Chicken Vegetable Soup Recipe
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5
6 reviews
Excellent
Chicken Vegetable Soup Recipe
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This chicken vegetable soup recipe is an easy and healthy one pot dinner that you can make in less than an hour. It is packed with hearty vegetables & shredded chicken in a tomato-flavored broth. Packed with veggies and easy to customize with what you have in the fridge.
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Ingredients
For The Chicken:
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 ½ pounds chicken thigh or boneless skinless chicken breasts
- 1 tablespoons vegetable oil
For The Soup:
- 1 tablespoon vegetable oil
- 1 onion chopped, medium size
- 2 carrot cut in small pieces (~½ cup, stalks
- 2 celery cut in small pieces (~½ cup, stalks
- 1 bell pepper cut into chunks (~¼ cup, small
- 1 teaspoon cumin ground
- 2 cloves garlic minced
- 2 potato cut into 1 inch cubes, medium sized, Yukon gold
- 1 cup green beans ends removed cut into 1-2 inch pieces
- 1 diced tomatoes 28 oz can
- 1 tomato sauce 14 oz can
- 4 cups chicken stock
- 2 cups water
- 1 cup green peas
- 1 cup corn fresh, frozen and canned would all work
- 2 cups kale leaves ribs removed
Instructions
- Prepare the chicken: Mix together salt, pepper, and paprika in a bowl. Pat dry chicken thighs using paper towels. Season chicken on both sides.
- Sear the chicken: In a large heavy bottom pot (like a Dutch oven), heat 1 tablespoons of oil over medium heat. Sear chicken thighs, 3-minutes on each side. Transfer them onto a plate. At this point, they will not be fully cooked, which is fine. Do not wash the pot.
- Sautee veggies: Heat vegetable oil in the now-empty pot over medium heat. Add in onion, carrots, celery, bell pepper, and ground cumin. Cook, stirring frequently, 8-9 minutes or until vegetables are softened.
- Stir in the garlic and cook for 30 seconds.
- Add in the rest of the veggies & cook: Add in potatoes, green beans, tomatoes (with their juices), tomato sauce, chicken stock, water and reserved semi-cooked chicken thighs (with their juices). Give it a large stir. Put the lid on and bring it to a boil. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 15-17 minutes or until chicken thighs are fully cooked (when a thermometer inserted in the thickest part of the chicken it should at least register 165 degrees F or 74 degrees C).
- Remove chicken from the pot onto a plate. Shred using two forks and put it back into the pot.
- Stir in the peas, corn and kale leaves. Bring it to a one final boil and let it simmer for 4-5 more minutes.
- Ladle into bowls and serve.
Notes
- Ingredient substitutions: This recipe is very versatile. If you are missing a few ingredients, you can either omit them or use other vegetables. Don't have kale? Use spinach. Don't have green beans? Use broccoli or cauliflower.
- This chicken vegetable soup can be frozen for up to 3 months. Allow the soup to cool completely and come to room temperature before freezing, then follow these steps:
- Allow the soup to cool completely and come to room temperature before freezing, then follow these steps:
- Ladle leftovers into an airtight container or plastic bag and keep in the fridge for up to three days.
- Ladle cooled soup into individual airtight, freezer-safe containers or plastic bags, and freeze for up to three months. Pop one out of the freezer to defrost in the fridge overnight.
- Allow frozen soup to thaw in the fridge overnight before reheating. Then, place chilled soup in a saucepan over medium-low heat until just boiling and warmed through. The goal is to warm, not cook again. Ladle into bowls and enjoy!
- To Store: Ladle leftovers into an airtight container or plastic bag and keep in the fridge for up to three days.
- To Freeze: Ladle cooled soup into individual airtight, freezer-safe containers or plastic bags, and freeze for up to three months. Pop one out of the freezer to defrost in the fridge overnight.
- To Reheat: Allow frozen soup to thaw in the fridge overnight before reheating. Then, place chilled soup in a saucepan over medium-low heat until just boiling and warmed through. The goal is to warm, not cook again. Ladle into bowls and enjoy!
Nutrition Information
Show Details
Calories
446kcal
(22%)
Carbohydrates
35g
(12%)
Protein
25g
(50%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
99mg
(33%)
Sodium
824mg
(34%)
Potassium
1116mg
(24%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
6352IU
(127%)
Vitamin C
68mg
(76%)
Calcium
108mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 824mg | 34% |
| Potassium | 1116mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 6352IU | 127% |
| Vitamin C | 68mg | 76% |
| Calcium | 108mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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