Warm up your day with this delicious chicken vegetable soup recipe! Bursting with flavors from fresh vegetables and tender chicken, this soup is not only hearty but also packed with nutrients. It’s a comforting dish that brings together wholesome ingredients, making it an ideal choice for a cozy family meal or a quick weeknight dinner.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup green peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper, to taste
Servings and Cooking Time
This recipe serves 4. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 20g protein, 15g carbohydrates, and 10g fat. This is based on one serving for one person.
Step-by-Step Cooking Process
- In a large pot, heat a little oil over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add diced carrots and celery, cooking until slightly tender.
- Pour in the chicken broth and bring to a boil.
- Add in the shredded chicken, peas, thyme, and bay leaf.
- Season with salt and pepper to taste.
- Reduce heat and let simmer for 20 minutes.
- Remove the bay leaf before serving.
- Garnish with fresh parsley if desired.
Alternative Ingredients
You can easily substitute the chicken with turkey or a plant-based protein for a vegetarian version. Additionally, feel free to add any seasonal vegetables you prefer, such as zucchini or bell peppers, to enhance the soup’s flavor and nutrition.
Serving and Pairings
This hearty chicken vegetable soup pairs well with crusty bread, a fresh green salad, or even grilled cheese sandwiches for a comforting meal.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, simply warm it in a pot on the stove or in the microwave until heated through.
Cooking Mistakes
- Overcooking the vegetables can lead to mushiness. Cook just until tender.
- Not seasoning enough can make the soup bland—taste as you go!
- Using old chicken broth can affect the flavor—always check freshness.
- Skip the bay leaf at the end; it’s meant to infuse flavor but should not be eaten.
- Don’t rush the simmering process; let the flavors develop properly.
Helpful Tips
- Use homemade broth for richer flavor.
- Prep all ingredients before starting to streamline the cooking process.
- Add lemon juice before serving for a fresh zing.
- Experiment with herbs like dill or basil for different flavor profiles.
- For a thicker soup, blend a portion and stir it back in.
FAQs
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used and are a great time-saver. Just add them directly to the pot without thawing.
How can I make this soup spicier?
You can add crushed red pepper flakes or diced jalapeños to the pot for a spicy kick.
Is this soup good for meal prep?
Absolutely! This soup stores well and tastes even better the next day after the flavors meld.
Can I add noodles to the soup?
Yes, adding cooked noodles is a great way to make the soup even heartier. Just be sure to cook them separately to avoid mushiness.
What type of chicken should I use?
Rotisserie chicken works wonderfully, but you can also use boiled or grilled chicken breasts cut into pieces.
Conclusion
This chicken vegetable soup recipe is a delightful and nourishing dish perfect for any season. With its comforting flavors and easy preparation, it’s sure to become a family favorite. Enjoy it on its own or pair it with your favorite sides for a complete meal!
Chicken Vegetable Soup Recipe
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup green peas
- 1 onion chopped
- 2 cloves garlic minced
- 6 cups chicken broth
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a large pot, heat a little oil over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add diced carrots and celery, cooking until slightly tender.
- Pour in the chicken broth and bring to a boil.
- Add in the shredded chicken, peas, thyme, and bay leaf.
- Season with salt and pepper to taste.
- Reduce heat and let simmer for 20 minutes.
- Remove the bay leaf before serving.
- Garnish with fresh parsley if desired.