Description

Indulging in a steaming bowl of homemade soup is one of the greatest comforts in life, especially when it’s a vibrant soup brimming with succulent chicken and fresh vegetables. Our ‘Soup with Chicken and Vegetables’ is a wholesome dish that hails from humble kitchen traditions, perfect for nourishing the body and soul. Richly flavored and beautifully colorful, each spoonful is a delicious homage to the art of cooking and the simple ingredients that impart such warmth and flavor.

Imagine walking in from a chilly evening, the intoxicating aroma of chicken and savory vegetables wafting through your home. This soup is not just a meal; it’s an experience that wraps you in warmth, reminiscent of heartwarming family gatherings and cozy winter nights. Made with tender rotisserie chicken, fresh veggies, and a subtly creamy broth, you can easily whip this up even on the busiest of days. With its simple preparation and comforting taste, this recipe has a special place in the hearts of those who first tasted it around their family tables, and it’s sure to become a new favorite in yours as well.

Ingredients

• To create this delightful soup, gather the following ingredients, ensuring you have everything on hand for a smooth cooking experience:
• To start with the base and proteins:
• - 3 tablespoons of light butter, separated (such as Land O’ Lakes Light Butter with Canola Oil)
• - 3 cups of cooked rotisserie chicken, skin removed, shredded or diced into small pieces
• For the vegetable medley:
• - 1 onion, chopped
• - 4 stalks of celery, sliced into small pieces
• - 1 cup of carrots, diced
• - 5 cloves of garlic, finely minced
• - 2 and a half cups of small Yukon or gold potatoes, chopped into half-inch pieces
• - 1 cup of frozen peas (you don’t need to thaw them)
• For the broth and seasoning:
• - 4 cups of low-sodium chicken broth
• - 2 and a half teaspoons of chicken bouillon granules
• - 1/4 teaspoon of black pepper
• - 1/2 teaspoon of salt
• - 1/4 cup of fresh parsley, chopped
• - 1/2 teaspoon of dried oregano
• - 1/2 teaspoon of dried basil
• - 1 tablespoon of fresh thyme (or 1/2 teaspoon of dried thyme)
• - 1/4 teaspoon of dried sage
• - 1 bay leaf
• For thickening the soup:
• - 2 cups of fat-free half-and-half, unsweetened almond milk, or skim milk
• - 2 tablespoons of cornstarch

Preparation Method

Start your culinary journey by prepping your ingredients. A well-organized kitchen creates a smoother cooking experience, so take a few minutes to chop your vegetables, shred your chicken, and measure out your spices. This will make the soup preparation efficient and enjoyable.

Begin by heating 1 tablespoon of light butter in a large pot or Dutch oven over medium-high heat. As soon as the butter melts and begins to bubble, add the chopped onion, diced carrots, and sliced celery. Sauté these aromatic vegetables for about three minutes, or until they start to soften and become fragrant; you are setting the stage for a flavor-packed base.

Once your vegetables are beginning to soften, stir in the minced garlic and keep cooking for an additional minute. You should be able to smell the delightful aroma of garlic blending with the onion and celery—an indicator that it’s time to incorporate the next step.

Next, add the remaining 2 tablespoons of light butter to the pot. As the butter melts, sprinkle in the flour and start to whish away. Stir constantly for about two minutes, allowing the flour to cook through and develop deeper flavors, which will serve as the roux. This is a crucial step to eliminate any raw flour taste and gives our soup that luxurious, velvety texture we all love.

After the flour has cooked and integrated well with the butter, slowly pour in the chicken broth while continuously stirring. This helps prevent any lumps from forming, ensuring your soup will be wonderfully smooth. Slowly introduce the chopped potatoes, the bay leaf, the chicken bouillon, and all the spices—salt, pepper, oregano, basil, thyme, and sage. Bringing these spices into the mix will create a warm, inviting aroma in your kitchen that will surely make mouths water.

Once all these ingredients are in the pot, give everything a good stir to combine. Increase the heat slightly to bring the soup to a gentle boil, then reduce it to low heat to allow the flavors to meld beautifully. Cover the pot and let it simmer for 15 to 20 minutes until the potatoes become tender and fork-friendly. You can check the doneness of the potatoes by poking them with a fork; they should yield easily but not turn mushy.

After the potatoes have cooked to perfection, it’s time to stir in the shredded rotisserie chicken. This addition will not only enhance the soup's flavor but will also add significant heartiness that makes this dish a fulfilling meal on its own. Allow the chicken to warm through in the pot for about five more minutes.

To achieve that creamy consistency that everyone loves in a soup, you will now prepare a thickening mixture. In a small bowl, blend the cornstarch with the fat-free half-and-half (or almond milk), stirring until the mixture is smooth and free of lumps. Slowly incorporate this mixture into the pot, gently stirring continuously to maintain that silky texture. You’ll notice the soup starting to thicken as it simmers.

Keep your pot on low heat and let the soup warm until it gently simmers again. At this point, toss in the frozen peas straight from the bag, stirring frequently. The bright green color of the peas will add not only nutritional value but also a beautiful visual appeal to your dish. Cook gently for another 5 to 8 minutes until the soup thickens up nicely and the peas are warmed through. Speaking of aesthetics, don’t forget to fish out that bay leaf; it has done its job and will no longer be needed.

Tips and Conclusion

For an amazing twist on this soul-satisfying soup, consider adding a splash of lemon juice right before serving to brighten the flavors while enhancing the overall taste experience. This small addition wakes up the palette in a delightful way! You can also customize your vegetables based on what's in season or what you have on hand. Zucchini, spinach, or green beans can seamlessly integrate into this soup recipe for an extra twist. Pair your soup with some warm, crusty bread or homemade biscuits to soak up every drop!

If you plan to save some for later, store the soup in an airtight container in the refrigerator. It will last about three to four days! Keep in mind that the texture may become slightly thicker as it cools, so you can always add a splash of broth or milk when reheating to achieve your desired consistency.
The beauty of Soup with Chicken and Vegetables is found in its simplicity and its ability to comfort and satisfy. This hearty soup not only fills the belly but also the heart, making it ideal for cozy family dinners or even as a nourishing meal for anyone under the weather. Each ingredient sings its unique note, harmonizing beautifully together to create a melody of flavors in your bowl.

As you spoon your delicious creation into bowls, you might find that it's like a hug in a mug—comforting and delightful in every sense. Why not double the recipe? This soup makes fantastic leftovers, and it tends to taste even better the next day as the flavors deepen.

If you enjoyed this recipe, don't stop here! Explore our collection of other hearty soups, stews, and comforting dishes that are just a click away. Each recipe is a doorway into a new culinary adventure, promising to bring warmth and joy into your kitchen. We encourage you to share this recipe with friends and family; they’ll thank you for introducing them to such a delightful dish. Happy cooking!