Hearty Chicken and Vegetable Soup with Potatoes and Carrots
A comforting and filling soup perfect for a chilly evening, packed with tender chicken, wholesome potatoes, sweet carrots, and a medley of other vegetables in a rich, savory broth. This intermediate-level recipe offers a complete and balanced meal.
Ingredients
- •2 tbsp olive oil
- •1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- •1 large yellow onion, chopped
- •2 cloves garlic, minced
- •2 large carrots, peeled and sliced into 1/2-inch rounds
- •2 celery stalks, sliced
- •3 medium russet potatoes, peeled and cut into 3/4-inch cubes
- •8 cups chicken broth
- •1 (14.5 oz) can diced tomatoes, undrained
- •1 tsp dried thyme
- •1/2 tsp dried rosemary
- •1 bay leaf
- •1 cup frozen green peas
- •1/2 cup fresh parsley, chopped
- •Salt and freshly ground black pepper to taste
Dietary Info
Instructions
- 1
Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- 2
Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
- 3
Return the chicken to the pot. Add chicken broth, diced tomatoes (undrained), potatoes, dried thyme, dried rosemary, and bay leaf. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes are tender.
- 4
Stir in the frozen green peas and cook for an additional 3-5 minutes, or until heated through. Remove the bay leaf before serving.
- 5
Season the soup with salt and freshly ground black pepper to taste. Stir in the fresh chopped parsley just before serving. Ladle into bowls and serve hot.
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