Delicious Chicken Vegetable Soup Recipe
A hearty chicken vegetable soup is the epitome of comfort food, combining tender chunks of chicken with fresh vegetables in a flavorful broth. This classic recipe has been optimized to deliver maximum flavor while remaining simple to prepare.
This version balances traditional elements with modern cooking techniques, ensuring both nutritional value and depth of flavor. The combination of fresh herbs, aromatic vegetables, and carefully seared chicken creates a soup that’s both nourishing and satisfying.
Ingredients & Instructions Chicken Vegetable Soup
Main Components
- 1¼ pounds chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, diced
- 4 carrots, sliced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 medium potatoes, cubed
- 1 leek, cleaned and sliced
Seasoning Blend
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
- ½ teaspoon each: dried basil, oregano
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
Finishing Elements
- 7 cups low-sodium chicken broth
- 1½ cups frozen mixed vegetables
- Fresh parsley
- 1 tablespoon lemon juice
Detailed Instructions
- Prepare the Chicken
- Pat chicken thighs completely dry with paper towels
- Season generously with salt and pepper
- Heat olive oil in a large Dutch oven over medium-high heat
- Sear chicken for 3-4 minutes per side until golden brown
- Remove and let rest for 10 minutes before shredding
- Build the Base
- In the same pot, melt butter
- Add onions, leeks, carrots, and celery
- Cook for 5-6 minutes, stirring occasionally, until vegetables soften
- Use a wooden spoon to scrape up any brown bits from the bottom
- Develop the Flavors
- Add garlic and all dried herbs
- Cook for 1 minute until fragrant
- Pour in chicken broth
- Add potatoes and return shredded chicken to pot
- Bring to a boil, then reduce to a gentle simmer
- Cover and cook for 20 minutes
- Finish the Soup
- Add frozen vegetables
- Simmer for additional 10 minutes
- Stir in lemon juice and fresh parsley
- Taste and adjust seasonings
Top Tips
- Use chicken thighs instead of breast for more flavor
- Don’t rush the vegetable sautéing process
- Add salt gradually throughout cooking
- Store leftovers for up to 4 days in refrigerator
Variations
- Low-Carb: Skip potatoes and add cauliflower
- Asian-Style: Add ginger, soy sauce, and bok choy
- Italian: Include diced tomatoes and small pasta
- Spicy: Add red pepper flakes and hot sauce
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Protein | 24g |
| Fat | 12g |
| Carbs | 18g |
| Fiber | 4g |
FAQ
Q: Can I use rotisserie chicken?
A: Yes, add it during the last 10 minutes of cooking to warm through.
Q: How long does it keep?
A: Up to 4 days in the refrigerator or 3 months in the freezer.
Q: Can I make it in a slow cooker?
A: Yes, cook on low for 6-8 hours or high for 4-5 hours.
This versatile soup recipe provides a perfect foundation for experimentation while maintaining its comforting essence. Whether served on a cold winter evening or when feeling under the weather, it delivers both satisfaction and nourishment in every bowl.
