Bowl of chicken and vegetable soup garnished with herbs

Chicken and Vegetable Soup

ByCasey Monroe

why make this recipe

Chicken and Vegetable Soup is a delicious and hearty dish that warms you up and fills you with comfort. It’s a great way to use fresh vegetables and is perfect for chilly days. Plus, it’s easy to make and packed with nutrients. This soup is also versatile, making it a wonderful option for any family meal.

how to make Chicken and Vegetable Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 leek, halved, washed, thinly sliced
  • 2 garlic cloves, crushed
  • 1 large carrot, peeled, diced
  • 2 sticks celery, diced
  • 2 small zucchini, diced
  • 1 swede or turnip, peeled, diced
  • 1 and 1/4 cups dry soup mix, rinsed
  • 8 cups chicken stock
  • 1 kilogram Coles RSPCA approved free-range chicken legs
  • Salt and pepper to taste

Directions

  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the leek and garlic. Cook for about 2 minutes until they are soft but not colored.
  3. Stir in the carrot, celery, zucchini, and swede. Cook for another 2 minutes.
  4. Add the soup mix, chicken stock, chicken legs, and 1 cup cold water, then increase the heat to high and bring to a boil.
  5. Once boiling, reduce the heat to low and let it simmer, partially covered. Stir occasionally for 1 hour or until the soup mix and vegetables are tender.
  6. Remove the chicken legs from the pot. Allow them to cool slightly, then remove the meat from the bones and chop it roughly.
  7. Return the meat back to the soup and season with salt and pepper.
  8. Ladle the soup into warmed bowls and serve.

how to serve Chicken and Vegetable Soup

Serve Chicken and Vegetable Soup hot, accompanied by crusty bread or crackers. You can also add some fresh herbs like parsley or thyme on top for extra flavor. It’s perfect for lunch or dinner!

how to store Chicken and Vegetable Soup

To store Chicken and Vegetable Soup, let it cool completely. Then, place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just ensure to thaw it overnight in the fridge before reheating.

tips to make Chicken and Vegetable Soup

  • Feel free to use any vegetables you have on hand. This soup is great for using leftover veggies.
  • If you prefer a thicker soup, blend a portion of it and mix it back in.
  • For added flavor, you can use homemade chicken stock instead of store-bought one.

variation

You can add other proteins like beans or lentils for a vegetarian version. If you want a spicier kick, add diced jalapeños or a few drops of hot sauce.

FAQs

1. Can I use other cuts of chicken?
Yes, you can use boneless chicken thighs or chicken breasts if you prefer.

2. Is this soup gluten-free?
Yes, if you choose a gluten-free soup mix and chicken stock, it can easily be gluten-free.

3. How long can I reheat the soup?
You can reheat the soup on the stove over medium heat until it’s warmed through, or in the microwave for about 2-3 minutes, stirring halfway through.