Chicken And Vegetable Soup
A hearty chicken and vegetable soup featuring tender chicken, flavorful broth, and colorful vegetables, perfect for comforting family meals or cozy gatherings.
Ingredients
Instructions
- In a 5-quart Dutch oven, add oil.
- Cook carrots, celery, and onions until lightly browned.
- Remove vegetables with a slotted spoon and set aside.
- Place chicken, bay leaf, chicken bouillon, salt, and 6 cups water in the Dutch oven.
- Bring to a boil and cook until the chicken is done.
- Remove the chicken, debone, and cut into bite-sized pieces.
- Add the cooked vegetables and rice to the broth and heat until the rice is done.
- Add the chicken pieces back into the soup and bring to a boil.
- Discard the bay leaf and serve.
Tips & Substitutions
To enhance the flavor, consider adding herbs like thyme or parsley during cooking. You can substitute the chicken with turkey for a lighter option or use rotisserie chicken for a quicker meal. For a heartier soup, add some potatoes or beans. Adjust the salt according to your taste and the type of bouillon used.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Chicken With Garlic Butter for a delightful family dinner. Garnish with fresh herbs for a pop of color and flavor. Enjoy with a sprinkle of cheese for added richness.
Storage & Reheating
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stove, adding a splash of water if it has thickened.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Vegetable Soup contains roughly 268 calories, with 5g protein, 40g carbohydrates, and 11g fat. It is an excellent source of vitamin A (64% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1518mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables in this soup?
Yes, frozen vegetables can be used in place of fresh ones. They are convenient and still provide great flavor. Just add them to the pot after the chicken is cooked and simmer until heated through.
How can I make this soup gluten-free?
This recipe is naturally gluten-free as it does not include any wheat-based ingredients. Just ensure that the chicken bouillon you use is gluten-free, as some brands may contain gluten.
Can I make this soup in a slow cooker?
Absolutely! Start by sautéing the vegetables in a skillet, then transfer them to the slow cooker along with the chicken and remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).