I love a simple, comforting bowl of soup.
This particular soup isn’t anything fancy, but I can’t seem to get enough of it.
Featuring flavorful vegetables, fresh herbs and organic chicken, it’s about as straight-forward as soup gets. Feel free to use any seasonal vegetables and herbs you have on hand– it’s a great way to get rid of anything that’s starting to wilt in your fridge! I’d recommend making a big batch over the weekend, and storing the extras for a quick evening meal during the week.
For those of you who would rather avoid chicken, try using cubed squash or sweet potatoes instead!
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Classic Chicken & Vegetable Soup
makes 4-6 servings
Ingredients:
1 tablespoon butter, or coconut oil
1/2 a yellow onion, chopped
2 large carrots, chopped (about 1 cup)
3 celery stalks, chopped (about 1 cup)
2 garlic cloves, minced
1 cup fresh green beans, chopped into 1-inch pieces
4 sprigs of fresh thyme
1 pound organic chicken breasts, cut into 1-inch chunks
5-6 cups of water, as needed to cover
1 1/2 teaspoons fine sea salt, plus more to taste
black pepper
Directions:
In a large stockpot, melt the butter over medium heat and gently saute the onion, garlic and chicken for about 5 minutes, until the onion is tender. Add the carrots, celery and green beans, thyme leaves, and enough water to just cover the vegetables (about 5-6 cups). Bring the water to a boil, then reduce heat and allow to simmer for 20 minutes.
Season with salt and pepper to taste, and serve piping hot!
- 1 tablespoon butter, or coconut oil
- ½ a yellow onion, chopped
- 2 large carrots, chopped (about 1 cup)
- 3 celery stalks, chopped (about 1 cup)
- 2 garlic cloves, minced
- 1 cup fresh green beans, chopped into 1-inch pieces
- 4 sprigs of fresh thyme
- 1 pound organic chicken breasts, cut into 1-inch chunks
- 5-6 cups of water, as needed to cover
- 1½ teaspoons fine sea salt, plus more to taste
- black pepper
- In a large stockpot, melt the butter over medium heat and gently saute the onion, garlic and chicken for about 5 minutes, until the onion is tender.
- Add the carrots, celery and green beans, thyme leaves, and enough water to just cover the vegetables (about 5-6 cups). Bring the water to a boil, then reduce heat and allow to simmer for 20 minutes.
- Season with salt and pepper to taste, and serve piping hot!
This soup is also a great base for any other add-ins you like. Craving chicken noodle soup? Add in some cooked spaghetti squash noodles for a grain-free option, or your favorite type of whole-grain noodles, if you prefer!
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Reader Feedback: What’s your favorite type of soup? This soup is high on the list for me, but Broccoli cheddar and Butternut Bisque are not far behind!
It looks so simple but fulfilling on so many levels. It has begun to cool down rapidly here in Minnesota so this will definitely hit the spot! Soups are one area where my kitchen skills are lacking so thanks for sharing! I tried some of the soup recipes in the Vitamix recipe book last year and they were horrible.
I’ve been having a soup very similar to this the past few weeks. Instead of thyme I use cilantro, and I also add chayote and whatever winter squash I have on hand. Haven’t tried it with green beans, but I’m sure it would be great! Sometimes I add curry powder. Yum!! I could eat it every day!! Thanks for sharing your recipe:)
your recipe says nothing about adding or cooking the chicken ? steps 1,2, and 3 don’t even mention it ! i would love to make this tonight can you please explain how long to cook the chicken and when to put it in? or do you cook it separately
It’s in the very first step– you saute the chicken along with the garlic and onions. It will cook through by the time everything is done!
Ugh. You slayyy me. The only thing I really miss about being vegan is chicken soup. How weird am I? I used to love boiling soup with the whole chicken.
Hey so hair update: I’m at like 14 days or so now… have totally lost track. I love it. My hair isn’t greasy and it’s getting super soft and shiny. We’ll see how this continues. Might never go back.
#webothknewiwasweird
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haha wow !! thanks for pointing that out to me ! i must have had a loonngg day !! leave it to me to make a simple recipe complicated ! its currently simmering on the stove ! so thank you !
This looks perfect! Any recommendations (time & setting (high or low)) for cooking this in crockpot?
Just to update for anyone who’s interested, I cooked this for 6 hours on low in slow cooker and it turned out perfect!
That does sound really simple.. and delicious! Thanks for posting!
I’ve started adding cumin, fresh rosemary and parsley, and a dash of chile pepper to my chicken soup. Very flavorful and great for fighting a cold. Especially with a little fresh or dried ginger.