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Hearty Chicken Vegetable Soup

  • Prep Time: 20 min.
  • Cook Time: -
  • Serves: 4
Gourmet

Recipe Provided By: Epicurious.com

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Average (50 Ratings): 4 out of 5 stars

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All 7 Reviews

Ingredients

  1. 4 cups water
  2. 1 3/4 cups chicken broth
  3. 1 pound skinless boneless chicken breasts
  4. 1 medium onion, chopped
  5. 2 tablespoons olive oil
  6. 1 clove garlic, minced
  7. 4 medium carrots, cut diagonally into 1/3-inch-thick slices
  8. 2 celery ribs, cut crosswise into 1/3-inch-thick slices
  9. 1 teaspoon salt
  10. 1/4 teaspoon black pepper
  11. 3 tablespoons finely chopped fresh parsley

Nutrition Info

Per Serving

  • Calories: 258 kcal
  • |
  • Carbohydrates: 11 g
  • |
  • Dietary Fiber: 3 g
  • |
  • Fat: 13 g
  • |
  • Protein: 23 g
  • |
  • Sugars: 6 g

About: Nutrition Info

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Cooking Directions

  1. Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.
  2. While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.
  3. While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley.

Yield: 4 servings

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Average (50 Ratings): 4 out of 5 stars

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7 reviews

Most Helpful Reviews

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  • Good/ Simple/ Quick

    andthiseffectsmehow - October 20, 2009 05:01:21 PM PST
    I think this is a very basic recipe on chicken soup. One suggestion I can offer for a more "home-cooked" appeal is to boil a chicken after being cleaned of all its meat. This will serve as one of the best ways to begin your broth. Then simply strain and use the broth you made for the broth base of the soup, I also added egg noodles to mine.

    3 of 3 found this review helpful.

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  • IT

    lhopkins09 - October 20, 2009 05:07:41 PM PST
    when you are sick yea yea.
    use swanson not from a can but from the box; canned broths taste metallic and gross : /

    2 of 2 found this review helpful.

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  • Not bad for a quick dinner

    Maria R - November 2, 2009 10:16:35 AM PST
    My husband and have hectic work lives, we often don\\'t get home until 7 pm. I made this and I have to say it\\'s not bad. I suggest adding noodles to make it a bit more filling. I usually buy the bulk spiral noodles (usually the colorful ones) so I tossed in a handful. Not only did it make it more filing but the noodles added color, making the soup more appealing.

    1 of 1 found this review helpful.

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  • yummmmmmmmmm

    blocksusie - November 2, 2009 03:14:34 PM PST
    i thought it was really good. also it doesnt say that u need to use canned broth it just says 1 3/4 cups of it

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  • Good, Fast Soup

    Sarah D - November 2, 2009 10:24:53 AM PST
    Best way to make chicken soup, make it simple. Use one of those chickens that are already cooked and go home and while the broth is warming up, cut up the chicken and carrots and what do you know, soup! Those ready to eat chickens already have all the seasonings that you need and it takes about 10 min to make the soup. I use egg noodles and it\\'s always good.

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