Main Page
Children's recipes
Chicken vegetable soup

Chicken and vegetable soup

Light, low-cal, wholesome, and family-friendly! Chicken and vegetable soup is a great first course for summer, when you don't feel like heavy, filling soups. It comes out very appetizing, with a rich aroma and flavor of vegetables. The soup is low in calories and works well for a diet.

Irisha

Recipe author

Composition / ingredients

Servings:

Chicken (use any part of the chicken; I used 2 thighs)

300

Water

2.5

Button mushrooms

100

Potatoes (medium)

Onion (1 small for the broth, 1 for the soup)

Carrots (1 for the broth, 1 for the soup)

Bell pepper

0.5

Green string beans (10 pods)

Canned corn

Green peas (fresh)

Cloves (for the broth)

Peppercorns (for the broth)

Bay leaf (for the broth)

Fresh herbs

Ground hot pepper

Table salt

Bread (5 slices of white bread)

Olive oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 2 g

Fats 22 % 2 g

Carbohydrates 56 % 5 g

44 kcal

GI: 80 / 0 / 20

Cooking method

Step 1:

How do you make chicken and vegetable soup? Gather the ingredients from the list. Any part of the chicken works for the broth. I used thighs; the leanest version comes from white meat. The soup tastes better and is healthier made from chilled (not previously frozen) meat. If your chicken is frozen, thaw it properly first. Wash the vegetables beforehand.
Step 2:

Make the broth. How do you cook chicken broth? Pour the water into a pot and bring it to a boil. Wash the chicken thoroughly; if the meat is too fatty, trim off the excess fat. Lower the chicken into the boiling water. Add a carrot and an onion (it's best not to peel the onion, just wash it well — that gives the broth a beautiful rich color).
Step 3:

Cook the broth over low heat until the chicken is done, 30 to 50 minutes depending on the age and size of the bird. Ten minutes before it's done, add the spices to the broth — allspice and hot peppercorns, cloves, and bay leaf. Choose your spices to taste.
Step 4:

While the broth cooks, deal with the vegetables. Use any vegetables you like or have on hand. I used potatoes, fresh green peas, canned corn, button mushrooms, bell pepper, string beans, and onion with carrot. Peel all the vegetables and cut them however you like.
Step 5:

Take the meat out of the finished broth. Pick it off the bones and cut it into small pieces.
Step 6:

Strain the broth. Discard the onion, carrot, and spices. Return the broth to low heat. When it comes to a boil, add the potatoes (they take the longest to cook). Cook the potatoes until half done, about 10 minutes.
Step 7:

Add the chopped meat, vegetables, and mushrooms. Cook everything together for about 10 more minutes. Add salt and pepper to taste. Turn off the heat and let the soup rest, covered.
Step 8:

Meanwhile, make the croutons for the soup. How do you make croutons? Preheat the oven to 400°F (200°C). Cut the bread into cubes.
Step 9:

Spread them on a baking sheet and, if you like, add salt, ground hot pepper, and various dried herbs (I added oregano). Drizzle olive oil (or any other vegetable oil) over the bread, toss everything well, and put it in the oven.
Step 10:

Toast the bread until golden, about 10 minutes. Stir the croutons now and then (watch them closely — at high heat they can burn quickly).
Step 11:

Add fresh herbs to the finished soup and serve. Enjoy!

Important! Whether or not the recipe gives an exact amount of water, it's best to go by your own preference (whether you like your soup thick or thinner), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and other ingredients a soup should have, which may not match yours. In practice, that means if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch for one or two people. Scale all the recipe's ingredients down to 1–2 servings, and figure the water as follows: from one cup per serving for a very thick soup up to 1 1/2–2 cups for a thinner one. Don't forget that some of the liquid will boil off during cooking. After tasting a small batch, you can adjust both the amount of liquid and the proportions to your taste. Later, like most experienced cooks, you'll be able to add the water and ingredients by eye.
Note that the quality and flavor of the finished dish depend a lot on thawing the ingredients properly. For how to avoid mistakes and choose the best way to thaw chicken, see the article on thawing food correctly.
For cooking, it's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind that it can give the dish an unpleasant off-flavor.