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Quick Chicken and Vegetable Soup Recipe

American · Soup · 25 min total

A hearty and comforting soup loaded with tender chicken and colorful vegetables, ready in under 30 minutes for a quick weeknight meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup cooked chicken, shredded
• 1 cup frozen mixed vegetables (peas, corn, green beans)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Pour in chicken broth, add shredded chicken, frozen vegetables, thyme, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 10 minutes, until vegetables are tender.
5. Taste and adjust seasoning if needed. Serve hot.

Tips

• For extra flavor, add a splash of lemon juice or a handful of fresh parsley before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• This soup freezes well for up to 3 months.

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