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: 275kcal
Ingredients
- 8 cups chicken stock homemade or low sodium
- 5 medium carrots diced
- 4 small turnips or 2 large, washed & diced
- 3 skinless chicken breasts trimmed and diced
- 2 Spanish onions peeled and diced
- 2 medium leeks trimmed and sliced
- ½ celery head trimmed and sliced
- 1 medium zucchini diced
- 1 shallot sliced
- 4 tablespoons olive oil for sautéing
- 1 teaspoon balsamic vinegar
- 1 tablespoon kosher salt to taste - might need more!
- 1 teaspoon cracked black pepper to taste - might need more!
Instructions
Preparation Steps
- Gather the tools and ingredients.
- Wash, peel, and dice the carrots and turnips.
- Trim and slice the celery stalks.
- Peel and dice the Spanish onions.
- Wash and dice the zucchini.
- Trim and slice the leeks.
- Slice the shallots.
- Trim and dice the boneless chicken breasts into bite-size pieces
Cooking Instructions
- Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chicken stock.
- Heat a large skillet over high heat. Add 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 the zucchini. Cook until lightly browned, and then add to the hot broth.
- 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 the diced chicken breasts. 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 quickly reduce the heat so the stock simmers. Cook for about 30 minutes or until all the veggies are tender. Add half of the balsamic vinegar and taste. If the soup needs more acid, add the remaining balsamic. Adjust the seasonings with salt and pepper to taste. Ladle into bowls 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 1/2 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
Serving: 1serving | Calories: 275kcal | Carbohydrates: 10g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 1344mg | Potassium: 751mg | Fiber: 1g | Sugar: 7g | Vitamin A: 570IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 2mg
