Recipe courtesy of Gourmet Magazine

Hearty Chicken Vegetable Soup

  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 to 6 servings
Save Recipe


5 3/4 cups chicken broth

1 pound skinless boneless chicken breasts

1 medium onion, chopped

2 tablespoons olive oil

1 garlic clove, minced

4 medium carrots, cut diagonally into 1/3-inch thick slices

2 celery ribs, cut crosswise into 1/3-inch thick slices

1 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons finely chopped fresh parsley leaves


  1. Bring the broth to a simmer in a 2 to 3 quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.
  2. While chicken is poaching, cook onion in oil in a 4 quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.
  3. While vegetables are cooking, shred chicken into 1/4-inch wide strips (about 1-inch long). When vegetables are done simmering, stir chicken into soup along with parsley.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Lentil Soup

Chicken Soup

Chicken Soup

Matzo Ball Soup

Chicken and Gnocchi Soup

Fritatten Soup with Romaine

Roasted Pumpkin Soup

Homestyle Chicken Soup