Easy Green Bean and Chicken Soup Recipe: A Comforting Classic
4-6 Servings
Why You’ll Love This Easy Green Bean and Chicken Soup Recipe
Quick and Simple: This recipe comes together in just under an hour, making it ideal for busy weeknights.
Hearty and Nutritious: Packed with protein, fresh vegetables, and a creamy broth, this soup is both satisfying and healthy.
Family-Friendly: The mild flavors and comforting texture make it a hit with both kids and adults.
This easy green bean and chicken soup recipe is a delicious way to enjoy a wholesome, comforting meal with minimal effort. Serve it with crusty bread or enjoy it on its own—it’s a bowl of pure comfort!
If you try this recipe, share your experience in the comments or tag us on social media. Don’t forget to save this recipe for your next cozy dinner night. Enjoy cooking and happy eating!
4-6 Servings
Ingredients (Serves 4–6):
2 tbsp oil
400 g chicken thighs, diced
2 carrots, diced
1 white carrot (parsnip), diced
120 g celery root, diced
3 garlic cloves, minced
1 tbsp tomato paste
1 tbsp flour
1 tsp paprika
1 tsp smoked paprika
1 tsp marjoram
½ tsp ground cumin
Salt and pepper, to taste
2 ½ L water
2 medium potatoes, diced
300 g green beans (fresh or frozen), chopped into bite-sized pieces
100 ml cooking cream
2 tbsp freshly chopped parsley
Instructions
Prepare the Ingredients:Dice the chicken thighs and vegetables (carrot, white carrot, celery root, and potatoes) into small, even-sized pieces. Chop the green beans into bite-sized pieces if using fresh.
Brown the Chicken:Heat the oil in a large pot over medium heat. Add the diced chicken thighs and brown them until lightly golden.
Cook the Vegetables and Build Flavor:Stir in the carrots, white carrot, celery root, garlic, tomato paste, and flour. Cook everything together for 2–3 minutes, stirring frequently to coat the vegetables and chicken.
Add Water and Seasonings:Pour in the water, then add paprika, smoked paprika, marjoram, cumin, salt, and pepper. Stir to combine and bring the soup to a gentle boil.
Simmer and Add Potatoes:Reduce the heat and let the stew simmer until the vegetables are partially softened, about 10 minutes. Add the diced potatoes and continue cooking for another 7–8 minutes.
Add Green Beans and Simmer:Stir in the green beans and simmer for an additional 3–5 minutes, or until the vegetables and chicken are tender.
Finish with Cream and Parsley:Stir in the cooking cream for a creamy finish. Turn off the heat and garnish the stew with freshly chopped parsley. Adjust the seasoning if necessary.