It should entice the reader and set the tone for the dish. This chicken vegetable soup is not only comforting but also packed with nutrients. The combination of tender chicken, vibrant vegetables, and aromatic herbs creates a dish that’s perfect for warming the soul. Whether it’s a chilly evening or you’re feeling under the weather, this soup is sure to satisfy and nourish.
Ingredients
– 2 cups cooked, shredded chicken
– 4 cups chicken broth
– 1 cup diced carrots
– 1 cup diced celery
– 1 cup chopped onion
– 1 cup diced potatoes
– 1 cup green beans, chopped
– 1 cup diced tomatoes
– 2 cloves garlic, minced
– 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 approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
The nutritional value per serving (1 cup) includes approximately 250 calories, 15g protein, 10g carbohydrates, 5g fat, and 3g fiber. This is for one person and provides a hearty meal that’s healthy and satisfying.
Step-by-Step Cooking Process
1. In a large pot, heat a splash of olive oil over medium heat. 2. Add the diced onions, carrots, and celery. Sauté until softened, about 5 minutes. 3. Stir in the minced garlic and cook for another minute until fragrant. 4. Pour in the chicken broth and bring to a boil. 5. Add the diced potatoes and green beans. Cook for about 10 minutes until tender. 6. Stir in the shredded chicken and diced tomatoes. 7. Season with thyme, salt, and pepper to taste. 8. Let the soup simmer for an additional 5-10 minutes to meld flavors. 9. Adjust seasoning if necessary. 10. Serve hot, garnished with fresh parsley. 
Alternative Ingredients
You can easily substitute chicken with turkey or use vegetable broth for a vegetarian option. Additionally, feel free to mix and match vegetables based on your preferences, such as adding zucchini or bell peppers.
Serving and Pairings
This chicken vegetable soup pairs wonderfully with crusty bread or a side salad. For a heartier meal, consider serving it alongside a grilled cheese sandwich.
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. Reheat on the stove over medium heat until warmed through, adding a splash of water or broth if it thickens.
Cooking Mistakes
- Don’t skip the sautéing step; it builds flavor.
- Ensure your vegetables are cut uniformly for even cooking.
- Overcooking can make the chicken dry; add it towards the end.
- Season gradually; you can always add more salt and pepper.
- Using low-quality broth can affect the taste; opt for a good quality one.
Helpful Tips
- For extra flavor, add a bay leaf while simmering.
- Incorporate fresh herbs like dill or basil for a fresh twist.
- Consider adding a splash of lemon juice for brightness.
- If using frozen vegetables, add them directly to the pot without thawing.
FAQs
Can I use leftover rotisserie chicken for this recipe?
Yes, leftover rotisserie chicken works perfectly and saves time, adding great flavor to the soup.
How can I make this soup spicier?
You can add crushed red pepper flakes or diced jalapeños to the soup for a spicy kick.
Is there a vegetarian version of this soup?
Absolutely! Substitute chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
Can I add pasta to the soup?
Yes, pasta can be added for a more filling dish. Cook it separately and add it to each bowl when serving.
How long can I store the soup in the freezer?
The soup can be frozen for up to 3 months. Just make sure to let it cool completely before freezing.
Conclusion
This chicken vegetable soup recipe is a delightful way to enjoy a healthy and hearty meal. With its vibrant ingredients and rich flavors, it’s perfect for any occasion. Whether you’re serving it on a cold day or for a family gathering, this soup is sure to please everyone at the table. Enjoy the warmth and nourishment it brings!
Chicken Vegetable Soup Recipe
Ingredients
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup chopped onion
- 1 cup diced potatoes
- 1 cup green beans chopped
- 1 cup diced tomatoes
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a splash of olive oil over medium heat.
- Add the diced onions, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the diced potatoes and green beans. Cook for about 10 minutes until tender.
- Stir in the shredded chicken and diced tomatoes.
- Season with thyme, salt, and pepper to taste.
- Let the soup simmer for an additional 5-10 minutes to meld flavors.
- Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Nutrition
