HEARTY VEGETABLE CHICKEN SOUP RECIPE

VEGETABLE CHICKEN SOUP
The Recipe Critic
Hearty Vegetable Chicken Soup makes the perfect comforting meal. Best of all, it’s so easy to make and full of hearty vegetables, white beans, and chicken.

VEGETABLE CHICKEN SOUP RECIPE


MAKE AHEAD AND FREEZER-FRIENDLY:

This soup is so easy to make ahead and also a perfect freezer friendly meal. Chop the vegetables ahead of time and store in a clear zip-top bag or glass container, if using dried beans, cook them ahead of time, drain and freeze, soup stores well in a sealed container in the fridge for up to 5 days also freeze extra for easy lunches and dinner for up to 3 months.

VEGETABLE CHICKEN SOUP INGREDIENTS
The Recipe Critic

Ingredients

  • 1 tablespoon oil
  • 3 tablespoon butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups chopped carrots
  • 3 cups chopped celery
  • 1 large zucchini, chopped
  • 1 sweet red bell pepper, chopped
  • ¼ cup flour
  • 4 cups chicken broth
  • ½ teaspoon crushed red pepper flakes (optional)
  • 1 (19 oz.) can beans, drained and rinsed
  • 1 (28 oz.) can diced tomatoes, undrained
  • 1 cup diced cooked chicken breast (I used rotisserie)
  • 1 cup fresh spinach leaves, chopped
  • 2 tablespoons cider vinegar
  • salt and pepper to taste
  • Additional Toppings
  • fresh parsley
  • parmesan cheese

Instructions

15 minPrep Time
25 minCook Time
40 minTotal Time





In a large pot over medium-high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant. Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.

Stir in red pepper flakes, beans and entire can of tomatoes. Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes. Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.

Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.
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