Chicken Vegetable Soup
A hearty and flavorful chicken vegetable soup packed with tender chicken, potatoes, and mixed vegetables, enhanced with a blend of seasonings. Perfect for a comforting family meal or a nourishing lunch, this soup offers warm, savory flavors with hints of cumin and fresh vegetables.
Ingredients
Instructions
- Combine chicken broth, diced potatoes, stewed tomatoes, frozen seasoning blend, frozen mixed vegetables, salt, pepper, and cumin in a large pot.
- Bring the mixture to a boil over medium heat.
- Reduce heat and let simmer for about 1 hour, stirring occasionally.
- Add the cooked, diced chicken to the soup during the last 10 minutes of cooking to heat through.
- Serve hot and enjoy.
Tips & Substitutions
For a heartier soup, consider adding a can of kidney beans or chickpeas for extra protein and fiber. If you prefer fresh vegetables, substitute the frozen mixed vegetables with fresh carrots, peas, and corn. Adjust the seasonings to your preference; a dash of hot sauce can add a nice kick. This recipe is adaptable, so feel free to incorporate any leftover vegetables you have on hand.
Serving Suggestions
Serve this Chicken Vegetable Soup with a crusty bread or a side salad for a complete meal. It pairs beautifully with Claudine'S Homemade Chicken Rice Soup for a comforting dinner spread. You could also sprinkle some fresh herbs like parsley or thyme on top for added flavor. Enjoy with a warm slice of cornbread for a cozy touch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove over medium heat, adding a splash of broth if it thickens too much. Stir occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Vegetable Soup contains roughly 1520 calories, with 40g protein, 204g carbohydrates, and 72g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (155% of the Daily Value), and dietary fiber (109% of the Daily Value). Note that it is relatively high in sodium, at 623mg per serving (27% 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 raw chicken instead of cooked?
Yes, you can use raw chicken. Add it to the pot with the vegetables and broth, and let it cook thoroughly before shredding it and adding it back to the soup. Ensure the chicken reaches an internal temperature of 165°F for safety.
What can I do if the soup is too thick?
If your soup turns out too thick, simply add more chicken broth or water until you reach your desired consistency. Remember to taste and adjust the seasonings afterward, as adding more liquid may dilute the flavors.
How can I make this soup vegetarian?
To make a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken. You can enhance the flavor by adding more vegetables and perhaps some beans for protein. This will create a delicious and hearty vegetable soup.
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).