Craving something warm, hearty, and packed with nutrients? This chicken vegetable soup is your go-to recipe for those chilly evenings or when you’re feeling under the weather. It’s easy, delicious, and customizable to your taste!
Why This Recipe Works
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- Packed with vegetables and lean chicken, it’s a nutritious option that doesn’t skimp on flavor.
- The recipe is incredibly versatile, allowing you to swap ingredients based on what’s in your fridge.
- Perfect for meal prep, as it tastes even better the next day.
- It’s a crowd-pleaser, appealing to both kids and adults alike.
Ingredients
- 1 lb chicken breast, diced
- 2 cups carrots, sliced
- 2 cups celery, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 cups spinach, fresh
Equipment Needed
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and a pinch of salt. Sauté until the onions are translucent, about 5 minutes. This builds a flavor base for your soup.
Step 2: Brown the Chicken
Add the diced chicken to the pot. Cook until the chicken is no longer pink on the outside, about 5 minutes. Don’t worry about cooking it through; it will finish cooking in the broth.
Step 3: Add the Vegetables
Toss in the carrots and celery. Stir to combine with the chicken and aromatics. Cook for another 5 minutes to soften the vegetables slightly.
Step 4: Pour in the Broth
Add the chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 20 minutes, or until the vegetables are tender and the chicken is fully cooked.
Step 5: Finish with Spinach
Stir in the fresh spinach and cook for another 2 minutes, just until the spinach is wilted. Season with salt and pepper to taste. Serve hot and enjoy!
Tips and Tricks
For an even richer flavor, consider browning the chicken in batches to avoid overcrowding the pot. You can also roast the vegetables before adding them to the soup for a deeper taste. If you’re short on time, frozen vegetables work just as well as fresh. To make the soup creamier, blend half of it before adding the spinach. Lastly, don’t forget to taste and adjust the seasoning before serving.
Recipe Variations
- For a low-carb version, replace the carrots with more leafy greens like kale or Swiss chard.
- Add a can of diced tomatoes for a tangy twist.
- Throw in some cooked pasta or rice to make the soup more filling.
- For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce.
- Use turkey instead of chicken for a different protein option.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Just add all the ingredients except the spinach to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the spinach in the last 30 minutes of cooking.
How long can I store this soup?
This soup can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just thaw and reheat when ready to serve.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth is a great alternative if you’re looking for a vegetarian version of this soup. The flavor will be slightly different but still delicious.
Summary
This chicken vegetable soup is a comforting, nutritious, and versatile dish that’s perfect for any occasion. Easy to make and customizable, it’s sure to become a staple in your recipe collection.
