Chicken vegetable soup is a hearty and comforting soup - the perfect weeknight meal on a cold winter day. It's filled with simple ingredients like chicken, green beans, mushrooms, celery, and carrots.
Heat olive oil in a stockpot over medium heat. Add carrots, celery, and onions to the pan. Cook for 5 minutes or until vegetables are lightly browned and onions begin to turn translucent.
Add mushrooms and garlic, stirring to incorporate. Cook for 1 minute.
Add green beans, ground thyme, bay leaves, and chicken broth. Stir to combine. Bring to a boil, cover, and reduce heat to low. Simmer for 5 minutes, or until green beans are tender.
Add chicken to pot, stirring to combine. Remove from heat, remove bay leaves from soup, and serve.
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Notes
Cooked chicken can be substituted with rotisserie chicken or canned chicken that's been drained.
Leftover soup will keep for up to 3 days in a tightly sealed container in the refrigerator.
Soup can be frozen for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop over medium heat until steaming.