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Bowl of hearty chicken veggie soup with colorful vegetables and chicken pieces.

One-Pot Chicken Soup

A simple and comforting one-pot chicken soup loaded with vegetables, tender shredded chicken, and a savory herbal broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Chicken and Broth Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 6 cups chicken broth Use low-sodium for better control of saltiness
Vegetables
  • 1 tablespoon olive oil For sautéing the vegetables
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced Add after vegetables have softened
  • 1 cup green beans, cut into 1-inch pieces
  • 1 cup corn kernels Fresh or frozen
Herbs and Seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish Optional but recommended for brightness

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, sliced carrots, and sliced celery. Cook for 5–7 minutes, stirring occasionally, until the onion looks translucent and the vegetables are slightly softened.
Cooking
  1. Stir in the minced garlic and cook for about 1 minute, just until fragrant.
  2. Add the chicken breasts, chicken broth, green beans, corn, dried thyme, and dried oregano. Stir to distribute the herbs.
  3. Increase heat and bring to a boil, then reduce heat to maintain a gentle simmer. Simmer for about 20 minutes, or until chicken is cooked through and vegetables are tender.
Finishing Touch
  1. Carefully remove the chicken breasts from the pot, shred them, then return the shredded chicken to the soup.
  2. Taste and season with salt and pepper as needed. Ladle into bowls, garnish with fresh parsley, and serve warm.

Notes

This soup is easy to scale for meal prep and reheats well. You can swap chicken thighs for breasts if preferred. Be cautious with seasoning, as different chicken broths have varying salt levels.