Chicken Vegetable Soup Recipe
My Quick and Easy Chicken Vegetable Soup Recipe
I lived as a single person for many years and developed a love of homemade soups during that time. Although I didn't want to spend hours in the kitchen cooking, canned soups and mixes weren't satisfying. Despite a bit of extra effort to cook my own, I wanted to avoid the high salt content of soups bought off the shelf and to get the flavor boost that fresher contents could bring.
Although beef vegetable soup is what I grew up with, it's the chicken variety that I grew to love later. The chicken vegetable soup recipe that I share here is one that I developed based on things I learned from other recipes over the years. I've made the quantities large enough to serve at least 3-4 people; for singles there will simply be leftovers.
I enjoy this soup both with chicken and without; as a simple meatless vegetable soup.With the chicken it's hearty, without it's an extremely quick and easy vegetable soup recipe. I hope you'll give it a try to let me know what you think.
What You'll Need
This chicken vegetable soup recipe requires just a little chopping and very few tools.
The list of tools you'll need is brief:
-- A vegetable peeler and knife
-- A cutting board
-- A 2 quart saucepan or pot
-- 2 Tablespoons butter
-- 1/2 medium onion, peeled, and diced
-- 2 - 3 medium sized russet potatoes, peeled and diced
-- 2 carrots, peeled and sliced or 1/3 cup matchstick carrots
-- 1 stalk celery, sliced
-- 3/4 cup either peas, green beans, or lima beans (frozen or fresh)
-- 3/4 cup corn (frozen or fresh) or diced yellow pepper
-- 1/2 teaspoon dried thyme
-- 1 1/2 tablespoons flour
-- 32 to 38 ounces chicken stock
-- 1/3 cup whipping cream
-- salt, pepper, and parsley
-- 1/2 chicken breast, poached, shredded (optional)
Chicken can be poached by simmering water in a saucepan, adding chicken assuring it's covered by simmering water, and allowing to sit for 15 mintues.
Putting It Together
This is quck and easy.
Melt butter in 3 quart saucepan. Add onion and celery; sauté over low heat for 3 to 4 minutes to soften. Add flour and stir, cooking for about one minute. Add chicken stock gradually while stirring. Add vegetables and thyme; bring to a boil over high heat. Reduce heat to medium-low and cook for approximately 25 minutes.
Reduce heat to lowest setting, add in shredded chicken at this point if using, stir in cream, salt and pepper to taste and allow to heat through for 3 or 4 mintues. Serve, and garnish with chopped parsley.