Warm up with this delicious chicken vegetable soup recipe that combines tender chicken, fresh vegetables, and aromatic herbs. Perfect for chilly days or a comforting meal, this soup is not only nutritious but also easy to prepare. Your family will love the flavors and warmth it brings to the table!
Ingredients
– 2 cups cooked chicken, shredded
– 4 cups chicken broth
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 cup potatoes, diced
– 1 cup green beans, chopped
– 1 cup corn (fresh or frozen)
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 220 calories, 25g protein, 9g carbohydrates, 8g fat, and 3g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, heat a tablespoon of olive oil over medium heat.
2. Add the diced onion and sauté until soft and translucent.
3. Stir in the minced garlic and cook for an additional minute.
4. Add the diced carrots, celery, and potatoes; cook for about 5 minutes.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat and add the shredded chicken and green beans.
7. Season with thyme, salt, and pepper.
8. Simmer for 20 minutes until vegetables are tender.
9. Stir in the corn and cook for another 5 minutes.
10. Garnish with fresh parsley before serving.
Alternative Ingredients
Feel free to substitute any of the vegetables with your favorites, such as bell peppers, zucchini, or spinach. You can also use rotisserie chicken for added convenience.
Serving and Pairings
This chicken vegetable soup pairs wonderfully with crusty bread, crackers, or a fresh garden salad. It’s also delightful with a sprinkle of grated cheese on top.
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 stovetop or in the microwave. This soup can also be frozen for up to 3 months; thaw in the fridge before reheating.
Cooking Mistakes
- Using old or expired broth can affect the flavor.
- Overcooking the vegetables may lead to mushiness.
- Not seasoning properly can result in bland soup.
- Forgetting to sauté the onions can reduce depth of flavor.
- Using too much water will dilute the taste.
Helpful Tips
- Always taste and adjust seasoning as needed.
- Prepare extra and freeze for quick meals later.
- Use bone-in chicken for richer flavor.
- Fresh herbs enhance the soup’s aroma.
- Consider adding a splash of lemon juice for brightness.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables are a great alternative and can save prep time. Just add them directly to the soup without thawing.
How can I make this soup gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free broth. Always check labels if using store-bought products.
What can I add for extra protein?
You can add beans like chickpeas or lentils for extra protein. Tofu is also a great plant-based option.
Is this soup suitable for meal prep?
Absolutely! This soup stores well and can be made in advance for quick meals throughout the week.
Can I use other proteins besides chicken?
Yes, turkey or even shredded beef can be used in place of chicken for a different flavor profile.
Conclusion
This chicken vegetable soup recipe is a delightful, nutritious meal perfect for any time of the year. With its hearty ingredients and comforting flavors, it’s sure to become a family favorite. Enjoy the warmth and satisfaction of homemade soup today!
Chicken Vegetable Soup Recipe
Ingredients
- 2 cups cooked chicken shredded
- 4 cups chicken broth
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup potatoes diced
- 1 cup green beans chopped
- 1 cup corn fresh or frozen
- 1 onion diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the diced onion and sauté until soft and translucent.
- Stir in the minced garlic and cook for an additional minute.
- Add the diced carrots, celery, and potatoes; cook for about 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and add the shredded chicken and green beans.
- Season with thyme, salt, and pepper.
- Simmer for 20 minutes until vegetables are tender.
- Stir in the corn and cook for another 5 minutes.
- Garnish with fresh parsley before serving.
