Chicken Vegetable Soup Recipe
My Quick and Easy Chicken Vegetable Soup
I lived as a single person for many years and developed a love of homemade soups during that time. Although I didn't want to spend hours in the kitchen cooking, canned soups and mixes weren't satisfying. Despite a bit of extra effort to cook my own, I wanted to avoid the high salt content of soups bought off the shelf and get the flavor boost that fresher contents could bring.
Although beef vegetable soup is what I grew up with, it's the chicken variety that I grew to love later. The recipe I'm sharing here is one that I developed based on things I learned from other recipes over the years. I've made the quantities large enough to serve at least three to four people; for singles, there will simply be leftovers.
I enjoy this soup both with chicken and without, as a simple, meatless vegetable soup. With the chicken, it's hearty; without it's an extremely quick and easy vegetable soup recipe. I hope you'll give it a try to let me know what you think.
What You'll Need
This chicken vegetable soup recipe requires just a little chopping and very few tools.
- Vegetable peeler and knife
- Cutting board
- 2-quart saucepan or pot
- 2 tablespoons butter
- 1/2 medium onion, peeled and diced
- 2 medium-sized russet potatoes, peeled and diced
- 2 carrots, peeled and sliced, or 1/3 cup matchstick carrots
- 1 stalk celery, sliced
- 3/4 cup peas, green beans, or baby lima beans (frozen or fresh)
- 3/4 cup corn (frozen or fresh) or diced yellow pepper
- 1 tablespoon thyme or 1/2 teaspoon dried thyme
- 1 1/2 tablespoons flour
- 32 to 38 ounces chicken stock
- 1/3 cup whipping cream
- Salt, pepper, and parsley
- 1/2 chicken breast, poached and shredded (optional)
How to Poach Chicken
- In a saucepan, add water and bring it to a simmer.
- Add chicken and make sure it's covered by the simmering water.
- Simmer the chicken for 15 minutes.
Shortcut: If you have very limited time, just buy a rotisserie chicken at the store and tear off the meat into small pieces to make your soup.
This is quick and easy.
- Melt butter in 3-quart saucepan.
- Add onion and celery. Sauté over low heat for 3 to 4 minutes to soften.
- Add flour and stir, cooking for about 1 minute.
- Add chicken stock gradually while stirring.
- Add vegetables and thyme. Bring to a boil over high heat. Reduce heat to medium-low and cook for approximately 25 minutes.
- Reduce heat to the lowest setting, add in shredded chicken at this point (if using), stir in cream, season with salt and pepper to taste and allow to heat through for 3 or 4 minutes.
- Serve and garnish with chopped parsley.
This soup can be served as part of a meal (usually without the chicken) or as the main course of a lighter meal. I typically eat mine for lunch and simply have it with one of the following:
- Buttery crackers
- Crusty Bread
- Small Caesar side salad or another basic green salad
- A simple sandwich (or half sandwich) such as a BLT, grilled cheese, etc.
If You Tried This Recipe, Please Rate It
© 2009 Christine Mulberry