Easy Chicken Vegetable Soup is a hearty and flavorful soup that’s filled with celery, carrots, and potatoes. It makes a great weeknight meal during the cold winter months.
Easy chicken vegetable soup is my go to recipe when it’s cold outside. There’s nothing better than having a warm bowl of soup to keep you cozy in the winter months.
You’ll also love this recipe if you or a loved one are under the weather, because it’s hearty and filled with good-for-you vegetables. Hot chicken soup can also help a sore throat feel better when you’re sick.
I also love having my easy chicken vegetable soup as a weeknight meal after work. The best part about this recipe is that you don’t need hours of time cooking on the stove.
Plus, it’s all made in one pan, so there’s no extra mess in the kitchen.
You’ll love the addition of potatoes to this soup because they are great source of potassium and are very filling. While a traditional chicken soup would have noodles, I decided to swap out my starches in this recipe and use potatoes instead.
If you like this recipe, you may also like my Corn Chowder with Andouille Sausage.
Easy Chicken Vegetable Soup
- 2 tablespoons olive oil
- 2 chicken breasts cubed
- 3 carrots diced
- 2 celery stalks diced
- 1 medium onion diced
- 2 garlic cloves minced
- 2 medium potatoes cubed
- 1/8 teaspoon ground thyme
- 2 bay leaves
- 3 cups chicken broth
- 3 cups water
- 2 tablespoons fresh parsley
- Heat olive oil in a stockpot over medium heat. Add cubed chicken breasts, cook until lightly browned and cooked through. Remove from pan and set aside.
- Add carrots, celery, and onions to pan. Cook for 5-7 minutes or until onions begin to turn translucent. Add garlic and cook for 1 more minute.
- Add potatoes, ground thyme, bay leaves, chicken broth, and water. Stir to combine. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes.
- Add chicken and fresh parsley to pot, stir to combine. Remove from heat and serve.