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Bowl of colorful vegetable chicken and shrimp soup with fresh ingredients

Colorful Vegetable Chicken and Shrimp Soup

A hearty, vibrant one-pot soup combining tender chicken, plump shrimp, and a rainbow of vegetables simmered in a savory broth for easy, comforting meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, sliced into 1/4-inch rounds
  • 2 stalks celery, thinly sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 medium zucchini, halved and sliced
  • 3 cloves garlic, minced
  • 1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 1 pound medium shrimp, peeled and deveined (tails removed) Use tails-on shrimp if you prefer more flavor.
  • 8 cups low-sodium chicken broth
  • 1/2 cup dry white wine (optional) Can replace with extra broth.
  • 1 cup frozen corn
  • 3/4 cup frozen peas
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • to taste red pepper flakes (optional) For heat.

Method
 

Preparation
  1. Dice onion, slice carrots, celery, peppers, and zucchini.
  2. Cut chicken into 1-inch pieces and pat shrimp dry.
  3. Measure spices and prepare broth.
Cooking
  1. Heat 1 tablespoon olive oil in a large pot over medium-high heat.
  2. Add seasoned chicken pieces and sear for 3-4 minutes until lightly golden. Remove chicken and set aside.
  3. Add remaining 1 tablespoon olive oil and cook onion, carrots, and celery for 4-5 minutes until onions are translucent.
  4. Stir in bell peppers and garlic, cooking for 1-2 minutes until fragrant.
  5. Pour in white wine and scrape up any browned bits, simmer for 1 minute.
  6. Return chicken to the pot, add chicken broth, bay leaf, thyme, paprika, and salt and pepper.
  7. Bring to a gentle boil, reduce heat, and simmer uncovered for 12-15 minutes.
  8. Stir in corn and zucchini, simmer for 5 minutes until zucchini is tender-crisp.
  9. Add shrimp and peas, and cook until shrimp are opaque, about 3-4 minutes.
  10. Remove bay leaf, stir in lemon juice and parsley. Taste and adjust seasonings.
  11. Let the soup sit off the heat for 2 minutes to let flavors settle.
  12. Ladle into bowls and top with extra parsley or lemon zest if desired.
Thickening and Variations
  1. For a thicker soup, whisk 1 tablespoon cornstarch with 2 tablespoons water and stir into simmering broth for 1-2 minutes.
  2. For a creamy finish, stir in 1/2 cup coconut milk at the end.

Notes

Store in the refrigerator in an airtight container for up to 3 days. Freeze portions for up to 3 months.