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Chunky Chicken Vegetable Soup Recipe

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Chunky Chicken Vegetable Noodle Soup Recipe Chicken Vegetable Etsy
Chunky Chicken Vegetable Noodle Soup Recipe Chicken Vegetable Etsy from www.etsy.com

Description

If you're looking for a hearty and healthy soup that's easy to make, look no further than this chunky chicken vegetable soup recipe! Packed with protein and veggies, this soup is the perfect way to warm up on a chilly day. Plus, it's easy to customize with your favorite vegetables and seasonings.

Prep Time

Preparation time for this recipe is around 20 minutes.

Cook Time

Cooking time for this recipe is about 30 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 can diced tomatoes, undrained
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 tablespoon chopped fresh parsley

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the onion and garlic and sauté until the onion is translucent, about 3 minutes.
  3. Add the carrots, celery, and red bell pepper and sauté for another 5 minutes.
  4. Stir in the thyme, oregano, salt, and pepper and cook for 1 minute.
  5. Add the chicken broth, diced tomatoes, and chicken and bring to a simmer.
  6. Simmer for 10 minutes.
  7. Add the corn and peas and simmer for another 5-10 minutes, until the vegetables are tender and the chicken is cooked through.
  8. Stir in the chopped parsley and serve hot.

Notes

This soup can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To freeze, let the soup cool completely, then transfer to a freezer-safe container and freeze until ready to use. To reheat, thaw in the refrigerator overnight, then heat in a pot on the stove over medium heat until heated through.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 235
  • Protein: 25g
  • Carbohydrates: 21g
  • Fat: 5g
  • Fiber: 5g

Recipes FAQ

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts. Just be sure to adjust the cooking time accordingly, as thighs may take longer to cook through than breasts.

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables instead of frozen. Just be sure to adjust the cooking time accordingly, as fresh vegetables may take longer to cook than frozen.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply sauté the onions, garlic, carrots, celery, and red bell pepper in a pan on the stove, then transfer them to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.

Recipe Tips

  • Feel free to customize this soup with your favorite vegetables and seasonings. You can add or substitute any vegetables you like, such as zucchini, mushrooms, or spinach, and adjust the seasonings to taste.
  • If you prefer a creamier soup, you can add a splash of heavy cream or coconut milk at the end of cooking.
  • This soup is great served with crusty bread or crackers for dipping.

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