This chicken vegetable soup is quick, easy, and delicious. In about an hour, you can be devouring this hearty and nourishing soup, full of tender chicken and loads of vegetables. It's uncomplicated and comforting, just as soup should be!
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This recipe is inspired by my Oh-So-Good Chicken Vegetable Soup, which is, as the name says, is oh-so-good...but it is a bit more involved and takes a bit longer to make. This version is quicker to make and can be made in an hour or less!
Ingredients
- Boneless, skinless chicken thighs
- Good quality chicken broth
- Salt and pepper
- Carrots
- Zucchini
- Broccoli
- Peas
- Diced onion
- Minced garlic
Instructions
Heat a Dutch oven or medium sized pot over medium-high heat. Add about a tablespoon of neutral-flavored oil. Add the onions and saute for about a minute. Add the minced garlic and stir, cooking for another minute.
Add the carrots to the onion/garlic mixture and stir. Season with salt and pepper, and cook for 1-2 minutes.
Add the chicken thighs to the pot, then add the chicken broth and bring to a boil.
Once it comes to a boil, reduce the heat to low, place a lid on top leaving a slight gap, and simmer for 30 minutes.
Transfer the cooked chicken thighs to a plate or cutting board. Add the broccoli, zucchini, and peas to the pot and increase the heat back up to medium-high.
While the vegetables are cooking, roughly chop the chicken thighs into small pieces, or shred the meat using two forks. Transfer chicken back to the pot. Bring the soup to a rolling boil and cook for another 5-6 minutes, until the vegetables are tender.
Substitutions and Variations
- Substitute any of the broccoli, zucchini, or peas with other quick cooking vegetables like cauliflower, corn, kale, spinach, bell peppers, pumpkin, mushrooms, etc.
- Add some hot cooked rice to your bowl for a heartier meal.
- If using vegetables like butternut squash or potatoes which are more dense and require extra cooking time, add them at the same time as the chicken so they have enough time to cook through.
Pairings
This chicken vegetable soup is a satisfying meal all on its own. That being said, if you want to add a piece of bread on the side, here are some options, including several that are gluten-free!
- Easy Ciabatta Bread
- Deliciously Soft Asian Milk Bread
- Gluten-Free Bread Rolls
- Cheesy Korean Mochi Bread
- Gluten-Free Parmesan Garlic Breadsticks
- Chewy Butter Mochi Bites
- Gluten-Free Bacon Cheddar Scallion Scones
More Soup Recipes You Might Like
Here are some more soup recipes to warm you up:
- Italian Sausage and Vegetable Soup
- Creamy Roasted Tomato Soup
- Miso Mushroom Soup
- Chinese Winter Solstice Soup
Whip up a pot of this chicken vegetable soup any time you're in the mood for soup! It's hearty and delicious and comforting...perfect for cold days or when you're feeling a bit under the weather.
~ Lisa.
Recipe
Quick and Easy Chicken Vegetable Soup
Ingredients
- 2 boneless, skinless chicken thighs
- 4 cups chicken broth
- ½ medium onion, diced
- 2 cloves garlic, minced
- 2 small carrots, diced or chopped into discs
- 2 cups broccoli florets (or cut-up broccoli)
- 1 cup zucchini chunks
- 1 cup frozen peas minced
- 1 teaspoons salt
- ¼ teaspoon pepper
Instructions
- Heat a Dutch oven or medium sized pot over medium-high heat. Add about a tablespoon of neutral-flavored oil. Add the onions and saute for about a minute. Add the minced garlic and stir, cooking for another minute.
- Add the carrots to the onion/garlic mixture and stir. Season with salt and pepper, and cook for 1-2 minutes.
- Add the chicken thighs to the pot, then add the chicken broth and bring to a boil.
- Once it comes to a boil, reduce the heat to low, place a lid on top leaving a slight gap, and simmer for 30 minutes.
- Transfer the cooked chicken thighs to a plate or cutting board. Add the broccoli, zucchini, and peas to the pot and increase the heat back up to medium-high.
- While the vegetables are cooking, roughly chop the chicken thighs into small pieces, or shred the meat using two forks. Transfer chicken back to the pot. Bring the soup to a rolling boil and cook for another 5-6 minutes, until the vegetables are tender.
Notes
- Substitutions and Variations:
- Substitute any of the broccoli, zucchini, or peas with other quick cooking vegetables like cauliflower, corn, kale, spinach, bell peppers, pumpkin, mushrooms, etc.
- Add some hot cooked rice to your bowl for a heartier meal.
- If using vegetables like butternut squash or potatoes which are more dense and require extra cooking time, add them at the same time as the chicken so they have enough time to cook through.
- Reheat leftover soup in a pot on the stove or in the microwave.
Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!
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