Quick and Easy Chicken Vegetable Soup
This chicken vegetable soup is quick, easy, and delicious. In about an hour, you can be devouring this hearty and nourishing soup, full of tender chicken and loads of vegetables. It's uncomplicated and comforting, just as soup should be!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 boneless, skinless chicken thighs
- 4 cups chicken broth
- 1/2 medium onion, (diced)
- 2 cloves garlic, (minced)
- 2 small carrots, (diced or chopped into discs)
- 2 cups broccoli florets ((or cut-up broccoli))
- 1 cup zucchini chunks
- 1 cup frozen peas (minced)
- 1 teaspoons salt
- 1/4 teaspoon pepper
Instructions
- 1
Heat a Dutch oven or medium sized pot over medium-high heat. Add about a tablespoon of neutral-flavored oil. Add the onions and saute for about a minute. Add the minced garlic and stir, cooking for another minute.
- 2
Add the carrots to the onion/garlic mixture and stir. Season with salt and pepper, and cook for 1-2 minutes.
- 3
Add the chicken thighs to the pot, then add the chicken broth and bring to a boil.
- 4
Once it comes to a boil, reduce the heat to low, place a lid on top leaving a slight gap, and simmer for 30 minutes.
- 5
Transfer the cooked chicken thighs to a plate or cutting board. Add the broccoli, zucchini, and peas to the pot and increase the heat back up to medium-high.
- 6
While the vegetables are cooking, roughly chop the chicken thighs into small pieces, or shred the meat using two forks. Transfer chicken back to the pot. Bring the soup to a rolling boil and cook for another 5-6 minutes, until the vegetables are tender.