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A bowl of homemade chicken vegetable soup with shredded chicken, carrots, green beans, peas, and potatoes in a golden herb broth, topped with fresh parsley

Chicken Vegetable Soup

A hearty and nourishing chicken vegetable soup made with tender shredded chicken breast, Yukon gold potatoes, carrots, green beans, peas, and a flavorful herb-seasoned broth. Ready in about 1 hour 5 minutes and perfect for weeknight dinners or meal prep.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 199
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 cup yellow onion chopped, about 1 small onion
  • 3 ribs celery chopped
  • 3 carrots sliced into 1/4-inch thick rounds or half rounds if large
  • 0.5 lb Yukon gold potatoes chopped into 1/2-inch pieces
  • 4 cloves garlic minced
  • 1 tsp fresh rosemary chopped
  • 4 cups low sodium chicken broth
  • 1 cup green beans chopped into 1-inch pieces, fresh or frozen
  • 14.5 oz canned diced tomatoes
  • 0.75 tsp salt or to taste
  • 0.5 tsp dried thyme
  • 0.25 tsp black pepper
  • 2 bay leaves
  • 1.25 lbs boneless skinless chicken breast
  • 0.75 cup frozen peas no need to thaw
  • fresh parsley chopped, optional for serving

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Meat thermometer
  • Two forks for shredding

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots. Cook, stirring often, for 5 to 6 minutes until softened and the onion turns translucent.
  2. Add the Yukon gold potatoes, minced garlic, and fresh rosemary. Stir and cook for 2 to 3 minutes until fragrant.
  3. Pour in the chicken broth and scrape up any golden bits stuck to the bottom of the pot.
  4. Stir in the green beans, diced tomatoes, salt, dried thyme, black pepper, and bay leaves.
  5. Nestle the chicken breasts down into the broth so they are mostly submerged.
  6. Bring the pot to a gentle simmer over moderate heat. Do not rush the heat. Reduce to a low simmer, cover, and cook for 20 to 30 minutes until the chicken reaches an internal temperature of 165 degrees F.
  7. Remove the chicken to a clean cutting board and let it rest for 5 minutes. Shred with two forks and return to the pot.
  8. Stir in the frozen peas, cover, and simmer for 5 more minutes until the vegetables are tender and peas are warmed through.
  9. Remove and discard the bay leaves. Taste for seasoning and adjust salt if needed. Serve topped with fresh parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over medium-low heat, adding a splash of broth if the soup has thickened. Chicken thighs can be substituted for chicken breasts for extra richness. Cooked egg noodles or rice can be stirred in at the end for a heartier bowl.