Chicken Vegetable Soup

I think hearty is the very best word to describe this soup. It is loaded with delicious veggies and flavor packed chicken all in a silky broth. I used herbs that remind me of Tuscan chicken to flavor this soup, and it totally works. Soups are great for weeknight dinners because they have lots of set and forget time. So you can get things done around the house while it’s working. You are definitely going to want to add this Chicken Vegetable Soup to your menu next week.

While I’ve labeled this recipe a Chicken Vegetable Soup, you could very easily make this a vegetarian version by omitting the chicken and using vegetable broth instead of chicken broth. You would have a delicious soup for lunch or dinner. This would also be great if you are trying to get more vegetables into your diet or maybe even trying the #meatlessmonday trend.

The success of this soup is in knife cuts and timing. By cutting the different veggies to different sizes, it helps them all be perfectly cooked at the same time. This means you need a really great Chefs knife, and you need to keep it properly sharpened. There are lots of ways to make sure you keep your knives sharp and to each their own. Just make sure your knives are always sharp. Dull knifes are actually more likely to hurt you than a sharp one.

With the chicken and beans and potatoes, this soup can totally stand alone. I will say it would have been great with some fresh buttered baguette slices. This soup is also a great leftover. It keeps very well in an airtight container and then reheat on the stove or in microwave.

Now Let’s Get Cookin’!

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Chicken Vegetable Soup

A variety of vegetables in a silky broth loaded with tender chicken.

Course Dinner, Main Course, Soup

Cuisine American

Keyword carrots, celery, chicken broth, chicken soup, golden potatoes, hearty soup, vegetable soup

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 6

Ingredients

• ¼ cup Butter
• 1 Yellow Onion diced
• 2 Carrots diced
• 3 stalks Celery diced
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Basil
• 1 tsp Rosemary
• 1 tsp Thyme
• 1 tsp Oregano
• 1 tsp Paprika
• 2 qt Chicken Broth
• 1½ lb Chicken Breast
• 2 lb Yellow Potatoes peeled and diced
• 1 tbsp Cornstarch
• 2 15oz can Cannellini Beans drained
• 3 cups Kale chopped

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Instructions

• In a large stock pot over medium high heat, add butter. Once melted add onions, garlic, carrots, celery, salt pepper, thyme, rosemary, basil, oregano, and paprika. Saute for 5 minutes.
• Add chicken broth and chicken. Bring to boil and let boil for 15 minutes.
• Remove chicken and cut into chunks, set aside.
• Add potatoes to pot.
• Remove ½ cup of broth to a glass mug or bowl. Whisk in corn starch until completely dissolved (will be sludge-like). Return to the pot and stir in. Return to chicken to the pot and add beans. Then reduce heat to medium and continue to cook another 20 minutes.
• Remove pot from direct heat and stir in kale. Let sit for five minutes before serving.