Hearty Chicken Vegetable Soup

Gluten Free
Dairy Free
Health score
13%
Hearty Chicken Vegetable Soup
40 min.
6
157kcal

Suggestions


Warm up your kitchen and your soul with our Hearty Chicken Vegetable Soup—a delicious, nutritious dish that's perfect for any meal of the day. This gluten-free and dairy-free recipe is not only easy to prepare but also bursting with flavor, making it the ideal choice for both a satisfying lunch and a cozy dinner.

Imagine tender pieces of chicken simmered to perfection, soaking in a rich broth mixed with a medley of vibrant vegetables like crunchy carrots and crisp celery. Each spoonful is not only packed with wholesome goodness but also serves as a delightful comfort food, especially on chilly days. Whether you're new to cooking or a seasoned chef, our step-by-step instructions will guide you through the process effortlessly.

With just 40 minutes of prep time, this Hearty Chicken Vegetable Soup serves six, making it a perfect option for family meals or meal prepping for the week. Each bowl contains only 157 calories, allowing you to indulge guilt-free while keeping your health in check. Plus, the combination of savory spices and fresh parsley elevates this humble soup into a heartwarming dish that everyone will love.

So gather your ingredients and get ready to create a bowl of happiness that’s sure to become a staple in your recipe collection!

Ingredients

  • 0.3 teaspoon pepper black
  • medium carrots 
  • slices celery stalks 
  • 1.8 cups chicken broth 
  • tablespoons parsley fresh finely chopped
  •  garlic clove minced
  • tablespoons olive oil 
  • medium onion chopped
  • teaspoon salt 
  • lb chicken breast boneless skinless
  • cups water 

Equipment

  • frying pan
  • sauce pan
  • pot

Directions

  1. Bring water and broth to a simmer in a 2- to 3-quart saucepan.
  2. Add chicken and simmer, uncovered, 6 minutes.
  3. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes.
  4. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.
  5. 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.
  6. Add garlic and cook, stirring, until fragrant, about 1 minute.
  7. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes.
  8. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes.
  9. Remove from heat.
  10. 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.

Nutrition Facts

Calories157kcal
Protein44.06%
Fat39.87%
Carbs16.07%

Properties

Glycemic Index
33.31
Glycemic Load
1.75
Inflammation Score
-10
Nutrition Score
16.095217362694%

Flavonoids

Apigenin
4.32mg
Luteolin
0.08mg
Isorhamnetin
0.92mg
Kaempferol
0.25mg
Myricetin
0.33mg
Quercetin
3.82mg

Nutrients percent of daily need

Calories:157.28kcal
7.86%
Fat:6.91g
10.62%
Saturated Fat:1.11g
6.92%
Carbohydrates:6.27g
2.09%
Net Carbohydrates:4.71g
1.71%
Sugar:3.03g
3.36%
Cholesterol:49.75mg
16.58%
Sodium:767.83mg
33.38%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.17g
34.34%
Vitamin A:6988.67IU
139.77%
Vitamin B3:8.49mg
42.44%
Vitamin K:41.44µg
39.47%
Selenium:24.68µg
35.25%
Vitamin B6:0.65mg
32.64%
Phosphorus:183.19mg
18.32%
Potassium:464.14mg
13.26%
Vitamin B5:1.23mg
12.3%
Vitamin C:7.49mg
9.08%
Vitamin B2:0.15mg
8.67%
Vitamin E:1.13mg
7.55%
Magnesium:29.95mg
7.49%
Manganese:0.15mg
7.41%
Vitamin B1:0.1mg
6.73%
Fiber:1.55g
6.21%
Zinc:0.66mg
4.4%
Copper:0.09mg
4.37%
Folate:17.42µg
4.36%
Iron:0.66mg
3.66%
Calcium:33.34mg
3.33%
Vitamin B12:0.16µg
2.75%
Source:Epicurious