A easy Chicken Vegetable Soup recipe that is ready in 35 minutes. This is my family’s favorite Winter soup that uses fresh vegetables! We use Instant Potatoes to make the broth more creamy!
Chicken Vegetable Soup
I am in love with this Hearty Chicken Vegetable Soup This soup is delicious because it’s full of vegetables to fill you up and keep you warm during the winter months. It’s also incredibly easy and quick to make. At the end we throw in some instant potatoes to thicken up the soup to make it a bit extra creamy. Instant potatoes are my new favorite thickener for soups, I love using them this way.
And then there’s kale in this soup, my dear kale. Do you know we’re still growing kale? Yup, under the green house there are multiple kale plants all big and strong that are providing me bags full of this hearty green vegetable in the refrigerator.
The last week I’ve been using kale in soups and pastas frequently which really makes me happy. I love kale in soup as it really turns into a soft green vegetable in a few minutes of broth, that also packs a great punch of nutrition. I just run up to the garden, get the green house off, and fill up my basket. All with a winter coat and mittens on of course.
Chicken Vegetable Soup Ingredients
- cooked chicken breast
- chicken broth
- olive oil
- dried thyme
- dried basil
- dried parsley
- instant potatoes
And then I run back down and start my soup. This soup has so much harvest happiness happening, there’s kale, carrots, potatoes and many dried herbs. I threw in some chicken to make it more hearty, but if you want to go the meatless route, feel free to leave out the chicken and add more vegetables or use tofu or pasta instead.
What I do hope is you give this soup a try, I think it will really warm your heart and taste buds!
Chicken Soup Recipes
I hope you love this Chicken Vegetable Soup as much as my family does!
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Chicken Vegetable SoupPrint
- 2 large carrots - peeled and cut up into bite size pieces
- 1 extra large potato - cut up into bite size pieces
- 1 cup kale - ripped up into small pieces
- 1/2 pound shredded cooked chicken breast
- 2 cloves garlic - minced
- 4 cups chicken broth
- 1 tablespoon olive oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon salt
- pinch of black pepper
- 1/2 cup instant potatoes
- Combine all ingredients except instant potatoes in a pot over medium high heat.
- Bring to a boil then simmer for 20 minutes.
- Add instant potatoes and cook for 2 more minutes, stirring so everything is mixed.
- Serve and enjoy!