Chicken-And-Vegetable Soup

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Servings: 8 Difficulty: Advanced
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A classic, hearty broth with tender chicken and fresh vegetables, perfect for cozy evenings.
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This comforting Chicken and Vegetable Soup is a timeless favorite that warms the soul. Made with a rich, homemade chicken stock base, it features tender pieces of poached chicken breast and a medley of fresh carrots, celery, onions, and leeks. The flavors are enhanced by aromatic herbs like thyme, bay leaves, and black peppercorns, creating a balanced and savory profile. The addition of butter-sautéed leeks and root vegetables adds depth and a velvety texture to the clear broth. Ideal for cold winter days, this soup is also excellent for meal prep, as the flavors often deepen overnight. ItâÂÂs a simple, wholesome dish that brings a touch of home-style cooking to any table.

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Chicken-And-Vegetable Soup

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 119.5

Description

This comforting Chicken and Vegetable Soup is a timeless favorite that warms the soul. Made with a rich, homemade chicken stock base, it features tender pieces of poached chicken breast and a medley of fresh carrots, celery, onions, and leeks. The flavors are enhanced by aromatic herbs like thyme, bay leaves, and black peppercorns, creating a balanced and savory profile. The addition of butter-saut&# 195;©ed leeks and root vegetables adds depth and a velvety texture to the clear broth. Ideal for cold winter days, this soup is also excellent for meal prep, as the flavors often deepen overnight. ItâÂÂs a simple, wholesome dish that brings a touch of home-style cooking to any table.

Ingredients

Directions

  1. Place the chicken bottoms in a 5-quart stockpot and cover with 10 cups of cold water.
  2. Bring to a boil over high heat, then reduce heat to low and simmer, skimming off any scum that rises to the surface.
  3. Remove the chicken breast quarters from the pot and set aside on a plate.
  4. Add 2 cups sliced carrots, 1 cup diced onions, 2 cups sliced celery, green leek tops, peppercorns, bay leaves, thyme, and salt to the pot.
  5. Cover and simmer for 45 minutes to create a rich stock.
  6. Remove the lid, return the chicken breasts to the pot, and cook uncovered for another 25 minutes until the chicken is tender.
  7. Meanwhile, slice the white parts of the leeks into 1/4-inch rounds and wash thoroughly to remove sand.
  8. In a medium saucepan, melt butter over medium heat and sauté the leeks, remaining carrots, onions, and celery until soft, about 5 minutes.
  9. Remove the cooked chicken from the stock and set aside on a platter.
  10. Strain the stock through a fine mesh strainer into a large container, discarding the cooked herbs, spices, and soup vegetables.
  11. Skim and discard any excess fat from the surface of the strained stock.
  12. Combine the clear stock with the sautéed vegetables and shredded chicken in a serving pot.
  13. Heat through gently and serve warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 119.5kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.6g8%
Cholesterol 44.5mg15%
Sodium 41.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, soup, vegetables, broth, comfort food, leeks, carrots, celery, thyme, homemade, simmered, hearty, warm, classic, dinner, meal prep
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