Chicken Vegetable Soup Recipe
Serves 6
15 mins prep
40 mins cook
55 mins total
This chicken vegetable soup recipe is an easy and healthy one pot dinner that you can make in less than an hour. It is packed with hearty vegetables & shredded chicken in a tomato-flavored broth. Packed with veggies and easy to customize with what you have in the fridge.
For The Chicken:
For The Soup:
Prepare the chicken: Mix together salt, pepper, and paprika in a bowl. Pat dry chicken thighs using paper towels. Season chicken on both sides.
Sear the chicken: In a large heavy bottom pot (like a Dutch oven), heat 1 tablespoons of oil over medium heat. Sear chicken thighs, 3-minutes on each side. Transfer them onto a plate. At this point, they will not be fully cooked, which is fine. Do not wash the pot.
Sautee veggies: Heat vegetable oil in the now-empty pot over medium heat. Add in onion, carrots, celery, bell pepper, and ground cumin. Cook, stirring frequently, 8-9 minutes or until vegetables are softened.
Stir in the garlic and cook for 30 seconds.
Add in the rest of the veggies & cook: Add in potatoes, green beans, tomatoes (with their juices), tomato sauce, chicken stock, water and reserved semi-cooked chicken thighs (with their juices). Give it a large stir. Put the lid on and bring it to a boil. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 15-17 minutes or until chicken thighs are fully cooked (when a thermometer inserted in the thickest part of the chicken it should at least register 165 degrees F or 74 degrees C).
Remove chicken from the pot onto a plate. Shred using two forks and put it back into the pot.
Stir in the peas, corn and kale leaves. Bring it to a one final boil and let it simmer for 4-5 more minutes.
Ladle into bowls and serve.
