Easy Chicken and Vegetable Soup

I used to love when my Mom would make soup. Some of my favorite memories were playing outside in the cold snow and coming in to soup and grilled cheese. This is an easy, yet flavorful, chicken and vegetable soup that is a perfect as a comfort meal or pick-me-up in this unsettling Pandemic we currently are facing.

While I follow the same steps each time I make this soup, the ingredients always change! That is why I love this soup so much, and I guess soup in general….it is fool-proof. I always start by browning my “base” veggies with oil and garlic. My “base” always has onions, sometimes carrots, and if I am lucky and Mia has leftover celery I will steal a few stalks. So consider yourselves lucky that today the soup I am writing about has all three. Another tip for soups is to always have a hearty aspect. I am pretty sure I do this because my Mom had to make a soup that would fill my five hungry brothers, but that is besides the point. For my soup today I used potatoes. You could always use rice, quinoa, etc.

Once, my veggies cook down I add in my broth. You could use any type – even homemade (I do not have the time to mop my floors, do you think I have time to make broth?). I let the soup simmer until the potatoes are fork tender and then add in my chicken. For this recipe I used shredded chicken, but you can use whatever you have on hand! The soup is ready at this point, but I let it sit for at least thirty more minutes so the flavors can marry!

Print Recipe

Easy Chicken and Vegetable Soup

An easy to prepare and customize soup.

Prep Time30 minutes mins

Cook Time30 minutes mins

Course: Dinner, lunch, Main Course, Side Dish, Soup

Cuisine: American

Keyword: #chicken, #dairyfree, #glutenfree, #paleo, #soup, chickensoup

Ingredients

• 1 tbsp Olive Oil (use your fat of choice)
• 4 Cloves Garlic
• 1 Onion, diced
• 4 Stalks Celery, diced
• 4 Large Carrots, diced (you can use baby carrots)
• 2 Lbs. Red Potatoes, diced (you can use any potatoes on hand)
• 1 tsp Rosemary
• 1 tsp Salt
• 1 tsp Pepper
• 16 ounces Organic Chicken Broth
• 2 Cooked Chicken Breasts (shredded or chopped)

Instructions

• Start by getting out a large stock pot and heating up 1 Tbsp of Olive oil.
• Add in garlic, onion, carrots, celery, and potatoes. Sprinkle with salt and pepper.
• Let the ingredients cook down until the onions and translucent.
• Add your seasonings. This is all on preference: I used Rosemary, Salt, and Pepper.
• Add your chicken broth. This is also on preference. You can add more or less depending on how thick of a soup you would like.
• Let the soup simmer until the potatoes are fork tender. At this point add your shredded or chopped chicken breasts. You can even use a rotisserie chicken here.
• Stir and check if you need to add more salt or pepper .

  The soup is ready to serve, but I prefer to let the soup blend together for another 30 minutes or so.

Notes

This is a very easy recipe to customize depending on what you have on hand. I use whatever veggies are going to go bad first and I often times use my leftover chicken from the night before for the protein aspect.