Chicken Vegetable Soup Recipe
Introduction
Chicken Vegetable Soup is a comforting, hearty dish perfect for any day you want a warm and nourishing meal. Loaded with tender chicken, mixed vegetables, and a flavorful tomato base, it’s easy to prepare and satisfying for the whole family.
Ingredients
- Oil or butter
- 1 cup onion, diced
- 1 tablespoon minced garlic
- 3 cups cooked chicken, shredded or diced
- 16 oz frozen mixed vegetables
- 14.5 oz petite diced tomatoes
- 8 oz tomato sauce
- 3 cups chicken broth
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Step 1: Heat a soup pot over medium heat and add oil, butter, or cooking spray. Sauté the diced onions for 2-3 minutes until they become translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Step 2: Add the cooked chicken, frozen mixed vegetables, petite diced tomatoes, tomato sauce, and chicken broth to the pot. Season with dried parsley, oregano, thyme, salt, and pepper. Stir to combine all ingredients.
- Step 3: Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for 20-25 minutes to allow the flavors to meld.
- Step 4: Remove from heat and serve hot. Enjoy your comforting bowl of chicken vegetable soup!
Tips & Variations
- For extra depth, sauté the vegetables before adding the liquids to enhance their flavor.
- Substitute fresh herbs for dried if available, but use three times the amount of fresh herbs.
- Add a splash of lemon juice or a pinch of red pepper flakes for a slight tang or heat.
- Use leftover rotisserie chicken to save time.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over medium heat, stirring occasionally. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used. Just chop them to similar sizes and add them along with the other ingredients, adjusting the simmering time slightly to ensure they become tender.
Is this soup suitable for freezing?
Absolutely. This soup freezes well and can be stored for up to 2 months. Make sure to use a freezer-safe container and thaw it overnight in the refrigerator before reheating.
PrintChicken Vegetable Soup Recipe
This comforting Chicken Vegetable Soup combines tender chicken, mixed vegetables, and rich tomato flavors in a savory broth seasoned with herbs. Perfect for a nourishing meal, this easy-to-make soup simmers on the stovetop, creating a warm and hearty dish that can be enjoyed year-round.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 1 tablespoon oil or butter
- 1 cup onion, diced
- 1 tablespoon minced garlic
- 3 cups cooked chicken, shredded or diced
- 16 oz frozen mixed vegetables
- 14.5 oz petite diced tomatoes
- 8 oz tomato sauce
- 3 cups chicken broth
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Sauté Onions and Garlic: Heat a soup pot over medium heat and add oil or butter. Add diced onions and sauté for 2-3 minutes until they become translucent. Then add minced garlic and cook for an additional 30 seconds until fragrant.
- Add Main Ingredients: Pour in the cooked chicken, frozen mixed vegetables, petite diced tomatoes, tomato sauce, and chicken broth into the pot with the onions and garlic. Stir well to combine.
- Season the Soup: Add dried parsley, oregano, thyme, salt, and pepper to the pot. Stir to evenly distribute the seasonings. Adjust seasoning to your taste preference.
- Simmer the Soup: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 20-25 minutes to allow flavors to meld and vegetables to soften.
- Serve: Remove the soup from heat and ladle into bowls. Serve warm and enjoy a comforting bowl of homemade chicken vegetable soup.
Notes
- You can substitute frozen mixed vegetables with fresh vegetables if preferred; adjust simmer time accordingly.
- Use low-sodium chicken broth to control salt content.
- For a thicker soup, add a tablespoon of corn starch mixed with cold water during the last 5 minutes of simmering.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Keywords: chicken vegetable soup, easy soup, homemade chicken soup, healthy soup, comfort food, stovetop soup
