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Chicken-Vegetable Soup

Chicken-Vegetable Soup (2 recipe image
This comforting Chicken-Vegetable Soup is a quick and satisfying meal perfect for busy weeknights or chilly evenings. Featuring tender cubes of cooked chicken, bite-sized new potatoes, and a medley of fresh and frozen vegetables like cauliflower, carrots, and green beans, every spoonful is packed with wholesome goodness. The subtle herbal notes from dried tarragon and a hint of black pepper elevate the simple broth into a flavorful experience. It&# 226;ÂÂs light yet filling, making it an ideal starter or a complete lunch. With minimal prep and just one pot required, this soup is easy to customize with whatever veggies you have on hand, ensuring a warm, delicious bowl of comfort without the fuss.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1001.9
Dietary: Gluten-free
Description
This comforting Chicken-Vegetable Soup is a quick and satisfying meal perfect for busy weeknights or chilly evenings. Featuring tender cubes of cooked chicken, bite-sized new potatoes, and a medley of fresh and frozen vegetables like cauliflower, carrots, and green beans, every spoonful is packed with wholesome goodness. The subtle herbal notes from dried tarragon and a hint of black pepper elevate the simple broth into a flavorful experience. It&# 226;ÂÂs light yet filling, making it an ideal starter or a complete lunch. With minimal prep and just one pot required, this soup is easy to customize with whatever veggies you have on hand, ensuring a warm, delicious bowl of comfort without the fuss.
Ingredients
  • 4 cups Chicken broth
  • 2 cups Cubed cooked chicken or turkey
  • 1 cups Small cauliflowerets*
  • 1/2 teaspoons Dried tarragon
  • 1/8 teaspoons Pepper
  • 4 small New potatoes -- cut into
  • Fourths
  • 1 medium Carrot -- sliced
  • Substitute
  • 1 cups Frozen cauliflower and
  • 1 cups Frozen cut green beans
Directions
  1. 1
    Pour the chicken broth into a large pot and place over medium-high heat.
  2. 2
    Add the cubed cooked chicken, cauliflowerets, sliced carrots, and quartered new potatoes to the pot.
  3. 3
    Stir in the dried tarragon and black pepper, then bring the mixture to a boil.
  4. 4
    Once boiling, reduce the heat to low, cover the pot, and let simmer for 10 minutes.
  5. 5
    Add the frozen cauliflower and frozen cut green beans to the soup.
  6. 6
    Continue to simmer covered for another 2 to 3 minutes, or until all vegetables are crisp-tender.
  7. 7
    Ladle the hot soup into bowls and garnish with fresh tarragon sprigs if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1001.9kcal
% Daily Value *
Total Fat 43.9g68%
Saturated Fat 11.9g60%
Cholesterol 320.4mg107%
Sodium 363.9mg16%
Total Carbohydrate 31.1g11%
Dietary Fiber 8.3g34%
Sugars 8.3g
Protein 103.5g207%

* 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, vegetable soup, comfort food, easy dinner, one pot meal, healthy soup, tarragon, cauliflower, green beans, potatoes, carrots, broth, simmered, winter soup, family friendly, quick recipe, meal prep, low carb, dairy free, gluten free
Read it online: https://www.chefs-mate.com/recipe/chicken-vegetable-soup-2/