There’s something incredibly comforting about a pot of homemade Chicken and Vegetable Soup, especially when the cold season starts to nibble at your toes. This hearty, flavorful soup, with tender chunks of chicken and vibrant vegetables swimming in a rich broth, warms the soul and brings the family together. It’s perfect for a cozy family dinner or to savor while watching the leaves fall outside your window. Gather around the table and let this classic soup fill your home with its delightful aroma and sense of togetherness.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Skill Level: Easy
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 cup corn kernels (fresh or frozen)
- 1 pound chicken breast, cut into chunks
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup baby spinach (optional)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, sliced carrots, and celery. Cook for another 4-5 minutes until vegetables begin to soften.
- Add corn kernels and chicken chunks to the pot. Cook until chicken is lightly browned.
- Pour in chicken broth and add dried thyme and rosemary. Season with salt and pepper to taste.
- Bring to a boil, then reduce heat and let it simmer for 20-25 minutes until the chicken is cooked through and vegetables are tender.
- If using, stir in baby spinach until wilted, about 2 minutes.
- Ladle the soup into bowls and garnish with fresh parsley.
Helpful Tips
For a deeper flavor, try adding a splash of white wine before you add the broth. If you prefer a thicker soup, you can blend a portion of the vegetables and stir them back into the pot. This recipe is also perfect for using leftover chicken; just add it towards the end of cooking to warm through.
Storage and Substitutions
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also freeze the soup for up to 3 months. Substitutions: If you don’t have fresh rosemary and thyme, feel free to use herbs de Provence or Italian seasoning. For a vegetarian version, replace the chicken with your favorite beans and swap the chicken broth for vegetable broth.
Pairings
This Chicken and Vegetable Soup pairs wonderfully with a slice of crusty bread or homemade biscuits. If you’re looking to complete the meal, consider serving with a crisp green salad and a glass of chilled white wine or a warm cup of herbal tea.
We hope this Chicken and Vegetable Soup brings as much warmth and joy into your home as it does ours. We’d love to see your take on this recipe! Share your creations using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website, www.zynahz.com. For more delicious recipes and updates, subscribe to our newsletter and follow us on social media. Happy cooking!
