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Hearty Chicken Vegetable Soup

This chicken vegetable soup combines tender shredded chicken with colorful carrots, celery, and potatoes simmered in a savory broth. The final dish has a comforting, slightly chunky texture with vibrant flavors, finished with a bright splash of lemon for added freshness. It’s perfect for a quick weeknight meal or a slow weekend project that fills the kitchen with warm aromas.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 2 medium potatoes diced
  • 4 cups chicken broth
  • 2 cups cooked chicken shredded
  • 1 tablespoon lemon juice
  • to taste salt and pepper

Equipment

  • Heavy-bottomed pot
  • wooden spoon
  • Chef’s knife
  • Measuring spoons and cups
  • Ladle

Method
 

  1. Heat a heavy-bottomed pot over medium heat and add a splash of olive oil. When the oil shimmers and smells fragrant, add diced onions and minced garlic. Cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
  2. Add diced carrots, celery, and potatoes to the pot. Stir well, then cook for another 8 minutes, until the vegetables start to soften and release their aroma.
  3. Pour in the chicken broth and bring the mixture to a gentle simmer. Once simmering, stir in the shredded cooked chicken and allow everything to cook together for 20-25 minutes, until the vegetables are tender and flavors meld.
  4. Taste the broth and season with salt and pepper as needed. Squeeze in fresh lemon juice to brighten the flavors and give the soup a lively finish.
  5. Give the soup a gentle stir, then ladle into bowls, ensuring each serving has a good mix of vegetables and chicken. Serve hot and enjoy the comforting, hearty flavors.

Notes

Feel free to customize with your favorite vegetables or add herbs like parsley for extra freshness.