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Chicken Vegetable Soup

Weeknight Chicken Vegetable Soup Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 8 oz carrots, peeled and sliced into 1/4-inch rounds
  • 3 celery stalks, sliced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 8 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 cup frozen peas
  • 1 cup corn kernels
  • 2 tbsp chopped fresh parsley

Method
 

  1. Heat oil over medium-high heat. Season chicken with salt and pepper, then brown both sides, about 4-5 minutes per side. Remove chicken.
  2. Lower heat to medium. Sauté onion, carrots, celery, garlic, and thyme for 5-7 minutes until softened.
  3. Add broth and bay leaf, scraping up browned bits. Return chicken to pot, bring to a boil, cover, and simmer on low for 25-30 minutes.
  4. Remove chicken, shred the meat, and discard skin and bones. Add peas and corn to the pot, cook 5 minutes, then stir shredded chicken back in.
  5. Add parsley, adjust seasoning, and ladle into bowls.

Notes

The soup tastes even better the next day. If you want to add pasta or rice, cook it separately and stir in just before serving so it doesn’t absorb all the broth.