Welcome, food enthusiasts! If you’re searching for a Chicken Vegetable Soup recipe that is hearty, healthy, and bursting with flavor, you’ve come to the right place. This Vegetable Chicken Soup is packed with wholesome ingredients and customizable options, perfect for anyone seeking a nutritious and comforting meal. Let’s dive into creating a perfect chicken vegetable soup that will become a staple in your kitchen!
Introduction
Chicken Vegetable Soup is a classic comfort dish that combines tender chicken pieces with a medley of fresh vegetables simmered in a flavorful broth. Originating as a simple peasant dish, this soup has evolved over centuries, embracing countless variations in different cuisines. Whether you’re looking for a light lunch or a hearty dinner, this Vegetable Chicken Soup delivers warmth and nourishment with every spoonful. This easy-to-follow recipe ensures that you get the most delicious results every time, whether you opt for chicken thighs, chicken breast, or rotisserie chicken. It’s an excellent way to incorporate more vegetables into your diet and is a perfect solution for leftover chicken.
Ingredients for Vegetable Chicken Soup
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken thighs (patted dry) OR 3 cups rotisserie chicken
- Salt and pepper to season
- 1 onion, diced
- 1 cup peeled and sliced carrots (1/4-inch thick)
- 1 cup sliced celery (3/8-inch thick)
- 4-6 garlic cloves, minced
- Pinch of red pepper flakes
- 1 pound Yukon Gold potatoes, cut into 1/2-inch cubes
- 7 cups low-sodium chicken broth
- 1 (14-ounce) can of fire-roasted diced tomatoes with juices
- 2 teaspoons chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 bay leaf
- 5 ounces green beans, trimmed and chopped into 1-inch pieces
- 1 cup fresh, frozen, or canned sweet corn (drained if canned)
- 1/4 cup freshly shredded Parmesan cheese (optional)
- Fresh parsley (optional) for garnish
Optional Substitutions:
- For a gluten-free option, ensure the chicken broth and bouillon are gluten-free.
- Dairy-free variation: Omit the Parmesan cheese.
- Vegetarian version: Replace chicken with tofu or additional vegetables like mushrooms and chickpeas.
How to Make Vegetable Chicken Soup – Step by Step
Step1: Sear the Chicken
- Heat 1 ½ tablespoons of olive oil over medium-high heat in a large Dutch oven or soup pot.
- Season chicken thighs with ½ teaspoon of salt and ½ teaspoon of pepper.
- Sear the chicken until golden brown, about 2 minutes per side. Remove from the pot and set aside.
Step2: Sauté the Vegetables
- In the same pot, add the remaining tablespoon of olive oil.
- Add onions, carrots, and celery, sautéing until onions are tender (about 5-7 minutes).
- Scrape the golden bits from the bottom of the pan for added flavor.
- Add minced garlic and red pepper flakes, and sauté for another minute.
Step3: Simmer the Soup
- Return the chicken thighs to the pot along with chicken broth, diced tomatoes, chicken bouillon, dried herbs, potatoes, and bay leaf.
- Partially cover the pot, leaving a small gap, and bring to a simmer over medium-high heat.
- Once simmering, reduce heat to medium-low and let it gently simmer until the chicken is tender (about 15-20 minutes).
Step4: Add Additional Vegetables
- Remove chicken from the pot and let it cool slightly before shredding.
- Add green beans and corn to the pot. Continue simmering for another 10-15 minutes or until potatoes are tender.
- While the vegetables cook, shred the chicken.
Step5: Combine and Serve
- Stir in the Parmesan cheese until melted (if using).
- Return shredded chicken to the pot and adjust the consistency with more broth if desired.
- Season with additional salt and pepper to taste.
- Garnish with fresh parsley and serve hot!
Helpful Tips for Vegetable Chicken Soup
- Use Fresh Herbs: For a vibrant flavor, swap dried herbs with fresh herbs like parsley, thyme, and basil.
- Choose the Right Potatoes: Yukon Gold potatoes hold their shape better than Russet potatoes, making them ideal for soup.
- Control the Spice: Add or reduce red pepper flakes based on your spice preference.
Cooking Tips for the Best Vegetable Chicken Soup
- Sear the Chicken First: Searing locks in the juices and enhances the soup’s overall flavor.
- Add Green Vegetables Last: Ingredients like green beans and peas should be added towards the end to retain their texture and color.
- Layer Your Seasonings: Adding herbs and spices at different stages will create a more complex flavor profile.
Serving Suggestions for Vegetable Chicken Soup
- Pair this soup with a crusty baguette or buttery garlic bread for a complete meal.
- A simple Caesar salad or garden salad would make an excellent accompaniment.
- For a heartier meal, serve the soup over a bowl of steamed white rice.
Nutritional Information
Nutritional Info for Vegetable Chicken Soup (per serving):
- Calories: 220
- Total Fat: 6g
- Carbohydrates: 20g
- Protein: 18g
- Vitamin A: 90% of Daily Value (DV)
- Vitamin C: 35% of DV
- Calcium: 8% of DV
- Iron: 10% of DV
Storage and Leftovers for Vegetable Chicken Soup
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months.
- Reheating: For best results, reheat on the stovetop over low heat until warmed through. Avoid microwaving to maintain the soup’s texture.
Frequently Asked Questions (FAQs) for Vegetable Chicken Soup
- Can I use chicken breasts instead of thighs?
- Yes, chicken breasts can be used, but they tend to dry out faster. Reduce the simmering time to avoid overcooking.
- Can I make this soup in a crockpot?
- Absolutely! Sear the chicken and vegetables in a skillet first, then transfer to a crockpot and cook on low for 6-7 hours or high for 3-4 hours.
- What other vegetables can I add?
- Try adding bell peppers, mushrooms, or zucchini for added variety.
- Can I use leftover rotisserie chicken?
- Yes! Skip the searing step and add the shredded rotisserie chicken during the last 10 minutes of cooking.
Related Recipes for Vegetable Chicken Soup Lovers
Conclusion
Thank you for joining me in creating this delightful Vegetable Chicken Soup. I hope this recipe warms your soul and satisfies your taste buds. Feel free to experiment with different vegetables or seasonings and share your unique twist on this classic dish in the comments below. Happy cooking! 🍲
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Chicken Vegetable Soup Recipe: Easy, Hearty, and Healthy
Description
Welcome, food enthusiasts! If you’re searching for a Chicken Vegetable Soup recipe that is hearty, healthy, and bursting with flavor, you’ve come to the right place. This Vegetable Chicken Soup is packed with wholesome ingredients and customizable options, perfect for anyone seeking a nutritious and comforting meal. Let’s dive into creating a perfect chicken vegetable soup that will become a staple in your kitchen!
Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken thighs (patted dry) OR 3 cups rotisserie chicken
- Salt and pepper to season
- 1 onion, diced
- 1 cup peeled and sliced carrots (1/4-inch thick)
- 1 cup sliced celery (3/8-inch thick)
- 4–6 garlic cloves, minced
- Pinch of red pepper flakes
- 1 pound Yukon Gold potatoes, cut into 1/2-inch cubes
- 7 cups low-sodium chicken broth
- 1 (14-ounce) can of fire-roasted diced tomatoes with juices
- 2 teaspoons chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 bay leaf
- 5 ounces green beans, trimmed and chopped into 1-inch pieces
- 1 cup fresh, frozen, or canned sweet corn (drained if canned)
- 1/4 cup freshly shredded Parmesan cheese (optional)
- Fresh parsley (optional) for garnish
Optional Substitutions:
- For a gluten-free option, ensure the chicken broth and bouillon are gluten-free.
- Dairy-free variation: Omit the Parmesan cheese.
- Vegetarian version: Replace chicken with tofu or additional vegetables like mushrooms and chickpeas.
Instructions
Step 1: Sear the Chicken
- Heat 1 ½ tablespoons of olive oil over medium-high heat in a large Dutch oven or soup pot.
- Season chicken thighs with ½ teaspoon of salt and ½ teaspoon of pepper.
- Sear the chicken until golden brown, about 2 minutes per side. Remove from the pot and set aside.
Step 2: Sauté the Vegetables
- In the same pot, add the remaining tablespoon of olive oil.
- Add onions, carrots, and celery, sautéing until onions are tender (about 5-7 minutes).
- Scrape the golden bits from the bottom of the pan for added flavor.
- Add minced garlic and red pepper flakes, and sauté for another minute.
Step 3: Simmer the Soup
- Return the chicken thighs to the pot along with chicken broth, diced tomatoes, chicken bouillon, dried herbs, potatoes, and bay leaf.
- Partially cover the pot, leaving a small gap, and bring to a simmer over medium-high heat.
- Once simmering, reduce heat to medium-low and let it gently simmer until the chicken is tender (about 15-20 minutes).
Step 4: Add Additional Vegetables
- Remove chicken from the pot and let it cool slightly before shredding.
- Add green beans and corn to the pot. Continue simmering for another 10-15 minutes or until potatoes are tender.
- While the vegetables cook, shred the chicken.
Step 5: Combine and Serve
- Stir in the Parmesan cheese until melted (if using).
- Return shredded chicken to the pot and adjust the consistency with more broth if desired.
- Season with additional salt and pepper to taste.
- Garnish with fresh parsley and serve hot!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Herbs: For a vibrant flavor, swap dried herbs with fresh herbs like parsley, thyme, and basil.
- Choose the Right Potatoes: Yukon Gold potatoes hold their shape better than Russet potatoes, making them ideal for soup.
- Control the Spice: Add or reduce red pepper flakes based on your spice preference.
