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Classic Chicken and Vegetable Soup: A Comforting, Nutritious Meal
There’s nothing quite like a warm bowl of Chicken and Vegetable Soup to soothe the soul. This classic dish is perfect for chilly days, comforting the body with nourishing ingredients like tender chicken, hearty vegetables, and flavorful herbs. Simple to prepare and packed with nutrition, this soup is a perfect go-to recipe whether you’re feeling under the weather or just need a wholesome meal.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 cup green beans, trimmed and chopped
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 8 cups chicken broth (or vegetable broth)
- 2 cups cooked, shredded chicken (use rotisserie chicken or leftover cooked chicken)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened. Add the minced garlic and sauté for another minute until fragrant.
- Add broth and seasonings: Pour in the chicken broth and add the bay leaf, dried thyme, and oregano. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to blend.
- Add the vegetables: Stir in the chopped green beans and corn kernels. Simmer for another 10-15 minutes until the vegetables are tender but still have a slight bite to them.
- Add the shredded chicken: Stir in the cooked shredded chicken and let it warm through in the soup, about 5 minutes. Season the soup with salt and pepper to taste.
- Serve: Remove the bay leaf and ladle the soup into bowls. Garnish with freshly chopped parsley and serve with crusty bread or crackers on the side.
Recipe Tips:
- Rotisserie Chicken: To save time, you can use rotisserie chicken or leftover cooked chicken. Simply shred the meat and add it to the soup near the end of cooking.
- Vegetable Variations: Feel free to swap or add vegetables based on what you have on hand. Potatoes, zucchini, peas, or spinach would all work well in this soup.
- Storing and Freezing: This soup stores beautifully. You can keep it in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. Simply thaw and reheat when you’re ready to enjoy it.
Why Chicken Soup is Good for You
Chicken and vegetable soup is more than just a comfort food; it’s also a nutritional powerhouse. The chicken provides a great source of lean protein, while the variety of vegetables adds vitamins, minerals, and fiber to the dish. The broth is hydrating and soothing, especially if you’re feeling under the weather. Plus, with herbs like thyme and oregano, the soup has added anti-inflammatory and immune-boosting properties.
This simple, classic recipe is one that you can make any time of year, and it’s perfect for feeding a crowd or meal-prepping for the week ahead. Whether you’re recovering from a cold or just in the mood for a nourishing meal, this chicken and vegetable soup will leave you feeling warm and satisfied.
Serving Suggestions:
- Pair the soup with a crusty baguette or homemade rolls for dipping.
- Serve with a simple side salad to round out the meal.
- Top each bowl with a squeeze of fresh lemon juice for a bright finish.
This Chicken and Vegetable Soup is not only delicious but incredibly versatile. It’s a dish you can tailor to your taste, add more veggies, make it spicier, or load it with herbs. Simple, comforting, and good for you—this soup is one that will become a staple in your recipe collection.
Let me know if you’d like to customize the recipe or add any more details!
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