5 Best Chicken And Vegetable Soup Recipes

chicken vegetable soup recipes

Are you ready to whip up some delicious chicken and vegetable soups that'll warm your soul? You've got options, from the classic comfort of Chicken and Vegetable Soup to a zesty Lemon twist that'll make your taste buds dance. If you're feeling a little adventurous, why not try a spicy version? Trust me, you won't want to miss the creamy goodness either. Stick around to find out which recipe might just become your new favorite!

Classic Chicken and Vegetable Soup

Classic Chicken and Vegetable Soup is a comforting and nutritious dish that warms the soul, making it perfect for chilly days or when you're feeling under the weather. This hearty soup is packed with tender chicken, colorful vegetables, and a flavorful broth that can be customized to your taste. The simplicity of this recipe allows for easy preparation and is a great way to use up leftover vegetables in your fridge.

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, diced
  • 1 pound boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup green beans, trimmed and cut into pieces
  • 1 cup frozen peas
  • 2 cups chopped kale or spinach (optional)
  • Fresh parsley for garnish

Cooking Instructions:

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.

Stir in the carrots and celery, cooking for an additional 5 minutes. Add the chicken breasts to the pot along with the chicken broth, dried thyme, bay leaf, salt, and pepper.

Bring the mixture to a boil, then reduce the heat to a simmer and cover. Cook for about 20 minutes or until the chicken is cooked through.

Remove the chicken, shred it with two forks, and return it to the pot along with the green beans, frozen peas, and kale or spinach if using.

Simmer for another 5-10 minutes until the vegetables are tender. Remove the bay leaf before serving, and garnish with fresh parsley.

Extra Tips:

For added flavor, consider using homemade chicken broth or incorporating a splash of lemon juice just before serving to brighten the soup.

Feel free to customize the vegetables based on what you have on hand—zucchini, corn, or bell peppers can all be delicious additions.

If you prefer a thicker soup, you can incorporate a tablespoon of cornstarch mixed with a bit of water before adding the vegetables.

See also  5 Best Rump Roast Recipes

This classic recipe can also be easily doubled to feed a crowd or to have leftovers for the week!

Lemon Chicken and Vegetable Soup

lemon chicken vegetable soup

Lemon Chicken and Vegetable Soup is a revitalizing and hearty dish that combines tender chicken, vibrant vegetables, and a zesty lemon flavor. Perfect for chilly days or when you're in need of comfort food, this soup isn't only nutritious but also easy to prepare.

The bright lemon juice adds a wonderful tang that enhances the flavors, making it a delightful meal for any occasion.

Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 cup green beans, trimmed and cut into pieces
  • 1 cup diced potatoes
  • 1 lemon, juiced and zested
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Cooking Instructions:

In a large pot, heat a splash of olive oil over medium heat and sauté the diced onion, carrots, and celery until they begin to soften, about 5 minutes.

Add the minced garlic and cook for an additional minute. Pour in the chicken broth and bring the mixture to a boil.

Once boiling, add the chicken breasts, potatoes, green beans, thyme, and season with salt and pepper. Reduce the heat to a simmer and cook for about 20 minutes, or until the chicken is fully cooked.

Remove the chicken, shred it into bite-sized pieces, and return it to the pot along with the lemon juice and zest. Stir to combine and let it heat through for another 5 minutes.

Extra Tips:

For added depth of flavor, consider cooking the chicken with the skin on and removing it before shredding.

You can also experiment with different vegetables based on what you have on hand, such as zucchini or spinach.

If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with a little cold water towards the end of cooking.

Don't forget to garnish with fresh parsley for a pop of color and rejuvenation before serving!

Creamy Chicken and Vegetable Soup

Creamy Chicken and Vegetable Soup is a comforting and hearty dish that combines tender chicken, a medley of fresh vegetables, and a rich, creamy broth. Perfect for chilly days or when you need a nourishing meal, this soup is easy to prepare and can be customized with your favorite veggies.

The addition of herbs and spices improves the flavor, making each spoonful a delight. Serve it with crusty bread for a complete meal that everyone will love.

Ingredients:

  • 1 lb boneless, skinless chicken breasts, diced
  • 2 cups mixed vegetables (carrots, peas, corn, green beans)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)
See also  5 Best Fresh Tomato Soup Recipes

Instructions:

In a large pot, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until softened.

Add the diced chicken and cook until browned. Stir in the mixed vegetables, dried thyme, and oregano, cooking for a few minutes until the veggies start to soften.

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the chicken is cooked through and the vegetables are tender.

Finally, stir in the heavy cream, season with salt and pepper, and heat through before serving.

Extra Tips:

For added depth of flavor, consider adding a splash of white wine before adding the broth.

You can also substitute the heavy cream with half-and-half or milk for a lighter version of the soup. If you have leftover rotisserie chicken, this is a great way to use it—just shred the chicken and add it in during the last few minutes of cooking.

Feel free to experiment with different vegetables based on what you have on hand, and don't forget to garnish with fresh parsley for a pop of color and freshness!

Spicy Chicken and Vegetable Soup

hearty spicy chicken soup

Spicy Chicken and Vegetable Soup is a flavorful and hearty dish perfect for a chilly day or when you're in need of some comfort food. Packed with tender chicken, vibrant vegetables, and a spicy kick, this soup isn't only delicious but also nutritious. It's easy to make and can be customized to suit your taste preferences, making it a versatile recipe for any home cook.

Ingredients:

  • 1 pound boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 bell pepper, chopped (red or green)
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper, to taste
  • 1 cup corn (frozen or fresh)
  • 1 cup green beans, trimmed and chopped
  • Fresh cilantro or parsley for garnish (optional)

To prepare the Spicy Chicken and Vegetable Soup, start by heating the olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.

Next, add the chopped onion and minced garlic, sautéing for another 2-3 minutes until the onion is translucent. Stir in the carrots, celery, and bell pepper, cooking for an additional 5 minutes.

Add the diced tomatoes, chicken broth, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.

See also  5 Best Butter Noodles Recipes

Finally, add the corn and green beans, and simmer for another 5-10 minutes until the vegetables are tender.

When making this soup, feel free to adjust the spice level according to your taste; adding more cayenne or a dash of hot sauce can enhance the heat.

You can also swap out the vegetables based on what you have on hand or prefer. For a creamier texture, consider blending a portion of the soup before adding back the whole ingredients.

Leftovers can be stored in the refrigerator for up to three days and freeze well for future meals. Serve with crusty bread or over rice for a complete meal!

Slow Cooker Chicken and Vegetable Soup

Slow Cooker Chicken and Vegetable Soup is a comforting and hearty dish that's perfect for chilly days or when you need a nutritious meal with minimal effort. This recipe allows you to throw all of your ingredients into the slow cooker, set it, and forget it, making it ideal for busy lifestyles.

The combination of tender chicken, fresh vegetables, and aromatic herbs will fill your home with a delightful aroma and provide a wholesome meal for your family.

Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup green beans, trimmed and cut into pieces
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 1 bay leaf
  • Optional: 1 cup diced potatoes

Cooking Instructions:

Place the chicken breasts at the bottom of the slow cooker and add the chicken broth, carrots, celery, onion, garlic, green beans, corn, thyme, parsley, salt, pepper, and bay leaf.

If using potatoes, add them as well. Stir to combine all the ingredients, making sure the chicken is submerged in the broth.

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

Once done, remove the chicken, shred it with two forks, and return the shredded chicken to the soup. Stir well and adjust seasoning if necessary before serving.

Extra Tips:

For a richer flavor, consider browning the chicken and sautéing the vegetables in a pan before adding them to the slow cooker.

You can also customize the vegetables based on what you have on hand or what's in season, such as adding zucchini or bell peppers.

If you prefer a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 30 minutes of cooking.

Finally, this soup freezes well, so make a double batch and save some for later!


Posted

in

by