Homemade Chicken Veggie Soup for Weeknights
A cozy one-pot chicken soup loaded with tender meat, colorful vegetables, and a savory broth. Easy, nourishing, and perfect for chilly nights.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
Scale
1½ lbs boneless chicken thighs or breasts
2 carrots, diced
2 celery stalks, chopped
1 onion, chopped
3 garlic cloves, minced
2 potatoes, diced
1 cup green beans or peas
8 cups low-sodium chicken broth
1 tbsp olive oil
1 tsp dried thyme
½ tsp oregano
1 bay leaf
Salt and pepper to taste
Optional: lemon juice, fresh parsley
Instructions
- Sauté onion, carrots, and celery in oil until soft.
- Add garlic, thyme, oregano, and bay leaf. Cook 1 minute.
- Add chicken and broth. Bring to boil, then simmer 15–20 mins.
- Add potatoes and cook 10–15 mins more.
- Remove chicken, shred, and return to pot.
- Add green beans or peas. Simmer 5 mins.
- Season to taste. Add lemon juice or parsley if desired.
- Serve hot.
Notes
Use leftover or rotisserie chicken for ease. Customize veggies as needed. Freezes well without peas.