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A steaming bowl of chicken vegetable soup with carrots, peas, and fresh parsley

Chicken Vegetable Soup

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 245 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots , peeled and sliced into rounds
  • 2 stalks celery , sliced
  • 3 cloves garlic , minced
  • 6 cups low -sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 cup frozen green peas
  • 1 cup frozen corn kernels
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons fresh parsley, finely chopped

Instructions
 

  • Heat olive oil in a large stockpot over medium heat.
  • Add onion, carrots, and celery to the pot and sauté for 6 minutes until onions are translucent.
  • Add the minced garlic and cook for 60 seconds until fragrant.
  • Incorporate the cubed chicken and cook for 4 minutes, stirring occasionally to brown the exterior.
  • Pour in the chicken broth and add the dried thyme and oregano.
  • Bring the liquid to a rolling boil, then reduce heat to low and cover.
  • Simmer for 25 minutes or until the chicken is cooked through and vegetables are tender.
  • Stir in the frozen peas and corn and cook for an additional 4 minutes.
  • Season with salt and pepper to taste.
  • Remove from heat and stir in the fresh parsley before serving.