Easy Chicken and Vegetable Soup Recipe

Easy Chicken and Vegetable Soup

Easy chicken and vegetable soup recipe – This recipe delivers a comforting and nutritious chicken and vegetable soup in a fraction of the time compared to traditional methods. It’s perfect for busy weeknights, utilizing readily available ingredients and minimal preparation. The result is a flavorful, healthy soup packed with wholesome vegetables and lean protein, making it an ideal meal for the entire family.

Ingredients and Preparation, Easy chicken and vegetable soup recipe

This section details the ingredients and their preparation. Accurate measurements ensure consistent results. Ingredient substitutions are also provided for dietary flexibility.

Ingredient	Quantity	Measurement	Preparation Notes
Chicken Breast	1	Pound	Rinse thoroughly and cut into 1-inch cubes.
Carrots	2	Medium	Peel and chop into 1/2-inch thick slices.
Celery	2	Stalks	Wash and chop into 1/2-inch pieces.
Onion	1	Medium	Peel and chop finely.
Potatoes	2	Medium	Peel and cube into 1-inch pieces.
Chicken Broth	6	Cups	Use low-sodium broth for better control over salt content.
Mixed Vegetables (peas, corn, green beans)	1	Cup (frozen is fine)	No preparation needed if using frozen.
Bay Leaf	1	–	Remove before serving.
Salt and Pepper	To taste	–	Add to your preference at the end of cooking.
Fresh Parsley (optional)	1/4	Cup, chopped	For garnish.

For dietary adjustments, chicken broth can be substituted with vegetable broth for a vegetarian option. Other vegetables such as zucchini, spinach, or mushrooms can be added or substituted based on preference. Consider using bone-in chicken for a richer broth, though cooking time may increase.

Step-by-Step Cooking Instructions

These clear instructions will guide you through the soup preparation process, ensuring a delicious outcome. Accurate cooking times are crucial for optimal flavor and texture.

1. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes.
3. Add the carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally.
4. Pour in the chicken broth, add the bay leaf, and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Stir in the mixed vegetables and cook for another 5 minutes until heated through.
7. Remove the bay leaf. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley (optional).

Cooking Techniques and Tips

This section explores various cooking methods and tips for enhancing the soup’s flavor and texture. Simmering time and thickening agents are key factors in achieving the desired consistency.

This recipe can be easily adapted for both stovetop and slow cooker methods. For stovetop, follow the steps above. For a slow cooker, combine all ingredients (except parsley) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. To thicken the soup, you can mash some of the potatoes against the side of the pot or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) towards the end of cooking.

For a richer flavor, use homemade chicken broth or add a teaspoon of chicken bouillon paste. Experiment with herbs and spices like thyme, rosemary, or a pinch of paprika to enhance the flavor profile.

Serving Suggestions and Variations

This section provides serving suggestions and recipe variations to cater to different tastes and preferences. A table summarizes the key changes for each variation.

This soup is delicious served with crusty bread for dipping or alongside a simple side salad.

Variation Name	Description	Key Ingredient Changes	Serving Suggestions
Spicy Chicken Soup	Adds a kick of heat.	Add 1-2 teaspoons of chili powder or a few dashes of your favorite hot sauce.	Serve with a dollop of sour cream or yogurt to cool the heat.
Creamy Chicken Soup	Rich and decadent.	Stir in 1/2 cup of heavy cream or coconut milk at the end of cooking.	Pair with grilled cheese sandwiches.
Vegetarian Vegetable Soup	Hearty and plant-based.	Omit chicken and use vegetable broth. Add additional vegetables like lentils or chickpeas for extra protein.	Serve with a side of whole-wheat bread and a sprinkle of nutritional yeast for a cheesy flavor.

Nutritional Information and Benefits

This section provides estimated nutritional information and highlights the health benefits of the ingredients. Regular consumption offers various health advantages.

Note: Nutritional information is an estimate and may vary depending on specific ingredients used. One serving (approximately 1.5 cups) contains approximately 250-300 calories, 25-30 grams of protein, 5-7 grams of fat, and 20-25 grams of carbohydrates. This soup is a great source of protein, vitamins, and minerals from the chicken and vegetables. Regular consumption can contribute to a balanced diet, supporting immune function and overall health. The high fiber content aids digestion, while the lean protein keeps you feeling full and satisfied.

Recipe Visual Representation

Imagine a steaming bowl of golden broth, filled with tender chunks of chicken, vibrant carrots, and celery. The potatoes add a creamy texture, while the peas and corn provide pops of bright green and yellow. The soup is garnished with a sprinkle of fresh parsley, adding a touch of green and freshness. The aroma is rich and comforting, a blend of savory chicken, sweet vegetables, and warming spices.

The overall sensory experience is one of warmth, comfort, and delicious satisfaction.

Query Resolution: Easy Chicken And Vegetable Soup Recipe

Can I use frozen vegetables?

For a comforting meal, an easy chicken and vegetable soup recipe is hard to beat. If you’re looking for something with a bit more robust flavor, however, you might enjoy exploring different options like those found in this collection of crockpot sausage soup recipes. But for a lighter, simpler meal, that classic chicken and vegetable soup remains a winner, especially on a chilly evening.

Yes, frozen vegetables work well in this recipe. Simply add them to the pot during the last 10-15 minutes of cooking time.

How can I thicken the soup?

You can thicken the soup by simmering it longer to reduce the liquid or by adding a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water before adding to the soup).

Can I make this soup in a slow cooker?

Yes, this soup is easily adaptable for a slow cooker. Brown the chicken (if desired), then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.