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Chicken Vegetable Soup Recipe
Find more recipes at marcellinaincucina.com
This delicious Chicken Vegetable Soup uses the convenience of prepackage chicken broth to make a soup that is both easy and satisfying.
Ready in just 30 minutes and using basic, everyday ingredients that from your pantry, refrigerator or freezer.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Servings:
4
servings
Author:
Marcellina
Ingredients
1
tablespoon
olive oil
1
tablespoon
butter
1/2
cup
onion
(finely chopped)
1
garlic clove
(finely chopped)
1
cup
carrots
(finely chopped)
1
cup
celery
(finely chopped)
8
oz
(225 grams) chicken thighs
( fat removed and finely chopped)
6
cups
chicken broth
(store bought)
Instructions
Heat oil and butter in a large saucepan.
Add onion and saute gently for 1 or 2 minutes until softened.
Add garlic clove, carrots and celery. Fry for 5 minutes until vegetable are softened.
Stir in chicken and cook for another 2 minutes until chicken is beginning to be cooked through and starting to catch on the bottom of the pan.
Stir in chicken broth and bring to boil.
As it begins to come to the boil, froth with come to the surface. Be sure to use a spoon to remove and discard all the froth.
Once boiling turn the heat down to a simmer.
Simmer for 20-25 minutes.
Taste for seasoning. It usually shouldn't need any because the chicken broth is already seasoned.
Serve hot in bowls with crusty bread and grated Parmesan cheese.
Notes
Chicken breast can be substituted for chicken thighs however reduce simmering to 10-15 minutes.
Nutrition
Calories:
340
kcal
|
Carbohydrates:
18
g
|
Protein:
17
g
|
Fat:
24
g
|
Saturated Fat:
5
g
|
Cholesterol:
68
mg
|
Sodium:
1430
mg
|
Potassium:
926
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
5495
IU
|
Vitamin C:
33
mg
|
Calcium:
527
mg
|
Iron:
13.6
mg