chicken and vegetable soup recipe
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Vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses.
CHICKEN VEGETABLE SOUP
INGREDIENTS
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- 1 tablespoon butter
- 1/2 cup onion finely diced
- 2 carrots peeled, halved lengthwise and sliced
- 2 stalks celery thinly sliced
- 2 teaspoons minced garlic
- 3 cups cooked chicken shredded or cubed
- salt and pepper to taste
- 15 ounce can diced tomatoes do not drain
- 8 ounce can tomato sauce
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- 1 large Russet potato peeled and cut into 1/2 inch cubes
- 1/2 cup frozen corn
- 1/2 cup diced green beans fresh or frozen
- 2 tablespoons chopped fresh parsley
INSTRUCTIONS
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Melt the butter in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
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Cook for 5-6 minutes or until softened. Add the garlic and cook for 30 seconds more. Season with salt and pepper to taste.
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Cook for 20-25 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
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Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.
NUTRITION
HOW DO YOU MAKE SLOW COOKER CHICKEN SOUP?
You can easily adapt this recipe for the slow cooker. Simply combine all the ingredients except for the parsley in a crock pot and cook on LOW for 2-4 hours or until the potatoes are tender. Sprinkle with parsley and serve.
CAN YOU FREEZE CHICKEN SOUP?
This chicken vegetable soup makes a good candidate for the freezer. Just be aware, when you thaw the soup some of the vegetables and potatoes may be softer, but the flavor is still delicious.
Chicken vegetable soup is on my table almost every week during the colder months. It’s super filling and I love that it’s really a complete meal in one pot. Best of all, it helps my kids to get their veggies in!
WHAT SEASONINGS GO IN VEGETABLE SOUP?
I season this soup with garlic, Italian seasoning, salt and pepper. Don’t have Italian seasoning? Use equal parts of dried parsley, oregano and basil to make your own.
Classic Chicken-Vegetable Soup
Ingredients
Directions
In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.
Cook’s Notes
Prepare the soup base, then refrigerate broth and shredded chicken in separate airtight containers, up to 3 days. If desired, freeze broth up to 3 months.
Another recipe :
ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- ½ cup onions minced (1 medium onion)
- ½ cup celery minced (2 celery ribs)
- 1 cup carrots cut in small coins
- 2 cups russet potatoes cut in small cubes
- 1 lb chicken breasts
- 1 quart chicken broth 4 cups – low or no salt
- 14 oz canned petite diced tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 cup frozen corn thawed
- 1 cup frozen peas thawed
- 1 cup frozen green beans thawed
instructions
StoveTop Instructions
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In a soup pot, heat olive oil. Sauté onions, garlic, and celery for 10 minutes until translucent.
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Add carrots, potatoes, chicken breasts, chicken broth, tomatoes and spices to the pot. Stir to combine.
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Bring to a boil and reduce to a simmer for 20-25 minutes, until potatoes are fork tender.
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Stir in frozen corn, peas & green beans. Enjoy!
Crockpot Instructions:
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In a soup pot, heat olive oil. Sauté onions, garlic, and celery for 10 minutes until translucent. Sautéing veggies isn’t necessary but does help to add more flavor to your soup.
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Add sautéed veggies, carrots, potatoes, chicken breasts, chicken broth, tomatoes and spices to the crockpot base. Stir to combine.
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Cook on high for 4-6 hours or low for 6-8 hours.
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Stir in frozen corn, peas & green beans. Enjoy!
Instant Pot Instructions:
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Set your instant pot to sauté for 10 minutes. Sauté onions, garlic, and celery for 10 minutes until translucent.
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Add carrots, potatoes, chicken breasts, chicken broth, tomatoes and spices to the pot. Stir to combine. Make sure to scrape the bottom of the pot to avoid a burn notice
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Cover and set to sealing, Manual Pressure for 12 minutes. It will take the instant pot about 10 minutes to come to pressure. Once the soup has cooked, quick release the pressure.
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Remove bay leaves and chicken from the pot. Discard bay leaves. Shred chicken with two forks (tip: shred chicken using paddle attachment in stand mixer!) Add shredded chicken back to the pot.
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Stir in frozen corn, peas & green beans. Enjoy!
STORING AND FREEZING
You can store the soup for 3-4 days in the fridge and up to three months in the freezer. I like making this on a Monday and having it for lunch through the week – I really never tire of it.
If you plan on freezing it I would advise leaving the pasta out and adding it when you are reheating the soup.
Always make sure the soup is piping hot when you are reheating it. Remember you might need to add a little hot water to dilute it as it tends to get thicker the longer you keep it.
CAN I MAKE THIS SOUP IN MY INSTANT POT?
Yes you certainly can! I made this chicken vegetable soup in my Instant Pot today and since I was short of time it was a ‘dump and start’ sort of soup but it tasted just as delicious! You will find detailed instructions in the recipe card, bear in mind that the pasta, corn and courgette are added at the end.
HEALTHY VEGETABLE CHICKEN SOUP
INGREDIENTS
- 2 tablespoons vegetable oil
- 2 cloves garlic , minced
- 2 cups chopped onion
- 1 red bell pepper , chopped
- 1 green bell pepper , chopped
- 1 1/2 cups chopped celery
- 1 cup julienned carrots (or diced)
- 5 cups chicken stock (I always use Better Than Bouillon paste)
- salt and pepper to taste (I use about 1 1/2 teaspoons coarse salt and 1/2 teaspoon black pepper)
- 1/4 teaspoon hot pepper sauce
- 1/4 teaspoon soy sauce
- 6 ounces spinach
- 1 cup egg noodles
- 2 cups shredded chicken (rotisserie chicken works well here)
INSTRUCTIONS
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Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, and carrots.
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Saute until onions are translucent and the veggies have been tossed through with hot oil. Add stock and season with salt and pepper to taste. Add the soy sauce and hot sauce.
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Bring soup to a simmer and allow to simmer over low heat for about 40 minutes or until veggies are tender.
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Add the spinach and cover pot. The spinach will reduce quickly. Stir soup and add the noodles. Cook about five minutes or until tender. Stir in the chicken and simmer until chicken is heated through. You can add more broth if you want it thinner. Serve!
Poached chicken and vegetable soup
Ingredients
- 1.6 kg whole higher-welfare chicken
- 4 carrots , peeled and sliced
- 1 heart celery , sliced, yellow leaves reserved
- 12 new potatoes , peeled
- a few sprigs fresh thyme
- 2 large handfuls peas
- 1 leek , washed and shredded
- 1 small bunch fresh flat-leaf parsley , leaves picked and chopped
Method
- Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
- Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
- Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
- Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
- Serve in warm bowls sprinkled with chopped parsley and the celery leaves.
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