Classic Chicken Vegetable Soup
This is a classic, no-fuss chicken vegetable soup. It relies on a good, deep stock and a simple sauté of foundational aromatics - leeks, onions, celery, and carrots - to build its flavor. Using leftover or rotisserie chicken makes it come together in under an hour, and it's a great way to use up any other vegetables you have.
Ingredients
Ingredients
- 1 1/2 Tbsp oil
- 1 small leek
- 1/2 medium yellow or white onion
- 2 stalks celery
- 1 large carrot
- 2 cloves garlic minced
- 1/2 tsp turmeric
- 4 cups chicken stock recipe below, preferably homemade
- 1 small parsnip
- 1/2 medium zucchini
- 1/2 cup chopped green beans
- 2 sprigs of fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 Tbsp chopped fresh dill
- 2 Tbsp chopped fresh parsley
- ~1 cup shredded cooked chicken rotisserie or leftover
- Juice of 1/2 lemon optional
Homemade Chicken Stock (Optional)
- 1 - 1.5 lbs chicken wings
- 1.5 - 2 lbs bone-in skin-on chicken breasts
- 1/2 lb bone-in skin-on thighs
- 1 large carrot cut into thirds
- 1-2 stalks celery cut into thirds
- 1 large parsnip cut into thirds
- 1 large onion skin on is fine, halved
- 1/2 head garlic skin on is fine, halved
- 1-2 bay leaves
- A few sprigs of thyme
- 1/4 bunch of parsley
- 1 tsp black peppercorns
- Salt to taste
Instructions
- Trim and rinse leek, dice onion, celery, carrot, parsnip, and zucchini.
- Heat oil in large pot, sauté leek, onion, celery, and carrot for 8-10 minutes.
- Add garlic and turmeric, cook 1-2 minutes.
- Pour in chicken stock, add parsnip, zucchini, thyme, and bay leaf.
- Simmer 30 minutes until vegetables are tender.
- Add shredded chicken, simmer 5-10 minutes.
- Remove bay leaf and thyme stems.
- Stir in dill, parsley, and optional lemon juice.
- Season with salt and pepper to taste.
Notes
Optional homemade chicken stock recipe available separately.
Did you make this recipe?Let me know how you liked it below!