Pepper (to taste) Adds a perfect kick.
Instructions
Preparation
- Start by dicing the chicken breast, carrots, celery, onion, and potatoes into bite-sized pieces.
- In a large pot, add a splash of olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Toss in the diced chicken breast, stirring frequently for about 5-7 minutes until no longer pink.
- Slowly add the chicken broth to the pot, ensuring all ingredients are covered.
- Sprinkle in the dried thyme, rosemary, salt, and black pepper. Stir well to combine.
- Add the diced potatoes and frozen peas to the pot.
- Bring to a gentle boil, then reduce heat to low. Cover and let it simmer for about 25-30 minutes.
- Taste the soup, adjusting seasoning with more salt or pepper as necessary.
- Ladle your Chicken Vegetable Soup into bowls, and garnish with fresh herbs if desired.
Notes
For added depth of flavor, consider using homemade chicken broth. For a touch of freshness, add a squeeze of lemon juice just before serving.