Quick Chicken Vegetable Soup Recipe (30 Minutes)

When I grew up, I was always looking forward to my snack after school in my grandmother’s house. But while my schoolmates on Gushers and these small handy snack packs were looking for crackers and mysterious firm cheese with a violent cheese, I asked my grandmother for “real food”.

For me, “real food” on Sunday, Piment cheese -sandwiches or whatever my grandmother cooked that day like her vegetable shop. My grandmother’s soup was both light and hearty, full of vegetables and potatoes, but with enough meat to give him substance, and was strengthened with tomato juice in doses, which gave him a depth that was missing all the discounted vegetable soups. It never missed me until dinner.

This aromatic chicken soup is very in the spirit of this childhood soup. It is light and brothy, packed with chicken for protein and loaded with vegetables, which heats it up and restorative. The chicken and potatoes absorb the broth’s flavors, while the tomatoes add exactly the right amount of acid to round off all flavors.

Tips and links

• The broth: Use your favorite chicken broth because it is the backbone of the recipe. In fact, consider the use of bone broth instead of a normal chicken broth for the best taste and body.
• The vegetable: Add the frozen vegetables towards the end of the cooking so that you can keep your tender texture. You are already cooked, so you just have to heat yourself.
• The potatoes: Feel free to use potatoes with canned food if you do not want to cut your own potatoes, but are added to the frozen vegetables at the same time.
• The garlic: Use the hacked garlic to shorten the preparation time.

Simple variations

• Vegetable options: Add a variety of vegetables that you like! Chopped or can green beans, frozen corn or cut carrots are a great choice.
• Do it Italian: Add a teaspoon of Italian spice together with the garlic, stir in pre-made potato gnocchi instead of the potatoes and garnish them with spoon pesto.
• Taste with herbs: Together with the garlic, add woody herbs such as Rosemary and Thyme. You can also end the soup with delicate herbs such as parsley and basil.
• Add pasta: Add the boiling soup a few egg yolks. It takes about 6 minutes to cook.

How to serve chicken vegetable soup

Perhaps the best thing about this soup is that you can serve you as an AS-IS and name you as a meal, but practically every soup benefits from a part-of-bread. I like to roast thick sourdough slices in olive oil in a pan, but hunk from garlic bread are always a good idea. Or take it in a direction that is reminiscent of chicken cake by baking squares out of thawed puff pastry to hover on every bowl.

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