Fresh Vegetable Soup
A hearty and nourishing vegetable soup with tender chicken, vibrant broccoli, carrots, celery, and onions, blended for a smooth texture. Perfect for a comforting meal, it suits all seasons and can be easily customized with your favorite hot pepper for a spicy kick.
Ingredients
Instructions
- Combine canned chicken stock, cream of chicken soup, and 2 cups water; set aside.
- Cook all other vegetables and chicken until very tender; cut into small pieces.
- Puree all vegetables and chicken breast in a blender.
- Add the pureed mixture and chicken breast to the stock.
- Simmer on low flame for 30 minutes.
- Serve hot with garlic crackers or corn muffins.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary. If you prefer a vegetarian version, substitute the chicken with tofu or chickpeas and use vegetable stock instead of chicken stock. You can also swap out the broccoli for spinach or kale, depending on what you have on hand. This soup can be a great base for other chicken recipes, like Chicken Cheese Casserole, if you want to get creative.
Serving Suggestions
Serve this comforting soup hot, garnished with freshly chopped parsley or a sprinkle of cheese for added flavor. It pairs beautifully with garlic crackers or corn muffins for a satisfying meal. Consider serving a side salad to balance the meal, making it a delightful option for lunch or dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over low heat, adding a splash of water if it becomes too thick. For longer storage, freeze the soup for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Vegetable Soup contains roughly 388 calories, with 11g protein, 61g carbohydrates, and 14g fat. It is an excellent source of vitamin A (83% of the Daily Value), dietary fiber (50% of the Daily Value), and iron (27% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 766mg per serving (33% 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 make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator. In fact, it often tastes even better the next day as the flavors meld together. Just be sure to reheat it gently to maintain the texture of the vegetables.
What can I use instead of chicken breast?
If you prefer a different protein, you can use shredded rotisserie chicken or cooked turkey instead of chicken breast. For a vegetarian option, chickpeas or lentils work well to add protein while keeping the soup hearty.
How do I adjust the spice level?
To adjust the spice level, you can omit the hot pepper for a milder flavor or add more according to your taste preference. Additionally, consider using a pinch of crushed red pepper flakes for a different kind of heat. Always taste as you go to ensure it meets your desired level of spice.
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).