Hearty Chicken Vegetable Soup Recipe
Hearty Chicken Vegetable Soup Recipe
Table of Contents
Hearty Chicken Vegetable Soup Recipe
This Hearty Chicken Vegetable Soup Recipe is a hearty and nutritious meal perfect for a cozy dinner. Packed with fresh vegetables and tender chicken, this delicious Hearty Chicken Vegetable Soup Recipe offers a warm, satisfying dish that’s easy to prepare. Great for cold weather or when you’re craving comfort food, this soup is sure to become a family favorite.
Description:
When it comes to classic comfort food, few dishes are as universally loved as a hearty bowl of chicken vegetable soup. This Chicken Vegetable Soup Recipe is perfect for those days when you crave something warm, healthy, and flavorful. Packed with lean protein from the chicken and loaded with fresh vegetables, this soup is both wholesome and satisfying. It’s perfect for a weeknight meal, as it can be made in under an hour, yet tastes like it simmered all day.
This Hearty Chicken Vegetable Soup Recipe combines tender chicken breast with a colorful medley of vegetables, including carrots, celery, onions, and zucchini, which not only enhance the flavor but also provide essential vitamins and minerals. The broth is seasoned with fresh herbs and spices, adding depth and richness to each spoonful. Whether you’re trying to boost your immune system, watch your calories, or simply enjoy a comforting homemade meal, this Hearty Chicken Vegetable Soup Recipe has you covered.
The best part about Hearty Chicken Vegetable Soup Recipe is its versatility. You can easily substitute or add vegetables, making it a great recipe for using up leftover produce. And with only a handful of ingredients and simple steps, it’s beginner friendly yet deliciously complex in flavor. Serve it with a side of crusty bread for a complete meal, or enjoy it on its own for a lighter option. Let’s dive into this easy, delicious recipe that’s sure to keep you coming back for seconds.
Ingredients
- 1 lb (450g) chicken breast, boneless and skinless, diced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 large carrots, sliced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1 inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken broth (low sodium)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Prepare the Ingredients: Begin by dicing the chicken breast, chopping all vegetables, and preparing the garlic. Having everything ready will make cooking more efficient.
- Cook the Chicken: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breast and cook until it’s golden and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside.
- Sauté the Aromatics: In the same pot, add the remaining tablespoon of olive oil. Add diced onion and sauté for 3-4 minutes, until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the Vegetables: Add carrots, celery, zucchini, green beans, and corn to the pot. Stir and cook the vegetables for about 5 minutes until they start to soften.
- Add the Broth and Seasonings: Pour in the chicken broth and add the diced tomatoes, thyme, basil, oregano, bay leaf, salt, and pepper. Stir well to combine.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Let the soup simmer for 20-25 minutes, until the vegetables are tender and the flavors are well combined.
- Add the Chicken Back: Return the cooked chicken to the pot and let it heat through for about 5 minutes.
- Taste and Adjust Seasoning: Taste the soup and adjust salt or pepper as needed. Remove the bay leaf before serving.
- Serve and Garnish: Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side, if desired.
Notes
- Substitutions: You can substitute any vegetables you have on hand, such as spinach, potatoes, or bell peppers.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat in a saucepan over medium heat or in the microwave until warm.
- Health Benefits: This soup is low in calories and high in fiber and protein, making it a great choice for a light, nutritious meal.
Hearty Chicken Vegetable Soup Recipe
Ingredients
- 1 lb 450g chicken breast, boneless and skinless, diced
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 3 large carrots sliced
- 2 celery stalks diced
- 1 medium zucchini diced
- 1 cup green beans trimmed and cut into 1 inch pieces
- 1 cup corn kernels fresh or frozen
- 1 can 14.5 oz diced tomatoes
- 6 cups chicken broth low sodium
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon fresh parsley chopped (for garnish)
- Lemon wedges optional, for serving
Instructions
- Prepare the Ingredients: Begin by dicing the chicken breast, chopping all vegetables, and preparing the garlic. Having everything ready will make cooking more efficient.
- Cook the Chicken: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breast and cook until it’s golden and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside.
- Sauté the Aromatics: In the same pot, add the remaining tablespoon of olive oil. Add diced onion and sauté for 3-4 minutes, until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the Vegetables: Add carrots, celery, zucchini, green beans, and corn to the pot. Stir and cook the vegetables for about 5 minutes until they start to soften.
- Add the Broth and Seasonings: Pour in the chicken broth and add the diced tomatoes, thyme, basil, oregano, bay leaf, salt, and pepper. Stir well to combine.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Let the soup simmer for 20-25 minutes, until the vegetables are tender and the flavors are well combined.
- Add the Chicken Back: Return the cooked chicken to the pot and let it heat through for about 5 minutes.
- Taste and Adjust Seasoning: Taste the soup and adjust salt or pepper as needed. Remove the bay leaf before serving.
- Serve and Garnish: Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side, if desired.
Notes
- Substitutions: You can substitute any vegetables you have on hand, such as spinach, potatoes, or bell peppers.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat in a saucepan over medium heat or in the microwave until warm.
- Health Benefits: This soup is low in calories and high in fiber and protein, making it a great choice for a light, nutritious meal.
