Super Easy Hearty Chicken and Vegetable Soup

Ingredients

• 1 tablespoonOlive oil
• 1 mediumYellow onion, chopped
• 2 mediumCarrots, peeled and diced
• 2 mediumCelery stalks, diced
• 2 clovesGarlic, minced
• 4 cupsChicken broth
• 2 cupsWater
• 1 poundBoneless, skinless chicken breasts or thighs
• 1 cupPotatoes, diced (e.g., Yukon Gold or red potato)
• 0.5 teaspoonDried thyme
• 1 leafBay leaf
• 1 to tasteSalt
• 1 to tasteBlack pepper
• 1 cupFrozen peas
• 2 cupsFresh spinach, roughly chopped

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.

   ⏱ 7 min
2. 2

   Add the minced garlic to the pot and cook for another minute until fragrant.

   ⏱ 1 min
3. 3

   Pour in the chicken broth and water. Add the whole chicken pieces, diced potatoes, dried thyme, and bay leaf. Season with a pinch of salt and black pepper.

   ⏱ 2 min
4. 4

   Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.

   ⏱ 25 min
5. 5

   Carefully remove the cooked chicken from the pot and place it on a cutting board. Shred the chicken using two forks, then return the shredded chicken to the soup. Discard the bay leaf.

   ⏱ 3 min
6. 6

   Stir in the frozen peas and fresh spinach. Cook for 2-3 minutes, or until the peas are heated through and the spinach has wilted.

   ⏱ 3 min
7. 7

   Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle hot soup into bowls and serve immediately.

   ⏱ 1 min