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Hearty Chicken and Vegetable Soup

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course dinner, lunch
Cuisine American
Servings 6

Ingredients
  

  • 1 lb boneless, skinless chicken breasts diced
  • 2 tbsp olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 medium carrots sliced
  • 2 stalks celery sliced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 6 cups chicken broth
  • 1 cup water
  • 1 cup potatoes diced
  • 1 cup frozen peas
  • to taste salt
  • to taste pepper

Instructions
 

  • In a large pot, heat the olive oil over medium-high heat.
  • Add the diced chicken and cook until browned, about 5 minutes.
  • Remove the chicken from the pot and set it aside.
  • Add the onions and garlic to the pot and cook until they’re softened, about 3 minutes.
  • Add the carrots and celery to the pot and cook for another 5 minutes.
  • Add the dried thyme and oregano to the pot and cook for 1 minute.
  • Add the chicken broth, water, potatoes, and frozen peas to the pot.
  • Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
  • Add the cooked chicken back to the pot and let it heat through.
  • Season with salt and pepper to taste.
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