Chicken & Vegetable Soup is not only soup for the soul but is delicious and comforting. The perfect bowl when you want some warmth in your tummy and so easy to make.
You can’t go wrong with a bowl of chicken soup with fresh vegetables and just the right seasoning. This Chicken & Vegetable Soup would be perfect when you aren’t feeling too well or just hankering for a good ole bowl of soup.
Why not Chicken & Noodle Soup?
Don’t get me wrong, I love a good bowl of Chicken & Noodle Soup. It is such a classic soup to eat when it’s cold outside. I make this Chicken & Vegetable Soup for a couple of reasons.
One reason is there are no noodles.. I like noodles, I do, but sometimes we don’t want or need the heaviness of the noodles in our soup. There’s enough carbs in the soup with the potatoes and carrots, the noodles are not needed.
The second reason? It brings me back to my childhood. I had a neighbor growing up that I would hang around with. She had two sons and I think I gave her a break with always being with a bunch of testosterone. 😂 She always made this soup. It took me some time to get over the fact she made chicken soup without noodles but I really enjoyed the bowl of soup.
And this soup is pretty healthy to make. Fresh vegetables, chicken breast, and seasonings keep Chicken & Vegetable Soup pretty guilt free to eat.
What Do I Need to Make Chicken & Vegetable Soup?
You will need a large dutch oven, spoon, cutting board, knife, measuring cup and spoons, small bowl, ladle and the following ingredients:
Mama Fawn’s Tips. . .
- Make sure your vegetables are cut in a uniform size so that they will cook evenly.
- If you want to go rustic, do not peel the potato or carrot. Make sure you scrub the vegetables well to get off of the dirt. I use a vegetable brush. This will also add more nutrients to your soup.
- Feel free to use fresh thyme in this soup. One spring is the equivalent to ½ tsp of dried. Make sure to remove the stem before serving.
- I add the cornstarch flurry to the soup to add a little thickness to the broth. This is optional.
- The larger you cut the vegetables for this soup, the longer it will take them to cook through. Check the celery and carrots before serving to make sure the vegetables are tender.
Chicken and Veggie Soup
Course: SoupsCuisine: AmericanDifficulty: Easy4-6
servings10
minutes30
minutesComfort food in a bowl.
Ingredients
1 tbsp olive oil
1 lb chicken breast, cut in bite size pieces
1 lg. potato , peeled, cut into bite size pieces
1 carrot, peeled, cut into bite size pieces
1 cup chopped onion
1 stalk celery, cut into bite size pieces
½ tsp dried thyme
1 tsp salt
6 cup chicken stock or broth
1 tbsp cornstarch*
2 tbsp water
Directions
- In a large dutch oven, heat olive oil over medium high heat. Add the chicken breast and cook for a couple of minutes, stirring frequently.
- Add the potato, carrot, onion, celery, dried thyme and salt to the chicken and stir well. Cook for 5-10 minutes or until the chicken is no longer pink and the vegetables start to soften.
- Turn up the heat to high and pour the chicken stock into the pot. Bring the stock to a boil. Cook for 10-15 minutes or until the vegetables are tender but not mushy.
- *In a small bowl, combine the cornstarch and water until cornstarch has dissolved. Slowly add the slurry to the boiling soup as you are stirring. Stir and cook for another 5 minutes.
- Carefully spoon into bowls. Enjoy!
Chicken vegetable soup looks really good.
thank you!