Laura’s Chicken & Vegetable Soup

           Easy, Intermediate, Recipes, Soups
Laura’s Chicken & Vegetable Soup
0 votes, 0.00 avg. rating (0% score)

chicken soup



2 large split Chicken breasts, bone-in (about 1 ½ – 2 pounds)

¾ teaspoons salt

¼ teaspoon black pepper

1 Tablespoon olive oil

4-5 cups Chicken stock

1 bay leaf

1 teaspoon poultry seasoning

1 ½ teaspoon chicken rub seasoning

1 small russet potato, cut into ½-inch cubes

1 cup sliced carrots

½ cup coarsely chopped onion

½ cup fresh corn kernels cut from the cob (1 ear)

½ cup button mushrooms, quartered


Season the chicken pieces with the salt and pepper. Heat a Dutch oven or other large, heavy pot over medium-high heat and brown the chicken pieces on both sides in the olive oil, working in batches if necessary, about 5 minutes on each side. Drain all fat from the Dutch oven and add the chicken, chicken stock, bay leaf, poultry seasoning, and chicken rub seasoning. Bring to a boil, cover, reduce the heat to low, and simmer until the chicken is very tender and falling from the bone, about 45 minutes. Transfer the chicken pieces to a plate and set aside until cool enough to handle. When the chicken is cool enough to handle, remove the meat from the bones and tear into bite-size pieces. Set aside.

While the chicken is cooling, add the potatoes, carrots, onions, corn and mushrooms to the Dutch oven and return to a boil. Cover the pot, reduce heat to a simmer, and cook until the vegetables are very tender, about 30 minutes.

Add the reserved chicken meat, stir to combine and season to taste with more salt, poultry seasoning and chicken rub if desired. Remove from the heat and remove the bay leaf.

Makes 4 servings

This recipe was inspired in whole or in part from Food Network