Best Chicken Vegetable Soup Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
548 kcal
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Course
Main Course
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Cuisine
American
Best Chicken Vegetable Soup Recipe
Description
This chicken vegetable soup starts with sautéed onion and garlic in olive oil to build a mild aromatic base. The flavorful chicken broth is combined with diced celery, carrots, potatoes, zucchini, and an herbal blend of tarragon, thyme, rosemary, paprika, salt, and pepper to season the broth. Chicken pieces are added and cooked until tender.
Once the chicken is cooked, it is shredded and reintegrated into the soup, which is then thickened by stirring in a cornstarch slurry mixed with warmed milk. This technique adds a creamy consistency without overwhelming the vegetable and chicken flavors. The soup is finished with optional fresh parsley, adding a touch of herbal brightness.
This soup suits a comforting meal with a mild herbaceous profile and generous vegetables and chicken for protein and substance. It can be served alone or with bread.
Notes suggest alternative flavor boosts using chicken bouillon and highlight basil, sage, or Italian herb blends as seasoning options. Instructions for making and using a cornstarch slurry clarify achieving the desired thickness. Leftovers should be cooled uncovered and stored sealed refrigerated for 3 to 5 days.
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced, medium sweet
- 3 garlic finely minced, cloves
- 5 cups chicken broth
- 4 celery cut into ½-inch pieces, stalks
- 4 carrot peeled and cut into ½-inch pieces, medium
- 1 pound potato cut into 1-inch pieces, red
- 2 zucchini cut into ½-inch pieces
- ½ teaspoon tarragon dried
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- ¼ teaspoon paprika
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 pound chicken breast or thighs, cut into 4-ounce portions, boneless, skinless
- ½ cup milk warmed, whole
- 3 tablespoons cornstarch
- flat-leaf parsley finely chopped, optional, fresh
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium. Add the onion and cook for 2-3 minutes, or until translucent. Add the minced garlic and continue cooking for an additional 30 seconds, or until fragrant.
- Add the chicken broth, celery, carrots, potatoes, zucchini, tarragon, thyme, rosemary, paprika, salt, and pepper. Stir to combine.
- Add the chicken to the pot, making sure each piece is completely immersed in the liquid. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Transfer the cooked chicken to a cutting board and shred it using two forks.
- Whisk together the warmed milk and the cornstarch in a medium bowl until no clumps remain. Add this to the pot along with the shredded chicken, and stir.
- Serve soup with fresh parsley, if desired.
Notes
- For richer flavor, substitute chicken broth with water plus chicken-flavored bouillon like Better than Bouillon.
- Basil and sage or Italian seasoning blends can be used as alternatives to tarragon, thyme, and rosemary for seasoning variety.
- Use a cornstarch slurry—cornstarch mixed with warmed milk—to thicken the soup and add creaminess without altering flavor.
- Allow leftover soup to cool uncovered at room temperature before storing in an airtight container to maintain quality.
- Refrigerate leftovers and consume within 3 to 5 days for best freshness and safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 90g | 30% |
| Protein | 34g | 68% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 78mg | 26% |
| Sodium | 2082mg | 87% |
| Potassium | 2775mg | 59% |
| Fiber | 14g | 56% |
| Sugar | 19g | 38% |
| Vitamin A | 54584IU | 1092% |
| Vitamin C | 100mg | 111% |
| Calcium | 344mg | 34% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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