This hearty chicken vegetable soup is a protein-rich meal made from simple pantry staples and fresh produce. It is highly versatile and can be prepared using a stovetop, slow cooker, or pressure cooker depending on your schedule.
List of ingredients
- 1 tablespoon olive oil Рused for saut̩ing aromatic vegetables.
- 1 cup diced carrots – adds sweetness and color.
- ½ cup minced onion (about 1 medium onion) – provides a savory base.
- ½ cup minced celery (about 2 celery ribs) – adds traditional soup flavor.
- 1 tablespoon minced garlic – enhances the aromatic profile.
- 1 lb boneless, skinless chicken breasts – the primary protein source.
- 1 quart low sodium chicken broth – the liquid base for the soup.
- 2 cups cubed russet potatoes (cut in ¼ inch cubes) – provides heartiness and thickness.
- 14 oz canned petite diced tomatoes – adds acidity and texture.
- 1 cup corn – adds a touch of sweetness.
- 1 cup cut green beans – adds fiber and crunch.
- 1 cup peas – adds brightness and nutrition.
- 2 tablespoons tomato paste – thickens the broth and deepens the color.
- 2 bay leaves – provides a subtle herbal undertone.
- ¼ teaspoon black pepper – for basic seasoning.
- ¼ teaspoon dried basil – adds a classic Italian herbal note.
- ¼ teaspoon dried oregano – adds an earthy flavor.
- ¼ teaspoon dried parsley – adds a fresh, grassy finish.
step-by-step instructions
- Sauté Aromatics: Heat the olive oil in a large pot and sauté the carrots, onions, celery, and garlic for about 10 minutes until the vegetables become translucent.
- Combine Ingredients: Add the chicken breasts, chicken broth, potatoes, diced tomatoes, corn, green beans, peas, tomato paste, and all the dried spices to the pot, stirring well to combine.
- Cook Stovetop: Cover the pot and bring the liquid to a boil. Once boiling, reduce the heat to a simmer and cook for 20-25 minutes until the potatoes are fork tender.
- Cook in Crockpot: After sautéing the vegetables, transfer everything to a slow cooker. Cover and cook on high for 4-6 hours or on low for 6-8 hours.
- Cook in Instant Pot: Use the sauté function for the initial vegetables. Add remaining ingredients, scrape the bottom to avoid burn notices, seal, and cook on Manual Pressure for 12 minutes. Use quick release once finished.
- Final Prep: Remove and discard the bay leaves from the soup.
- Process Chicken: Remove the chicken breasts from the pot and shred them using two forks or a stand mixer with the paddle attachment on low speed.
- Finish and Serve: Return the shredded chicken to the pot, stir everything together, and serve immediately.
Customizing the Base Ingredients
Using Chicken Thighs for Extra Juiciness
If you prefer a richer flavor and more tender meat, replace the chicken breasts with boneless, skinless chicken thighs. Thighs have a higher fat content, which prevents the meat from drying out during longer simmering processes.
Substituting Yukon Gold Potatoes
You can use Yukon Gold potatoes instead of Russet potatoes for a creamier texture. Yukon Golds hold their shape well but have a naturally buttery consistency that thickens the broth slightly.
Using Rotisserie Chicken for Speed
To significantly reduce cooking time, use a pre-cooked rotisserie chicken. Shred the meat and add it to the soup during the last few minutes of simmering just to heat it through.
Incorporating Fresh Herbs
Fresh basil, oregano, and parsley can be used instead of dried versions for a brighter taste. Use double the amount of fresh herbs compared to the dried measurements listed in the recipe.
Alternative Oil Options
Avocado oil, butter, or ghee are suitable replacements for olive oil when sautéing the vegetables. Butter provides a richer, more traditional flavor profile to the aromatic base.
Low-FODMAP Adjustments
For those on a low-FODMAP diet, omit the onion and garlic from the recipe. You can replace them with the green tops of spring onions to maintain some of the flavor without the digestive triggers.
Choosing Different Tomato Products
If petite diced tomatoes are unavailable, crushed tomatoes or tomato sauce can be used. Crushed tomatoes will result in a slightly thicker consistency, while sauce will make the broth more uniform.
Optimizing Cooking Methods
The Benefits of Slow Cooking
Using a crockpot allows the meat and vegetables to cook low and slow, which often results in more tender chicken. This method is ideal for developing a deeper, more integrated flavor profile over several hours.
Pressure Cooking Efficiency
The Instant Pot is the fastest method, reducing the active cooking time to just a few minutes under pressure. It is highly effective for breaking down the chicken fibers quickly while keeping the vegetables intact.
Traditional Stovetop Control
Cooking on the stove provides the most control over the heat and reduction of the liquid. This is the best method if you prefer to monitor the exact tenderness of the potatoes in real-time.
Adding Creaminess to the Soup
Dairy-Free Creamy Texture
To make the soup creamy without dairy, add an extra peeled and halved Russet potato during the cooking process. Once cooked, remove that potato and blend it with a cup of the soup broth before stirring it back into the pot.
Traditional Dairy Method
For a classic rich finish, stir in 1/2 cup of room-temperature heavy cream or whole milk once the soup is finished cooking. Ensure the heat is low when adding the cream to prevent it from curdling.
Storage and Reheating Guidelines
Refrigeration Limits
Store the leftover soup in an airtight container in the refrigerator for up to 4 days. Ensure the soup has cooled slightly before sealing the lid to prevent excess condensation.
Freezing Instructions
This soup freezes exceptionally well and can be stored for several months. Use freezer-safe containers or heavy-duty freezer bags, leaving a small amount of space at the top for expansion.
Effective Reheating Techniques
Defrost frozen soup in the refrigerator overnight before reheating. You can warm the soup on the stove over medium heat or in the microwave, stirring occasionally to ensure even heating.
Serving and Pairing Ideas
Pairing with Crusty Breads
Serve this soup with warm, crusty sourdough bread or a toasted baguette. The acidity of the sourdough complements the savory chicken broth and helps soak up the liquid.
Serving Over Grains
For a more filling meal, ladle the soup over a bowl of steamed white or brown rice. This adds a different texture and increases the carbohydrate content for a heartier dinner.
Adding Fresh Garnishes
Garnish each bowl with freshly cracked black pepper or a sprinkle of shredded parmesan cheese. A few leaves of fresh parsley added at the end provide a pop of color and freshness.
Complementary Side Dishes
Pair the soup with a light side salad, such as a Greek or Caesar salad, to balance the richness of the meal. Grilled vegetables also make a healthy accompaniment that mirrors the nutrients in the soup.
Troubleshooting and FAQs
Why is my soup too thin?
If the broth is too watery, you can simmer the soup without a lid for an additional 10-15 minutes to reduce the liquid. Alternatively, mash a few of the cooked potato cubes directly in the pot to naturally thicken the base.
How do I prevent the Instant Pot burn notice?
To avoid the burn warning, make sure to thoroughly scrape all sautéed bits from the bottom of the pot before adding the liquid. Ensure the chicken broth is stirred well to incorporate the tomato paste fully.
Can I add more vegetables?
Yes, you can add extra vegetables like diced parsnips, turnips, or kale. Add hardy vegetables at the beginning and leafy greens like kale or spinach during the last 5 minutes of cooking.
What is the best way to shred the chicken?
While two forks work well, using a stand mixer with the paddle attachment on low speed is the fastest method. Simply place the warm chicken breasts in the bowl and mix for a few seconds until shredded.
Can I use beef broth instead?
Yes, beef broth can be used, but it will change the flavor profile significantly. If using beef broth, consider swapping the chicken for beef chunks to maintain a cohesive taste.
How do I keep the vegetables from getting mushy?
Avoid overcooking the soup, especially when using a pressure cooker. If you prefer firmer vegetables, add the frozen peas and corn at the very end of the process after the heat is turned off.
Print
Old Fashioned Chicken Vegetable Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Easy Chicken Vegetable Soup recipe you’ll love! Learn how to make old fashion chicken vegetable soup in the crockpot, instant pot or the stove
Ingredients
- 1 tablespoon olive oil
- 1 cup diced carrots
- ½ cup minced onion
- ½ cup minced celery
- 1 tablespoon minced garlic
- 1 lb boneless, skinless chicken breasts
- 1 quart low sodium chicken broth
- 2 cups cubed russet potatoes
- 14 oz canned petite diced tomatoes
- 1 cup corn
- 1 cup cut green beans
- 1 cup peas
- 2 tablespoons tomato paste
- 2 bay leaves
- ¼ teaspoon black pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried parsley
Instructions
- Sauté: In a large pot, heat the olive oil. Sauté carrots, onions, celery and garlic for 10 minutes until translucent.
- Combine: Add the chicken breasts, chicken broth, potatoes, diced tomatoes, corn, green beans, peas, tomato paste and dried spices to the pot. Stir to combine.
- Boil: Cover the pot and bring to a boil.
- Simmer: Once boiling, reduce the soup to a simmer for 20-25 minutes, until the potatoes are fork tender.
- Discard: Once the soup has cooked, remove the bay leaves and discard.
- Shred: Remove the chicken from the pot. Shred the chicken with two forks.
- Finish: Add shredded chicken back to the pot. Stir together and enjoy!
Notes
You can use Rotisserie Chicken to save time. For a creamier version, blend a cooked potato with some broth and return it to the pot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 384 kcal
- Sugar: 12 g
- Sodium: 371 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 33 g
- Cholesterol: 73 mg