Chicken Veg Soup Recipe
Chicken Veg Soup Recipe
Table of Contents
Chicken Veg Soup Recipe
Warm, comforting, and nutritious, this Chicken Veg Soup recipe is perfect for a quick weeknight meal or a cozy weekend treat.
This Chicken Veg Soup recipe combines tender chicken, vibrant vegetables, and a flavorful broth to create a wholesome, hearty dish. It’s easy to prepare, bursting with natural flavors, and perfect for any occasion. Whether you’re feeling under the weather or just want a satisfying bowl of soup, this recipe is a winner.
Description
Chicken Veg Soup is a timeless dish loved for its simplicity, flavor, and nourishing qualities. This soup pairs succulent chicken pieces with a variety of vegetables, simmered in a savory broth for a comforting meal. It’s versatile, allowing you to swap ingredients based on your preferences or what you have on hand. Perfect for beginners and seasoned cooks alike, this recipe is a go to choice for healthy and delicious dining.
Chicken is a lean protein that provides essential amino acids, while vegetables like carrots, celery, and spinach add vitamins, minerals, and fiber to your diet. The broth, infused with herbs and spices, ties everything together, making every spoonful a burst of flavor.
This Chicken Veg Soup recipe is not just a dish it’s an experience. It’s perfect for meal prep, freezing, or serving fresh to family and friends. With simple instructions and accessible ingredients, you’ll be savoring a bowl of warmth in no time.
Discover an easy chicken veg soup recipe packed with fresh vegetables, tender chicken, and savory herbs. Perfect for a healthy, comforting meal any time of year.
Ingredients
- 2 tbsp olive oil
- 1 lb (450g) boneless, skinless chicken breast, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 cup fresh spinach leaves (or kale)
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 6 cups chicken broth (low sodium preferred)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional: A squeeze of lemon juice before serving
Instructions
1. Prepare the Chicken and Veggies: Heat olive oil in a large pot over medium heat. Add the diced chicken and season with a pinch of salt and pepper. Cook until lightly browned, about 5-7 minutes. Remove the chicken and set aside.
2. Sauté Aromatics: In the same pot, add the onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
3. Add Vegetables and Broth: Stir in zucchini, green beans, thyme, oregano, and bay leaf. Pour in the chicken broth and bring to a boil.
4. Simmer the Soup: Reduce the heat to low, add the cooked chicken back into the pot, and let it simmer for 20 minutes. Stir occasionally to blend the flavors.
5. Add Leafy Greens: During the last 5 minutes of cooking, stir in the spinach or kale. Adjust seasoning with additional salt and pepper if needed.
6. Garnish and Serve: Remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley. Optionally, add a squeeze of lemon juice for a refreshing finish.
Notes
- Customization: Add pasta or rice for extra carbs. Swap vegetables based on seasonality or preference, like adding corn, peas, or mushrooms.
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.
- Dietary Modifications: Make it gluten free by ensuring the broth is certified GF. For a dairy free option, avoid adding cream or cheese toppings.
Chicken Veg Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 lb 450g boneless, skinless chicken breast, diced
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 3 medium carrots peeled and sliced
- 2 celery stalks chopped
- 1 cup fresh spinach leaves or kale
- 1 medium zucchini diced
- 1 cup green beans trimmed and cut into 1-inch pieces
- 6 cups chicken broth low sodium preferred
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped (for garnish)
- Optional: A squeeze of lemon juice before serving
Instructions
- Prepare the Chicken and Veggies: Heat olive oil in a large pot over medium heat. Add the diced chicken and season with a pinch of salt and pepper. Cook until lightly browned, about 5-7 minutes. Remove the chicken and set aside.
- Sauté Aromatics: In the same pot, add the onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Add Vegetables and Broth: Stir in zucchini, green beans, thyme, oregano, and bay leaf. Pour in the chicken broth and bring to a boil.
- Simmer the Soup: Reduce the heat to low, add the cooked chicken back into the pot, and let it simmer for 20 minutes. Stir occasionally to blend the flavors.
- Add Leafy Greens: During the last 5 minutes of cooking, stir in the spinach or kale. Adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley. Optionally, add a squeeze of lemon juice for a refreshing finish.
Notes
- Customization: Add pasta or rice for extra carbs. Swap vegetables based on seasonality or preference, like adding corn, peas, or mushrooms.
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.
- Dietary Modifications: Make it gluten free by ensuring the broth is certified GF. For a dairy free option, avoid adding cream or cheese toppings.
