Homemade Chicken Vegetable Soup
A soul satisfying, warming soup that you will make time and again. It's like a complete meal served in a bowl. Who needs noodles when the soup tastes this good?
Servings: 8 people
Calories: 327kcal
Ingredients
- 8 cups Chicken Stock homemade or low sodium
- 5 Regular Carrots diced
- ½ Celery Head trimmed and sliced
- 2 Spanish Onions peeled and diced
- 4 Small Turnips or 2 large. Washed & diced
- 1 Medium Zucchini diced
- 2 Medium Leeks trimmed and sliced
- 1 Shallot sliced
- 3 Chicken Breasts trimmed and diced
- 1 teaspoon Balsamic Vinegar
- 1 tablespoon Kosher Salt to taste- might need more!
- 1 teaspoon Cracked Pepper to taste- might need more!
- 4 tablespoon Olive Oil for sauteing
Instructions
- Heat a large, heavy bottom pot over medium heat. Add in the chicken stock.
- Heat a large skillet over high heat. Add in a tablespoon of olive oil. When the oil shimmers in the pan, add the carrots and turnips with a good pinch of salt. Cook for 3 minutes, then add in the zucchini. Cook until lightly browned and then add to the chicken stock.
- Add another 2 tablespoons of olive oil to the skillet. Add in the remaining veggies and a good pinch or two of salt. Stir and cook for 7-8 minutes until lightly browned. Add to the chicken stock.
- Pour the remaining tablespoon of oil into the skillet. When the oil shimmers again, add in the diced chicken. Season well with salt and pepper. Cook until lightly browned and then add to the chicken stock.
- Bring the chicken stock to a boil and then quickly reduce the heat so the stock simmers. Cook for about 30 minutes or until all the veggies are tender. Add in HALF of the balsamic vinegar and taste. If the soup needs more acid, add in the remaining balsamic. Make sure that you adjust the seasonings with salt and pepper to taste. Serve hot and enjoy!
Notes
Sometimes this soup needs what seems like an enormous amount of salt added to it. Just be careful when you are adjusting the seasonings to add a little, stir and taste again.
Add in only ½ of the balsamic vinegar to start. The vinegar ads a really subtle acid note to the soup which punches up the flavor nicely. If you need to add more, go ahead, but do so sparingly.
Turnips are wonderful in this soup... but if you don't want to use them substitute them out for a waxy potato.
Nutrition
Calories: 327kcal