Picture a steaming bowl of chicken veggie soup, its aroma wafting through the kitchen, bringing warmth and comfort on a chilly day.
This delightful dish isn’t only easy to make but also a cozy favorite that indulges your senses with every spoonful.
As the simple ingredients meld together, they transform into a hearty, nourishing meal perfect for any occasion.
Let’s bring this comforting dish to life and savor its delicious simplicity.
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 knife
- 1 ladle
- 1 measuring cup
- 1 measuring spoon
Ingredients
- 1 pound chicken breast, diced
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 8 cups chicken broth
- 1 cup frozen peas
- 2 cups spinach leaves, roughly chopped
Cook & Prep Time
To create an efficient timeline for making Chicken Veggie Soup, we’ll consider the prep time, cook time, resting time, and additional time for reading the recipe. Here’s a suggested timeline:
Timeline for Chicken Veggie Soup
- Reading the Recipe: 5 minutes
- Begin by thoroughly reading the entire recipe to understand the steps and gather all necessary ingredients and equipment.
- Prep Work: 20 minutes
- 0:00 – 5:00: Gather all ingredients and equipment (large pot, cutting board, knife, ladle, measuring cup, measuring spoon).
- 5:00 – 10:00: Dice the chicken breast.
- 10:00 – 15:00: Chop the onion, slice the carrots and celery, trim and cut the green beans, and roughly chop the spinach leaves.
- 15:00 – 20:00: Mince the garlic.
- Cook Time: 40 minutes
- 20:00 – 23:00: Heat olive oil in the pot and cook the diced chicken until browned, then set aside.
- 23:00 – 28:00: Sauté the onion and garlic in the same pot until the onion is translucent.
- 28:00 – 33:00: Add carrots, celery, and green beans to the pot, and cook for 5 minutes.
- 33:00 – 34:00: Season with salt, black pepper, and thyme.
- 34:00 – 36:00: Pour in chicken broth and bring to a boil.
- 36:00 – 56:00: Reduce heat and let the soup simmer for 20 minutes.
- 56:00 – 66:00: Return the chicken to the pot, add frozen peas, and simmer for an additional 10 minutes.
- 66:00 – 68:00: Stir in spinach leaves and cook until wilted.
- Resting Time: 10 minutes
- 68:00 – 78:00: Remove the soup from heat and let it rest for 10 minutes before serving.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced chicken breast and cook until browned on all sides.
Remove chicken from the pot and set aside.
In the same pot, add onion and garlic, sauté until onion is translucent.
Stir in carrots, celery, and green beans and cook for 5 minutes.
Season with salt, black pepper, and thyme.
Pour in chicken broth and bring to a boil.
Reduce heat and let simmer for 20 minutes.
Return the chicken to the pot and add frozen peas.
Simmer for an additional 10 minutes.
Stir in spinach leaves and cook until wilted.
Remove from heat and let soup rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve alongside a warm, crusty loaf of bread to soak up the flavorful broth.
- Grated Parmesan Cheese: Sprinkle some grated Parmesan cheese on top for an extra layer of savory richness.
- Crackers: Pair with crispy crackers for a satisfying crunchy contrast to the soup’s textures.
- Side Salad: Complement the soup with a fresh side salad for a complete, balanced meal.
- Lemon Wedges: Offer lemon wedges for those who enjoy a tangy twist in their soup.
Storage
To store chicken veggie soup, let it cool completely.
Then transfer to airtight containers.
Refrigerate for up to 3 days or freeze for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Chicken Veggie Soup, cool it completely.
Then transfer to airtight containers or freezer bags.
Label with the date.
Consume within 3 months for ideal freshness and flavor.
Reheating
When reheating chicken veggie soup, use a stovetop or microwave.
Stir occasionally for even heat distribution.
Verify the soup reaches an internal temperature of 165°F for safe consumption.
Final Thoughts
This Chicken Veggie Soup is a comforting and nutritious dish that’s perfect for any day of the week.
With its blend of chicken, fresh vegetables, and flavorful seasonings, it offers a satisfying meal for the whole family.
Whether you’re looking to enjoy a cozy dinner at home or need a nourishing option after a busy day, this soup has you covered.
Remember, cooking is all about experimenting, so feel free to adjust the ingredients to suit your taste.
Enjoy your homemade Chicken Veggie Soup!
Frequently Asked Questions
Can I Use Chicken Thighs Instead of Chicken Breast?
Absolutely, you can use chicken thighs instead of breast. They’ll add richer flavor and juiciness. Cook them thoroughly before adding vegetables. Sear until golden, and then follow the same steps, ensuring the thighs are tender. Enjoy!
What Are Good Substitutes for Green Beans?
You can swap green beans with asparagus for a slightly sweet flavor, or try zucchini for a mild taste. Use snap peas for crunch. Sauté substitutes briefly to retain texture and enhance your soup’s flavor.
How Can I Make This Soup Spicier?
To spice it up, add diced jalapeños or red pepper flakes while sautéing the onions. Include cayenne pepper with the seasonings, and finish with a dash of hot sauce. Adjust to your preferred heat level. Enjoy!
Is This Recipe Suitable for a Slow Cooker?
Yes, you can adapt this recipe for a slow cooker. Sauté the chicken, onion, and garlic first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours, adding spinach 30 minutes before serving.
Can I Add Other Vegetables Like Bell Peppers or Zucchini?
You can definitely add bell peppers or zucchini. Slice them thinly, and sauté with the onions and garlic. They’ll add a sweet, earthy flavor and enhance the soup’s texture. Adjust seasoning as needed for a perfect taste.
Chicken Veggie Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Ladle
- 1 measuring cup
- 1 Measuring spoon
Ingredients
- 1 pound chicken breast diced
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 carrots sliced
- 2 stalks celery sliced
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 8 cups chicken broth
- 1 cup frozen peas
- 2 cups spinach leaves roughly chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken breast and cook until browned on all sides.
- Remove chicken from the pot and set aside.
- In the same pot, add onion and garlic, sauté until onion is translucent.
- Stir in carrots, celery, and green beans and cook for 5 minutes.
- Season with salt, black pepper, and thyme.
- Pour in chicken broth and bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- Return the chicken to the pot and add frozen peas.
- Simmer for an additional 10 minutes.
- Stir in spinach leaves and cook until wilted.
- Remove from heat and let soup rest for 10 minutes before serving.
Notes
