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- 2 boneless, skinless chicken breasts, diced into bite-sized pieces - 1 medium onion, finely chopped - 2 large carrots, peeled and sliced - 2 celery stalks, chopped into small pieces - 1 red bell pepper, diced into small cubes - 1 medium zucchini, diced - 2 cloves of garlic, minced - 1 cup frozen peas Chicken is the heart of this soup. It adds protein and flavor. I prefer boneless, skinless chicken breasts for this recipe. They cook quickly and stay tender. Vegetables add color and nutrients. I like a mix of carrots, celery, and bell peppers. These give a nice crunch and sweetness. Zucchini adds a mild taste and soft texture. Herbs and spices boost flavor. I use dried thyme and oregano. They add warmth without overpowering the dish. Fresh garlic gives a strong, rich taste. - 4 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste Low-sodium chicken broth forms the base of this soup. It gives depth without adding too much salt. You can also make your own broth for more flavor. Seasonings bring the soup to life. I recommend adding salt and pepper to taste. Adjust these after simmering to get just right. - Fresh parsley, finely chopped, for garnish - Optional toppings Fresh parsley adds color and freshness. It brightens the soup and makes it look appealing. You can also try adding a drizzle of olive oil or a sprinkle of cheese for extra flavor. This hearty dish is all about balance. Each ingredient plays an important role in creating a warm, nourishing meal. For the full recipe, check out the detailed instructions. Sautéing the vegetables Start by heating olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion, sliced carrots, and chopped celery. Sauté these veggies for about five minutes. Stir them often until they soften and the onion turns translucent. Next, add minced garlic and cook for one more minute, stirring until it smells nice but doesn't brown. Cooking the chicken Now, add the diced chicken to the pot. Stir it often until it turns white on the outside. This should take about five to seven minutes. Make sure the chicken cooks through. Adding broth and spices Pour in the low-sodium chicken broth. Then, toss in the diced red bell pepper, zucchini, dried thyme, dried oregano, and a bay leaf. Increase the heat and bring the broth to a gentle boil. Simmering the soup Once it's boiling, reduce the heat to low. Cover the pot and let it simmer for about 20 minutes. This lets all the flavors mix well together. Stirring in peas After the soup has simmered, stir in the frozen peas. Season the soup with salt and freshly ground black pepper to your taste. Let it simmer for another five minutes, until the peas are warm. Adjusting seasoning Before you serve, remember to take out the bay leaf. Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley for a bright touch. For the full recipe, refer to the complete guide. Choosing fresh vegetables is key for great flavor. Look for bright colors and firm textures. This ensures your soup tastes vibrant and delicious. I often use carrots, celery, and bell peppers. They add great sweetness and crunch. Selecting quality chicken broth also matters. Use low-sodium broth to control salt levels. A rich broth enhances the soup's flavor. If you have time, homemade broth takes it to the next level. Just simmer chicken bones with veggies for hours. Browning chicken before adding broth is important. It adds depth to the dish. Cook until the chicken turns golden brown. This step makes your soup more flavorful. Sautéing veggies is better than boiling them. Sautéing keeps their color and texture. It also enhances their taste. I sauté my onions, carrots, and celery first. Then, I add the garlic for an extra aroma. Pair your soup with crusty bread for a nice touch. A slice of sourdough or baguette works well. It soaks up the tasty broth. For presentation, use warm bowls. Ladle the soup into each bowl. Top with fresh parsley to add color. A drizzle of olive oil also looks great. It gives a rich finish to your dish. For the full recipe, check out the Hearty Chicken & Veggie Delight 🥣🥦. {{image_4}} You can easily make this soup fit your needs. For a gluten-free option, choose gluten-free broth. Most broth brands offer gluten-free choices. Just check the label. For a vegetarian alternative, swap out the chicken for chickpeas or lentils. Use vegetable broth instead of chicken broth. This keeps the soup hearty and flavorful. To spice things up, add red pepper flakes or diced jalapeños. This will give your soup a nice kick. If you want more depth, try different herbs. Rosemary, basil, or cilantro can change the flavor completely. Just sprinkle them in as you cook and taste as you go. Using seasonal vegetables can make your soup shine. In spring, add fresh asparagus and peas. In summer, use zucchini and corn for a bright taste. In fall, try sweet potatoes or squash. In winter, root vegetables like carrots and parsnips work great. Adjust your recipe to fit what’s fresh and in season. This way, your soup stays exciting and full of flavor. For the full recipe, check out the Hearty Chicken & Veggie Delight. Storing leftover chicken and vegetable soup is simple. Use an airtight container to keep the soup fresh. You can also divide the soup into smaller portions. This makes it easier to reheat later. In the fridge, your soup stays good for about 3 to 4 days. Always check for any off smells or changes in color before eating. Want to save soup for later? Freezing is a great option! Let the soup cool fully before you freeze it. Pour the soup into freezer-safe containers or bags. Leave some space at the top for expansion. When you're ready to eat it, thaw the soup in the fridge overnight. You can also use the microwave for quick thawing. Reheating chicken and vegetable soup is easy. The best way is on the stove. Pour the soup into a pot and heat over medium heat. Stir often to make sure it heats evenly. If you use a microwave, heat it in short bursts. Stir between bursts to avoid hot spots. Be careful not to overcook the vegetables. You want them to stay tender, not mushy. Add a splash of broth or water if the soup seems too thick when reheating. Enjoy your hearty soup! How to make chicken and vegetable soup without a recipe? To make chicken and vegetable soup without a recipe, start by sautéing onions, garlic, and your choice of veggies. You can use carrots, celery, or even potatoes. Add diced chicken and cook until it turns white. Then, pour in some broth and let it simmer. Season with herbs like thyme and oregano. Taste as you go. It’s all about your favorite flavors! Can I use frozen chicken for this recipe? Yes, you can use frozen chicken in this soup. Just ensure to cook it longer to make sure it's fully done. Add the frozen chicken to the pot at the same time as the broth. This method keeps the soup easy and quick. Calories per serving This hearty chicken and vegetable soup has about 300 calories per serving. It fills you up without being heavy, making it a great choice for lunch or dinner. Protein content Each serving contains around 25 grams of protein. The chicken provides a good source of lean protein, helping you stay strong and satisfied. Adjusting cooking times for larger batches When making a larger batch, increase the cooking time slightly. Allow the soup to simmer for an extra 5 to 10 minutes. Always check the chicken to ensure it’s cooked through. Times for cooking in different appliances (stovetop, slow cooker) - Stovetop: Total time is about 45 minutes. - Slow cooker: Cook on low for 6 to 8 hours or on high for 3 to 4 hours. This method allows flavors to deepen nicely. This article covered how to make a tasty chicken and vegetable soup. We discussed the main ingredients like chicken, fresh veggies, and flavorful herbs. I shared step-by-step instructions for preparation, combining, and adding final touches. You learned helpful tips for choosing ingredients and cooking techniques. We explored variations for different diets and seasons. Finally, I shared best practices for storing leftovers and reheating. Making this soup is easy and rewarding. Enjoy your creation and share it with others!

Chicken and Vegetable Soup

Warm up with a bowl of Hearty Chicken & Veggie Delight! This nutritious soup combines tender chicken, fresh vegetables, and aromatic herbs for a comforting meal that's easy to make in just 45 minutes. Perfect for busy weeknights or cozy weekends, it’s sure to be a family favorite. Discover the step-by-step recipe and tips for an irresistible dish that warms the soul. Click through to explore the recipe and start cooking today!
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Ingredients
  

2 boneless, skinless chicken breasts, diced into bite-sized pieces

4 cups low-sodium chicken broth

1 medium onion, finely chopped

2 large carrots, peeled and sliced

2 celery stalks, chopped into small pieces

1 red bell pepper, diced into small cubes

1 medium zucchini, diced

2 cloves of garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

1 cup frozen peas

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

Fresh parsley, finely chopped, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat until shimmering.

    Add the chopped onion, sliced carrots, and chopped celery to the pot. Sauté these vegetables for about 5 minutes, stirring occasionally, until they start to soften and the onion becomes translucent.

      Incorporate the minced garlic into the pot and cook for an additional minute, stirring continuously, until the garlic is fragrant but not browned.

        Next, add the diced chicken to the pot. Cook the chicken, stirring frequently, until it is no longer pink on the outside, about 5-7 minutes.

          Pour in the low-sodium chicken broth, then add the diced red bell pepper, zucchini, dried thyme, dried oregano, and bay leaf to the mixture.

            Increase the heat to bring the broth to a gentle boil. Once boiling, reduce the heat to low, cover, and let it simmer for approximately 20 minutes, allowing the flavors to meld.

              After the initial simmer, stir in the frozen peas and season the soup with salt and freshly ground black pepper to taste. Allow it to simmer for an additional 5 minutes until the peas are heated through.

                Before serving, remove the bay leaf from the pot and taste the soup, adjusting the seasoning if needed.

                  Ladle the hearty chicken and veggie soup into bowls and garnish generously with freshly chopped parsley for a pop of color and freshness.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                      - Presentation Tips: Serve the soup in warm bowls with a slice of crusty bread on the side for a comforting meal. Optionally, drizzle with a little extra olive oil just before serving for a rich finish.