Ready in: 1 hour · Serves: 6 · Technique: Simmering · Storage: Up to 4 days in the fridge or 3 months in the freezer.
Quick Answer
This heartwarming chicken veggie soup is a comforting dish perfect for the chilly fall season, combining wholesome ingredients for a delightful meal.
As the leaves turn golden and the crispness of fall fills the air here in New York City, I find myself gravitating towards comforting dishes that warm the soul. The bustling streets become more vibrant with the anticipation of Thanksgiving and Christmas, and there's nothing quite like a steaming bowl of homemade chicken veggie soup to nurture my spirit during this busy season. The aroma wafting from the kitchen not only brings joy but also serves as a reminder of family gatherings and festive cheer.
A Cozy Holiday Treat
Why You'll Love This Recipe
- This soup is the perfect comfort food to warm you on chilly days.
- It's loaded with nutritious veggies and lean chicken, making it a healthy choice.
- The flavors deepen over time, giving you delightful leftovers.
- It's easy to make and customizable, allowing you to add your favorite ingredients.
- Perfect for holiday gatherings, bringing a cozy feel to your celebrations.
Ingredients
Gather the following ingredients to make this heartwarming chicken veggie soup:
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 pound boneless, skinless chicken breast
- 4 cups chicken broth (low-sodium recommended)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 cups fresh spinach or kale
- Salt and pepper to taste
- Optional: fresh parsley for garnish
How to Make Heartwarming Chicken Veggie Soup (Step-by-Step)
This step-by-step guide will help you create a delicious homemade chicken veggie soup that's sure to warm your heart.
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Once shimmering, toss in the diced onions. Sauté until they're translucent, about 5 minutes, to release their sweetness and lay the flavor foundation for your soup.
Step 2: Add Garlic and Veggies
Stir in the minced garlic, followed by the sliced carrots and celery. The nutty aroma that rises is divine! Cook for another 5 minutes to allow the flavors to meld beautifully.
Step 3: Introduce the Chicken
Add the chicken breasts to the pot, nestling them among the vegetables so they absorb all the aromatic goodness.
Step 4: Pour the Broth
Carefully add the chicken broth, dried thyme, oregano, and bay leaf to the mixture. Bring the soup to a gentle boil, then reduce the heat to let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
Step 5: Shred the Chicken
Remove the chicken breasts from the pot and shred them using two forks-a satisfying task as the chicken pulls apart easily when cooked just right.
Step 6: Finish with Greens
Return the shredded chicken to the pot and add the fresh spinach or kale, stirring them in to wilt down into the soup, enhancing both nutrition and color.
Step 7: Season to Taste
Finally, taste and adjust the seasoning with salt and pepper-don't skip this step, as a well-seasoned soup elevates the meal!
Common Mistakes to Avoid
- Not sautéing the vegetables long enough: This could lead to a less flavorful soup. Don't skip this crucial step!
- Skipping the seasoning: Tasting and adjusting salt and pepper at the end makes a big difference.
- Using low-quality chicken broth: The broth is the backbone of the soup-opt for homemade or high-quality store-bought for the best flavor.
Tips and Tricks for Success
- For an extra depth of flavor, consider browning the chicken in the pot before adding the broth.
- You can use leftover roasted chicken to save time and add a smoky note to your soup.
- This soup freezes beautifully; make a double batch to have on hand for those hectic holiday nights!
Variations
- Swap out chicken breast for shredded rotisserie chicken for a quicker preparation.
- Use different leafy greens like Swiss chard or bok choy instead of spinach or kale.
- Add potatoes or sweet potatoes for a heartier soup.
- Incorporate other vegetables like peas, green beans, or zucchini for added texture and flavor.
How to Serve
- Garnish with fresh parsley for a pop of color and flavor.
- Serve with crusty bread or a side salad for a complete meal.
- Top with freshly grated Parmesan cheese for an extra touch of richness.
- Offer lemon wedges on the side for guests to brighten their bowl with a squeeze.
Make Ahead and Storage
- Make Ahead: Prepare the soup and store it in the refrigerator for up to 4 days.
- Storage: Store leftovers in an airtight container.
- Reheating: Reheat in a pot over medium heat until warmed through.
- Freezing: Let the soup cool completely before transferring to freezer-safe containers. Can last up to 3 months in the freezer.
Recipe Notes / What I Learned
While experimenting with this recipe, I discovered the importance of using fresh herbs in the latter stages of cooking-they maintain their vibrant flavor and aroma. Plus, I was reminded that a bowl of warm soup can transform a cold, brisk day into something cozy and inviting-perfect for holiday gatherings with family and friends!
Yield and Serving Size
Yield: 6 · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 20g protein · 15g carbs · 10g fat
Recipe by:
Heartwarming Chicken Veggie Soup for Fall
Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat. Once shimmering, toss in the diced onions. Sauté until they're translucent, about 5 minutes.
- Stir in the minced garlic, followed by the sliced carrots and celery. Cook for another 5 minutes.
- Add the chicken breasts to the pot, nestling them among the vegetables.
- Carefully add the chicken broth, dried thyme, oregano, and bay leaf. Bring to a gentle boil, then reduce to a simmer for about 20-25 minutes.
- Remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the pot and add the fresh spinach or kale, stirring them in to wilt down.
- Taste and adjust seasoning with salt and pepper.
Notes
FAQs
1. Can I use frozen vegetables in this chicken veggie soup?
Yes, you can use frozen vegetables if you're short on time. Just be sure to add them towards the end of the cooking process to prevent them from becoming mushy.
2. How long does this chicken veggie soup last in the fridge?
The soup can be stored in an airtight container in the refrigerator for up to 4 days. Make sure to let it cool completely before refrigerating.
3. Can I make this soup in a slow cooker?
Absolutely! You can cook the ingredients in a slow cooker on low for 6-8 hours or on high for about 3-4 hours. Just add the spinach or kale during the last 30 minutes of cooking.
4. Is there a way to make this soup vegan?
Yes! You can replace chicken with chickpeas or lentils and use vegetable broth instead of chicken broth. You can also skip the meat altogether for a hearty vegetable soup.
5. What is the best way to reheat the leftover chicken veggie soup?
The best way to reheat the soup is on the stovetop over medium heat. Stir occasionally until heated through. You can also microwave it in short intervals, stirring in between.
