Comforting Homemade Chicken and Vegetable Soup Recipe
Introduction: A Bowl of Warmth and Goodness
This hearty and flavorful homemade chicken and vegetable soup is your go-to recipe for a nourishing and satisfying meal. It’s an easy recipe that’s perfect for busy weeknights and works well with crock pots or as a freezer-friendly meal prep option. Whether you like it simple or want to add rice, pasta, or potatoes, this soup offers flexibility without compromising on taste. Follow this step-by-step guide to make the best chicken and vegetable soup from scratch, infused with aromatic seasonings and wholesome ingredients.
The Ultimate Guide to Chicken Vegetable Soup
Why Make Chicken Vegetable Soup at Home?
Homemade chicken vegetable soup is not only comforting but also packed with essential nutrients from fresh vegetables and lean protein. Making it yourself allows you to customize the ingredients, ensuring it aligns with your dietary preferences and taste. Plus, the aroma of simmering soup in your kitchen is an unbeatable bonus!
Key Ingredients and Their Benefits
Chicken: Use chicken thighs or breasts for tender, juicy pieces. Thighs offer richer flavor, while breasts are leaner. Boneless, skinless cuts are easiest to prepare, but bone-in chicken adds depth to the broth.
Vegetables: A mix of fresh and frozen vegetables, including carrots, celery, and green beans, makes this soup vibrant and wholesome.
Broth: Chicken broth serves as the flavorful base, binding all ingredients together. Opt for low-sodium broth for better control over salt content.
Seasonings: Dried parsley, basil, oregano, and mustard powder elevate the flavor, while Worcestershire sauce and hot sauce add a subtle kick.
Butter and Olive Oil: These fats add richness and help soften the vegetables while enhancing their natural sweetness.
Preparing Your Ingredients
Chicken: Pat dry and season with salt and pepper. This ensures a nice golden sear and locks in moisture.
Vegetables: Dice the carrots, celery, and onion into uniform pieces for even cooking. Mince garlic for a robust flavor boost.
Seasonings: Measure out dried herbs and spices ahead of time to streamline the cooking process.
Cooking Tips for Maximum Flavor
Searing the Chicken: Start by searing the chicken in olive oil to create a flavorful crust. This step also leaves browned bits (fond) at the bottom of the pot, enhancing the broth’s depth.
Deglazing the Pot: Melt butter and use a spatula to scrape up the browned bits. This technique incorporates rich, savory flavors into the soup base.
Layering Flavors: Add garlic, Worcestershire sauce, and hot sauce early on to infuse the soup with complexity. The hot sauce won’t make it spicy but will amplify the other flavors.
Optional Add-Ins and Variations
Grains: Add cooked rice, quinoa, or pasta for a heartier meal.
Potatoes: Dice and simmer until tender for a creamy texture.
Creamy Twist: Stir in a splash of cream or milk for a velvety finish.
Herbs: Garnish with fresh parsley or cilantro for a pop of freshness.
Cheese: Sprinkle Parmesan on top for an umami-rich boost.
Crock Pot Convenience
Making this soup in a slow cooker is a fantastic option for hands-free cooking. Simply combine all the ingredients, including raw diced chicken, and cook on high for 3-4 hours or low for 7-8 hours. For extra flavor, sear the chicken and deglaze the pot before transferring everything to the slow cooker.
Storage and Meal Prep
This chicken vegetable soup is an excellent candidate for meal prepping. Here’s how to store it:
Refrigerate: Place the soup in an airtight container and store it in the fridge for up to 3 days.
Freeze: Divide into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Heat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to adjust the consistency.
Easy Step-by-Step Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
1-2 tablespoons olive oil
1 ¼ lbs. chicken (breasts or thighs)
Salt and pepper, to taste
2 tablespoons butter
1 small yellow onion, diced
¾ cup carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon hot sauce (optional)
1 teaspoon Worcestershire sauce
7 cups chicken broth
1 ½ cups frozen mixed vegetables (corn, green beans, etc.)
Seasonings:
1 teaspoon dried parsley
½ teaspoon each: dried basil, oregano, mustard powder
¼ teaspoon pepper
Instructions
Prepare the Chicken: Pat the chicken dry and season both sides with salt and pepper. Heat olive oil in a large soup pot over medium-high heat and sear the chicken for about 3 minutes per side until golden brown. Remove the chicken and set aside to rest.
Sauté Vegetables: In the same pot, melt butter over medium heat. Add diced onion, carrots, and celery. Cook for 5 minutes until softened.
Add Garlic and Seasonings: Stir in minced garlic, hot sauce, Worcestershire sauce, and dried seasonings. Cook for 1 minute until fragrant.
Simmer the Broth: Pour in the chicken broth and bring it to a boil. Reduce the heat to a gentle simmer.
Add Chicken: Dice or shred the seared chicken and add it back to the pot along with any juices. Simmer uncovered for 15 minutes.
Incorporate Frozen Vegetables: Add the frozen mixed vegetables to the pot. Partially cover and continue simmering for 10-15 minutes until all ingredients are tender.
Serve: Ladle the soup into bowls and enjoy it hot. Optionally, top with Parmesan or serve alongside crusty bread.
