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Bowl of hearty chicken and vegetable soup garnished with herbs

Hearty Chicken Vegetable Soup

A comforting soup filled with tender chicken, vibrant vegetables, and aromatic spices, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil Adds a rich, fruity flavor.
  • 1/4 cup chopped onion Creates a flavorful base.
  • 2 cloves garlic (crushed) Enhances the overall taste.
  • 2 cups chopped carrots Adds vibrant color and nutrition.
  • 2 tablespoons tomato paste Brings depth and umami.
  • 8 cups chicken broth Amplifies the flavors.
  • 1 teaspoon Italian seasoning Adds warmth and earthiness.
  • 8 ounces chicken thighs (cut into bite-sized pieces) Enhances the heartiness.
Greens and Protein
  • 6 ounces baby kale Adds a fresh touch.
  • 1 can (15 ounces) chickpeas (rinsed and drained) A great protein-rich addition.
  • Salt and pepper (to taste) Essential for balancing flavors.

Method
 

Preparation
  1. In a large Dutch oven, heat the olive oil over medium heat.
  2. Add the chopped onions, crushed garlic, and chopped carrots. Sauté for about 5 minutes until the vegetables start to soften.
Cooking
  1. Stir in the tomato paste, chicken broth, Italian seasoning, and chicken thighs. Bring to a boil, then reduce heat to simmer.
  2. After simmering for around 20 minutes, add the baby kale. Cover the pot and cook, stirring occasionally.
  3. After the kale has softened, add the rinsed chickpeas and let cook for another 10 minutes.
  4. Season with salt and pepper to taste, then stir and serve.

Notes

For a burst of freshness, add a squeeze of lemon juice before serving. You can substitute chicken thighs with chicken breasts for a lighter version.