Hearty Chicken Vegetable Soup III

Hearty Chicken Vegetable Soup III

introduction

Hearty Chicken Vegetable Soup III is a comforting and nutritious dish perfect for any time of the year. Packed with tender chicken, fresh vegetables, and warm spices, this soup is not only delicious but also great for your health. It’s easy to make and can feed a family or be enjoyed as leftovers throughout the week.

why make this recipe

There are many reasons to make Hearty Chicken Vegetable Soup III. First, it’s a great way to use up leftover vegetables or whatever you have in your fridge. Second, the soup is loaded with protein from the chicken and fiber from the chickpeas and vegetables, making it a wholesome meal. Finally, it’s a quick recipe that comes together in about 30 minutes, making it perfect for busy weeknights.

how to make Hearty Chicken Vegetable Soup III

Making Hearty Chicken Vegetable Soup III is simple. Just follow the steps below:

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, diced
• 1 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 3 carrots, peeled & diced
• 2 zucchini, sliced into half-moons
• 2 red potatoes, diced
• 1 yellow squash, chopped
• 1 can (15 oz) chickpeas, drained & rinsed
• 1 cup frozen peas
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme
• Salt & black pepper, to taste
• 2 tbsp fresh parsley, chopped

Directions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, cooking until fragrant.
2. Add the diced chicken to the pot and cook until lightly browned.
3. Stir in the diced carrots, potatoes, chicken broth, dried thyme, salt, and black pepper. Let it simmer for about 15 minutes.
4. After 15 minutes, add the sliced zucchini, chopped yellow squash, rinsed chickpeas, and frozen peas. Cook for another 10–12 minutes until all the vegetables are tender.
5. Finally, stir in the fresh parsley and adjust the seasoning to your taste.
6. Ladle the soup into bowls and enjoy it warm!

how to serve Hearty Chicken Vegetable Soup III

Serve Hearty Chicken Vegetable Soup III in a warm bowl. You can enjoy it on its own or pair it with crusty bread or a fresh salad for a complete meal. A sprinkle of additional parsley on top adds a nice touch too!

how to store Hearty Chicken Vegetable Soup III

To store leftovers, let the soup cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to store it for longer, portion it into freezer-safe containers. It will last in the freezer for about 2-3 months. When you want to eat it, simply thaw and reheat.

tips to make Hearty Chicken Vegetable Soup III

• Feel free to customize the vegetables based on the season or what you have at home.
• For a spicy kick, add some crushed red pepper flakes or a dash of hot sauce.
• To make it a bit richer, add a splash of cream right before serving.

variation

You can make this soup vegetarian by omitting the chicken and using vegetable broth. Add more beans or tofu for protein to keep it filling.

FAQs

Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Just make sure to cook it thoroughly until it reaches an internal temperature of 165°F.

Q: Can I add more spices to the soup?
A: Absolutely! You can experiment with spices like oregano, rosemary, or bay leaves to suit your taste.

Q: Is this soup gluten-free?
A: Yes, Hearty Chicken Vegetable Soup III is gluten-free as long as you use gluten-free broth and ensure that all the ingredients are certified gluten-free.

Enjoy making and sharing this warm, hearty soup! It’s sure to become a family favorite.

Hearty Chicken Vegetable Soup III

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• Author: olivia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A comforting and nutritious chicken vegetable soup perfect for any time of the year.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breast or thighs, diced
• 1 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 3 carrots, peeled & diced
• 2 zucchini, sliced into half-moons
• 2 red potatoes, diced
• 1 yellow squash, chopped
• 1 can (15 oz) chickpeas, drained & rinsed
• 1 cup frozen peas
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme
• Salt & black pepper, to taste
• 2 tbsp fresh parsley, chopped

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, cooking until fragrant.
2. Add the diced chicken to the pot and cook until lightly browned.
3. Stir in the diced carrots, potatoes, chicken broth, dried thyme, salt, and black pepper. Let it simmer for about 15 minutes.
4. After 15 minutes, add the sliced zucchini, chopped yellow squash, rinsed chickpeas, and frozen peas. Cook for another 10-12 minutes until all the vegetables are tender.
5. Finally, stir in the fresh parsley and adjust the seasoning to your taste.
6. Ladle the soup into bowls and enjoy it warm!

Notes

Customize the vegetables based on the season or what you have at home. For a spicy kick, add crushed red pepper flakes or a dash of hot sauce. You can make it richer by adding a splash of cream before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 5g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 8g
• Protein: 25g
• Cholesterol: 70mg

Keywords: chicken soup, vegetable soup, healthy soup, comfort food