Chicken Vegetable Soup

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Introduction

Chicken Vegetable Soup is the epitome of comfort food—a warm, nourishing blend of tender chicken, vibrant vegetables, and fragrant herbs simmered to perfection. This recipe is not only simple to make but also versatile, allowing you to use whatever vegetables you have on hand. It’s a fantastic way to enjoy a hearty meal that’s both nutritious and satisfying. Perfect for a chilly day or as a remedy for when you’re feeling under the weather, this soup will quickly become a family favorite.

Ingredients Quantity

  • Chicken breasts or thighs: 1 pound (450g), boneless and skinless, diced
  • Olive oil: 2 tablespoons
  • Onion: 1 medium, chopped
  • Garlic: 3 cloves, minced
  • Carrots: 2 medium, sliced
  • Celery stalks: 2, diced
  • Bell pepper: 1 medium, diced (any color)
  • Green beans: 1 cup (150g), trimmed and cut into 1-inch pieces
  • Zucchini: 1 medium, diced
  • Diced tomatoes: 1 can (14.5 ounces or 400g), with juices
  • Chicken broth: 4 cups (960ml)
  • Bay leaf: 1
  • Thyme: 1 teaspoon (dried) or 1 tablespoon (fresh)
  • Parsley: 2 tablespoons, chopped (for garnish)
  • Salt and pepper: to taste

Optional Ingredients

  • Potatoes: 1 medium, diced (for added heartiness)
  • Frozen peas: ½ cup (75g), added in the last few minutes of cooking
  • Corn: 1 cup (150g), fresh or frozen

Instructions

  1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Cook the Chicken: Add the diced chicken to the pot and season with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
  3. Add the Vegetables: Stir in the sliced carrots, diced celery, bell pepper, green beans, zucchini, and optional potatoes. Cook for about 5 minutes, stirring occasionally to soften the vegetables slightly.
  4. Pour in the Broth: Add the diced tomatoes (with their juices), chicken broth, bay leaf, thyme, and any other optional ingredients like corn or peas. Bring the mixture to a boil.
  5. Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20-25 minutes, or until the vegetables are tender and the flavors meld together.
  6. Taste and Adjust Seasoning: Remove the bay leaf. Taste the soup and adjust the seasoning with more salt and pepper as needed.
  7. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy hot!

Tips for Success

  • Use Leftover Chicken: This soup is an excellent way to use up leftover rotisserie chicken. Simply shred the meat and add it during the last few minutes of cooking.
  • Customize the Veggies: Feel free to swap out vegetables based on your preferences or what you have on hand. Other great additions include spinach, kale, or corn.
  • Make It Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

Recommendations

  • Serving Suggestions: Serve with crusty bread or a side salad for a complete meal.
  • Spice It Up: For a bit of heat, add some red pepper flakes or a dash of hot sauce while cooking.

This Chicken Vegetable Soup is a wholesome and delicious meal that warms the heart and soul. Enjoy! 🍲✨

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