chicken & veggie soup
Cozy Up with the Best Chicken & Veggie Soup!
Is there anything more comforting than a warm bowl of homemade soup, especially when the weather turns chilly? Our Chicken & Veggie Soup is a classic for a reason – it’s packed with flavor, incredibly nourishing, and surprisingly easy to make! This isn’t just any chicken soup; it’s a hearty, vegetable-rich delight that will have everyone asking for seconds.
We’ve taken the traditional comfort of chicken soup and elevated it with a beautiful blend of root vegetables like parsnip and leek, alongside the usual suspects of carrots and celery. The addition of zucchini adds a lovely freshness, while a generous handful of parsley brightens the whole dish. It’s a complete meal in a bowl!
Why You’ll Love This Recipe:
- Flavorful & Hearty: A delicious combination of chicken and a variety of vegetables creates a truly satisfying soup.
- Easy to Make: Simple ingredients and straightforward instructions make this recipe perfect for weeknights.
- Nourishing & Healthy: Packed with vitamins and nutrients, this soup is good for the soul and the body.
- Versatile: Easily adaptable to your preferences – feel free to swap out vegetables or add a pinch of your favorite herbs.
Tips for the Perfect Soup:
- Don’t skip the browning: Sautéing the vegetables properly builds a depth of flavor that really makes a difference.
- Use good quality stock: A flavorful chicken stock is the foundation of a great soup. Homemade is best, but a good store-bought option works too.
- Adjust the seasoning: Taste as you go and adjust the salt and pepper to your liking.
- Pasta Perfection: Add the pasta during the last few minutes of cooking to prevent it from becoming mushy.
Serving Suggestions:
Serve this Chicken & Veggie Soup with a crusty bread for dipping, a side salad, or a grilled cheese sandwich for a complete and comforting meal.
Frequently Asked Questions:
Q: Can I use different vegetables?
A: Absolutely! Feel free to substitute your favorite vegetables. Potatoes, sweet potatoes, green beans, or peas would all be delicious additions.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, but it’s best to freeze it before adding the pasta. The pasta can become mushy when thawed. Add the pasta after thawing and reheating the soup.
Q: Is this soup gluten-free?
A: It can be! Just make sure to use gluten-free pasta.
Q: What kind of chicken should I use?
A: You can use leftover cooked chicken, a rotisserie chicken, or cook chicken specifically for this soup. Chicken breasts or thighs both work well.
Chicken & Veggie Soup
Ingredients
- 500 grams Chicken Shredded
- 2 large Garlic cloves Minced
- 2 sticks Celery Finely diced/cubed
- 2 medium Carrots Finely diced/cubed
- 1 medium Brown onion Finely diced/cubed
- 1 medium Parsnip Finely diced/cubed
- 1 medium Leek Finely sliced
- 1 medium Zucchini Finely diced/cubed
- 1/2 bunch Parsley
- 2 tablespoons Olive oil
- 1.5 litres Chicken stock
- 500 mls Water
- 2 cups Small pasta Like macaroni
- To taste Salt
- To taste Black pepper
Instructions
- Shred or dice the chicken.
- Prepare all vegetables by dicing or slicing as indicated in the ingredients list.
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the garlic, parsnip, leek and zucchini and cook for another 3-5 minutes.
- Pour in the chicken stock and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
- Add the pasta and cook according to package directions.
- Stir in the shredded chicken and parsley. Season with salt and pepper to taste.
- Serve hot.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
