Description
Chicken Vegetable Soup
Ingredients
1 lb cooked chicken breast, shredded
4 cups chicken broth
2 cups water
2 carrots, sliced
2 celery stalks, chopped
1 zucchini, sliced
1 cup broccoli florets
1 cup cauliflower florets
1 small onion, diced
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste
Directions
Sauté the aromatics:
In a large pot, heat a little oil over medium heat. Add the onion and garlic, cooking until softened.
Build the broth:
Pour in the chicken broth and water. Add thyme, parsley, salt, and pepper. Bring to a simmer.
Cook the veggies:
Add carrots, celery, broccoli, and cauliflower. Simmer for 10-12 minutes until vegetables are tender.
Add chicken and zucchini:
Stir in shredded chicken and zucchini slices. Cook for an additional 5 minutes.
Taste and serve:
Adjust seasoning as needed, and serve warm with crusty bread or crackers.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 160 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for perfect soup every time. Begin by heating 1 tablespoon of olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion and minced garlic, sautéing for 3-4 minutes until fragrant and translucent. This builds the flavor base. Next, pour in the 4 cups of chicken broth and 2 cups of water. Stir in the dried thyme, parsley, and a generous pinch of salt and pepper. Increase the heat to medium-high and bring the liquid to a gentle boil.
Once boiling, add the harder vegetables: the sliced carrots, chopped celery, broccoli florets, and cauliflower florets. Reduce the heat to a steady simmer, cover the pot, and cook for 10-12 minutes. The vegetables should be fork-tender but not mushy. Finally, add the pre-cooked, shredded chicken breast and the sliced zucchini. The zucchini cooks quickly. Simmer uncovered for an additional 5 minutes to heat the chicken through and soften the zucchini slightly.
Serving Suggestions
This versatile soup pairs wonderfully with a variety of sides. For a classic comfort meal, serve it with warm, crusty bread or buttery crackers for dipping. To keep it low-carb, offer a side salad with a light vinaigrette. For added heartiness, you can spoon the soup over a small portion of cooked rice, quinoa, or egg noodles directly in the bowl. Garnish individual servings with fresh chopped parsley, a sprinkle of grated Parmesan cheese, or a squeeze of fresh lemon juice to brighten the flavors.
How-to Summary
In summary, create this healthy Chicken Vegetable Soup in three main phases: 1) Sauté onion and garlic. 2) Add broth, seasonings, and hard vegetables (carrots, celery, broccoli, cauliflower) and simmer until tender. 3) Add pre-cooked chicken and quick-cooking zucchini, then heat through. The entire process takes about 30 minutes from start to finish.
Frequently Asked Questions
Can I use raw chicken instead of pre-cooked? Yes. Add 1 lb of raw, diced chicken breast to the pot after sautéing the aromatics. Cook until no longer pink before adding the broth. Proceed with the recipe, adjusting total cook time as needed.
How can I make this soup in a slow cooker? Add all ingredients except the zucchini to the slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Add the zucchini in the last 30 minutes of cooking.
What are the best vegetables to substitute? Green beans, peas, corn, or spinach are excellent additions or substitutions. Add leafy greens like spinach at the very end, just until wilted.
How should I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it has thickened.
Is this soup freezer-friendly? Absolutely. Cool completely and freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that vegetables like zucchini may become softer after freezing.
Common Mistakes to Avoid
Avoid overcooking the vegetables, especially the zucchini, as they will become mushy and lose nutritional value. Do not skip sautéing the onion and garlic, as this step develops foundational flavor. Be cautious with salt if using a pre-seasoned or high-sodium broth; always taste before adding more. Finally, do not add all vegetables at the same time. Dense vegetables like carrots need longer to cook than delicate ones like zucchini.
Conclusion
This Chicken Vegetable Soup is more than just a recipe; it’s a reliable template for a nutritious, comforting, and quick meal. Its simplicity allows for endless customization based on what you have on hand, making it a perfect staple for busy weeks. Packed with lean protein and vibrant vegetables, it delivers deep flavor and wholesome satisfaction in every bowl. We hope this enhanced guide helps you master this classic dish and make it your own.