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Chicken Vegetable Soup Recipe

Chicken Vegetable Soup Recipe

This recipe serves 6-8 people and takes about 1 hour to prepare.

Ingredients:

  • 1 lb boneless, skinless chicken breasts or thighs (or leftover cooked chicken)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 zucchini, diced (optional)
  • 1 cup frozen peas (or fresh)
  • 1 cup green beans, cut into 1-inch pieces (optional)
  • 1 can (14.5 oz) diced tomatoes, with juices (optional)
  • 6 cups chicken broth (low-sodium or regular)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • Salt and pepper, to taste
  • Fresh parsley or thyme, chopped (for garnish)
  • 1/2 cup pasta or noodles (optional, such as small shells or egg noodles)
  • Juice of 1/2 lemon (optional, for brightness)

Instructions:

  1. Prepare the Chicken:
    • If using raw chicken breasts or thighs, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes on each side until browned and cooked through. Remove the chicken from the pot and set it aside to rest. Once cooled, shred or chop the chicken into bite-sized pieces.
    • If using leftover cooked chicken, you can skip this step and add the chicken directly to the soup once the broth is simmering.
  2. Sauté the Vegetables:
    • In the same pot, add the diced onion and cook for 3-4 minutes until softened and translucent.
    • Add the minced garlic and sauté for another 1 minute until fragrant.
    • Stir in the carrots, celery, and zucchini (if using), and cook for about 5 minutes until the vegetables start to soften.
  3. Add the Broth and Seasonings:
    • Pour in the chicken broth, and stir in the diced tomatoes (if using), peas, green beans, thyme, oregano, and bay leaves. Bring the soup to a boil over medium-high heat.
    • Once the soup starts to boil, reduce the heat to low and let it simmer for 20-25 minutes until the vegetables are tender.
  4. Add the Chicken and Pasta:
    • Stir in the shredded cooked chicken and the pasta (if using). Simmer for an additional 8-10 minutes, or until the pasta is tender.
    • If you want a slightly thicker soup, you can use a potato masher or immersion blender to mash or blend a portion of the soup, though this step is optional.
  5. Season and Serve:
    • Taste the soup and adjust seasoning with salt and pepper. Add a squeeze of lemon juice for brightness and a fresh flavor boost.
    • Remove the bay leaves from the soup.
    • Ladle the soup into bowls and garnish with fresh parsley or thyme.

Why You’ll Love Chicken Vegetable Soup:

  • Healthy and Nutritious: With lean chicken, a variety of vegetables, and a simple, light broth, this soup is loaded with nutrients. It’s a great source of protein, fiber, vitamins, and minerals—perfect for boosting immunity or replenishing your energy after a long day.
  • Comforting and Light: Unlike heavier soups, this chicken vegetable soup feels light yet satisfying. It’s perfect for lunch, dinner, or as a soothing meal when you’re feeling under the weather.
  • Versatile: You can easily adapt this soup based on the vegetables you have on hand. Use whatever is in season, or swap out vegetables based on your preferences. Add extra greens, like spinach or kale, for a nutrient boost.
  • Customizable: Want a heartier soup? Add some small pasta, like ditalini or egg noodles, or throw in a handful of rice. If you’re looking to make it more filling, you can also add beans or potatoes for extra texture.
  • Freezer-Friendly: This soup freezes wonderfully! Make a big batch and store it in airtight containers for up to 3 months. It reheats beautifully, making it a great option for meal prep.

Tips for Perfect Chicken Vegetable Soup:

  • Use Bone-In Chicken for More Flavor: If you have time, using bone-in chicken (like chicken thighs or drumsticks) will provide more flavor to the broth. After cooking the chicken, remove the bones and shred the meat.
  • Use Homemade or Low-Sodium Broth: For a lighter, healthier soup, opt for homemade or low-sodium chicken broth. This allows you to control the salt content of the soup.
  • Cook the Pasta Separately: If you’re adding pasta to the soup, consider cooking it separately and adding it to individual servings. This helps prevent the pasta from absorbing too much broth and getting mushy if you have leftovers.
  • Experiment with Vegetables: Feel free to customize the vegetables in this soup based on what’s in season or what you prefer. Green beans, corn, sweet potatoes, spinach, or even butternut squash would be great additions.
  • For Extra Flavor: A splash of Worcestershire sauce, a few dashes of hot sauce, or a squeeze of fresh lemon juice just before serving can add extra layers of flavor to the broth.

Nutritional Information (per serving):

Approximate values based on one bowl (1.5 cups) of chicken vegetable soup without pasta:

  • Calories: 200-250 kcal
  • Protein: 22g
  • Fat: 7g
    • Saturated Fat: 1g
  • Carbohydrates: 18g
    • Fiber: 4g
    • Sugar: 6g
  • Sodium: 600-700mg
  • Potassium: 700mg
  • Cholesterol: 55mg