Chicken And Vegetable Soup Recipe

Mak Erot

3 min read

·

Apr 03, 2025

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Chicken and Vegetable Soup: A Comforting and Healthy Recipe

This hearty and flavorful chicken and vegetable soup is perfect for a chilly evening or when you're feeling under the weather. Packed with nutritious vegetables and tender chicken, this recipe is easy to customize to your liking and is sure to become a family favorite. Let's dive into the delicious details!

Ingredients You'll Need:

This recipe is designed to be flexible, so feel free to adjust the quantities based on your preferences and how many servings you need.

• For the Chicken Broth:

  • 1 whole chicken (about 3-4 pounds), or 8 bone-in, skin-on chicken thighs
  • 8 cups water
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 bay leaves
  • 1 teaspoon black peppercorns

• For the Soup:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 8 cups chicken broth (homemade or store-bought, low sodium preferred)
  • 1 cup chopped potatoes (Yukon Gold or russet)
  • 1 cup chopped green beans
  • 1 cup chopped zucchini
  • 1 cup chopped corn (fresh or frozen)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Cooked chicken, shredded (from the broth or pre-cooked)

Instructions: Making the Best Chicken and Vegetable Soup

Step 1: Preparing the Chicken Broth

1. Place the whole chicken (or chicken pieces) in a large stockpot. Add water, onion quarters, carrots, celery, bay leaves, and peppercorns.
2. Bring to a boil, then reduce heat and simmer for at least 1 hour, or until the chicken is cooked through.
3. Remove the chicken from the pot and let it cool slightly before shredding the meat. Discard the skin and bones. Strain the broth through a fine-mesh sieve, discarding the solids. Set aside.

Step 2: Building the Soup

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the strained chicken broth, add the potatoes, green beans, zucchini, and corn.
4. Stir in the thyme and rosemary. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Stir in the shredded chicken.
7. Garnish with fresh parsley before serving.

Tips and Variations for Your Perfect Bowl:

• Spice it up: Add a pinch of red pepper flakes for a little heat.
• Add other vegetables: Feel free to experiment with other vegetables like peas, mushrooms, or spinach.
• Make it creamy: Stir in a splash of heavy cream or coconut milk for a richer soup.
• Boost the flavor: Add a tablespoon of tomato paste along with the garlic for a deeper flavor.
• Make it ahead: This soup tastes even better the next day! Store leftovers in the refrigerator for up to 3 days.

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This detailed recipe, along with helpful tips and variations, should give you everything you need to create a delicious and satisfying chicken and vegetable soup. Enjoy!