Chicken-Vegetable Soup(You Can Freeze In Quart Containers; Defrost When Needed.)
A hearty chicken and vegetable soup with fresh flavors, perfect for freezing and quick reheats. Light, nutritious, and customizable for a comforting meal.
Ingredients
- 1 Tbsp. olive oil ⓘ
- 4 c. water ⓘ
- 1 low-salt chicken bouillon cube ⓘ
- 3 fresh tomatoes or 1 (14 1/2 oz.) can no-salt whole tomatoes, chopped ⓘ
- 1 onion, chopped ⓘ
- 1 tsp. basil ⓘ
- 1 tsp. paprika ⓘ
- 2 garlic cloves, minced ⓘ
- 1 c. sliced carrots ⓘ
- 1 c. diced zucchini ⓘ
- 1 pkg. fresh mushrooms or 1 (8 oz.) can ⓘ
Instructions
- In a pot, sauté the chopped onion until limp.
- Combine water, chicken bouillon cube, chopped tomatoes, basil, paprika, and minced garlic in the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add sliced carrots, diced zucchini, mushrooms, and diced chicken to the pot.
- Simmer uncovered for 8 minutes until vegetables are tender and chicken is cooked through.
Tips & Substitutions
For added depth, consider using homemade chicken broth instead of water and bouillon. You can substitute the fresh tomatoes with canned diced tomatoes for convenience. If you prefer a thicker soup, blend a portion of the soup and mix it back in. Fresh herbs like thyme or oregano can also enhance the flavor profile. This dish is adaptable, making it a great base for various vegetable additions.
Serving Suggestions
Serve the chicken-vegetable soup with crusty bread or a side salad for a complete meal. A sprinkle of fresh parsley or grated Parmesan cheese on top can elevate the presentation and flavor. This soup pairs beautifully with Chicken Muriel or can be enjoyed alongside a light sandwich for a satisfying lunch.
Storage & Reheating
Cool the soup completely before transferring it to quart containers. Seal tightly and store in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm on the stovetop over medium heat until heated through. Stir occasionally to ensure even heating, adding a splash of water if the soup thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Vegetable Soup(You Can Freeze In Quart Containers; Defrost When Needed.) contains roughly 884 calories, with 17g protein, 67g carbohydrates, and 68g fat. It is an excellent source of vitamin A (164% of the Daily Value), iron (78% of the Daily Value), and dietary fiber (77% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 677mg per serving (29% 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 instead of fresh?
Absolutely! Frozen vegetables can be a convenient alternative and will work well in this soup. Just add them to the pot during the last few minutes of cooking to ensure they heat through without becoming mushy.
How can I make this soup spicier?
To add heat, consider incorporating red pepper flakes, diced jalapeños, or a dash of hot sauce. Start with a small amount and adjust according to your taste preference. This can give the soup an exciting kick without overwhelming the other flavors.
Is this soup suitable for meal prep?
Yes, this chicken-vegetable soup is perfect for meal prep! It freezes well and can be portioned into individual servings for quick lunches or dinners. Just remember to label your containers with the date for easier tracking.
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).