Hearty Chicken and Vegetable Soup
A warm and comforting soup packed with tender chicken pieces, diced carrots, and potatoes, perfect for a satisfying midday meal.
Ingredients
- •1 tablespoon olive oil
- •1 medium yellow onion, chopped
- •2 cloves garlic, minced
- •2 medium carrots, peeled and diced
- •2 stalks celery, diced
- •2 medium potatoes, peeled and diced into 1/2-inch cubes
- •4 cups low-sodium chicken broth
- •1 cup water
- •1 teaspoon dried thyme
- •1/2 teaspoon dried rosemary
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1.5 cups cooked chicken, shredded or diced
- •1/2 cup frozen peas
- •2 tablespoons fresh parsley, chopped (for garnish, optional)
Dietary Info
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
- 2
Add minced garlic, diced carrots, and diced celery to the pot. Cook for another 5-7 minutes, stirring occasionally, until vegetables start to soften.
- 3
Stir in the diced potatoes, chicken broth, water, dried thyme, dried rosemary, salt, and pepper. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until potatoes are tender.
- 4
Add the cooked chicken and frozen peas to the pot. Continue to simmer for 3-5 minutes, or until the chicken is heated through and peas are cooked.
- 5
Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.
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