Welcome to a delicious journey that brings warmth and nutrition to your table! This Chicken Vegetable Soup recipe is not only packed with lean protein from tender chicken breasts but also brimming with fresh, colorful vegetables, all simmered in a flavorful tomato-based broth. Perfect for chilly evenings or as a healthy, hearty meal for the whole family, this soup is easy to make and filled with nourishing goodness.
Whether you’re a fan of classic chicken recipes or searching for a hearty vegetable soup recipe, this dish will be your new go-to. Let’s dive into the details and see why this soup is a must-try for every home cook!
Ingredients for Chicken Vegetable Soup
Here’s what you need to make this delicious Chicken Vegetable Soup:
- 1 ½ pounds boneless, skinless chicken breast
- 1 teaspoon kosher salt (plus more for seasoning)
- ¼ teaspoon black pepper (plus more for seasoning)
- 2 tablespoons olive oil (divided)
- 1 cup diced yellow onion (½-inch dice)
- 1 cup sliced celery (¼-inch thick slices)
- 1 cup sliced carrots (¼-inch thick slices)
- 1 tablespoon minced garlic
- 1 ½ teaspoons dried Italian seasoning
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes (canned with juice)
- 2 cups Yukon Gold potatoes (½-inch cubes)
- 64 ounces unsalted chicken stock or broth (8 cups)
- 1 cup sliced zucchini (¼-inch thick slices)
- 1 cup sliced green beans (½-inch pieces)
- 1 cup sliced brown mushrooms (½-inch thick slices)
- 1 cup corn kernels (canned, frozen, or fresh)
- 1 tablespoon chopped parsley (for garnish)
Optional substitutions:
- For a low-carb option, substitute potatoes with cauliflower florets.
- If you’re gluten-free, ensure that the chicken stock is labeled gluten-free.
How to Make Chicken Vegetable Soup – Step by Step
Step 1: Prepare and Sear the Chicken
Season both sides of the chicken breasts generously with salt and pepper. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chicken and sear for 3-4 minutes until lightly browned. Flip the chicken and cook for another 3 minutes. Remove the chicken and set aside.
Step 2: Saute Aromatics
In the same pot, add the remaining 1 tablespoon of olive oil. Once hot, add the diced onion, sliced celery, and carrots. Sauté for about 3 minutes until the vegetables are lightly browned. Add the garlic, Italian seasoning, and a pinch of salt and pepper. Stir and sauté for 30 seconds until fragrant.
Step 3: Build the Soup Base
Add the tomato paste to the pot, stir, and cook for 1 minute. Then, pour in the diced tomatoes (with their juices), potatoes, chicken, and chicken stock. Bring the mixture to a boil, then reduce to a simmer. Cover the pot and cook for 10 minutes, flipping the chicken halfway through.
Step 4: Shred the Chicken
After the chicken has cooked through (internal temperature should reach 160 to 165ºF), remove it from the pot. Once it’s cool enough to handle, shred the chicken into bite-sized pieces.
Step 5: Cook the Vegetables
Add the zucchini, green beans, mushrooms, and corn to the soup. Simmer for another 4-5 minutes, stirring occasionally, until the vegetables are tender.
Step 6: Finish the Soup
Add the shredded chicken back into the pot and stir. Let the soup simmer for another 3-5 minutes until the chicken is warmed through and the potatoes are tender. Taste and adjust the seasoning with more salt and pepper if needed.
Step 7: Serve and Enjoy
Ladle the hot soup into bowls and garnish with freshly chopped parsley. Enjoy this hearty and healthy meal with a side of crusty bread or a green salad.
Helpful Tips for Chicken Vegetable Soup
- Use Fresh Ingredients: Fresh vegetables will provide the best flavor and texture, but frozen or canned can work in a pinch.
- Don’t Overcook the Vegetables: Zucchini and green beans cook quickly, so make sure they’re added later in the cooking process to maintain a slight crunch.
- Make It Spicy: For a kick, add a pinch of red pepper flakes or a dash of hot sauce to the soup.
- Boost the Flavor: Add a parmesan rind to the soup while it simmers for a rich, umami depth.
Cooking Tips for the Best Chicken Vegetable Soup
- Searing the Chicken: Searing the chicken adds a depth of flavor that enhances the overall taste of the soup.
- Simmering Time: Letting the soup simmer allows all the ingredients to meld together, giving a more complex flavor profile.
- Dutch Oven: A Dutch oven retains heat well and evenly cooks the soup, making it the perfect tool for this recipe.
Serving Suggestions for Chicken Vegetable Soup
This soup pairs beautifully with a variety of sides:
- Crusty Artisan Bread: Perfect for soaking up the rich broth.
- Mixed Green Salad: A light and fresh accompaniment to balance the heartiness of the soup.
- Grilled Cheese: For a comforting combo, serve with a gooey grilled cheese sandwich.
- Glass of White Wine: A crisp white wine, like a Sauvignon Blanc, complements the flavors in this soup.
Nutritional Information
Each serving of this Chicken Vegetable Soup is a nutritious option for a healthy meal. Here’s a breakdown:
- Calories: 250 kcal
- Fat: 8g
- Carbohydrates: 22g
- Protein: 22g
- Fiber: 5g
- Vitamin A: 4500 IU
- Vitamin C: 25mg
- Iron: 3mg
Storage and Leftovers for Chicken Vegetable Soup
Storage: Allow the soup to cool completely before storing it in an airtight container. It will keep in the refrigerator for up to 4 days.
Reheating: Reheat the soup on the stovetop over medium heat until warm, or microwave individual portions in a microwave-safe bowl for 2-3 minutes.
Freezing: This soup freezes well for up to 3 months. When reheating from frozen, thaw in the fridge overnight and then heat on the stove until hot.
Frequently Asked Questions (FAQs) for Chicken Vegetable Soup
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs will add a richer flavor to the soup and can be used as a substitute.
2. Can I make this soup in a slow cooker?
Absolutely! After searing the chicken, add all ingredients to the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
3. How can I make this soup vegetarian?
You can omit the chicken and replace the chicken stock with vegetable broth. Add extra veggies like butternut squash or chickpeas for protein.
4. Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors continue to develop. Simply store it in the fridge and reheat when ready to serve.
Related Recipes for Chicken Lovers:
Conclusion
We hope you enjoy making and savoring this comforting Chicken Vegetable Soup! Packed with protein, vegetables, and a rich broth, it’s a meal that nourishes both body and soul. Try it today and don’t forget to share your feedback or any personal twists you’ve added to the recipe in the comments below!
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Chicken Vegetable Soup Recipe: Hearty and Nutritious Meal
Description
Welcome to a delicious journey that brings warmth and nutrition to your table! This Chicken Vegetable Soup recipe is not only packed with lean protein from tender chicken breasts but also brimming with fresh, colorful vegetables, all simmered in a flavorful tomato-based broth. Perfect for chilly evenings or as a healthy, hearty meal for the whole family, this soup is easy to make and filled with nourishing goodness.
Whether you’re a fan of classic chicken recipes or searching for a hearty vegetable soup recipe, this dish will be your new go-to. Let’s dive into the details and see why this soup is a must-try for every home cook!
Ingredients
- 1 ½ pounds boneless, skinless chicken breast
- 1 teaspoon kosher salt (plus more for seasoning)
- ¼ teaspoon black pepper (plus more for seasoning)
- 2 tablespoons olive oil (divided)
- 1 cup diced yellow onion (½-inch dice)
- 1 cup sliced celery (¼-inch thick slices)
- 1 cup sliced carrots (¼-inch thick slices)
- 1 tablespoon minced garlic
- 1 ½ teaspoons dried Italian seasoning
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes (canned with juice)
- 2 cups Yukon Gold potatoes (½-inch cubes)
- 64 ounces unsalted chicken stock or broth (8 cups)
- 1 cup sliced zucchini (¼-inch thick slices)
- 1 cup sliced green beans (½-inch pieces)
- 1 cup sliced brown mushrooms (½-inch thick slices)
- 1 cup corn kernels (canned, frozen, or fresh)
- 1 tablespoon chopped parsley (for garnish)
Optional substitutions:
- For a low-carb option, substitute potatoes with cauliflower florets.
- If you’re gluten-free, ensure that the chicken stock is labeled gluten-free.
Instructions
Step 1: Prepare and Sear the Chicken
Season both sides of the chicken breasts generously with salt and pepper. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chicken and sear for 3-4 minutes until lightly browned. Flip the chicken and cook for another 3 minutes. Remove the chicken and set aside.
Step 2: Saute Aromatics
In the same pot, add the remaining 1 tablespoon of olive oil. Once hot, add the diced onion, sliced celery, and carrots. Sauté for about 3 minutes until the vegetables are lightly browned. Add the garlic, Italian seasoning, and a pinch of salt and pepper. Stir and sauté for 30 seconds until fragrant.
Step 3: Build the Soup Base
Add the tomato paste to the pot, stir, and cook for 1 minute. Then, pour in the diced tomatoes (with their juices), potatoes, chicken, and chicken stock. Bring the mixture to a boil, then reduce to a simmer. Cover the pot and cook for 10 minutes, flipping the chicken halfway through.
Step 4: Shred the Chicken
After the chicken has cooked through (internal temperature should reach 160 to 165ºF), remove it from the pot. Once it’s cool enough to handle, shred the chicken into bite-sized pieces.
Step 5: Cook the Vegetables
Add the zucchini, green beans, mushrooms, and corn to the soup. Simmer for another 4-5 minutes, stirring occasionally, until the vegetables are tender.
Step 6: Finish the Soup
Add the shredded chicken back into the pot and stir. Let the soup simmer for another 3-5 minutes until the chicken is warmed through and the potatoes are tender. Taste and adjust the seasoning with more salt and pepper if needed.
Step 7: Serve and Enjoy
Ladle the hot soup into bowls and garnish with freshly chopped parsley. Enjoy this hearty and healthy meal with a side of crusty bread or a green salad.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Use Fresh Ingredients: Fresh vegetables will provide the best flavor and texture, but frozen or canned can work in a pinch.
- Don’t Overcook the Vegetables: Zucchini and green beans cook quickly, so make sure they’re added later in the cooking process to maintain a slight crunch.
- Make It Spicy: For a kick, add a pinch of red pepper flakes or a dash of hot sauce to the soup.
- Boost the Flavor: Add a parmesan rind to the soup while it simmers for a rich, umami depth.
