all recipes chicken vegtable soup All Recipes Chicken Vegetable Soup Ideas for Every Season

When the weather turns chilly or you’re simply craving a comforting bowl of goodness, nothing beats a hearty chicken vegetable soup. This classic recipe from All Recipes combines tender chicken with a vibrant mix of fresh vegetables, simmered in a flavorful broth that warms you from the inside out.

Whether you’re looking for an easy weeknight dinner or a nourishing meal to soothe a cold, this soup delivers on both taste and nutrition. Plus, it’s incredibly versatile—perfect for using up whatever veggies you have on hand.

In this blog post, I’ll walk you through a detailed recipe for making the All Recipes Chicken Vegetable Soup that’s sure to become a family favorite. From selecting the best ingredients to pro tips for enhancing flavor, this guide covers everything you need.

Let’s dive into a delicious, wholesome soup that’s as satisfying as it is simple to prepare!

Why You’ll Love This Recipe

This chicken vegetable soup stands out because it’s a perfect blend of wholesome ingredients and easy preparation. The combination of chicken, carrots, celery, and potatoes creates a balanced and nourishing meal that’s rich in protein and fiber.

It’s naturally gluten-free and can be adapted for low-carb or paleo diets by swapping out certain vegetables.

The beauty of this recipe lies in its simplicity and flexibility. You can customize the veggies based on what’s fresh in your kitchen, add your favorite herbs and spices, or even turn it into a slow cooker meal.

It’s a fantastic way to get your daily dose of vegetables while enjoying tender chunks of chicken in a savory broth.

And don’t forget, this soup freezes beautifully, making it an excellent meal prep option for busy weeks!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 cups chicken broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 cup frozen peas (optional)
• Juice of half a lemon (optional, for brightness)

Equipment

• Large stockpot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle for serving
• Optional: Slow cooker or Instant Pot if preferred

Instructions

1. Heat the olive oil in a large stockpot over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent and fragrant.
2. Add the minced garlic and cook for an additional 1 minute to release its aroma, stirring frequently to avoid burning.
3. Stir in the sliced carrots, celery, and diced potatoes. Cook for about 5 minutes, stirring occasionally, allowing the vegetables to begin softening.
4. Add the chicken pieces to the pot and cook until they are lightly browned on all sides, about 5 minutes.
5. Pour in the chicken broth to cover the ingredients. Add the dried thyme, dried parsley, and bay leaf. Stir well to combine.
6. Bring the soup to a boil, then reduce heat to low and let it simmer uncovered for 25-30 minutes, or until the chicken is cooked through and vegetables are tender.
7. Season with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.
8. Optional: Stir in the frozen peas and cook for another 3-4 minutes until heated through. Add lemon juice for a bright, fresh finish.
9. Ladle the soup into bowls and garnish with fresh parsley or a sprinkle of Parmesan cheese, if desired. Serve hot and enjoy!

Tips & Variations

“For an even richer flavor, use homemade chicken broth or add a splash of white wine during the cooking process.”

Feel free to vary the vegetables based on the season. Green beans, zucchini, or kale also work wonderfully in this soup.

If you prefer a thicker broth, stir in a tablespoon of flour or cornstarch mixed with cold water before simmering.

For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce. You can also swap chicken breasts for thighs for a juicier texture or use leftover rotisserie chicken for convenience.

If you want to make this soup in a slow cooker, combine all ingredients except peas and lemon juice, and cook on low for 6-8 hours. Add peas and lemon juice in the last 15 minutes.

Nutrition Facts

Note: Nutrition facts are approximate and may vary based on ingredient brands and portion sizes.

Serving Suggestions

This chicken vegetable soup pairs wonderfully with crusty bread or a warm baguette for dipping. For a light meal, serve it alongside a fresh garden salad or steamed green beans.

To make it more filling, add cooked rice, quinoa, or small pasta shapes directly into the soup before serving. A dollop of sour cream or Greek yogurt on top can add a creamy texture and extra protein.

If you love bold flavors, try sprinkling some fresh chopped herbs like cilantro or basil right before serving. For cozy evenings, a side of garlic bread or soft dinner rolls are perfect companions.

Conclusion

All Recipes Chicken Vegetable Soup is a timeless classic that’s both nutritious and delicious. Its comforting broth, tender chicken, and fresh vegetables make it an ideal meal for any day, especially when you want something simple yet satisfying.

This recipe is flexible enough to accommodate your favorite veggies and seasoning preferences, making it a versatile addition to your cooking repertoire.

With easy-to-follow instructions and wholesome ingredients, you’ll find this soup a reliable go-to for busy weeknights or meal prepping. If you enjoyed this recipe, be sure to check out other hearty and healthy options such as A to Z Vegetarian Recipes for Every Meal and Occasion, Ancient Grains Vegetarian Recipes for Healthy Delicious Meals, and Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to broaden your culinary horizons.

Enjoy your cooking adventure and stay warm with this nourishing chicken vegetable soup!

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