Chicken Vegetable soup – There’s something comforting about a bowl of Chicken Vegetable Soup. It’s a recipe that combines the freshness of vegetables and the heartiness of chicken in a way that feels like an embrace, on a day. It’s perfect when you’re in need of something nourishing. This soup brings together the flavors of veggies and tender chicken making it a beloved choice for families. With its abundance of nutrients and explosion of taste, it’s not only delicious but good for your health.
When I first prepared this Chicken Vegetable Soup it happened to be on a chilly evening when my family was yearning for something comforting. As the delightful aroma filled our kitchen it brought us all together with anticipation for that mouthwatering. The soup was a success with my husband and child who adored the tender chicken pieces swimming in the flavorful broth. It has now become a dish in our household uniting us over a heartwarming meal.
What makes this Chicken Vegetable soup truly stands out?
This Chicken Vegetable Soup truly stands out due to its goodness and ease of preparation making it an ideal favorite among families. It is nutritionally abundant with vegetables while utilizing, rotisserie chicken not only adds a comforting protein element but also ensures quick and convenient cooking. The unique tastes are elevated by a combination of herbs. Marjoram, thyme and basil. Along, with garlic, which adds richness to the soup. Additionally this recipe is flexible. Can be easily modified or enhanced to suit preferences or dietary needs. With a time of 40 minutes this soup is perfect, for a wholesome weeknight meal option.
What You Need To Make This Chicken Vegetable soup Recipe?
Olive Oil: Olive oil sets the stage, for our soup serving as the canvas where all flavors embark on their journey.
Yellow Onion, Celery, Carrots: Yellow onion, celery and carrots form the trio providing a sweetness and earthiness that cannot be replicated.
Yellow Bell Pepper & Green Beans: To add a touch of color and crunch we include bell pepper and green beans. The bell pepper contributes a sweetness while the green beans offer a snap.
Herbs – Marjoram, Thyme, Basil: Our symphony of flavors wouldn’t be complete without herbs like marjoram, thyme and basil. Each herb adds its note – marjoram with its sweet pine aroma thyme with its earthy essence and basil with its peppery kick.
Garlic: Ah, garlic! The ultimate flavor enhancer. Just a couple of cloves can transform the aroma of the soup into something that beckons everyone to gather in the kitchen.
Low-Sodium Chicken Broth: The foundation of our soup lies in low-sodium chicken broth. It imparts depth without overpowering saltiness; it’s all about finding that balance.
Fire-Roasted Tomatoes: Fire-roasted tomatoes are not your tomatoes. Their slight char lends a hint of smokiness, to every a twist.
Yellow Potatoes: Yellow potatoes bring heartiness to our soup elevating it from a broth to a meal.
Rotisserie Chicken: It’s truly the star of the show. It brings not only protein but a warm and cozy vibe. Opting for rotisserie chicken allows us to savor outcomes without investing hours in the kitchen.
Kosher Salt & Black Pepper: Simple yet powerful. They elevate all the flavors allowing them to truly stand out.
Fresh Parsley: The finishing touch of green adding a touch of freshness to bring everything together.
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Steps To Make Chicken Vegetable soup:
Step 1: To start heat some olive oil in a Dutch oven or a heavy pot, over medium heat. Add the chopped onions, celery and carrots. Stir occasionally. Cook until the onions begin to soften indicating that everything is coming together nicely.
Step 2: Next include the bell pepper and green beans. This is where the real magic happens. As the pepper softens it blends with the onions and celery enhancing the soups base with flavors.
Step 3: Now it’s time to lower the heat and infuse some aromas. Add in marjoram, thyme, basil and minced garlic. Stir them for a minute. This brief cooking time is crucial as it unlocks the notes of these herbs imparting their essence into the soup.
Step 4: Pour in chicken broth followed by fire-roasted tomatoes and potatoes to bring your soup to a boil. Then reduce the heat to let it gently simmer for 20 to 25 minutes. This simmering period ensures that your veggies become perfectly tender.
Step 5: For that touch of perfection add cooked chicken pieces to warm through in a couple of minutes within this flavorful broth. Season with salt and black pepper according to your taste preference. Serve with a sprinkle of parsley, for that herby kick.
Tip:
Before adding the vegetables to the soup it’s an idea to give them a roast. Take some onions, carrots, celery and bell pepper. Toss them with a bit of olive oil. Spread them out on a baking sheet. Pop them into an oven at 400°F (200°C). Let them roast for around 15 to 20 minutes until they start to caramelize. This simple step really brings out their sweetness. Adds a delicious roasted flavor to your Chicken Vegetable Soup. The process of caramelization unlocks unique flavors that you just can’t achieve by sautéing giving your soup that homemade touch, with gourmet style cooking.
Frequently Asked Questions:
Can I use different vegetables in this soup?
Sure! You can definitely use vegetables in this soup. The great thing, about this recipe is its versatility. You have the freedom to add or substitute vegetables like zucchini, peas or corn according to your preferences.
How can I store leftovers?
When it comes to storing leftovers you can keep the soup in an airtight container in the refrigerator for up to 4 days. If you want to save it for later it’s also freezer friendly. Can be stored for up to 2 months.
Can I make this soup vegetarian?
If you’re looking to make this soup vegetarian that’s absolutely possible! Just swap out the chicken broth, for vegetable broth. Omit the chicken altogether. You can amp up the protein content by adding beans or tofu if you’d like.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken Vegetable soup
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 2 ribs celery chopped
- 2 large carrots peeled and chopped
- 1 yellow bell pepper chopped
- ½ pound green beans trimmed and cut into 1-inch pieces
- 1 tsp dried marjoram or oregano
- 1 tsp dried thyme
- ½ tsp dried basil
- 2 cloves garlic minced
- 6 c low-sodium chicken broth
- 1 14.5 oz can fire-roasted tomatoes
- 2 medium yellow potatoes diced
- 2 ½ c cooked rotisserie chicken cut in bite-sized pieces
- Kosher salt and fresh ground black pepper to taste
- Fresh parsley for garnish
Instructions
- In a pot gently warm the olive oil, over medium heat.
- Add the onion, celery and carrots. Cook for 5 minutes until the onions become soft.
- Introduce the bell pepper and green beans. Cook them until they begin to soften.
- Reduce the heat. Stir in marjoram (or oregano) thyme, basil and minced garlic. Cook for 1 minute.
- Incorporate the chicken broth, fire-roasted tomatoes and diced potatoes. Bring it to a boil.
- Decrease the heat. Let it simmer for around 20 to 25 minutes until the vegetables become tender.
- Add in pieces of chopped rotisserie chicken. Warm it up for a couple of minutes.
- Season with salt and pepper according to your taste.
- Garnish, with chopped parsley and serve while hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
