Chicken Vegetable Soup Recipe
This Chicken Vegetable Soup Recipe is loaded with vegetables, beans, and chicken in a delicious one-pot meal.
Ingredients
- 2 cups of cannellini beans
- 6 cups of water
- 3 8- ounce chicken breasts
- 1 tablespoon of healthy cooking oil
- 2 peeled and small diced yellow onions
- 3 peeled and small diced carrots
- 3 small diced stalks of celery
- 4 finely minced cloves of garlic
- 2 cups of cremini mushrooms, sliced into wedges
- 1 medium-sized peeled, seeded and medium-diced butternut squash
- 96 ounces of chicken stock
- 1 bunch of julienne kale
- 1 tablespoon of fresh thyme leaves
- sea salt and fresh cracked pepper to taste
Instructions
- Add the beans to a large container and cover them with water. Let sit overnight.
- To speed this process up, boil the water and cover the beans, and let sit for 1 hour. Drain before using it.
- Next, season the chicken breasts on all sides with salt and pepper.
- Add the oil to a large pot over medium heat and sear the chicken breasts on both sides, and cooked throughout, about 8 to 10 minutes per side.
- Set the chicken to the side and add the onions, carrots, celery, garlic, mushrooms, and squash to the pot and sauté for 8 to 10 minutes or until light brown.
- Add the chicken back in, along with the drained beans and chicken stock.
- Cook over low heat for 60 to 90 minutes or until the chicken pulls apart easily.
- Remove the chicken breasts from the soup and shred them. Add back to the pot along with fresh thyme, salt, and pepper.
- Serve each bowl with a small handful of sliced kale.
Notes
Make-Ahead: Soup always tastes better the next day, so if you'd like, you can make this soup up to 3 days ahead. Follow these instructions, cover it, and keep it cool in the refrigerator until ready to serve it with the fresh kale.
How to Store: Cover the soup and keep it in the refrigerator for 5 days. The soup will hold in the freezer covered for up to 2 months. Thaw for 1 day in the refrigerator before reheating, or add directly to a pot from the freezer and cook over low until hot.
How to Reheat: Add the desired chicken vegetable soup to a large pot and cook over low heat until hot.
Additional Vegetables: You can also use spinach, collards, scallions, peas, rutabaga, parsnips, turnips, or cabbage.
This soup is much more like a stew. It’s hearty, it’s chunky, and it is dang good. Because I like crisp kale, I serve it up per order to stay nice and green and crisp when serving it.
While you may not have that time, a quicker way to soak beans would be to submerge them in boiling water and let them stand for 1 hour.
Nutrition
Calories: 116kcalCarbohydrates: 15gProtein: 9gFat: 3gSaturated Fat: 1gCholesterol: 14mgSodium: 270mgPotassium: 444mgFiber: 2gSugar: 4gVitamin A: 5852IUVitamin C: 14mgCalcium: 52mgIron: 1mg