why make this recipe
Chicken Vegetable Soup is a comforting and nutritious dish that warms you up on a chilly day. It’s great for using up leftover chicken and is packed full of healthy vegetables. This soup is simple to make and can easily fit into your daily routine. Whether you’re looking for a quick weeknight meal or want to meal prep for the week, this recipe is a fantastic choice. Plus, it’s customizable, meaning you can add your favorite vegetables or herbs to suit your taste.
how to make Chicken Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 pound cooked chicken, shredded
- 6 cups chicken broth
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery, and sauté for about 5 minutes until softened.
- Stir in the garlic and cook for another minute.
- Add the shredded chicken, chicken broth, green beans, corn, thyme, and basil.
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Season with salt and pepper to taste.
- Serve hot and garnish with fresh parsley.
how to serve Chicken Vegetable Soup
To serve Chicken Vegetable Soup, ladle it into bowls while it’s hot. You can add a sprinkle of fresh parsley on top for a burst of color and flavor. This soup pairs well with crusty bread or a light salad on the side. Enjoy it as a hearty lunch or dinner.
how to store Chicken Vegetable Soup
If you have leftovers, you can store Chicken Vegetable Soup in an airtight container in the refrigerator for up to 3-4 days. To freeze, let the soup cool completely, then pour it into freezer-safe containers. It can last in the freezer for about 2-3 months. When you’re ready to eat it, thaw in the fridge overnight and reheat on the stove.
tips to make Chicken Vegetable Soup
- Use leftover rotisserie chicken to cut down on cooking time.
- Feel free to adjust the vegetables based on what you have at home.
- For more flavor, add a splash of lemon juice or vinegar before serving.
- Make it richer by adding a cup of cream or a dollop of sour cream.
variation
You can easily modify this soup. Consider adding potatoes for more heartiness or other vegetables like zucchini or bell peppers for a flavor twist. Spice lovers may want to add a pinch of red pepper flakes for a kick.
FAQs
Can I use raw chicken in this recipe?
Yes, you can use raw chicken. Just cook it with the vegetables in step 2 until it reaches 165°F.
Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free.
How can I make this soup vegetarian?
Replace the chicken with plant-based protein or tofu and use vegetable broth instead of chicken broth.
Chicken Vegetable Soup
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 6 cups chicken broth
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- to taste Salt and pepper
- for garnish Fresh parsley
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery, and sauté for about 5 minutes until softened.
- Stir in the garlic and cook for another minute.
Cooking
- Add the shredded chicken, chicken broth, green beans, corn, thyme, and basil.
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Season with salt and pepper to taste.
Serving
- Ladle the soup into bowls while it’s hot.
- Garnish with fresh parsley and serve.