Chicken Vegetable Soup Recipe

This Chicken Vegetable Soup Recipe is a comforting and nutritious dish that combines tender chicken, hearty vegetables, and savory broth to create the perfect meal for any season. Ideal for cold winter days or when you need a healthy, filling dish, this soup is easy to make and full of flavor. It’s packed with essential vitamins and minerals, making it a great choice for anyone seeking a nourishing meal. Whether you’re cooking for yourself or for a crowd, this Chicken Vegetable Soup Recipe is sure to satisfy.

Description:

A warm bowl of Chicken Vegetable Soup Recipe is the ultimate comfort food, offering both warmth and nutrition in every bite. Whether you’re feeling under the weather or simply craving a wholesome meal, this recipe provides the perfect balance of lean protein from chicken, fiber rich vegetables, and a rich, flavorful broth. What makes this recipe special is the ability to customize it with your favorite vegetables, making it a versatile option that can adapt to whatever you have in your kitchen.

This chicken vegetable soup recipe is a one pot meal, which makes the cleanup a breeze. The soup is also highly nutritious, with a good balance of macronutrients: protein, healthy fats, and carbohydrates from the vegetables. The inclusion of carrots, celery, onions, and green beans provides fiber, vitamins, and minerals, making this soup a well rounded choice for any diet.

Not only is this soup delicious, but it’s also incredibly easy to prepare. Whether you choose to cook it on the stove or use a slow cooker for a hands off approach, the result will always be a flavorful and satisfying dish. The combination of aromatic vegetables, succulent chicken, and savory broth creates a deliciously balanced soup that you’ll return to time and time again.

This recipe is perfect for meal prep, as it can be made in large batches and stored in the refrigerator or freezer. It reheats well, allowing you to enjoy homemade Chicken Vegetable Soup Recipe for days to come. Plus, it’s an excellent option for those who are trying to eat healthier or reduce their intake of processed foods. This soup is naturally gluten free, low carb, and can be made dairy free with a few simple substitutions.

For a little extra flavor, you can also add herbs and spices such as garlic, thyme, and bay leaves. These additions will elevate the taste of the soup without adding extra calories. This chicken vegetable soup recipe is truly versatile and can be tailored to your personal preferences. Whether you want to make it spicier or add more vegetables, the possibilities are endless.

Ingredients:

2 tablespoons olive oil
1 lb boneless, skinless chicken breasts or thighs, cubed
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 cup green beans, chopped
1 medium zucchini, diced
1 large potato, peeled and cubed
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
6 cups low sodium chicken broth
2 cups water
2 bay leaves
Salt to taste
Fresh parsley, chopped (for garnish)

Instructions:

Prepare the ingredients:
Start by washing and chopping all your vegetables. Cube the chicken into bite sized pieces and set aside.
Sauté the chicken and aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes. Once browned, remove the chicken from the pot and set it aside.
Sauté the vegetables:
In the same pot, add the diced onion, minced garlic, sliced carrots, celery, and zucchini. Sauté for 3-4 minutes until the vegetables start to soften and become aromatic.
Add the broth and seasoning:
Return the chicken to the pot, and add the potatoes, green beans, thyme, oregano, black pepper, and bay leaves. Pour in the chicken broth and water, and bring the mixture to a boil.
Simmer:
Once the soup is boiling, reduce the heat to low, cover, and let the soup simmer for 30-40 minutes or until the vegetables are tender and the chicken is fully cooked.
Taste and adjust seasoning:
Taste the soup and add salt as needed. If you prefer more flavor, you can also add a pinch of garlic powder or extra herbs.
Serve:
Remove the bay leaves before serving. Ladle the soup into bowls and garnish with fresh parsley for a burst of color and freshness.
Enjoy!
Serve your chicken vegetable soup hot, with a side of crusty bread if desired. Enjoy the warmth and comforting flavors of this homemade soup.

Notes:

Storage: This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. To freeze, let the soup cool completely before transferring to airtight containers.
Slow Cooker Variation: To make this in a slow cooker, sauté the chicken and vegetables in a pan first, then transfer them to the slow cooker. Add the broth and seasonings and cook on low for 6-8 hours or on high for 3-4 hours.
Customization: Feel free to add other vegetables like corn, peas, or spinach to make the soup more colorful and nutrient-dense.
Low Carb Option: For a low carb version, skip the potatoes or use cauliflower in place of the potatoes for a similar texture.