This simple chicken vegetable soup will feed your body and soul.
The broth is full of tender chicken, hearty vegetables, and herbs that give it a great flavor. The tarragon gives this soup a flavor that is unlike any other.
It’s very easy, but it feels so good.
Put on a pot the next time you want a warm, healthy meal.
This soup is family-friendly because it has familiar ingredients and classic flavors that everyone will like. Yes, even those fussy little kids! Cold Buster is great for when you’re sick or it’s cold outside and you need some care.
Time-Saver: Using rotisserie or leftover chicken cuts down on the time it takes to get ready. You can make a meal at home without spending hours in the kitchen.
This soup freezes and reheats well, so it’s great for the freezer. Make two or three times the recipe to make meal prep easier.
Ingredients
Shredded cooked chicken: For ease, use store-bought rotisserie chicken or leftover cooked chicken.
Olive Oil: Just a tablespoon to cook the vegetables.
Onion and Garlic: It adds depth and complexity to the broth.
The three classic soup ingredients are carrots, celery stalks, and potatoes. Cut them into cubes so they cook faster.
Dried thyme and tarragon are the secret ingredients that make this chicken soup the best! Thyme adds earthiness, and tarragon adds a unique anise flavor.
Salt and Pepper: Add to taste for a perfectly balanced soup.
Chicken Broth: Use high-quality broth for the best results. Homemade is ideal, but store-bought works, too.
Frozen Peas and Corn Kernels: They add sweetness and texture to the soup. No need to thaw, just toss them in.
Fresh Parsley: The finishing touch! It adds a fresh, herbaceous note.
- 1 tablespoon olive oil
- 1 onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- Salt and pepper to taste
- 8 cups chicken broth
- 2 cups shredded cooked chicken (from rotisserie chicken or leftover chicken)
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 2 tablespoons chopped fresh parsley
Preparation Instructions
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- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
- Stir in the garlic, thyme, tarragon, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a boil. Reduce heat to a simmer.
- Add the shredded chicken and diced potatoes to the pot. Simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the frozen peas and corn. Cook for an additional 5 minutes until heated through.
- Remove from heat and stir in the fresh parsley. Taste and adjust seasoning as needed.
- Serve hot with crusty bread or crackers. Enjoy!
Mmmm…soup season is the best season! And this winter warmer is something I always have on hand.
Tips for Making the Best Soup
- The most important thing is quality. Using a high-quality, flavorful chicken broth or stock is key to a delicious soup. The best kind is homemade, but a good store-bought kind will do.
- Do the work ahead of time. Chop all of the vegetables before starting to ensure smooth cooking.
- Keep things even. Cut up your veggies in a uniform size to ensure even cooking.
- Poach the chicken. For extra tender chicken, poach chicken breasts directly in the simmering broth, then shred.
- Make it creamy. For a creamy version, stir in some heavy cream or half-and-half at the end.
- Make it your own. This soup leaves plenty of room for improvising. Mix it up by adding other veggies like green beans, spinach, or mushrooms. You could also try different herbs and spices.
Whenever I make this soup, I always double the batch to stock my freezer. It’s simple to make and reheats great.
Storage and Reheating Tips
- To Store: Place cooled leftovers in an air-tight container. Refrigerate for up to 3 days.
- To Freeze: Pour cooled leftovers into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Warm leftovers in a pot over medium heat, stirring occasionally, until it reaches your desired temperature. Or, microwave individual portions in 30-second intervals, stirring between each, until hot.