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Chicken Vegetable Soup

This make a big pot of soup so feeds 4-6. Or just two if you want leftovers.

  • Author: Judy Barbe
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Category: Soup
  • Method: stove
  • Cuisine: American

Ingredients

Scale
  • 2 teaspoons canola oil
  • 1 large onion, diced mine was 3 cups
  • 5 large carrots, sliced into ½-inch pieces, 3 cups
  • 6 stalks celery, ½”-inch slices, 3 cups
  • pounds boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 32-ounce box chicken broth
  • 3 cups water
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 bay leaf
  • 16-ounce bag frozen broccoli
  • 1012 ounces frozen corn

Instructions

  • Wash your hands. This is a huge way to reduce the risk of getting the flu or a cold. So enjoy the warm water and fragrant soap and you scrub those germs away.
  • In large pot, stir oil and onion together over medium heat, cook 5 minutes, add carrots and celery, cook 10 minutes, stirring frequently.
  • Add broth, water, basil, thyme, salt, pepper, and bay leaf, bring to a boil.
  • Add chicken, broccoli, and corn. Simmer 15 minutes or until vegetables are tender. You many need to add more broth or water if you want more broth. Remove bay leaf before serving.

Notes

Partially frozen chicken breasts are easier to trim and cut into cubes. This was one large chicken breast. It weighed one and half pounds. You can use a couple of small ones.

Keywords: how to make soup, do I have the flu