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.