Easy Homemade Chicken Vegetable Soup with Fresh Herbs

Chicken vegetable soup brings together chicken, carrots, celery, potatoes, and fresh herbs in one pot.

Ingredients

Measure the ingredients below before you begin. Optional additions are marked in the list.

• 1 tablespoon olive oil
• 1 onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried tarragon
• Salt and pepper to taste
• 8 cups chicken broth
• 2 cups shredded cooked chicken (from rotisserie chicken or leftover chicken)
• 2 medium potatoes, peeled and diced
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 2 tablespoons chopped fresh parsley

How to make it

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.

2. Stir in the garlic, thyme, tarragon, salt, and pepper. Cook for 1 minute until fragrant.

3. Pour in the chicken broth and bring to a boil. Reduce heat to a simmer.

4. Add the shredded chicken and diced potatoes to the pot. Simmer until the potatoes are tender, about 15-20 minutes.

5. Stir in the frozen peas and corn. Cook for an additional 5 minutes until heated through.

6. Remove from heat and stir in the fresh parsley. Taste and adjust seasoning as needed.

7. Serve hot with crusty bread or crackers. Enjoy!

Tips and serving

Cut the vegetables into similar sizes and simmer until tender. Fully cook any raw chicken to 165°F (74°C).

For more ideas, try Easy Cheesy Angel Chicken Rice Casserole Recipe for Weeknights or Easy Slow Cooker Chicken Pot Pie Recipe for Hearty Weeknights.