Chicken soup with vegetables
Each bowl of Chicken Vegetable Soup provides a delicious blend of lean protein and diverse produce in a tomato-flavored broth . Plus, you’ll have plenty of leftovers to enjoy throughout the week .
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When you need a comforting one-pot dish, this soup hits the spot. I often do this when I have extra chicken and veggies in the fridge. It’s the perfect way to use the ingredients, so nothing goes to waste. Make a large pot to enjoy on the weekend, make it in advance for the week, or freeze individual servings for a quick meal.
To add more flavor, sear the chicken breasts before boiling in the stock. I like to use a mix of color products to add color and nutrients to every scoop. Using canned tomatoes on the spot adds a touch of sweet and citrusy flavors to balance the taste. It’s similar to Italian minestrone – but with extra protein, and no pasta or beans.
Add flavor by browning the meat
Going the extra mile to brown the surface of the chicken breasts creates an extra layer of flavor. The process takes only a few minutes to grease the meat with hot olive oil. The chicken will finish cooking when it boils in the stock. So you don’t have to worry about it being raw or dry. You may notice some admiration at the bottom of the pan. These highly concentrated juices, drips, and golden particles will make the soup even tastier.
Aromatics and herbs
Any good soup starts with frying a mixture of chopped onions, carrots, and celery (also known as mirepoix). This blend adds dimension and intense aromatics to the base.
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Chopped onions and garlic contain sulfur when raw. However, cooking them gently removes the spicy flavors, creating delicious, caramelized flavors in the soup. To increase the herbal flavors, I use dried Italian seasoning. I fry them in oil (as the blossoms are called) to extract the fat-soluble flavors in the concentrated herbs, for a more flavorful broth.
Canned tomatoes add instant flavor
I use two types of canned tomatoes – paste and cubes. Tomato paste contains concentrated solids, which makes it rich in umami and a sweet taste. A small amount quickly turns the color of the chicken broth and adds a bright acidity to the soup. Diced tomatoes provide small bursts of fruit, making each bite more exciting and crisp. It’s a lovely twist on the traditional chicken noodle soup.
Cut chicken into pieces
Once the chicken is well cooked, divide it by slicing it with a fork. The small pieces make it easy to put on the spoon. Alternatively, you can cut the chicken into cubes if you prefer. For convenience, leftover rotisserie chicken is an easy-to-use option for this recipe. You will need about 3 cups.
Use a variety of vegetables
Potatoes take longer to become soft. So I cut it into small pieces and let it simmer along with the chicken. I use Yukon gold potatoes because their waxy texture holds their shape better than starchy potatoes. I add corn, green beans, zucchini and mushrooms at the end. They cook faster due to the higher humidity levels, so they don’t need a lot of time.
The goal is to get all the vegetables tender, keep them lively in appearance, and prevent them from becoming mushy. Therefore, timing and duration are essential. Layering technology works well to achieve all of these desirable attributes.
What do you serve this with
- Crispy bread without kneading
- classic caesar salad
- Rosemary Focaccia
Use other types of chicken
Chicken thighs can be used if you like darker meat. Just watch the cooking time. They are not as thick as breast and will cook faster. Boneless chicken with skin also works well. The collagen from connective tissue turns into gelatin, providing richness and body, while the marrow adds extra flavor. Trim the excess fat to prevent the soup from becoming too greasy.
Chicken soup with vegetables
Each bowl of Chicken Vegetable Soup provides a delicious blend of lean protein and diverse produce in a tomato-flavored broth.
Preparation time 20 minutes
Cooking time 40 minutes
Total time 1 hour
- ▢1 ½ pounds chicken breasts, boneless, skinless
- ▢1 teaspoon kosher salt, plus more for seasoning
- ▢¼ teaspoon black pepper, plus more for seasoning
- ▢ 2 tablespoons olive oil, divided
- ▢1 cup diced yellow onion, ½ inch dice
- ▢1 cup celery, sliced ½ inch thick
- ▢1 cup chopped carrots, ½ inch thick slices
- ▢1 tablespoon minced garlic
- ▢1 teaspoon Italian seasoning, dried
- ▢2 tablespoons tomato paste
- ▢28 oz diced tomatoes, canned with juice
- ▢2 cups Yukon gold potatoes, 1/2 inch cubes
- ▢64 ounces unsalted chicken broth, or 8 cups
- ▢1 cup zucchini slices, ¼ inch thick slices
- ▢1 cup green beans, sliced, ½ inch cut
- ▢1 cup sliced brown mushrooms, ½ inch thick slices
- ▢1 cup corn kernels, canned, frozen or fresh
- ▢1 tablespoon minced parsley
- Season the chicken breasts generously with salt and pepper on both sides.
- In a large saucepan or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Once heated through, add the chicken, and fry until slightly browned, 3 to 4 minutes. Flip and cook for another 3 minutes. Transfer the chicken to a plate.
- Add 1 tablespoon of olive oil to the pot. Once it’s hot, add the onions, celery, and carrots. Fry and cook for about 3 minutes, or until the vegetables turn light brown. Add garlic, Italian seasoning, salt and pepper. Fry for 30 seconds, until fragrant. Add tomato paste, stir and cook for 1 minute.
- Add the diced tomatoes, potatoes, chicken and chicken broth to the pot. Bring the broth to a boil, cover the saucepan, and reduce the mixture over low heat. After 10 minutes, flip the chicken and adjust the heat as needed. Cover and cook until internal temperature reaches 160 to 165 degrees Fahrenheit (71 to 74 degrees Celsius), about 5 to 10 minutes.
- Turn off the heat and remove the chicken from the pot. Once the chicken has cooled enough, cut it into smaller pieces, then set it aside.
- Add zucchini, green beans, mushrooms, and corn. Bring the broth to a boil over medium heat, stir and cook for 4 to 5 minutes or until the zucchini are tender.
- Add the shredded chicken to the soup again and stir to combine. Simmer 3 to 5 minutes, or until chicken is warm and potatoes are tender. Add salt and pepper to taste.
- Serve the soup hot, garnished with chopped parsley.
- instant read thermometer
- Crop recipe : 12 cups
- Serving Size : 1 cup
- Using precooked chicken : 3 cups of shredded chicken or roasted chicken can be substituted for chicken breasts. Skip adding the chicken to the boil and cook the soup until the potatoes are tender. Cook the remaining mixture of vegetables, then add the shredded chicken until completely heated through.
- To make a thinner soup : Add 1 to 2 cups of chicken broth at the end of cooking.
- Storing and Reheating : Chill the soup well. Store in an airtight container in the refrigerator for up to 5 days. Heat on the stove over medium heat until hot. Add more chicken broth if needed to reduce the volume of the soup.
- Freezing : Cool soup to room temperature, then store in re-sealable plastic bags for up to a month. Defrost the soup and then reheat it.