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The Best Chicken And Vegetable Soup Recipe

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OnePot Chicken and Vegetable Soup Peas And Crayons
OnePot Chicken and Vegetable Soup Peas And Crayons from peasandcrayons.com

Description

This chicken and vegetable soup recipe is perfect for cold days or when you’re feeling under the weather. It’s healthy, hearty, and packed with flavor. The soup is made with tender chicken, fresh vegetables, and aromatic spices.

Prep Time

The prep time for this soup is approximately 15-20 minutes.

Cook Time

The cook time for this soup is approximately 30-40 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 cup frozen corn
  • 1 cup frozen peas
  • Salt and pepper, to taste

Equipment

  • Large soup pot
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Spatula

Method

  1. In a large soup pot, heat the olive oil over medium heat.
  2. Add the chicken and cook until browned, about 5-7 minutes.
  3. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
  4. Add the carrots and celery and sauté for another 5 minutes.
  5. Add the thyme, oregano, smoked paprika, and bay leaf and stir to combine.
  6. Pour in the chicken broth and bring to a boil.
  7. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
  8. Add the frozen corn and peas and cook for another 5 minutes.
  9. Remove the bay leaf and discard.
  10. Season with salt and pepper, to taste.
  11. Serve hot and enjoy!

Notes

This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 178
  • Protein: 21g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Sugar: 4g
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 48mg
  • Sodium: 911mg

Recipes FAQ

Can I use chicken thighs instead of chicken breast?

Yes, you can use chicken thighs instead of chicken breast in this recipe. Just make sure to adjust the cooking time accordingly.

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables instead of frozen. Just make sure to adjust the cooking time accordingly.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Recipe Tips

  • You can use any combination of vegetables you like in this soup.
  • If you like your soup to be more broth-y, add an extra cup of chicken broth.
  • You can add some pasta or rice to make this soup more filling.
  • Make sure to remove the bay leaf before serving.
  • This soup can be easily customized to your liking by adjusting the spices and vegetables used.

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