Warm up with a delightful chicken vegetable soup that combines tender chicken, vibrant vegetables, and aromatic herbs. This wholesome recipe is not only comforting but also packed with nutrients, making it a perfect choice for a family dinner or a cozy night in. Let’s dive into the ingredients and the step-by-step preparation that will make your kitchen smell heavenly!
Ingredients
– 2 chicken breasts (boneless, skinless)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 3 carrots, sliced
– 2 celery stalks, diced
– 1 bell pepper, diced
– 1 zucchini, diced
– 4 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 250
– Protein: 30g
– Carbohydrates: 15g
– Fat: 8g
– Fiber: 3g
This nutritional value is based on one serving.
Step-by-Step Cooking Process
1. In a large pot, heat a little oil over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and cook for an additional minute.
4. Add sliced carrots and diced celery; cook for 5 minutes.
5. Incorporate diced bell pepper and zucchini into the pot.
6. Pour in the chicken broth and bring to a boil.
7. Add the chicken breasts, thyme, salt, and pepper.
8. Reduce heat and simmer for about 20 minutes until chicken is cooked.
9. Remove chicken, shred it, and return it to the pot.
10. Garnish with fresh parsley before serving.
Alternative Ingredients
You can customize this soup by using leftover rotisserie chicken or adding other vegetables like green beans or corn. For a vegetarian version, substitute chicken with beans or lentils and use vegetable broth.
Serving and Pairings
This chicken vegetable soup pairs wonderfully with crusty bread or a light salad. You can also serve it over rice or noodles for a heartier meal.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to three days. For longer storage, freeze in portioned containers for up to three months. Reheat on the stovetop or in the microwave until hot.
Cooking Mistakes
– Don’t skip sautéing the vegetables; it adds depth of flavor.
– Use low-sodium broth to control saltiness.
– Avoid overcooking the chicken to keep it tender.
– Don’t forget to taste and adjust seasoning before serving.
– Allow the soup to cool before refrigerating or freezing.
Helpful Tips
– Use fresh herbs for brighter flavors.
– Add a squeeze of lemon juice for extra freshness.
– Experiment with spices like paprika or cumin for a twist.
– Store garnishes separately to keep them fresh.
FAQs
Can I use frozen vegetables in this soup?
Yes, frozen vegetables can be used and are a convenient option. Just add them during the last 10 minutes of cooking to maintain their texture.
How can I thicken the soup?
You can thicken the soup by adding a cornstarch slurry or blending a portion of the soup and mixing it back in for a creamier consistency.
Is this soup gluten-free?
Yes, this chicken vegetable soup is gluten-free as long as you use gluten-free broth.
Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
What can I serve with chicken vegetable soup?
Serve with toasted bread, crackers, or a refreshing salad to complement the flavors of the soup.
Conclusion
This chicken vegetable soup recipe is a simple yet satisfying dish that warms the heart and nourishes the body. With its vibrant colors and delicious flavors, it’s sure to become a family favorite. Enjoy every spoonful, knowing you’ve crafted a healthy meal!
Chicken Vegetable Soup Recipe
Ingredients
- 2 chicken breasts boneless and skinless
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 carrots sliced
- 2 celery stalks diced
- 1 bell pepper diced
- 1 zucchini diced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a little oil over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add sliced carrots and diced celery; cook for 5 minutes.
- Incorporate diced bell pepper and zucchini into the pot.
- Pour in the chicken broth and bring to a boil.
- Add the chicken breasts, thyme, salt, and pepper.
- Reduce heat and simmer for about 20 minutes until chicken is cooked.
- Remove chicken, shred it, and return it to the pot.
- Garnish with fresh parsley before serving.
