Chicken Vegetable Soup Recipe
User Reviews
5.0
42 reviews
Excellent
Chicken Vegetable Soup Recipe
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This Chicken Vegetable Soup Recipe is loaded with vegetables, beans, and chicken in a delicious one-pot meal.
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Ingredients
- 2 cups of cannellini beans
- 6 cups of water
- 3 8- ounce chicken breasts
- 1 tablespoon of healthy cooking oil
- 2 peeled and small diced yellow onions
- 3 peeled and small diced carrots
- 3 small diced stalks of celery
- 4 finely minced cloves of garlic
- 2 cups of cremini mushrooms sliced into wedges
- 1 medium-sized peeled seeded and medium-diced butternut squash
- 96 ounces of chicken stock
- 1 bunch of julienne kale
- 1 tablespoon of fresh thyme leaves
- sea salt and fresh cracked pepper to taste
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Instructions
- Add the beans to a large container and cover them with water. Let sit overnight.
- To speed this process up, boil the water and cover the beans, and let sit for 1 hour. Drain before using it.
- Next, season the chicken breasts on all sides with salt and pepper.
- Add the oil to a large pot over medium heat and sear the chicken breasts on both sides, and cooked throughout, about 8 to 10 minutes per side.
- Set the chicken to the side and add the onions, carrots, celery, garlic, mushrooms, and squash to the pot and sauté for 8 to 10 minutes or until light brown.
- Add the chicken back in, along with the drained beans and chicken stock.
- Cook over low heat for 60 to 90 minutes or until the chicken pulls apart easily.
- Remove the chicken breasts from the soup and shred them. Add back to the pot along with fresh thyme, salt, and pepper.
- Serve each bowl with a small handful of sliced kale.
Notes
- Make-Ahead: Soup always tastes better the next day, so if you'd like, you can make this soup up to 3 days ahead. Follow these instructions, cover it, and keep it cool in the refrigerator until ready to serve it with the fresh kale.
- How to Store: Cover the soup and keep it in the refrigerator for 5 days. The soup will hold in the freezer covered for up to 2 months. Thaw for 1 day in the refrigerator before reheating, or add directly to a pot from the freezer and cook over low until hot.
- How to Reheat: Add the desired chicken vegetable soup to a large pot and cook over low heat until hot.
- Additional Vegetables: You can also use spinach, collards, scallions, peas, rutabaga, parsnips, turnips, or cabbage.
- This soup is much more like a stew. It’s hearty, it’s chunky, and it is dang good. Because I like crisp kale, I serve it up per order to stay nice and green and crisp when serving it.
- While you may not have that time, a quicker way to soak beans would be to submerge them in boiling water and let them stand for 1 hour.
Nutrition Information
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Calories
116kcal
(6%)
Carbohydrates
15g
(5%)
Protein
9g
(18%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
14mg
(5%)
Sodium
270mg
(11%)
Potassium
444mg
(13%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
5852IU
(117%)
Vitamin C
14mg
(16%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 270mg | 11% |
| Potassium | 444mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5852IU | 117% |
| Vitamin C | 14mg | 16% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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