A Tasty, Healthful Recipe for Any Season
Nothing is quite as cozy as a hot bowl of soup made with chicken and vegetables. This dish, which is full of flavorful broth, fresh vegetables, and robust chicken, is ideal for any time of year, whether you’re feeling under the weather or just in the need for something hearty and homemade. I’ll guide you through the process of making a tasty chicken vegetable soup in this blog, along with suggestions for personalizing it to your preferences.
Components ”’ Vegetable Chicken Soup:
Let’s gather all the ingredients before we begin the dish. Because of the adaptability of this recipe, you may change the veggies or vary the proportions to suit your needs.
Regarding the Soup Base:
2-Tbsp butter or olive oil
- One medium onion, cut finely
- Three minced garlic cloves
- Two big carrots, chopped and peeled
- Two chopped celery stalks
- One diced zucchini
- One chopped and peeled potato (optional)
- One cup of finely chopped and bite-sized green beans
- One cup of corn kernels, fresh or frozen
- One 14.5-ounce can of diced tomatoes (optional)
- Eight cups of homemade or store-bought chicken broth
- Two cups of cooked chicken, chopped or shredded (rotisserie chicken works excellent!).
- One bay leaf
- One teaspoon of dried thyme
- One teaspoon dried oregano
To taste, add salt and pepper.
Extra Items at Option:
- 1/4 cup chopped fresh dill or parsley (for garnish)
- For added heartiness, add 1 cup of cooked rice, noodles, or quinoa.
- A lemon squeeze for brightness
- Crackers or crusty bread to go with it
Detailed Steps to Follow
Get the Chicken Ready
You can prepare your own chicken from scratch or use precooked chicken. Leftover rotisserie chicken or precooked shredded chicken is ideal for this dish, but if you’re beginning from scratch:
- Preparing chicken breast:
- Sprinkle salt and pepper on skinless, boneless chicken breasts. In a big pot, heat up a tablespoon of olive oil and sear the chicken for four to five minutes on each side, or until golden. After the chicken is thoroughly cooked (internal temperature of 165°F), remove from the heat and shred or dice it.
- Using rotisserie or leftover chicken:
- Dice or shred the chicken, then reserve it for later use.
- Sautéing Vegetables to Bring Out Their Full Flavor
Heat two tablespoons of olive oil in the same saucepan over medium heat. Add the celery, carrots, diced onion, and garlic. The vegetables should start to soften and the onion should turn translucent after about five minutes of sautéing. The taste foundation of your soup comes from the mix of onion and garlic.
3. Include the remaining veggies
Add the diced zucchini, corn, green beans, and potato (if using) at this point. After combining everything, cook for a further five minutes. This is also the time to add any canned diced tomatoes that you may be using. These veggies will provide a kaleidoscope of colors and flavors to the soup while also making it filling and healthy.
- Transfer the Chicken Broth in.
Pour the chicken stock in gradually, stirring to mix it in with the veggies. Incorporate the dried oregano, dry thyme, and bay leaf. Once the mixture reaches a boiling point, reduce the heat and simmer the stew gradually for 20 to 25 minutes, or until all the vegetables are soft. This simmering process creates a lovely fusion of tastes.
- Include the cooked chicken.
Add the chopped or shredded chicken after the veggies are soft. To give the chicken time to absorb the flavors of the broth, boil the soup for an additional five to ten minutes. Now is also the time to add salt and pepper to taste in the soup. Taste often, since simmering will bring out more of the taste.
6. Present and Garnish
Take off the bay leaf before serving, and for extra freshness, toss in some fresh parsley or dill. The flavors of the soup can be enhanced by adding a squeeze of lemon, if you enjoy a little acidity.
Serve the hot soup with crackers or a piece of crusty bread. You can add cooked rice, noodles, or quinoa for an added energy boost if you want to make it a full meal.
Advice and Modifications
- Customize the Vegetables: Feel free to substitute your favorite or leftover veggies. In chicken vegetable soup, bell peppers, sweet potatoes, spinach, kale, and peas all work well.
- For a Creamier Version: At the very end of cooking, whisk in half a cup of heavy cream or coconut milk if you’d like a creamier soup. Richness is added with a dab of cream that doesn’t dominate the other flavors.
Make it Gluten-Free: If you have dietary concerns about gluten, make sure any grains or noodles you add are gluten-free. Rice, quinoa, and gluten-free noodles are all excellent choices.
Slow Cooker Method: A slow cooker can be used to prepare this soup as well. Just fill the slow cooker with all the ingredients (except the cooked chicken) and cook on low for 6 to 8 hours. For the final thirty minutes of simmering, add the prepared chicken.
Add Heat: A dash of spicy sauce or a pinch of red pepper flakes can enhance the flavor of the soup for individuals who enjoy a little spiciness.
The Perfect Meal: Chicken Vegetable Soup
Not only is chicken vegetable soup very nutritious, but it’s also very comforting. This is a well-balanced dinner since the chicken provides lean protein and the vegetables provide fiber. Furthermore, it is a terrific way to strengthen your immune system, particularly during the cold and flu season, because it is a rich source of vitamins, minerals, and antioxidants.
You’ll want to make this soup often, whether you’re cooking it for your family on a hectic evening or preparing a large quantity for meal prep. It’s easy to make, filling, and works with any ingredients you have in your pantry.
Final Reflections
Making homemade chicken vegetable soup is a satisfying procedure that releases a pleasant aroma into your home. You may easily adapt this substantial and healthful lunch by following a few easy steps.
So make sure to try this chicken vegetable soup the next time you’re craving something warm and comforting! You will definitely find it to be a go-to recipe for flavor and nutrients.
