Chicken And Vegetable Soup Made Easy

A hearty chicken and vegetable soup is perfect for cold days or when you are feeling under the weather.

Chicken And Vegetable Soup Made Easy

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. 

Ring the changes at dinner time with our Warming and Comforting Curried Mince Recipe

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. 

Our Ultimate Scotch Fillet Roast is a real show-stopper, but easy to make.

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 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. 

Fancy a healthy side dish? See our Roasted Beetroot Salad Recipes

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. 

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. 

Our Slow Cooker Porridge Recipe is a great way to start the day

Chicken And Vegetable Soup Made Easy

0 from 0 votes
Recipe by Dylan Cole Course: MainCuisine: American
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

276

kcal

This hearty chicken and vegetable soup that is easy to make and very satisfying to eat. Why not make it for dinner tonight?

Ingredients

  • 1 tablespoon Olive Oil 

  • 1 large Onion (finely diced)

  • 4 sticks Celery (finely diced)

  • 3 pieces Carrots (peeled and cubed)

  • 1 large Potato (peeled and cubed)

  • 150 g Butternut Squash (peeled and cubed)

  • 1 teaspoon Salt 

  • 1 teaspoon Dried Thyme

  • 1.4 litres Chicken Stock (hot)

  • 900 g Chicken Breast Mini Fillets

  • 3-4 tablespoons Tomato Paste

  • 1 piece Zucchini (cubed)

  • 150 g Sweet corn (tinned, drained)

  • 150 g Pasta (risoni or fregola

  • 1 tablespoon Lemon juice

  • 2 tablespoon Parsley (fresh, chopped)

  • to taste Salt and pepper

  • optional Parmesan (grated) 

Directions

  • Stove Top Method
  • Choose a large saucepan or pot and place over a medium heat. Add the oil, then once the oil is heated add the onion, celery, carrots, potato, and squash. Stir the vegetables to coat them in oil, then season with dried thyme and salt. Saute the vegetables for around 5 minutes. 
  • Add the chicken stock and adjust the heat until the contents of the pot are simmering gently. Add the chicken and the tomato paste, then simmer for around 15 minutes. 
  • After 15 minutes, add the zucchini, sweet corn, lemon juice and pasta. Simmer for another 10 to 15 minutes until the pasta is cooked and tender. 
  • Take the soup off the heat. Remove the chicken mini filets from the soup and put them on a plate, then shred them using a fork. This should be easy as the chicken will be nice and soft. 
  • Return the chicken to the pot, then add the parsley and season with salt and pepper. The chicken and vegetable soup is now ready to serve, and you can top it with grated parmesan cheese if you want to. 
  • Instant Pot Method
  • First you need to add the onion, celery, squash, carrots, potato, chicken, chicken stock, herbs, salt, and tomato paste into the instant pot. Stir the ingredients together then put the lid on. 
  • Once the lid is on you need to set the vent to sealing, then cook the ingredients on a high pressure for about 12 minutes. You can then release the pressure. 
  • Add the zucchini, sweet corn, lemon juice and pasta and stir the ingredients together. Cook on high pressure for around 3 minutes until the pasta is tender. 
  • Remove the chicken pieces with tongs and shred them on a separate plate using a fork. Return the shredded meat to the pot and add the fresh parsley, then season the soup with salt and pepper to taste.

Recipe Video

Dylan Cole
Latest posts by Dylan Cole (see all)

Leave a Comment

Your email address will not be published.