On chilly days when comfort is key, this Easy and Healthy Chicken Vegetable Soup is a go-to. It’s a simple, nourishing meal that brings warmth with every spoonful. Packed with tender chicken and vibrant veggies, it’s both satisfying and light, perfect for any lunch or dinner.
Whether you’re cooking for a crowd or just yourself, this soup is bound to become a staple in your kitchen. Get ready to enjoy a bowl of wholesome goodness that’s easy to whip up and sure to please.
Steps
- Dry the chicken and season it with salt and pepper. Heat olive oil in a large soup pot over medium-high heat, then sear the chicken for about 3 minutes on each side until a golden crust forms. Set the chicken aside to rest for 10 minutes, then dice or shred it.
- In the same pot, melt the butter over medium heat, using a silicone spatula to scrape up the browned bits from the bottom to enhance the broth’s flavor. Add diced onions, carrots, and celery, and cook for about 5 minutes until they begin to soften.
- Stir in garlic, hot sauce, Worcestershire sauce, and seasonings, mixing well to combine. Pour in the chicken broth, bring the mixture to a boil, then reduce to a simmer. Return the chicken to the pot and let it simmer uncovered for 15 minutes.
- Add the frozen mixed vegetables to the pot, covering it partially. Allow the soup to simmer for an additional 10-15 minutes, then serve hot.
Ingredients
- 1-2 tablespoons olive oil
- 1 ¼ lbs. chicken (boneless/skinless thighs or breasts)
- Salt and pepper
- 2 tablespoons butter
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 7 cups chicken broth
- 1 ½ cups frozen mixed vegetables (such as corn and green beans)
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Nutritional Values
Calories: 1926kcal | Carbohydrates: 72g | Protein: 126g | Fat: 126g | Saturated Fat: 45g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 54g | Trans Fat: 1.8g | Cholesterol: 522mg | Sodium: 7074mg | Potassium: 2565mg | Fiber: 18g | Sugar: 18g | Vitamin A: 31500IU | Vitamin C: 54mg | Calcium: 306mg | Iron: 9mg
FAQ
- Can I use leftover or rotisserie chicken for this soup?
- Absolutely! Leftover or rotisserie chicken works well in this recipe. You’ll need about 3 cups. Simply skip the searing step and start by softening the onions, carrots, and celery in butter, then continue with the recipe as instructed.
- How should I store and freeze the chicken vegetable soup?
- Store the soup in an airtight container and refrigerate it for up to 3 days. For longer storage, you can freeze it for up to 3 months. This soup is particularly freezer-friendly, making it a great option for meal prep.
- What additional ingredients can I add to enhance the soup?
- You can customize the soup with various add-ons such as tortellini, rice, or small pasta like orzo. For extra veggies, consider adding spinach, kale, peas, squash, or zucchini. Each of these can be added at different stages as the soup simmers.
- Is it necessary to sear the chicken before adding it to the soup?
- While it’s not mandatory, searing the chicken first is recommended. It creates a tasty golden crust and enhances the flavor of the broth by adding a rich fond to the pot, which is incorporated into the soup as it cooks.
- How can I make the soup more flavorful?
- To boost the flavor, consider adding a Parmesan rind while the soup simmers. Additionally, the hot sauce, Worcestershire sauce, and mustard powder used in the recipe act as flavor enhancers, adding depth without overpowering the soup.
Tips
- Sear the Chicken First: For added flavor and texture, sear the chicken in the soup pot before proceeding with other steps. This creates a golden crust on the chicken and adds a rich fond to the pot, enhancing the overall taste of the broth.
- Add-ons Should Be Cooked Separately: When incorporating rice, pasta, or tortellini, cook them separately and add them directly to serving bowls. This prevents them from absorbing too much broth during storage.
- Use a Parmesan Rind: For an additional depth of flavor, consider adding a Parmesan rind to the soup while it simmers. It imparts a savory taste that complements the soup well.
- Optimize Freezing: This soup is great for freezing. Store it in airtight containers for up to 3 months. When reheating, you can customize each portion with your choice of add-ons like pasta or vegetables.
Equipment
- 4.5 Quart Dutch Oven – Essential for cooking the soup, especially if you don’t already have a large soup pot.
- Food Storage Containers – Useful for storing or freezing the soup in bulk.
- Silicone Spatula – Used for cleaning the pot and incorporating flavor into the broth.
- Soup Ladle – For serving the soup.
- 16 oz. Storage Containers – For storing or freezing individual servings of soup.
- Measuring Spoons – Particularly useful if you don’t have an organized set.
- Pinch Bowls – Helpful for measuring and organizing ingredients like seasonings.
