Description
This Best Chicken Vegetable Soup is a comforting, hearty dish packed with tender chicken, fresh vegetables, and aromatic herbs. Perfect for any season, this easy-to-make soup combines wholesome ingredients simmered together to create a flavorful and nourishing meal that serves 4 to 5 people.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium sweet onion, finely diced
- 3 garlic cloves, finely minced
- 5 cups chicken broth
Vegetables
- 4 stalks celery, cut into ½-inch pieces
- 4 medium carrots, peeled and cut into ½-inch pieces
- 1 pound red potatoes, cut into 1-inch pieces
- 2 medium zucchinis, cut into ½-inch pieces
Herbs and Spices
- ½ teaspoon dried tarragon
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon paprika
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
Protein and Thickener
- 1 pound boneless, skinless chicken breasts or thighs, cut into 4-ounce portions
- ½ cup whole milk, warmed
- 3 tablespoons cornstarch
Optional Garnish
- Fresh flat-leaf parsley, finely chopped
Instructions
- Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 2 to 3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add broth and vegetables: Pour in the chicken broth and add celery, carrots, potatoes, zucchini, dried tarragon, thyme, rosemary, paprika, salt, and pepper. Stir well to combine all ingredients.
- Cook the chicken and vegetables: Place the chicken pieces into the pot, ensuring they are fully submerged. Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to medium-low, cover the pot, and let simmer for 15 to 20 minutes until the chicken is thoroughly cooked and vegetables are tender.
- Shred the chicken: Remove the cooked chicken from the pot and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Thicken and finish the soup: In a medium bowl, whisk together the warmed whole milk and cornstarch until smooth with no lumps. Pour this mixture back into the pot along with the shredded chicken, and stir thoroughly to combine and slightly thicken the soup.
- Serve the soup: Ladle the soup into bowls and garnish with freshly chopped flat-leaf parsley if desired. Serve warm and enjoy your hearty homemade chicken vegetable soup.
Notes
- For a dairy-free version, substitute the milk with coconut milk or almond milk and adjust seasoning as needed.
- You can use chicken thighs or breasts depending on preference; thighs offer a juicier texture.
- Adjust the seasoning with salt and pepper to your taste after adding the milk and cornstarch mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes along with the other spices.
