Warm up with this hearty chicken vegetable soup recipe that brings together tender chicken, fresh vegetables, and aromatic herbs. It’s not just a dish; it’s a comforting bowl of goodness ideal for chilly days or when you need a nutritious pick-me-up. This soup is easy to make and can be customized with your favorite vegetables, making it a versatile addition to your recipe collection.
Ingredients
– 2 chicken breasts, diced
– 1 onion, chopped
– 2 carrots, sliced
– 2 celery stalks, chopped
– 1 zucchini, diced
– 1 bell pepper, chopped
– 4 cups chicken broth
– 1 can diced tomatoes
– 1 tsp garlic, minced
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 25g protein, 10g carbohydrates, 8g fat, and 3g fiber. This is for one person.
Step-by-Step Cooking Process
- Heat a large pot over medium heat and add a splash of oil.
- Add the diced chicken and cook until browned, about 5 minutes.
- Remove the chicken and set aside.
- In the same pot, add onions, carrots, and celery. Sauté for 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in the zucchini and bell pepper.
- Add the chicken broth and diced tomatoes to the pot.
- Return the chicken to the pot and bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- Season with salt and pepper, and garnish with fresh parsley before serving.
Alternative Ingredients
You can substitute the chicken with turkey or tofu for a vegetarian option. Feel free to use any seasonal vegetables you have on hand, such as spinach or green beans.
Serving and Pairings
This chicken vegetable soup pairs beautifully with crusty bread or a simple side salad. It also makes a great base for a grain like quinoa or rice.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. This soup can also be frozen for up to 3 months; just ensure it’s cooled before freezing.
Cooking Mistakes
- Overcooking the chicken will make it tough.
- Adding too much salt can overwhelm the flavors.
- Not sautéing the vegetables first can lead to bland soup.
- Using low-quality broth will affect the soup’s taste.
- Forgetting to taste as you go can lead to imbalanced flavors.
Helpful Tips
- Use homemade broth for the best flavor.
- Chop vegetables uniformly for even cooking.
- Let the soup sit for a few minutes after cooking to enhance flavors.
- Experiment with herbs like thyme or rosemary for added depth.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables can be used in this recipe. Just add them directly to the pot without thawing. They will cook through as the soup simmers.
How can I make it spicier?
To add heat, consider incorporating diced jalapeños, red pepper flakes, or a splash of hot sauce to the soup while it cooks.
Is this soup gluten-free?
Yes, this chicken vegetable soup is gluten-free as long as the broth used is free from gluten-containing ingredients.
Can I add pasta to this soup?
Absolutely! You can add small pasta shapes, but be sure to adjust the cooking time and add the pasta in the last 10-15 minutes.
How long does it take to make?
The total time for this chicken vegetable soup is about 45 minutes, including preparation and cooking time.
Conclusion
This chicken vegetable soup is not only nourishing and delicious but also incredibly versatile. With its vibrant colors and flavors, it’s the perfect dish for any season. Enjoy a bowl on a chilly evening or as a comforting meal anytime!
Chicken Vegetable Soup Recipe
Ingredients
- 2 chicken breasts diced
- 1 onion chopped
- 2 carrots sliced
- 2 celery stalks chopped
- 1 zucchini diced
- 1 bell pepper chopped
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 tsp garlic minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large pot over medium heat and add a splash of oil.
- Add the diced chicken and cook until browned, about 5 minutes.
- Remove the chicken and set aside.
- In the same pot, add onions, carrots, and celery. Sauté for 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in the zucchini and bell pepper.
- Add the chicken broth and diced tomatoes to the pot.
- Return the chicken to the pot and bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- Season with salt and pepper, and garnish with fresh parsley before serving.
