Chicken Veggie Soup II: A Hearty and Healthy Recipe

Chicken Veggie Soup is a classic comfort food, perfect for chilly days or when you’re feeling under the weather. This version, Chicken Veggie Soup II, builds on the traditional recipe by incorporating even more vegetables and flavorful additions, creating a truly nourishing and satisfying meal. It’s packed with protein, vitamins, and fiber, making it a guilt-free way to warm up and fuel your body. This recipe is easy to customize, allowing you to add your favorite veggies and adjust the seasonings to your liking.

Why You’ll Love This Recipe

* **Healthy and Nutritious:** Loaded with vegetables and lean protein, this soup is a nutritional powerhouse.
* **Easy to Make:** With simple ingredients and straightforward instructions, this soup is perfect for beginner cooks.
* **Customizable:** Easily adapt the recipe to your preferences by adding or substituting vegetables and seasonings.
* **Budget-Friendly:** Uses affordable ingredients, making it a cost-effective meal.
* **Great for Meal Prep:** This soup stores well in the refrigerator or freezer, making it ideal for meal prepping.
* **Comforting and Delicious:** A warm and flavorful soup that soothes and satisfies.

Ingredients You’ll Need

* **Chicken:** 1.5 lbs boneless, skinless chicken breasts or thighs (or leftover cooked chicken)
* **Olive Oil:** 2 tablespoons
* **Onion:** 1 large, chopped
* **Carrots:** 2 large, chopped
* **Celery:** 2 stalks, chopped
* **Garlic:** 4 cloves, minced
* **Chicken Broth:** 8 cups (low sodium preferred)
* **Diced Tomatoes:** 1 (14.5 ounce) can, undrained
* **Green Beans:** 1 cup, trimmed and cut into 1-inch pieces
* **Corn:** 1 cup, frozen or canned (drained)
* **Peas:** 1 cup, frozen or canned (drained)
* **Zucchini:** 1 medium, chopped
* **Spinach:** 5 ounces, fresh, roughly chopped
* **Fresh Parsley:** 1/4 cup, chopped
* **Dried Thyme:** 1 teaspoon
* **Dried Rosemary:** 1/2 teaspoon
* **Bay Leaf:** 1
* **Salt and Pepper:** To taste
* **Optional:** Lemon juice (to taste), red pepper flakes (for heat), cooked pasta or rice

Ingredient Substitutions

* **Chicken:** Use leftover rotisserie chicken, turkey, or even plant-based chicken alternatives.
* **Chicken Broth:** Vegetable broth can be used for a vegetarian option.
* **Vegetables:** Feel free to substitute any vegetables you enjoy. Some great additions include potatoes, sweet potatoes, mushrooms, kale, or butternut squash.
* **Herbs:** Use fresh herbs instead of dried for a more intense flavor. Double the amount if using fresh.

Step-by-Step Instructions

Follow these detailed instructions to create the perfect Chicken Veggie Soup II:

**Step 1: Prepare the Chicken (If using raw chicken)**

* If using raw chicken breasts or thighs, cut them into bite-sized pieces (about 1-inch cubes). You can also shred the chicken after cooking if you prefer.
* Season the chicken with salt and pepper.

**Step 2: Sauté the Aromatics**

* Heat olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

**Step 3: Cook the Chicken (If using raw chicken)**

* Add the seasoned chicken to the pot and cook until browned on all sides and cooked through. This usually takes about 5-7 minutes.

**Step 4: Add the Broth and Tomatoes**

* Pour in the chicken broth and add the diced tomatoes (with their juice).
* Stir to combine and scrape the bottom of the pot to release any browned bits.

**Step 5: Add Herbs and Bay Leaf**

* Add the dried thyme, dried rosemary, and bay leaf to the pot.
* Stir well to combine the herbs and spices.

**Step 6: Simmer the Soup**

* Bring the soup to a simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 15 minutes, or up to 30 minutes. The longer it simmers, the more the flavors will meld together.

**Step 7: Add the Remaining Vegetables**

* Add the green beans, corn, peas, and zucchini to the pot.
* Stir well to distribute the vegetables evenly.
* Continue to simmer the soup for another 10-15 minutes, or until the vegetables are tender-crisp.

**Step 8: Add Spinach and Cooked Chicken (If using pre-cooked)**

* If using pre-cooked chicken, add it to the pot now.
* Add the chopped spinach to the pot. Stir until the spinach wilts, which should only take a minute or two.

**Step 9: Season and Adjust**

* Remove the bay leaf from the soup.
* Season the soup with salt and pepper to taste.
* If desired, add a squeeze of lemon juice for brightness or a pinch of red pepper flakes for a touch of heat.

**Step 10: Garnish and Serve**

* Ladle the soup into bowls.
* Garnish with fresh chopped parsley.
* Serve hot and enjoy!

Tips for the Best Chicken Veggie Soup II

* **Use high-quality chicken broth:** The broth is the base of the soup, so using a good quality broth will significantly improve the flavor.
* **Don’t overcook the vegetables:** Overcooked vegetables will become mushy and lose their flavor and texture. Aim for tender-crisp vegetables.
* **Adjust the seasonings to your liking:** Taste the soup frequently and adjust the salt, pepper, and herbs to your preference.
* **Add acid for brightness:** A squeeze of lemon juice or a splash of vinegar can brighten up the flavors of the soup.
* **Make it ahead of time:** This soup tastes even better the next day after the flavors have had time to meld together.
* **Freeze for later:** Chicken Veggie Soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.
* **Add noodles or rice:** For a heartier soup, add cooked pasta (like egg noodles or ditalini) or cooked rice during the last 10 minutes of cooking.
* **Use a Rotisserie Chicken:** Using a rotisserie chicken is a fantastic way to save time! Just shred the chicken and add it in step 8 of the recipe.

Variations and Additions

* **Spicy Chicken Veggie Soup:** Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a spicy kick.
* **Creamy Chicken Veggie Soup:** Stir in a dollop of sour cream or Greek yogurt just before serving for a creamy texture.
* **Chicken and Rice Soup:** Add 1/2 cup of cooked rice to the soup during the last 10 minutes of cooking.
* **Chicken Noodle Soup:** Add 1 cup of cooked egg noodles to the soup during the last 10 minutes of cooking.
* **Mediterranean Chicken Veggie Soup:** Add olives, sun-dried tomatoes, and feta cheese to the soup for a Mediterranean twist.
* **Mexican Chicken Veggie Soup:** Add black beans, corn, and chili powder to the soup for a Mexican flavor.
* **Add a Parmesan rind:** Simmering a Parmesan rind in the soup adds a rich, savory flavor.

Serving Suggestions

* Serve with crusty bread or crackers for dipping.
* Pair with a side salad for a complete meal.
* Top with a dollop of sour cream or Greek yogurt.
* Garnish with fresh herbs, such as parsley, dill, or cilantro.
* Add a sprinkle of grated Parmesan cheese.

Storage Instructions

* **Refrigerator:** Store leftover Chicken Veggie Soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions

* **Stovetop:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl, covered, for 2-3 minutes, or until heated through. Stir halfway through.

Nutritional Information (Approximate)

* Calories: Approximately 250-350 per serving (depending on ingredients and portion size)
* Protein: 25-35 grams per serving
* Carbohydrates: 20-30 grams per serving
* Fat: 8-15 grams per serving
* Fiber: 5-8 grams per serving

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

Recipe Card

**Chicken Veggie Soup II**

A hearty and healthy soup packed with vegetables and lean protein. Perfect for a comforting and nutritious meal.

**Prep Time:** 20 minutes
**Cook Time:** 45 minutes
**Total Time:** 1 hour 5 minutes
**Servings:** 6-8 servings

**Ingredients:**

* 1.5 lbs boneless, skinless chicken breasts or thighs (or leftover cooked chicken)
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 large carrots, chopped
* 2 stalks celery, chopped
* 4 cloves garlic, minced
* 8 cups chicken broth (low sodium preferred)
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 cup green beans, trimmed and cut into 1-inch pieces
* 1 cup corn, frozen or canned (drained)
* 1 cup peas, frozen or canned (drained)
* 1 medium zucchini, chopped
* 5 ounces fresh spinach, roughly chopped
* 1/4 cup fresh parsley, chopped
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1 bay leaf
* Salt and pepper to taste
* Optional: Lemon juice (to taste), red pepper flakes (for heat), cooked pasta or rice

**Instructions:**

1. **Prepare the Chicken (If using raw chicken):** Cut chicken into bite-sized pieces and season with salt and pepper.
2. **Sauté the Aromatics:** Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes. Add garlic and cook for 1 minute.
3. **Cook the Chicken (If using raw chicken):** Add chicken to the pot and cook until browned on all sides.
4. **Add the Broth and Tomatoes:** Pour in chicken broth and add diced tomatoes. Stir to combine and scrape the bottom of the pot.
5. **Add Herbs and Bay Leaf:** Add dried thyme, dried rosemary, and bay leaf to the pot.
6. **Simmer the Soup:** Bring to a simmer, reduce heat, cover, and simmer for 15-30 minutes.
7. **Add the Remaining Vegetables:** Add green beans, corn, peas, and zucchini. Simmer for 10-15 minutes.
8. **Add Spinach and Cooked Chicken (If using pre-cooked):** Add cooked chicken (if using) and spinach. Stir until spinach wilts.
9. **Season and Adjust:** Remove bay leaf. Season with salt and pepper. Add lemon juice or red pepper flakes if desired.
10. **Garnish and Serve:** Ladle into bowls and garnish with fresh parsley. Serve hot.

Enjoy this delicious and healthy Chicken Veggie Soup II! It’s a guaranteed crowd-pleaser and a great way to get your daily dose of vegetables. Bon appétit!