Hearty Chicken Vegetable Soup
Hearty Chicken Vegetable Soup might be just the soup you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 157 calories, 17g of protein, and 7g of fat per serving. This recipe serves 6 and costs $1.15 per serving. A couple people made this recipe, and 89 would say it hit the spot. It will be a hit at your Autumn event. If you have skinless boneless chicken breasts, water, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes. It is brought to you by Epicurious. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is solid. Similar recipes include Hearty Chicken Vegetable Soup, Hearty Chicken Vegetable Soup, and Hearty Italian Chicken and Vegetable Soup.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 teaspoon black pepper
4 medium carrots, cut diagonally into 1/3-inch-thick slices
2 celery ribs, cut crosswise into 1/3-inch-thick slices
1 3/4 cups chicken broth
3 tablespoons finely chopped fresh parsley
1 garlic clove, minced
2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon salt
1 lb skinless boneless chicken breasts
4 cups water
Equipment:
sauce pan
frying pan
pot
Cooking instruction summary:
Preparation Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered. 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. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat. 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.
Step by step:
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 Information:
covered percent of daily need
