Are you looking for a heartwarming dish that’s both nutritious and easy to prepare? Look no further than this chicken vegetable soup recipe! Packed with tender chicken, vibrant vegetables, and aromatic herbs, this soup is perfect for chilly days or when you need a little comfort food. Not only is it delicious, but it’s also a great way to use up leftover vegetables and can be customized to suit your taste. Let’s dive into this delightful recipe!
Ingredients
To make this chicken vegetable soup recipe, you will need the following ingredients:
For the Soup:
- 1 lb (450g) boneless, skinless chicken breasts (or thighs)
- 4 cups (950ml) chicken broth (low-sodium preferred)
- 2 cups (300g) mixed vegetables (carrots, celery, green beans, peas)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup (150g) diced tomatoes (canned or fresh)
- 1 cup (150g) corn (fresh, frozen, or canned)
Optional Garnishes:
- Fresh parsley, chopped
- Lemon wedges
Step-by-Step Instructions
Follow these simple steps to create your delicious chicken vegetable soup:
Step 1: Prepare the Chicken
- Cook the Chicken: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from the pot and set aside to cool.
- Shred the Chicken: Once cooled, shred the chicken into bite-sized pieces using two forks.
Step 2: Sauté the Vegetables
- Sauté Aromatics: In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Vegetables: Add the mixed vegetables, diced tomatoes, and corn to the pot. Stir well to combine.
Step 3: Simmer the Soup
- Add Broth and Seasonings: Pour in the chicken broth and add the shredded chicken back to the pot. Stir in the thyme, oregano, bay leaf, salt, and pepper. Bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer for about 20-25 minutes, allowing the flavors to meld together.
Step 4: Final Touches
- Taste and Adjust: Remove the bay leaf and taste the soup. Adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley and a squeeze of lemon juice if desired.
Cooking Tips
- Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken. Just add it in during the last 10 minutes of cooking to heat through.
- Customize Your Vegetables: Feel free to swap in your favorite vegetables or whatever you have on hand. Zucchini, spinach, or bell peppers work great!
- Make It Spicy: If you like a little heat, add a pinch of red pepper flakes or a diced jalapeño when sautéing the onions.
Chicken Vegetable Soup Recipe: Nutritional Information
Here’s a breakdown of the nutritional information per serving (based on 6 servings):
- Calories: 220
- Protein: 25g
- Carbohydrates: 20g
- Fat: 7g
- Fiber: 4g
- Sodium: 400mg
This chicken vegetable soup recipe is not only comforting but also packed with nutrients, making it a great choice for a healthy meal.
Storage Advice
- Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well! Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Chicken Vegetable Soup Recipe: Variations
- Vegetarian Option: Substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth for a hearty vegetarian soup.
- Creamy Version: For a creamy chicken vegetable soup, stir in 1 cup of heavy cream or coconut milk during the last 5 minutes of cooking.
- Herb Variations: Experiment with different herbs like rosemary or basil for a unique flavor profile.
FAQ: Chicken Vegetable Soup Recipe
1. Can I use frozen vegetables in this chicken vegetable soup recipe?
Yes, frozen vegetables work perfectly in this recipe! They are convenient and can save you prep time. Just add them directly to the pot without thawing.
2. How can I make this soup gluten-free?
To ensure your chicken vegetable soup is gluten-free, use gluten-free chicken broth and check that any canned vegetables (like diced tomatoes) are labeled gluten-free.
3. Can I make this soup in a slow cooker?
Absolutely! To make this soup in a slow cooker, add all the ingredients (except for the chicken) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cooked, shredded chicken during the last 30 minutes of cooking.
4. What can I serve with chicken vegetable soup?
This soup pairs well with crusty bread, a fresh garden salad, or a side of grilled cheese sandwiches. For a heartier meal, consider serving it with rice or quinoa.
5. How long does chicken vegetable soup last in the fridge?
When stored in an airtight container, chicken vegetable soup can last in the refrigerator for up to 4 days. Make sure to cool it completely before refrigerating.
6. Can I freeze chicken vegetable soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
7. What if I don’t have chicken broth?
If you don’t have chicken broth, you can substitute it with vegetable broth or water. For added flavor, consider adding a bouillon cube or seasoning to the water.
8. How can I make this soup spicier?
To add some heat to your chicken vegetable soup, you can include red pepper flakes, diced jalapeños, or a dash of hot sauce. Add these ingredients during the sautéing step for the best flavor.
9. Can I add pasta or rice to the soup?
Yes! You can add small pasta shapes or cooked rice to the soup. If adding pasta, cook it separately and add it to the soup just before serving to prevent it from becoming mushy.
10. Is this soup suitable for meal prep?
Yes, this chicken vegetable soup is great for meal prep! It stores well in the fridge and freezer, making it a convenient option for quick lunches or dinners throughout the week.
11. What are some good substitutions for chicken?
If you want to substitute the chicken, consider using shredded rotisserie chicken, turkey, or even plant-based proteins like chickpeas or tofu for a vegetarian version.
12. Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs instead of dried ones! Generally, use three times the amount of fresh herbs as you would dried (e.g., 1 tablespoon of fresh thyme instead of 1 teaspoon of dried thyme).
13. How do I know when the soup is done?
The soup is done when the vegetables are tender and the flavors have melded together, usually after about 20-25 minutes of simmering. You can taste it to check for seasoning and doneness.
14. What if I want a creamier soup?
For a creamier texture, stir in 1 cup of heavy cream or coconut milk during the last 5 minutes of cooking. This will give the soup a rich and velvety consistency.
15. Can I make this soup without chicken?
Yes! You can make a delicious vegetable soup by omitting the chicken and using vegetable broth instead. Add more vegetables or legumes to make it hearty.
Conclusion
This chicken vegetable soup recipe is a delightful way to warm up on a cold day or to nourish your body with wholesome ingredients. It’s easy to make, customizable, and perfect for meal prep. We encourage you to try this recipe and share your results with us! What vegetables did you choose? Did you add any special spices? Let us know in the comments below!
If you enjoyed this recipe, please share it with your friends and family, and don’t forget to check out our other comforting soup recipes!
