Discover the ultimate comfort food with our chicken vegetable soup recipe. This hearty dish combines tender chicken with a vibrant array of fresh vegetables, creating a nourishing and delicious meal that’s perfect for chilly evenings or any time you need a cozy pick-me-up. Easy to prepare, this soup is sure to become a family favorite!
Ingredients
– 1 lb chicken breast, diced
– 4 cups chicken broth
– 2 carrots, sliced
– 2 celery stalks, chopped
– 1 onion, diced
– 1 cup green beans, chopped
– 1 cup potatoes, diced
– 1 cup corn (fresh or frozen)
– 2 cloves garlic, minced
– 1 tsp thyme
– Salt and pepper to taste
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 30g protein, 15g carbohydrates, 6g fat, and 3g fiber. This is for one person.
Step-by-Step Cooking Process
- Heat a large pot over medium heat and add a splash of oil.
- Add diced onions and minced garlic, sauté until translucent.
- Stir in the diced chicken and cook until browned on all sides.
- Add sliced carrots, chopped celery, and diced potatoes.
- Pour in the chicken broth and bring to a boil.
- Add the green beans and corn; reduce heat to a simmer.
- Season with thyme, salt, and pepper to taste.
- Cover and let simmer for 20-25 minutes, or until vegetables are tender.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh herbs if desired.
Alternative Ingredients
You can easily substitute chicken with turkey or even tofu for a vegetarian version. Feel free to mix in any seasonal vegetables you have on hand, like zucchini or bell peppers.
Serving and Pairings
This chicken vegetable soup pairs wonderfully with crusty bread, crackers, or a fresh garden salad. A sprinkle of Parmesan cheese on top adds an extra layer of flavor.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave. This soup can also be frozen for up to 3 months – just be sure to let it cool completely before freezing.
Cooking Mistakes
- Don’t skip the sautéing step; it builds flavor.
- Overcooking the vegetables can make them mushy.
- Using low-quality broth can affect the soup’s taste.
- Forget to taste and adjust seasoning before serving.
- Adding too much salt at once can overpower the dish.
Helpful Tips
- Prep all ingredients before starting to save time.
- Use leftover rotisserie chicken for a quicker option.
- Add a squeeze of lemon for a bright finish.
- Keep the soup thick by reducing the amount of broth.
FAQs
Can I make this soup in advance?
Yes, this soup can be made in advance and stored in the refrigerator. It tastes even better the next day as the flavors meld.
Is it possible to make this soup in a slow cooker?
Absolutely! Just combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Can I use frozen vegetables?
Yes, frozen vegetables work great in this recipe and save time on prep.
What can I serve with chicken vegetable soup?
This soup pairs well with bread, crackers, or a light salad.
How can I make this soup spicier?
Add crushed red pepper flakes or diced jalapeños to the soup for a spicy kick.
Conclusion
Enjoying a bowl of chicken vegetable soup is not just about nourishment; it’s about comfort and warmth. With its vibrant flavors and healthy ingredients, this recipe is an excellent addition to any meal rotation. So gather your ingredients and start cooking today!
Chicken Vegetable Soup Recipe
Ingredients
- 1 lb chicken breast diced
- 4 cups chicken broth
- 2 carrots sliced
- 2 celery stalks chopped
- 1 onion diced
- 1 cup green beans chopped
- 1 cup potatoes diced
- 1 cup corn fresh or frozen
- 2 cloves garlic minced
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat and add a splash of oil.
- Add diced onions and minced garlic, sauté until translucent.
- Stir in the diced chicken and cook until browned on all sides.
- Add sliced carrots, chopped celery, and diced potatoes.
- Pour in the chicken broth and bring to a boil.
- Add the green beans and corn; reduce heat to a simmer.
- Season with thyme, salt, and pepper to taste.
- Cover and let simmer for 20-25 minutes, or until vegetables are tender.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh herbs if desired.
