Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb boneless, skinless chicken thighs (or breasts)
- 2 tbsp olive oil + 1 tbsp butter
- 1 onion, 2 ribs celery, 3 carrots, 3 cloves garlic
- 1 lb Yukon Gold potatoes, cubed
- 8 oz green beans, trimmed and cut
- 2 tbsp all-purpose flour
- 8 cups low-sodium chicken broth
- 2 bay leaves, 1 tsp dried thyme, 1 tsp dried rosemary
- 1 tbsp tomato paste, 2 tsp Worcestershire (optional)
- 1 tsp kosher salt, 1/2 tsp black pepper (plus more to taste)
- 1–2 tsp fresh lemon juice, 2 tbsp chopped fresh parsley
Do This
- 1. Pat chicken dry and season with a pinch of salt and pepper. Prep and chop all vegetables.
- 2. In a large pot, sear chicken in olive oil over medium-high heat until golden on both sides. Remove to a plate.
- 3. Add butter, onion, celery, and carrots to the pot. Sauté until softened, then add garlic.
- 4. Stir in flour and tomato paste; cook briefly. Gradually add broth, scraping up browned bits, then add herbs, Worcestershire, salt, and pepper.
- 5. Add potatoes and seared chicken with any juices. Simmer gently 15–18 minutes, until chicken is cooked and potatoes are nearly tender.
- 6. Remove chicken to shred. Add green beans to pot and simmer 8–10 minutes. Return shredded chicken and heat through.
- 7. Stir in lemon juice and parsley. Taste and adjust seasoning, then serve hot with crusty bread.
Why You’ll Love This Recipe
- Hearty and comforting like a stew, but light enough to enjoy as a cozy soup any night of the week.
- Simple, everyday ingredients come together into a deeply savory, herb-scented broth.
- Great for meal prep: it reheats beautifully for lunches and quick dinners.
- Flexible and forgiving: easy to swap in different vegetables or use leftover or rotisserie chicken.
Grocery List
- Produce: 1 onion, 2 ribs celery, 3 carrots, 3 cloves garlic, 1 lb Yukon Gold potatoes, 8 oz green beans, 1 small bunch flat-leaf parsley, 1 lemon
- Dairy: Unsalted butter
- Pantry: 1.5 lb boneless, skinless chicken thighs (or breasts, from the meat section), olive oil, low-sodium chicken broth or stock, all-purpose flour, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaves, kosher salt, black pepper, crusty bread (optional, for serving)
Full Ingredients
For the Rustic Chicken-and-Vegetable Stew-Style Soup
- 1.5 lb (680 g) boneless, skinless chicken thighs, trimmed (or chicken breasts)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 medium carrots, peeled and sliced into 1/4-inch rounds
- 3 cloves garlic, minced
- 1 lb (450 g) Yukon Gold potatoes, scrubbed and cut into 3/4-inch cubes
- 8 oz (225 g) fresh green beans, trimmed and cut into 1-inch pieces
- 2 tbsp (16 g) all-purpose flour
- 8 cups (1.9 L) low-sodium chicken broth or stock
- 2 bay leaves
- 1 tsp dried thyme, or 2 tsp finely chopped fresh thyme
- 1 tsp dried rosemary, lightly crushed, or 2 tsp finely chopped fresh rosemary
- 1 tbsp tomato paste
- 2 tsp Worcestershire sauce (optional, for extra depth)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 1–2 tsp fresh lemon juice (to taste, for brightness)
For Serving
- 2 tbsp chopped fresh flat-leaf parsley, plus extra for garnish
- Crusty bread, for serving (optional but highly recommended)
Step-by-Step Instructions
Step 1: Prep the chicken and vegetables
Pat the chicken dry with paper towels. This helps it brown nicely. If any pieces are very large, cut them so they are roughly the same size for even cooking. Season the chicken lightly on both sides with a pinch of salt and pepper.
Dice the onion and celery. Peel and slice the carrots into 1/4-inch rounds. Scrub the potatoes and cut them into 3/4-inch cubes (leave the skins on for a rustic look and extra texture). Trim the green beans and cut them into 1-inch pieces. Mince the garlic and chop the parsley. Have your broth measured and ready.
Step 2: Sear the chicken for rich flavor
Place a large heavy-bottomed pot or Dutch oven (at least 5-quart size) over medium-high heat. Add the olive oil. When the oil is hot and shimmering, add the chicken in a single layer (work in batches if needed to avoid crowding).
Sear the chicken for 3–4 minutes per side, until nicely golden-brown. It does not need to be fully cooked at this stage; you are building flavor on the surface. Transfer the browned chicken to a plate and set aside, leaving any oil and browned bits in the pot.
Step 3: Build the aromatic base
Lower the heat to medium. Add the butter to the pot. Once melted, add the diced onion, celery, and sliced carrots. Cook, stirring occasionally, for 5–7 minutes, until the vegetables soften and the onion turns translucent. Scrape up as many browned bits from the bottom of the pot as you can while the vegetables release their moisture.
Add the minced garlic and cook for 30–60 seconds, just until fragrant. Keep the garlic moving so it does not burn.
Step 4: Thicken slightly and add the broth and herbs
Sprinkle the flour evenly over the vegetables. Stir well and cook for 1–2 minutes. This step removes the raw flour taste and will lightly thicken the broth to a cozy, stew-like consistency.
Stir in the tomato paste and cook for another 1 minute, letting it darken slightly; this deepens the flavor and color. Pour in about 1 cup of the chicken broth while stirring, scraping up any remaining browned bits from the bottom of the pot. Once smooth, gradually add the rest of the broth, stirring constantly to avoid lumps.
Add the bay leaves, thyme, rosemary, Worcestershire sauce (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine.
Step 5: Simmer with the chicken and potatoes
Add the cubed potatoes to the pot and stir. Carefully return the seared chicken, along with any juices on the plate, to the pot. Bring the liquid up to a gentle simmer over medium heat.
Once simmering, reduce the heat to medium-low or low to maintain a gentle bubble. Partially cover the pot with a lid and cook for 15–18 minutes, stirring occasionally, until the chicken is cooked through (an instant-read thermometer should read 165°F / 74°C in the thickest part) and the potatoes are just shy of tender.
Step 6: Shred the chicken and cook the green beans
Using tongs, transfer the cooked chicken pieces to a cutting board or large plate. Add the green beans to the pot, stir, and continue simmering uncovered for 8–10 minutes, until the beans and potatoes are tender but not mushy.
While the vegetables finish cooking, use two forks to shred the chicken into bite-size pieces. Discard any large fatty bits if you like. Return the shredded chicken and any juices to the pot. Stir and let it simmer gently for another 2–3 minutes so the flavors mingle.
Step 7: Finish with lemon and herbs, then serve
Turn off the heat. Stir in 1 teaspoon of fresh lemon juice and the chopped parsley. Taste the broth and adjust seasoning as needed: add more salt, pepper, or an extra splash of lemon juice to brighten the flavors. If the soup is thicker than you like, thin it with a bit of hot water or extra broth. If it is too thin, let it simmer uncovered for a few more minutes to reduce slightly.
Ladle the stew-style soup into warm bowls, making sure each serving gets a good mix of shredded chicken, potatoes, carrots, and green beans. Garnish with extra parsley and a grind of black pepper. Serve hot with crusty bread for dipping into the rich, savory broth.
Pro Tips
- Brown equals flavor: Take your time searing the chicken and sautéing the vegetables. Those browned bits on the bottom of the pot are what give the broth its deep, savory taste.
- Cut vegetables evenly: Aim for similar sizes for the potatoes and carrot slices so they cook at the same rate and do not turn mushy.
- Control the thickness: For a thicker, more stew-like consistency, simmer uncovered for the last 10 minutes. For a more brothy soup, add up to 1 extra cup of broth or hot water.
- Use fresh herbs if you have them: Fresh thyme and rosemary give a lovely aroma. If using fresh, stir in half at the beginning and half at the end for maximum flavor.
- Skim extra fat: If you prefer a leaner broth, use a spoon to skim off any excess fat that collects on the surface while the soup simmers.
Variations
- Rotisserie chicken shortcut: Skip searing and simmering raw chicken. Use about 3 cups of shredded cooked or rotisserie chicken. Build the broth and cook the vegetables as directed, then stir in the cooked chicken during the last 5 minutes of simmering to warm through.
- Creamy version: For a creamier stew, stir in 1/2 to 3/4 cup of heavy cream or half-and-half at the very end of cooking, just before serving. Do not boil after adding dairy to prevent curdling.
- Extra vegetables: Add diced parsnips, turnips, or peas along with the potatoes for more variety. Leafy greens such as chopped kale or spinach can be stirred in during the last 3–5 minutes until just wilted.
Storage & Make-Ahead
Let the soup cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors deepen as it rests, making it ideal for meal prep. To reheat, warm gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened in the fridge, or microwave in individual portions until hot.
For longer storage, freeze in freezer-safe containers or zip-top bags for up to 3 months. Leave some space at the top for expansion. Thaw overnight in the refrigerator before reheating. Note that the potatoes may become a bit softer after freezing, but the soup will still be delicious.
Nutrition (per serving)
Approximate values per serving (1/6 of the recipe): about 340 calories, 28 g protein, 11 g fat, 31 g carbohydrates, 4 g fiber, and 850–950 mg sodium (assuming low-sodium broth and 1.5 tsp total added salt). Actual values will vary based on the exact ingredients and brands used.
