Sauté the Aromatics:
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften and the onions become translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the Broth and Vegetables:
Return the chicken to the pot and add the chicken broth, diced tomatoes, green beans, corn, thyme, oregano, and bay leaf. Stir to combine and bring the soup to a boil.
Simmer the Soup:
Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
Add the Greens:
If using, stir in the fresh spinach or kale and cook for another 3-5 minutes until the greens are wilted and tender.
Season and Serve:
Remove the bay leaf and taste the soup. Adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
Tips for Serving and Storing:
Serving Suggestions:
This soup pairs wonderfully with a slice of warm, crusty bread or a side of crackers. A dollop of sour cream or a sprinkle of shredded cheese can also enhance the flavors.
Storing Leftovers:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Allow the soup to cool to room temperature before storing. Reheat gently on the stove, adding a little extra broth or water if the soup thickens too much.
Freezing:
If you want to freeze the soup for later, let it cool completely and transfer it to freezer-safe containers. It can be stored for up to 3 months. To reheat, thaw the soup overnight in the fridge and warm it on the stove.
Variants:
Vegetarian Version:
Skip the chicken and replace the chicken broth with vegetable broth for a vegetarian version of this soup. You can add more vegetables like zucchini, bell peppers, or peas for extra flavor.
Spicy Chicken Soup:
For those who enjoy a bit of heat, add a diced jalapeño or a teaspoon of red pepper flakes to the soup. This will give it a kick without overpowering the other flavors.
Creamy Chicken and Vegetable Soup:
For a creamy twist, add 1/2 cup of heavy cream or coconut milk to the soup during the last few minutes of cooking. This will create a rich and velvety texture.
Slow Cooker Version:
To make this soup in a slow cooker, add all of the ingredients (except the greens) to the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. Stir in the spinach or kale during the last 10 minutes of cooking.
FAQ:
1. Can I use rotisserie chicken for this soup?
Yes, rotisserie chicken is a great option for a quicker version of this soup. Simply shred the chicken and add it to the pot with the broth after sautéing the vegetables.
2. Can I use other vegetables in this soup?
Absolutely! This soup is very versatile, and you can swap in any of your favorite vegetables. Try adding peas, parsnips, or bell peppers for different textures and flavors.
3. Is it possible to make this soup without potatoes?
Yes, if you prefer a lighter version, you can leave out the potatoes. The soup will still be delicious and full of nutrients with the other vegetables.
4. Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day after the flavors have had time to develop. Store it in the refrigerator for up to 3-4 days.
5. Can I add pasta to this soup?
Yes, adding small pasta such as elbow macaroni or ditalini is a great way to make the soup even heartier. Just add the pasta during the last 10-12 minutes of cooking to ensure it doesn’t overcook.
Conclusion:
This Vegetable and Chicken Soup is the perfect meal for any occasion. It’s easy to make, filled with nutritious ingredients, and absolutely delicious. Whether you enjoy it as a light lunch or a hearty dinner, this soup is guaranteed to satisfy. Plus, with its ability to be customized to suit various dietary preferences, it’s a recipe that can be enjoyed by everyone. Packed with protein, fiber, and vitamins, it’s a comforting, wholesome meal that will warm you from the inside out.
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