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Chicken Vegetable Soup Recipe
This delicious Chicken Vegetable Soup uses the convenience of prepackage chicken broth to make a soup that is both easy and satisfying.Cooked in just 30 minutes and using basic, everyday ingredients that from your pantry, refrigerator or freezer.
Prep
10 min
Cook
25 min
Total
35 min
Serves
4
Instructions
- 01
Heat oil in a large saucepan.
- 02
Add onion, chopped garlic cloves, carrots, and celery. Fry on medium heat for 5-7 minutes until softened.
- 03
Stir in chopped chicken and cook for another 5 minutes, stirring regularly until chicken is no longer pink.
- 04
Stir in chicken broth, sliced zucchini, and dried thyme. Stir and bring to a boil.
- 05
As it begins to come to the boil, froth or scum will come to the surface. Be sure to skim the scum off with a spoon and discard.
- 06
Once boiling turn the heat down to a simmer.
- 07
Simmer for 10-15 minutes.
- 08
Taste for seasoning. I like to add a little extra salt to taste. Freshly ground black pepper is a must.
- 09
Serve hot in bowls with crusty bread and grated Parmesan cheese.
Nutrition
per serving · 1 serving
- Calories
- 260
- Protein
- 25g
- Carbs
- 11g
- Fat
- 13g
- Fiber
- 3g
- Sugar
- 6g
- Sat. fat
- 2g
- Sodium
- 1571mg
- Cholesterol
- 114mg
Variations & swaps
Variations
- Chicken Breast Soup: Boneless, skinless chicken breast can be substituted for chicken thighs. I use chicken breast in many recipes like Chicken Limone, Chicken Pomodoro, and Italian Chicken Cutlets, so I always have some in the freezer.
- Zucchini: Instead of zucchini, add chopped cabbage, green beans, or potatoes.
- Parsley: Stir through a little chopped fresh parsley at the end for freshness.
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