This simple chicken vegetable soup will make you feel better inside and out.

It has a lot of tender chicken, substantial vegetables, and a broth that tastes great with herbs. The tarragon gives this soup a flavor that is unlike any other.

It’s really easy and really fulfilling.

Put on a pot the next time you want a warm, healthy supper.

Why You’ll Love This Soup with Chicken and Vegetables

Family-Friendly: This soup has recognizable ingredients and traditional tastes that everyone in the family will like. Yes, even those finicky young kids!
Cold Buster: It’s great for cold days or when you’re sick and need some extra care.
Time-Saver: Using leftover or rotisserie chicken cuts down on the time it takes to get ready. You can make a meal at home without spending hours in the kitchen.

This soup freezes and reheats well, so it’s great for the freezer. For an easy meal prep, make two or three times the batch.

Ingredients

Shredded Cooked Chicken: For ease, use store-bought rotisserie chicken or leftover cooked chicken.
Olive oil: Just a spoonful to cook the veggies.
Onion and garlic give the soup more flavor and depth.
The three classic soup ingredients are carrots, celery stalks, and potatoes. Cut them up into little pieces so they cook faster.
The secret ingredients in this chicken soup are dried thyme and tarragon. Thyme gives the dish a more earthy taste, and tarragon gives it a peculiar anise flavor.
Salt & pepper: Add to taste to get the soup just right.
Chicken Broth: For the greatest results, use broth of the highest quality. It’s best to make it yourself, although store-bought works too.
Frozen peas and corn kernels make the soup sweeter and thicker. Just throw them in without thawing them.
Fresh parsley is the finishing touch! It gives it a fresh, herbal taste.

1 tablespoon olive oil
1 onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried tarragon
Salt and pepper to taste
Eight cups of chicken broth
2 cups of shredded cooked chicken, like from a rotisserie chicken or leftover chicken
2 medium potatoes, peeled and chopped
1 cup of frozen peas
1 cup of frozen corn kernels
Two tablespoons of chopped fresh parsley

Instructions

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the veggies have softened, about 5-7 minutes.
Stir in the garlic, thyme, tarragon, salt, and pepper. Cook for 1 minute until aromatic.

Pour in the chicken broth and bring to a boil. Reduce heat to a simmer.
Add the shredded chicken and diced potatoes to the saucepan. Simmer until the potatoes are soft, about 15-20 minutes.
Stir in the frozen peas and corn. Cook for a another 5 minutes until heated through.
Remove from heat and whisk in the fresh parsley. Taste and adjust seasoning as needed.
Serve hot with toasted bread or crackers. Enjoy!

Tips & Notes

Mmm…the finest time of year is soup season! This winter warmer is one of my go-to recipes.

So, here are some tips that have helped me along the way.

Quality is the most important thing. A tasty soup needs a good chicken broth or stock. It’s better to make it yourself, but a nice store-bought kind will do.
Do the work ahead of time. Cut up all the vegetables before you start cooking to make sure it goes smoothly.
Keep things even. To make sure they cook evenly, cut your vegetables into pieces that are all the same size.
Poach the chicken. For extra soft chicken, poach chicken breasts immediately in the simmering liquid, then shred.
Make it creamy. For a creamy variation, mix in some heavy cream or half-and-half at the end.
Make it your own. This soup gives plenty of space for experimenting. You may change it up by adding different vegetables, like green beans, spinach, or mushrooms. You might also use different herbs and spices.

I always make twice as much of this soup so I can stock my freezer. It’s easy to make and tastes excellent when you heat it up again.

Storage & Reheating

To keep: Put leftover food that has cooled down in a container that won’t let air in. You can keep it in the fridge for up to three days.
To Freeze: Pour cooled leftovers into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm leftovers in a pot over medium heat, stirring regularly, until it reaches your desired temperature. Or, microwave separate servings in 30-second intervals, stirring between each, until hot.