Chicken Vegetable Soup Recipe
Savor the comforting warmth of this Chicken Vegetable Soup, a nourishing blend of tender chicken, vibrant vegetables, and aromatic herbs. Perfect for chilly days or when you’re craving a wholesome meal, this recipe promises to soothe the soul and tantalize the taste buds with every spoonful.
Ingredients:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups chicken broth
- 2 cups water
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup green beans, trimmed and cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- Fresh parsley or cilantro, chopped, for garnish
Instructions:
- Sautéing Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes. Add minced garlic, dried thyme, and dried rosemary, stirring constantly for another minute until fragrant.
- Cooking the Chicken: Push the vegetables to the side of the pot and add the chicken pieces. Cook until the chicken is lightly browned on all sides, about 5 minutes.
- Simmering the Soup: Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot for added flavor. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the chicken is cooked through and tender.
- Adding Vegetables: Stir in the corn kernels and green beans. Simmer for an additional 5-10 minutes, or until the vegetables are tender.
- Seasoning and Serving: Season the soup with salt and freshly ground black pepper to taste. Adjust seasoning as needed. Garnish with freshly chopped parsley or cilantro before serving.
- Enjoying the Soup: Ladle the hot Chicken Vegetable Soup into bowls and serve immediately. Pair with crusty bread or crackers for a complete meal.
Serving Suggestions:
This Chicken Vegetable Soup is not only hearty and delicious but also versatile. Feel free to customize it by adding other favorite vegetables like peas, potatoes, or spinach. It’s a comforting bowl of goodness that is perfect for any occasion. Bon appétit!
Chicken Vegetable Soup Recipe
Savor the comforting warmth of this Chicken Vegetable Soup, a nourishing blend of tender chicken, vibrant vegetables, and aromatic herbs. Perfect for chilly days or when you're craving a wholesome meal, this recipe promises to soothe the soul and tantalize the taste buds with every spoonful.
- 1 chicken breast (boneless)
- 3 cups water
- To taste (salt)
- To taste (pepper powder)
- 1 tbsp. ginger-garlic paste
- 1 green onion (chopped)
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 1/2 cup mushrooms (chopped)
- 1 carrot (peeled, chopped)
- 1/4 cup cabbage (shredded)
- 1 cup sweet corn
- 2 cloves garlic (minced)
- 1 tsp. white pepper powder
- 1 tsp. paprika
- 2 tbsp. vinegar
- 1 tsp. dark soy sauce
- 1 egg (beaten)
- 1/4 cup corn starch slurry
- 2 tbsp. oil
- In a pot add chicken, salt, pepper, ginger-garlic paste and 2 cups water. Mix and bring to boil. Cook for 12 minutes or till chicken is tender.
- Remove chicken, cool and shred.
- Strain the stock, should be 2 cups.
- Heat oil in a pan and sauté the garlic.
- Add the vegetables and stir fry for 3-4 minutes.
- Add the chicken and mix well.
- Add the spices, vinegar, soy, corn, stock and 1 cup water. Mix and bring to a boil.
- Add slurry and cook to desired thickness.
- Drizzle in the egg and do not stir. Let the egg curdle.
- Mix gently and simmer till egg is cooked.
- Serve hot with a drizzle of chilli oil and garlic bread.