Description
Nothing beats a warm, comforting bowl of Cozy Chicken and Vegetable Soup on a chilly day. This nutrient-packed soup is loaded with tender chicken, hearty vegetables, and flavorful herbs, making it the perfect balance of taste and nutrition. Whether you’re meal prepping, looking for a quick family dinner, or simply craving homemade comfort food, this recipe is easy to make and incredibly satisfying.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breast
- 1 teaspoon kosher salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
- 2 tablespoons olive oil, divided
- 1 cup diced yellow onion (½-inch pieces)
- 1 cup sliced celery (¼-inch slices)
- 1 cup sliced carrots (¼-inch slices)
- 1 tablespoon minced garlic
- 1 ½ teaspoons dried Italian seasoning
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes (with juice)
- 2 cups Yukon Gold potatoes (½-inch cubes)
- 64 ounces (8 cups) unsalted chicken stock or broth
- 1 cup sliced zucchini (¼-inch slices)
- 1 cup sliced green beans (½-inch pieces)
- 1 cup sliced brown mushrooms (½-inch slices)
- 1 cup corn kernels (canned, frozen, or fresh)
- 1 tablespoon chopped fresh parsley
Instructions
1. Cook the Chicken
- Season the chicken breasts with kosher salt and black pepper.
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
- Cook the chicken breasts for 5-7 minutes per side, or until fully cooked.
- Remove the chicken from the pot and let it cool before shredding into bite-sized pieces.
2. Sauté the Vegetables
- Add the remaining tablespoon of olive oil to the pot.
- Sauté the onion, celery, and carrots over medium heat for 5 minutes until softened.
- Stir in the garlic and Italian seasoning, cooking for 1 minute until fragrant.
3. Add Tomato Paste and Diced Tomatoes
- Stir in the tomato paste and cook for 1-2 minutes to enhance the flavor.
- Pour in the canned diced tomatoes with their juice and mix well.
4. Add Potatoes and Stock
- Add the diced potatoes to the pot.
- Pour in the unsalted chicken stock and bring everything to a gentle boil.
- Reduce the heat and let the soup simmer for 15 minutes, or until the potatoes are tender.
5. Add the Remaining Vegetables
- Stir in the zucchini, green beans, mushrooms, and corn kernels.
- Continue simmering for 10-15 minutes, or until all the vegetables are soft.
6. Add the Shredded Chicken
- Return the shredded chicken to the pot and stir to combine.
- Taste and adjust seasoning with extra salt and pepper if needed.
- Let it simmer for a few more minutes to warm everything through.
7. Serve and Enjoy!
- Ladle the soup into bowls and sprinkle with chopped parsley for a fresh finish.
- Serve hot and enjoy this hearty, nourishing meal!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheating: Warm on the stovetop over medium heat or microwave for 2-3 minutes.
- Customization: Swap out vegetables based on what you have, or add pasta or rice for a heartier version.
- Make it Spicy: Add red pepper flakes or a dash of hot sauce for extra heat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American