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Hearty Chicken and Vegetable Soup - A Cozy, Flavorful Classic

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil or unsalted butter
  • 1 large yellow onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried oregano (or 1 tablespoon fresh)
  • 1 bay leaf
  • 8 cups low-sodium chicken broth
  • 1 pound chicken thighs or breasts (boneless, skinless), or 1.5 pounds bone-in thighs
  • 2 medium potatoes, peeled and diced (Yukon Gold or red potatoes work well)
  • 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
  • 1 cup corn kernels (fresh, frozen, or canned; drain if canned)
  • 1 cup peas (fresh or frozen)
  • 1 tablespoon lemon juice (optional, for brightness)
  • 2 tablespoons fresh parsley, chopped
  • Optional: 1/2 teaspoon smoked paprika or a pinch of red pepper flakes for warmth

Method
 

  1. Prep your base: Heat the olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
  2. Add aromatics and spices: Stir in the garlic, salt, pepper, thyme, oregano, and bay leaf. Cook for 30–60 seconds until fragrant. Don’t let the garlic brown.
  3. Build the broth: Pour in the chicken broth and bring to a gentle boil. If using bone-in chicken, add it now. If using boneless, add it in the next step to avoid overcooking.
  4. Add chicken and potatoes: Add the chicken thighs or breasts and the diced potatoes. Reduce to a simmer and cook for 15–20 minutes, or until the chicken is cooked through and the potatoes are tender.
  5. Shred the chicken: Remove the chicken to a cutting board. Shred it with two forks into bite-sized pieces. Discard bones if using bone-in. Return the chicken to the pot.
  6. Finish with vegetables: Add the green beans and corn. Simmer for 5 minutes. Add the peas and cook 2–3 minutes more, just until everything is tender but still vibrant.
  7. Brighten and balance: Stir in lemon juice and parsley. Taste and adjust seasoning with more salt and pepper. If you like a hint of warmth, add smoked paprika or red pepper flakes.
  8. Rest and serve: Turn off the heat and let the soup sit for 5 minutes. This helps the flavors settle and the broth slightly thicken. Ladle into bowls and serve hot.