Chicken-Veggie Soup
A hearty chicken and vegetable soup packed with fresh flavors, ideal for comforting meals and family dinners, featuring tender chicken, assorted vegetables, and wholesome grains.
Ingredients
Instructions
- Chop all vegetables including onions, carrots, celery tops, potatoes, cabbage, and turnips.
- Boil the chicken in at least 1 gallon of water until cooked, then remove bones, skin, and fat.
- Add chopped vegetables, tomato sauce, mixed vegetables, corn, green beans, garlic powder, and parsley flakes to the boiling water.
- Add rice and vermicelli to the soup.
- Simmer the soup for about 1 hour, ensuring all ingredients are tender and flavors melded.
Tips & Substitutions
For added depth of flavor, consider sautéing the onions and garlic before adding them to the soup. You can substitute any of the vegetables with your favorites or what you have on hand, such as zucchini or green beans. If you prefer a thicker soup, mash some of the potatoes before adding the rice and vermicelli, which also adds a creamy texture.
Serving Suggestions
Serve the Chicken-Veggie Soup hot, garnished with fresh parsley for a pop of color. It pairs beautifully with crusty bread or a side salad for a complete meal. For a heartier option, consider serving it alongside Chicken Breasts On Rice or a slice of your favorite quiche.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stovetop over medium heat, stirring occasionally until heated through. You can also add a little water or broth if the soup has thickened too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Veggie Soup contains roughly 1026 calories, with 20g protein, 207g carbohydrates, and 20g fat. It is an excellent source of vitamin A (233% of the Daily Value), dietary fiber (163% of the Daily Value), and vitamin C (66% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 859mg per serving (37% 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 canned?
Yes, you can substitute frozen vegetables for canned ones in this recipe. Just add them in the last 15-20 minutes of cooking to ensure they retain their texture and flavor.
Is it possible to make this soup in a slow cooker?
Absolutely! You can prepare this soup in a slow cooker by adding all ingredients, including the chicken, and cooking on low for 6-8 hours or high for 3-4 hours until everything is tender.
Can I make this soup ahead of time?
Yes, this soup can be made a day or two in advance. In fact, the flavors tend to develop even more when it sits. Just store it in the fridge and reheat when ready to serve.
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).