A hearty chicken and vegetable soup is perfect for cold days or when you are feeling under the weather.
But a lot of recipes for soup take a long time and have lots of fiddly steps.
If you want a nourishing chicken and vegetable soup made easy then we have the perfect recipe for you.
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What Will You Need?
You can make this soup in one pot on the stove, or in an instant pot. Either way, all you need is one pot!
You will also need a spoon for stirring, and a knife and chopping board for preparing the vegetables.
You don’t need a stick blender or a food processor as this is a chunky soup.
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How Can You Customise This Recipe?
There are lots of great ways to customize this recipe.
- Vegetarian – If you want to make this meal vegetarian, swap the chicken stock for vegetable stock and don’t add the chicken mini fillets. It will still be a really tasty soup.
- Meat – If you want to add a bit more of a salty, meaty flavour, you could add some bacon lardons or chopped chorizo when you are frying the onions.
- Leftovers – If you have leftover chicken from a roast dinner, you can use this instead of the chicken mini fillets. Shred your roasted chicken, and add it to the soup 5 to 6 minutes before serving to give it time to warm through.
- Vegetables – You can use whatever vegetables you like in your chicken soup. The onion and celery are recommended to give that savoury base flavour, but you might want to use bell peppers, spinach, broccoli, parsnips or any other vegetables.
- Spice – If you want your chicken soup to have a little bit of warmth, there are a few ways to do this. You can use chilli oil instead of olive oil, you can add chilli powder when you add the dried herbs, or you can add chilli flakes when you add the fresh herbs.
- Texture – If you prefer smooth soups, you can blitz the ingredients with a stick blender. Blitzed chicken has a strange texture that is not suited to everyone, so you may want to blitz the soup once the chicken has been removed, and add the shredded chicken to the smooth soup mixture.
- Creamy – If you like creamy chicken soup, you can add a tablespoon or two of double cream just before you serve the soup. Keep in mind that this will increase the calories per serving.
- Side Dishes – You can customise this soup by serving it with whatever you fancy. You could serve it over some boiled rice, with some warm buttered bread, or with breadsticks to dip in. That said, our favourite side is homemade garlic bread.
- Asian Twist – Leave out the potatoes, butternut squash, tomato paste and thyme. Instead, pop in some Asian greens, a grate of fresh ginger, a splash of soy and a pinch of Chinese 5 spice or star anise. Adjust the new seasonings to your personal taste. Serve over your favourite noodles or rice for a more substantial meal.
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Tips And Tricks
If you want to cook a perfect chicken and vegetable soup every time, take a look at these tips and tricks.
Vegetables – try to chop the vegetables into even sized chunks. This will help them to cook at the same pace.
The smaller you chop the vegetables, the faster they will cook.
Why not make your own stock for your soup? All you need is a chicken carcass or 2 and a few veggie peelings and aromatics. And a good-sized Stock Pot, of course. For a full range of Stock Pots for any amount of soup – and to suit any budget – click here.
Chicken – Make sure your chicken is fully cooked before you try to shred it. The softer it is, the easier it will be to shred.
When you add the chicken back into the soup, make sure you add any juices that came out of the chicken while you were shredding, this will ensure that the soup is nice and flavorsome.
Serving – If you want your soup to look extra appetising, try topping it with some fresh parsley.
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