Hearty Chicken Vegetable Soup Recipe
This hearty chicken vegetable soup is a comforting, nutrient-packed meal perfect for lunch or a light dinner. Packed with tender chicken tenders, a medley of fresh vegetables, and a flavorful broth seasoned with thyme and lemon juice, it offers a balanced and delicious option that’s both satisfying and wholesome. The recipe includes an Instant Pot method for quick preparation and an optional Parmesan topping for added richness.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Lunch
- Method: Stovetop
- Cuisine: Continental
Ingredients
Vegetables
- 1 large onion, finely diced
- 4 sticks celery, finely diced
- 3 carrots, peeled and cubed
- 1 large potato, peeled and cubed
- 1 cup (150g) butternut squash, peeled and cubed
- 1 medium zucchini (courgette), cubed
- 1 cup (150g) corn, fresh or canned
Protein
- 2 pounds (900g) chicken tenders (mini chicken breasts)
Pantry & Seasoning
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp dried thyme or Italian seasoning
- 6 cups (1 ½ liters) chicken stock or broth
- 1 tbsp tomato paste
- ½ cup (120g) fregola / giant couscous or risoni pasta
- 1 tbsp lemon juice or to taste
- 2 tbsp parsley, chopped, plus extra to serve
- Salt and pepper to season
- Grated Parmesan to serve (optional)
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium-low heat. Add the diced onion, celery, carrots, potato, and butternut squash. Stir in the salt and dried thyme or Italian seasoning. Sauté the vegetables gently for about 5 minutes until they begin to soften and release their flavors.
- Add Stock and Chicken: Pour in the chicken stock and bring the mixture to a low simmer. Add the chicken tenders and stir in the tomato paste to enrich the broth. Continue to simmer over medium-low heat for 15 minutes, allowing the chicken to cook through and the flavors to meld.
- Incorporate Remaining Ingredients: Stir in the cubed zucchini, corn, fregola or couscous pasta, and lemon juice. Cook for an additional 10-13 minutes, stirring occasionally, until the pasta is tender and the vegetables are cooked to your preference.
- Shred the Chicken: Remove the soup from heat. Using kitchen tongs, remove the chicken tenders from the pot. Shred the chicken with two forks into bite-sized pieces, then return the shredded chicken to the soup.
- Finalize and Serve: Stir in chopped parsley and season the soup with additional salt and pepper to taste. Serve the soup hot with lemon wedges on the side, and sprinkle with grated Parmesan if desired for extra flavor.
Notes
- To reduce calories further, use cooking spray such as Fry Light instead of olive oil for sautéing the vegetables.
- This soup is syn-free for Slimming World followers if Parmesan is omitted or counted as a healthy extra.
- The nutritional information is approximate and may vary depending on ingredient brands and serving sizes.
- You can substitute chicken stock with vegetable broth to make it more vegetarian-friendly, but this changes the protein and flavor profile.
- For a quicker version, use the Instant Pot method: cook all ingredients except the zucchini, corn, pasta, lemon juice, parsley, and Parmesan at high pressure for 12 minutes, then add the remaining ingredients and cook for 3 more minutes under pressure.
