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Sunday Soup: The Coziest Homemade Chicken Vegetable Soup - A Warm, Simple Classic

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients
  

  • Olive oil or butter – 2 tablespoons
  • Yellow onion – 1 medium, diced
  • Carrots – 3 medium, peeled and sliced
  • Celery – 3 ribs, sliced
  • Garlic – 3 cloves, minced
  • Potatoes – 2 medium (Yukon Gold or red), diced
  • Chicken – 1.5 to 2 cups cooked, shredded (or 1.5 lb bone-in chicken pieces to cook in the soup)
  • Chicken broth – 8 cups (preferably low-sodium)
  • Bay leaf – 1
  • Fresh thyme – 4 sprigs (or 1 teaspoon dried)
  • Fresh parsley – 1/4 cup, chopped (plus more for serving)
  • Frozen peas or green beans – 1 cup
  • Lemon – 1/2, for finishing
  • Salt and black pepper – to taste
  • Optional add-ins – 1 cup small pasta, cooked rice, or a handful of spinach

Instructions
 

  • Warm the pot. Set a large soup pot or Dutch oven over medium heat. Add olive oil or butter and let it melt until shimmering.
  • Sauté the aromatics. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and lightly golden at the edges. Add the garlic and cook 30 seconds, just until fragrant.
  • Build the base. Stir in the potatoes, bay leaf, and thyme. Pour in the chicken broth and bring to a gentle boil.
  • If using raw chicken, add it now. Nestle bone-in chicken pieces into the pot. Reduce heat to a simmer, cover partially, and cook 25–30 minutes until the chicken is cooked through and the potatoes are tender. Remove the chicken to a plate, cool slightly, then shred, discarding skin and bones.
  • If using cooked chicken, wait. Simmer the vegetables 15–20 minutes until the potatoes are tender before adding the shredded chicken.
  • Add the greens and finish. Stir in shredded chicken and peas (or green beans). Simmer 3–5 minutes to warm through. Remove bay leaf and thyme stems.
  • Brighten and season. Squeeze in the lemon and add parsley. Taste and season with salt and plenty of black pepper. The lemon should lift the broth without making it sour.
  • Optional starch. If adding pasta or rice, stir it in now. For pasta, cook it separately to al dente, then add to prevent sogginess later.
  • Serve. Ladle into warm bowls and finish with a drizzle of olive oil, extra parsley, or a crack of pepper. Crusty bread on the side is never a bad idea.