Chicken Vegetable Soup

White bowl filled with soup, celery and carrots in the background.

Chicken Vegetable Soup is a healthy and hearty soup - the perfect weeknight meal on a cold winter day. Filled with chicken, green beans, mushrooms, celery, and carrots.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 194kcal

Author Heather

Equipment

Ingredients

1 tablespoon olive oil or butter
3 carrots diced
2 celery ribs diced
1 medium onion diced
4 button mushrooms sliced
2 cloves garlic minced
8 ounces green beans ends trimmed, halved
¼ teaspoon ground thyme
2 bay leaves
4 cups chicken broth
12 ounces cooked rotisserie chicken shredded

Instructions

Heat olive oil in a stockpot over medium heat. Add carrots, celery, and onions to pan. Cook for 5 minutes or until vegetables begin to lightly brown 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.

Notes

Cooked rotisserie chicken can be substituted with cooked cubed chicken, or canned chicken instead.
Fresh or frozen green beans can be used for this recipe. If using frozen green beans, add an additional minute to your cooking time.

Nutrition