chicken and vegetable soup

Here’s a comforting and nourishing Chicken and Vegetable Soup recipe — hearty, easy to make, and perfect for chilly days or when you need something wholesome and satisfying. This version uses basic ingredients and comes together in under an hour.

🍲 Classic Chicken and Vegetable Soup

🕒 Time:

• Prep: 15 minutes

• Cook: 30–40 minutes
  🍽 Serves: 4–6
  📦 Freezer-friendly & great for leftovers

🧾 Ingredients:

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 potato, diced (Yukon Gold or red potatoes work well)

• 1 zucchini or 1 cup green beans, chopped

• 1 cup corn kernels (fresh, frozen, or canned)

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)

• 6 cups chicken broth (low sodium preferred)

• 1 tsp salt, to taste

• ½ tsp black pepper

• 1 tsp dried thyme or Italian seasoning

• 1 bay leaf (optional)

• 1 cup baby spinach or kale (optional)

• Juice of ½ lemon (optional, for brightness)

👨‍🍳 Instructions:

1. Sauté the aromatics:
   In a large soup pot, heat olive oil over medium heat.
   Add onion, carrots, and celery. Sauté for about 5–7 minutes until softened.

2. Add garlic & seasoning:
   Stir in garlic, salt, pepper, thyme (or Italian herbs), and bay leaf if using. Cook for 1 minute.

3. Add broth & veggies:
   Pour in the chicken broth. Add potatoes, zucchini (or green beans), and corn.
   Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until potatoes are tender.

4. Add chicken & greens:
   Stir in the cooked chicken and spinach/kale. Simmer another 5–10 minutes until warmed through and greens are wilted.

5. Finish & serve:
   Remove bay leaf. Stir in lemon juice if using. Taste and adjust seasoning.
   Serve hot with crusty bread or crackers.

🍗 Tips & Variations:

• Add grains: Stir in cooked rice, pasta, or quinoa for a heartier soup.

• Raw chicken: If using raw chicken breasts or thighs, simmer them in the broth for 20–25 minutes, then remove, shred, and return to the pot.

• Slow cooker: Toss all ingredients (except greens) into the slow cooker and cook on low 6–8 hours or high 3–4 hours.