Introduction:
This hearty chicken vegetable soup is the ultimate comfort food, perfect for a cozy day or when you’re feeling under the weather. Packed with lean chicken, vibrant vegetables, and a flavorful broth, it’s both nutritious and satisfying. The beauty of this soup lies in its simplicity—you can easily adapt it to your preferences or what you have on hand. Whether you’re making it for a family dinner or meal prepping for the week, this recipe is bound to become a staple in your kitchen.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 medium potato, peeled and diced (optional)
- 1 zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup green beans, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 6 cups chicken broth (low-sodium recommended)
- 2 cups cooked chicken, shredded or diced (use rotisserie chicken or cook chicken breasts)
- 1 bay leaf
- 1-2 cups fresh spinach (optional)
Instructions:
- Prepare the ingredients: Start by chopping the vegetables and cooking the chicken, if you haven’t already. You can use leftover chicken or cook some chicken breasts on the stovetop or bake them in the oven, then shred or chop.
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
- Add garlic and seasonings: Stir in the minced garlic, dried thyme, parsley, rosemary, salt, and pepper. Cook for another minute until fragrant.
- Add broth and potatoes: Pour in the chicken broth and add the diced potatoes (if using) and bay leaf. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes, or until the potatoes are tender.
- Add remaining vegetables: Add the zucchini, corn, and green beans to the pot. Let the soup simmer for another 10-15 minutes, until all the vegetables are tender.
- Add chicken and spinach: Stir in the cooked chicken and spinach (if using) and cook for 2-3 more minutes, until the spinach is wilted and the chicken is heated through.
- Taste and adjust seasonings: Taste the soup and adjust the seasonings, adding more salt, pepper, or herbs if necessary.
- Serve: Remove the bay leaf before serving. Ladle the soup into bowls and enjoy hot with a slice of crusty bread if desired.
Tips:
- For a creamier texture, you can blend a portion of the soup with an immersion blender or in a regular blender.
- Feel free to swap in any of your favorite vegetables—green peas, bell peppers, or kale are great additions!
- This soup can be stored in the refrigerator for up to 4 days or frozen for later.
Enjoy your warm and comforting chicken vegetable soup!