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CHICKEN AND VEGETABLE SOUP
05

CHICKEN AND VEGETABLE SOUP

NUTRITION
HEALTHY RECIPES
Oct 09, 2024

CHICKEN AND VEGETABLE SOUP

Chicken and vegetable soup is a comforting, wholesome dish that’s perfect for lunch or dinner. Made with tender diced chicken breast, fresh carrots, celery, and onion, this soup is a healthy balance of protein and vegetables simmered in a light chicken broth. Flavoured with garlic, thyme, and a touch of olive oil, it’s a simple yet flavourful meal that’s both low in fat and high in nutrients. Whether you’re looking for a light meal or a soothing dish for cold days, this easy-to-make soup is a go-to choice. Chicken and Vegetable soup is perfect for anyone seeking a healthy, hearty meal in under 30 minutes.

RECIPE CATEGORY

Lunch, Dinner, Entrée

SERVING SIZE

1

CUISINE

American

PREPARATION / TECHNIQUES

One-Pot Wonders, Sauté, Simmer

OCCASION / HOLIDAY

Fall, Winter, Family Reunion, Potluck, Thanksgiving

SPECIAL CONSIDERATION / DIETARY CONCERNS

Low Fat, Healthy, Quick & Easy, High Protein, Kid Friendly

DISH TYPE

Soup / Stew

INGREDIENTS

  • 1 chicken breast (100g), diced
  • ¼ cup carrots, diced
  • ¼ cup celery, diced
  • ¼ cup onion, chopped
  • 1 clove garlic, mince
  • 1 cup chicken broth
  • ¼ tsp thym
  • ½ tbsp olive oil
  • Salt and pepper to taste

FULL NUTRITIONAL INFORMATION (PER SERVING)

  • Calories: 220
  • Protein: 28g
  • Fat: 9g
  • Carbohydrates: 10g
  • Fibre: 2g
  • Sodium: 450mg

PREPARATION OF CHICKEN AND VEGETABLE SOUP

  • Sauté the vegetables: Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, carrots, and celery and cook for 4-5 minutes until the vegetables soften and the onion becomes translucent.
  • Add garlic and chicken: Stir in the minced garlic and chicken breast, which is cut into pieces. Cook for 3-4 minutes until all sides of chicken get browned.
  • Add the broth and thyme: Add the chicken broth and add thyme and bring the soup to a boil.
  • Cook: This soup should simmer for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender. Stir occasionally to prevent sticking.
  • Season and serve: Adjust the seasonings with salt and pepper as needed. Serve the soup hot with wholegrain bread or crackers for a meal.

PREP TIME

10 minutes

COOKING TIME

15 minutes

TIPS

  • To give it a richer flavour, sear the chicken until golden before placing the broth in it. This way, your soups will become full-bodied

.

  • Cut the vegetables and chicken into same size so that they can cook evenly.
  • If you want a thicker consistency, mash some of the vegetables before serving.

VARIATIONS

  • Add ¼ cup of cooked quinoa, rice, or small pasta shapes to make the soup heartier and more filling.
  • For greens, add a handful of spinach or kale in the last few minutes of cooking time.
  • You can use vegetable broth for a lighter or vegetarian version (using plant-based chicken alternatives).
  • You can add paprika or cayenne pepper according to the taste, giving it that hint of spice.

PREPPING AND STORAGE

  • Fridge: Cool and refrigerate leftovers in an airtight container for 3 days. Reheat on top of the stove or in the microwave before serving.
  • Freezing: This soup freezes well. Let it cool down and then transfer it to freezer containers. You can freeze it for up to 3 months. Thaw in the fridge overnight and reheat before serving.

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