Description

This easy chicken vegetable soup is packed with fresh spring veggies and tender chicken, making it a perfect meal for a cozy night in. It’s the kind of comforting dish that warms you from the inside out, ideal for those evenings when you crave something wholesome yet simple to prepare. This recipe is a true weeknight hero, perfect for busy families, individuals looking for healthy meal prep options, or anyone who appreciates a delicious, fuss-free dinner. You’ll love how quickly it comes together, making it an ideal choice after a long day when you want something homemade without spending hours in the kitchen. The combination of tender chicken and vibrant spring vegetables creates a balanced and flavorful meal that feels both light and satisfying. It’s also incredibly versatile, allowing for easy substitutions based on what you have on hand or what’s in season. This soup is a fantastic way to incorporate more vegetables into your diet in a way that’s appealing to everyone, even picky eaters. Serve it as a comforting main course, or as a lighter starter before a bigger meal.

Ingredients

Scale

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes

1 medium yellow onion, chopped

2 carrots, peeled and diced

2 celery stalks, diced

1 cup chopped asparagus (about 1/2 inch pieces)

1 cup fresh green beans, trimmed and cut into 1-inch pieces

8 cups chicken broth (low sodium preferred)

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

Salt to taste

Black pepper to taste

1/2 cup fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Chicken and Vegetables: Start by cutting your boneless, skinless chicken breasts into uniform 1/2-inch cubes. This ensures even cooking. Next, chop your onion, dice your carrots and celery, and chop the asparagus and green beans. Having all your ingredients prepped and ready before you start cooking, a technique known as mise en place, will make the process much smoother.

2. Saute the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent. This step is crucial for building a flavorful base for your soup.

3. Brown the Chicken: Add the cubed chicken breast to the pot with the softened vegetables. Cook for 3-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage, as it will finish cooking in the broth. Browning adds depth of flavor.

4. Add Broth and Seasonings: Pour in the chicken broth. Stir in the dried thyme and dried rosemary. Season generously with salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes. This allows the flavors to meld and the chicken to cook through.

5. Incorporate Spring Vegetables: After 10 minutes, add the chopped asparagus and green beans to the pot. Continue to simmer, uncovered, for another 5-7 minutes, or until the vegetables are tender-crisp. You want them cooked but still retaining a slight bite and their vibrant color. Overcooking will make them mushy.

6. Taste and Adjust: Carefully taste the soup and adjust the seasonings as needed. You might want to add more salt, pepper, or a pinch more herbs. Remember, good seasoning can elevate a dish from good to great.

7. Garnish and Serve: Ladle the hot soup into bowls. Garnish each serving with a sprinkle of fresh chopped parsley. The fresh parsley adds a pop of color and a bright, herbaceous finish. Serve immediately and enjoy!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: main dish
Method: simmer
Cuisine: american

Nutrition

Serving Size: 1 bowl

Keywords: chicken, vegetable, soup, easy, weeknight, healthy, spring, comfort food, quick, dinner