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Heart-Healthy Homemade Chicken and Vegetable Soup

As an athlete and mother of two young children, Lani is always looking for new ways to present her family with tasty and nutritious meals.

Chicken and Vegetable Soup

Chicken and Vegetable Soup

This recipe is one of my most favorite cold-weather meals. It is not quick, but it is easy, nutritious, and will make you feel good every time you eat it. I like it as a bowl of soup with saltines or oyster crackers. It is also great over rice, alongside homemade French bread, and as a pot pie filling.

Note: You will need a slow cooker for this recipe.

Ingredients

  • 19 oz chicken (frozen or raw)
  • 5 cups water
  • 1 chicken buillion cube
  • 1/3 cup chopped onion
  • 3 tbsp minced garlic
  • 1 tsp liquid smoke
  • 1/2 tbsp Worcestershire sauce
  • 1 cup mixed vegetables (carrots, celery, zucchini), diced, chopped, or cubed
  • 1/2 cup chopped onions
  • 1 tbsp Italian seasoning blend (basil, onion powder, rosemary)
  • 2 large potatoes, cubed
  • 3 bay leaves
  • 1 can sweet kernel corn
  • 1 can sweet peas
  • 1 can condensed soup (chicken, celery, or mushroom)

Instructions

  1. In your slow cooker, boil the chicken in 5 cups water with bouillon cube until chicken is tender and easily pulled apart.
  2. Add onion, minced garlic, liquid smoke, Worcestershire sauce, carrots, celery, bay leaves, and potatoes. Add Italian seasoning blend, basil, onion powder, rosemary, and any other seasonings you feel will complement the recipe.
  3. Once your potatoes, celery, and carrots are soft, add canned peas, corn, and condensed soup.

Three Serving Suggestions

Here are a few of my favorite and most frequent uses for this amazing soup recipe.

1. Over Rice

To stretch this meal out over a few more servings, you can serve it over a cup of rice of your preference. Pull out your steamer and get your rice going. Scoop into a bowl and enjoy!

Bowl of rice

Bowl of rice

2. Pot Pie With Pancake Mix

There are many ways to enjoy this option as a pie filling. The easiest way is to use pancake mix. Pancake crust is much like chicken and biscuit soup or chicken and dumplings. Either way, it is delicious. This is how I do it...

Ingredients

  • Pancake mix
  • Water
  • Garlic powder
  • Onion powder
  • Homemade chicken and vegetable soup

Instructions

  1. Mix your desired amount of quick pancake batter. I use Krusteez.
  2. Add garlic and onion powder to the mixture and mix well.
  3. Ladle soup into an individual baking pan or a larger Pyrex.
  4. Pour pancake mix over the top of the soup. Note: The pancake mix does not need to cover the entire surface of the soup. Try to pour it evenly across the whole container.
  5. Set oven to 400 degrees. When the oven is hot, place your dish inside for 15 minutes. Check the dough and return to the oven until golden brown and passes the puncture test. The puncture test: Using a fork, skewer, or toothpick, puncture an area where the dough is thick. If the fork/toothpick comes out clean, the dough is ready. If it is not clean, return the dish to the oven for short rounds of 4-6 minutes until ready.
  6. Of course, now it is time to sit and enjoy. You could also top with a bit of cheddar cheese.
Chicken soup in pie crust

Chicken soup in pie crust

3. Pot Pie With Prepared Pie Crust

Another way to make this soup into a pot pie filling is by using prepared pie crusts from the refrigerated section of the grocery store. This option works very nicely, but it is not for individual servings. And it tastes great!

Ingredients

  • 1 to 2 prepared pie crusts (Sara Lee, Pilsbury, etc.).
  • Homemade chicken and vegetable soup

Instructions

  1. First, you must read all the instructions on your version of the pie crust.
  2. Fill your pie pan with soup and add crust topper.
  3. Set oven (based on package instructions) and place pie inside. Heat until golden brown.
  4. Remove from heat and let sit for 5 to 10 minutes.
  5. Try not to eat too much of it in one sitting.

Final Thoughts

As you can see, this soup is versatile and can be used for any time of the year for any event. I have tried each serving suggestion I described above and have also used a few others. I have used pizza crust as a pie topper (seen below) and with Pillsbury biscuits. Cornbread is also another great take for this recipe. Nothing has ever gone wrong with me and this soup. My kids love it, my family and friends love it, and of course, I love it. It is excellent fresh out of the pot or oven and even better as leftovers. I hope this meal brings you just as much satisfaction as it has brought me.

Worth every penny

Did you try it? What did you think?

© 2019 Lani Morris

Comments

Tori Leumas on October 28, 2019:

This looks really good. I love chicken vegetable soup in the fall and winter.