Here’s a warm and wholesome homemade Chicken and Vegetable Soup recipe—perfect for cozy meals 🍲🐔🥕
🐔 Homemade Chicken and Vegetable Soup
🛒 Ingredients (Serves 4–6)
- 2 chicken breasts or 2–3 chicken thighs (bone-in for extra flavor)
- 1 tbsp Olive oil
- 1 onion, chopped
- 2–3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1–2 potatoes, diced (optional)
- 1 zucchini or green beans, chopped
- 6 cups chicken broth (homemade or store-bought)
- 1 bay leaf
- 1 tsp dried thyme (or fresh sprigs)
- Salt and pepper to taste
- Optional: parsley or dill for garnish
👨🍳 Instructions
1. Cook Chicken
- In a large pot, heat olive oil over medium heat
- Add chicken and sear for 2–3 minutes per side
- Remove chicken and set aside
2. Sauté Vegetables
- In the same pot, sauté onion and garlic until fragrant
- Add carrots, celery, and potatoes; cook 3–4 minutes
3. Add Broth and Seasonings
- Pour in chicken broth
- Add bay leaf, thyme, salt, and pepper
- Bring to a boil
4. Simmer
- Reduce heat to low
- Add chicken back to the pot
- Simmer 20–25 minutes until vegetables are tender and chicken is cooked through
5. Shred Chicken
- Remove chicken, shred it with forks, and return to the pot
- Stir gently
6. Add Remaining Vegetables
- Add zucchini or green beans in the last 5 minutes of cooking
- Adjust seasoning as needed
7. Serve
- Ladle soup into bowls
- Garnish with fresh parsley or dill
- Serve with bread or crackers if desired
🔥 Tips
- For richer flavor, use bone-in chicken and simmer longer
- Add a squeeze of lemon for brightness
- Can freeze leftovers for up to 2–3 months
If you want, I can also give a quick 30-minute version that’s lighter but just as flavorful—perfect for weeknights.
Do you want me to do that?
