Chicken Vegetable Soup recipe

Here’s a delicious and healthy Chicken Vegetable Soup recipe that’s perfect for any meal. It’s easy to make and packed with nutritious vegetables and tender chicken.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 can (14.5 ounces) diced tomatoes, undrained
• 8 cups chicken broth
• 2 cups cooked chicken, shredded or diced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups spinach or kale, chopped (optional)
• Juice of 1 lemon (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Vegetables: Wash and chop all the vegetables as specified in the ingredients list.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add Vegetables: Add the carrots, celery, bell pepper, zucchini, and green beans to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
4. Add Tomatoes and Broth: Pour in the diced tomatoes with their juice and the chicken broth. Stir to combine.
5. Season the Soup: Add the dried thyme and basil, along with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, until the vegetables are tender.
6. Add Chicken and Remaining Vegetables: Stir in the cooked chicken, corn, and peas. Continue to simmer for another 10 minutes.
7. Add Greens and Lemon Juice: If using, add the chopped spinach or kale and cook until wilted, about 2-3 minutes. Add the lemon juice for a bright, fresh flavor, if desired.
8. Serve: Taste and adjust the seasoning if needed. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.

Tips:

• Chicken: You can use leftover cooked chicken, rotisserie chicken, or poach chicken breasts specifically for this recipe.
• Vegetables: Feel free to substitute or add any other vegetables you like or have on hand.
• Broth: Use low-sodium chicken broth if you prefer to control the salt content.
• Storage: This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Enjoy your homemade Chicken Vegetable Soup!