Chicken Vegetable
A hearty chicken vegetable soup with fresh and frozen ingredients, perfect for a comforting meal that suits all seasons and families seeking wholesome flavors.
Ingredients
Instructions
- Bring chicken broth to a boil in a large pot.
- Add potato, sliced carrot, sliced celery, green beans, and sliced onion to the boiling broth.
- Cook for 12 minutes until vegetables are tender.
- Add diced cooked chicken, frozen peas, and sliced mushrooms to the pot.
- Simmer everything for an additional 10 minutes before serving.
Tips & Substitutions
For an extra depth of flavor, consider sautéing the onions and mushrooms in a bit of olive oil before adding them to the broth. You can also substitute the chicken with shredded rotisserie chicken for a quicker option. If you prefer a thicker soup, add a tablespoon of cornstarch mixed with water to the pot before simmering.
Serving Suggestions
This Chicken Vegetable soup is perfect on its own, but you can enhance the meal by serving it with crusty bread or a side salad for a refreshing crunch. It pairs beautifully with Chicken 'N Sherry for a full chicken-themed dinner or enjoy it alongside a light dessert for a satisfying end to your meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stove over medium heat until heated through. You can also use a microwave, heating in 1-minute intervals until hot, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Vegetable contains roughly 1984 calories, with 35g protein, 285g carbohydrates, and 80g fat. It is an excellent source of vitamin A (134% of the Daily Value), vitamin C (124% of the Daily Value), and dietary fiber (117% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 543mg per serving (24% 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 different vegetables in this recipe?
Absolutely! Feel free to substitute or add vegetables such as corn, bell peppers, or zucchini based on your preferences or what you have on hand. Just be mindful of the cooking times to ensure everything is tender and cooked through.
How can I make this soup vegetarian?
To make a vegetarian version of this soup, simply replace the chicken broth with vegetable broth and omit the diced chicken. You can add more beans or lentils for protein, or mix in some tofu for a heartier dish.
Can I freeze this Chicken Vegetable soup?
Yes, you can freeze the soup for up to 3 months. However, it's best to add the peas and mushrooms after thawing to maintain their texture. To reheat, thaw in the refrigerator overnight and heat on the stove until warmed through.
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).