This dish combines tender chicken and vegetables in a rich, hearty broth. It’s an ideal choice for comfort food lovers seeking a nutritious option. This soup is high in protein, making it filling and satisfying from the first bite.
Why you’ll love this dish
It’s creamy, hearty, and packed with flavor. The combination of chicken and vegetables creates a satisfying meal that’s perfect for any day of the week.
"A warm hug in a bowl—everyone in my family loved it!"
The balance of protein and veggies is both nutritious and delicious. Plus, it comes together quickly, making it a reliable choice for busy evenings.
The cooking process explained
Start by sautéing vegetables and chicken, then add broth and seasonings. Let it simmer until everything is cooked through, then finish with a touch of cream. Simple and straightforward.
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
What you’ll need
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 cups chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 cup heavy cream or a lighter alternative
- Salt and pepper to taste
Use rotisserie chicken for quicker prep.
Step-by-step instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the shredded chicken and cook until heated through.
- Pour in the chicken broth and thyme. Bring to a simmer.
- Add the frozen peas and cook for 5 more minutes.
- Reduce heat, stir in the cream, and season with salt and pepper. Heat until warmed.
- Serve immediately.
Best ways to enjoy it
Serve with crusty bread or a simple green salad. For an extra kick, sprinkle with fresh herbs or add a dash of hot sauce.
Storage and reheating tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. For freezing, cool completely, then freeze in portions for up to 3 months.
Helpful cooking tips
- Don’t skip the sautéing step; it builds flavor.
- Adjust the thickness by adding more or less cream as desired.
- Use fresh herbs for a brighter flavor.
Creative twists
- Substitute turkey for chicken for a unique twist.
- Add corn or green beans for extra veggies.
- Experiment with different herbs like rosemary or parsley.
FAQ
Can I use raw chicken instead of cooked?
Yes, just sauté it longer until fully cooked before adding broth.
How can I make this soup dairy-free?
Use coconut milk or a dairy-free cream alternative instead of heavy cream.
Can I freeze this soup?
Yes, freeze without cream, then add it when reheating.
Hearty Chicken and Vegetable Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A comforting soup combining tender chicken and vegetables in a rich broth.
Ingredients
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 cups chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 cup heavy cream or a lighter alternative
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the shredded chicken and cook until heated through.
- Pour in the chicken broth and thyme. Bring to a simmer.
- Add the frozen peas and cook for 5 more minutes.
- Reduce heat, stir in the cream, and season with salt and pepper. Heat until warmed.
- Serve immediately.
Notes
Serve with crusty bread or a simple green salad. For an extra kick, sprinkle with fresh herbs or add a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken soup, hearty soup, comfort food