Chicken and Vegetable Soup Recipe

DICED CHICKEN BREAST: The main protein that makes the soup hearty and filling.

SLICED CARROTS: Adds sweetness and color to the soup.

SLICED CELERY: Gives a nice crunch and fresh flavor.

CHOPPED ONION: Adds depth and aroma to the broth.

CHICKEN BROTH: The liquid base that brings all the flavors together.

SALT: Enhances the taste of all the ingredients.

BLACK PEPPER: Adds a little bit of spice and warmth.

DRIED THYME: A herb that gives the soup a subtle earthy flavor.

FROZEN PEAS: Adds a pop of sweetness and bright green color.

One of the key steps in this Chicken and Vegetable Soup Recipe is cooking the diced chicken until it’s browned. Getting this right makes a big difference in how your soup tastes. Here’s how to do it well:

1. Heat a little oil in your pot over medium heat. You want it hot enough so the chicken sizzles when it hits the pan but not so hot that it burns.
2. Add the diced chicken breast in a single layer. Don’t crowd the pan—if the pieces are too close, they’ll steam instead of brown.
3. Let the chicken cook without moving it for a few minutes. This helps it develop a nice golden color.
4. Once one side is browned, flip the pieces to brown the other sides. This usually takes about 5-7 minutes total.

Browning the chicken adds a lot of flavor because of the tiny browned bits that form on the surface. These bits mix into the soup and make it taste richer and more satisfying. If you skip this step or don’t brown the chicken well, your soup might taste a little flat.

When I first started making this soup, I used to stir the chicken too much, and it never browned properly. Now I know to be patient and let it sit in the pan. Also, if you’re in a hurry, you can brown the chicken in batches to avoid crowding the pan, then add it all back together before adding the veggies and broth. It’s a small extra step but totally worth it for the flavor boost!

• diced chicken breast - Substitute with diced turkey breast: Turkey breast has a similar texture and flavor profile to chicken breast, making it a suitable alternative.

• diced chicken breast - Substitute with tofu: For a vegetarian option, tofu provides a good source of protein and absorbs the flavors of the soup well.

• sliced carrots - Substitute with parsnips: Parsnips have a slightly sweeter flavor and similar texture when cooked, making them a good alternative to carrots.

• sliced celery - Substitute with fennel: Fennel has a similar crunch and a slightly anise-like flavor that can add a unique twist to the soup.

• chopped onion - Substitute with leeks: Leeks offer a milder, sweeter flavor compared to onions and can be used to add depth to the soup.

• chopped onion - Substitute with shallots: Shallots provide a more delicate and slightly sweeter flavor than onions, making them a good substitute.

• chicken broth - Substitute with vegetable broth: For a vegetarian version, vegetable broth provides a similar base flavor without the use of animal products.

• chicken broth - Substitute with beef broth: Beef broth can add a richer, more robust flavor to the soup, though it will change the overall taste profile.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor along with the saltiness, enhancing the overall taste of the soup.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile and can add a subtle heat without altering the color of the soup.

• dried thyme - Substitute with dried oregano: Oregano has a similar earthy flavor and can be used as an alternative herb in the soup.

• dried thyme - Substitute with dried rosemary: Rosemary has a more robust, pine-like flavor that can add a different but complementary taste to the soup.

• frozen peas - Substitute with green beans: Green beans provide a similar color and a slight crunch, making them a good alternative to peas.

• frozen peas - Substitute with edamame: Edamame offers a similar texture and a slightly nutty flavor, adding a different but enjoyable element to the soup.

• Allow the chicken and vegetable soup to cool to room temperature before storing. This helps maintain the quality and safety of the soup.

• For short-term storage, transfer the soup to airtight containers. Make sure to leave some space at the top to allow for expansion if you plan to freeze it later.

• Label the containers with the date and contents. This will help you keep track of how long the soup has been stored.

• Store the soup in the refrigerator if you plan to consume it within 3-4 days. The flavors will meld together beautifully, making it even more delicious.

• For longer storage, consider freezing the soup. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags. Again, leave some space at the top for expansion.

• If using freezer bags, lay them flat in the freezer to save space and ensure even freezing. Once frozen, you can stack them upright to maximize freezer space.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the vegetables and chicken.

• Reheat the soup on the stovetop over medium heat, stirring occasionally. You can also reheat it in the microwave, but be sure to stir it halfway through to ensure even heating.

• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach your desired consistency.

• Enjoy your homemade chicken and vegetable soup with a slice of crusty bread or a fresh salad for a complete meal.

• For stovetop reheating:

  1. Pour the leftover chicken and vegetable soup into a medium-sized pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup starts to simmer, reduce the heat to low and let it warm through for about 5-10 minutes.
  4. Taste and adjust seasoning if necessary before serving.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if needed.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the leftover soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the soup from drying out.
  4. Heat in the oven for about 20-25 minutes, or until the soup is heated through.
  5. Stir the soup halfway through the heating process to ensure even warming.

• For slow cooker reheating:

  1. Transfer the chicken and vegetable soup to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Cover and heat for 1-2 hours, stirring occasionally to ensure even heating.
  4. Once the soup is hot, switch the slow cooker to the warm setting until ready to serve.

• For double boiler reheating:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the leftover soup in the top pot of the double boiler.
  3. Stir occasionally to ensure even heating.
  4. Heat until the soup is warmed through, which should take about 10-15 minutes.
  5. Serve immediately once heated.

• Large pot: A large pot is essential for cooking the soup, providing ample space for all the ingredients to simmer together.

• Wooden spoon: A wooden spoon is perfect for stirring the ingredients without scratching the pot.

• Chef's knife: A chef's knife is necessary for dicing the chicken and chopping the vegetables efficiently.

• Cutting board: A cutting board provides a safe and clean surface for preparing the chicken and vegetables.

• Measuring cups: Measuring cups are used to ensure the correct amount of vegetables and broth are added to the soup.

• Measuring spoons: Measuring spoons are used to measure out the salt, pepper, and thyme accurately.

• Ladle: A ladle is useful for serving the hot soup into bowls.

• Oil dispenser: An oil dispenser helps in adding the right amount of oil to the pot for cooking the chicken.

Pre-cut vegetables: Buy pre-cut carrots, celery, and onions to save chopping time.

Use rotisserie chicken: Substitute diced chicken breast with shredded rotisserie chicken for quicker prep.

Frozen vegetables: Opt for frozen carrots and celery to eliminate slicing.

Batch cooking: Make a large batch of chicken and vegetable soup and freeze portions for future meals.

Instant pot: Use an Instant Pot to reduce cooking time significantly.