Go Back
a brothy chicken vegetable soup with chicken pieces, carrot rounds, celery, green beans, zucchini chunks and small tomato pieces
Melissa Hart

Chicken and Vegetable Soup

Give the carrots and celery time to soften before the quick-cooking vegetables join them. Zucchini can go from tender to collapsing while you're still waiting for a thick carrot chunk, so cut the pieces thoughtfully and add them in stages. Chicken thighs hold up well in this brothy pot. A few tomato pieces give the stock some color without turning the soup into a heavy tomato base.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 carrots peeled and sliced
  • 2 celery ribs sliced
  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 5 cups low-sodium chicken broth
  • 1 can diced tomatoes 14.5 oz, undrained
  • 3/4 tsp fine salt
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 small zucchini cut into 1/2-inch pieces

Method
 

  1. Heat oil in a large pot and cook onion, carrots and celery for 6 minutes until starting to soften.
  2. Add chicken, broth, tomatoes, salt, thyme and pepper. Bring to a gentle simmer and cook for 15 minutes.
  3. Stir in green beans and simmer for 5 minutes.
  4. Add zucchini and cook for 5 to 7 minutes more until the vegetables are tender without falling apart and the chicken reaches 165°F.
  5. Let stand off the heat for 2 minutes, then ladle into bowls, sharing the chicken and different vegetables evenly.