Vegetable Soup With Chicken
A hearty vegetable soup with tender chicken, fresh vegetables, and flavorful tomato juice, perfect for comforting meals and suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Combine chopped cabbage, tomato juice, chopped carrots, chopped onions, diced celery, water, salt, and chicken in a pot.
- Bring to a simmer over low heat.
- Cook for 1 hour, stirring occasionally if desired.
Tips & Substitutions
For added flavor, consider sautéing the onions and carrots before adding them to the pot. You can also substitute the cabbage with kale or spinach for a different twist. If you want a spicier kick, add some diced jalapeños or a dash of hot sauce. This Vegetable Soup with Chicken makes a great base, so feel free to experiment with other vegetables like bell peppers or zucchini.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like parsley or cilantro for a burst of freshness. A side of crusty bread or crackers complements the soup wonderfully. For a heartier meal, pair it with a simple salad or a side of Knaidlach (Matzoh Balls). This dish is versatile and can be enjoyed as a light lunch or a comforting dinner.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over low heat, adding a splash of water or chicken broth if it thickens too much. You can also microwave it in a microwave-safe bowl, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Soup With Chicken contains roughly 490 calories, with 13g protein, 108g carbohydrates, and 4g fat. It is an excellent source of vitamin A (333% of the Daily Value), vitamin C (135% of the Daily Value), and dietary fiber (110% of the Daily Value). Note that it is relatively high in sodium, at 2800mg per serving (122% 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 substitute. Just add them to the pot at the same time as the other ingredients. They will cook down nicely, and the soup will still have great flavor.
How can I make this soup vegetarian?
To make this soup vegetarian, simply omit the chicken and replace the chicken broth with vegetable broth. You can add more beans or lentils for protein and to make it heartier.
What can I do if the soup is too salty?
If the soup turns out too salty, add a peeled potato during cooking. The potato will absorb some of the excess salt. Alternatively, you can dilute the soup with extra water or broth.
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).