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Classic Chicken Vegetable Soup Recipe

Nothing says comfort like a bowl of Classic Chicken Vegetable Soup!

My version of Classic Chicken Vegetable Soup is just that…a classic! No fancy ingredients or cooking techniques. Plus it has all of the flavors that you have known and loved since childhood – carrot, onion, parsley. Can't you just taste it now?!

This soup is hearty, pleasing, and perfect to warm your belly on a cold day. Not to mention kid-friendly! I bet your kids would love a thermos full of Classic Chicken Vegetable Soup in their lunch pail.

Leftovers are perfect for freezing as well. Pull out a portion, heat slowly on the stove top (or pop into the microwave), and viola lunch is served. This is why we chose this recipe as one of the signature dishes for this month's Prep Dish 21-Day Challenge. If you want to kick off the New Year eating right, then this Challenge is for you. It's 21-Days of breakfasts, lunches, dinner and snacks all planned out for you – no guesswork; no stress! Click here to learn more and join us!

Print Recipe
Classic Chicken Vegetable Soup
Chicken Vegetable Soup
Servings
people
Ingredients
  • 2 medium yellow onions
  • 6 carrots
  • 4 celery stalks
  • 3 cloves garlic
  • 1 bunch fresh parsley
  • 1.5 # boneless, skinless chicken thighs
  • 1 tsp salt divided
  • 3/4 tsp black pepper divided
  • 2 T olive oil
  • 2 dried bay leaves
  • 5 c chicken broth*
  • 1 lemon
Servings
people
Ingredients
  • 2 medium yellow onions
  • 6 carrots
  • 4 celery stalks
  • 3 cloves garlic
  • 1 bunch fresh parsley
  • 1.5 # boneless, skinless chicken thighs
  • 1 tsp salt divided
  • 3/4 tsp black pepper divided
  • 2 T olive oil
  • 2 dried bay leaves
  • 5 c chicken broth*
  • 1 lemon
Chicken Vegetable Soup
Instructions
  1. Chop 2 medium yellow onions, 6 carrots and 4 celery stalks. Mince 3 garlic cloves and fresh parsley to equal 1/4c.
  2. Season 1.5# chicken thighs with ½tsp kosher salt and ¼tsp ground black pepper.
  3. Heat 2T olive oil in a large dutch oven or soup pot over high heat.
  4. Add the chicken thighs and cook, turning occasionally, until golden brown all over. About 15 minutes.
  5. Remove the chicken from the pot and set aside.
  6. Add the chopped onion, celery, and carrot to the pot. Reduce the heat to medium, and cook for about 10 minutes, until the vegetables are softened and just starting to get some color.
  7. Add the minced garlic, 2 bay leaves, and additional salt and pepper. Stir to combine and cook for 1 minute.
  8. Add 6c chicken broth and nestle the chicken thighs back into the soup. Bring to a boil, then reduce the heat to simmer for 15 minutes.
  9. Turn off the heat, remove the chicken thighs from the soup and shred the meat with 2 forks, then return to the pot.
  10. Stir in 1/4c minced parsley and juice of 1 lemon. Remove the bay leaves. Let cool, then store in the fridge for later in the week.
Recipe Notes

*Read ingredient list to avoid added sugars, salts, gluten, msg, etc.

This soup is also a great base for adding noodles, squash, or sweet potatoes. It would also be great for making matzo ball soup!

What is your favorite Chicken Vegetable Soup memory? Share your ideas and pictures on Facebook, Twitter or Instagram as @prepdish in all 3 places, or leave a comment below.


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