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Chicken Vegetable Soup Recipe

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A comforting chicken vegetable soup filled with tender chicken, hearty vegetables, and warming spices for a nourishing and flavorful meal.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6 servings
  • Category: Soup
  • Method: Simmering
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 lb chicken breast or thighs, cut into bite-size pieces
  • 8 cups low-sodium chicken broth
  • 3 carrots, sliced into rounds
  • 1 cup green peas (fresh or frozen)
  • 1 tsp turmeric
  • 1 tsp grated ginger
  • 1 tsp black pepper
  • 1 tbsp fresh parsley, chopped
  • salt to taste
  • optional: 1 tbsp lemon juice

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Add chicken pieces and cook for 5–6 minutes until lightly browned.
  4. Pour in chicken broth and bring to a gentle boil.
  5. Add carrots, turmeric, grated ginger, and black pepper. Reduce heat and simmer for 15–20 minutes until chicken is cooked through.
  6. Stir in green peas and cook for another 5 minutes.
  7. Season with salt and stir in lemon juice if using.
  8. Remove from heat and garnish with fresh parsley before serving.

Notes

  • Use chicken thighs for a richer flavor.
  • Add vegetables like celery, potatoes, or zucchini for variety.
  • Include cooked rice, pasta, or quinoa for a heartier soup.
  • Add chili flakes for a bit of heat.
  • Store in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat gently on the stovetop, adding broth if needed.

Nutrition

Find it online: https://savorymomskitchen.com/chicken-vegetable-soup-recipe/