Soups are perfect for the cold and flu season, but we don’t have to be sick to enjoy a bowl (or two!) My chicken and veggie soup makes an easy family dinner, a healthy winter meal, and a colorful hearty dish everyone will love. It’s packed with nutritious anti-inflammatory ingredients that keep you warm and cozy!
My favorite part? This soup doesn’t need chicken stock or bouillon to taste good! You may also skip the chicken to make it Vegan! Pair it with vegetable spring rolls, your favorite sandwich, or a few dates to boost your energy!
The Best Soup – Healthy Ingredients
This is the best soup in town because it includes good protein and fresh veggies. Healthy seasonings such as ginger and turmeric powder add a fantastic flavor and make perfect medicines for sinus and stomach issues.
Making the Chicken and Veggie Soup
Making this soup is simple and easy:
- To begin, sauté puréed onions with olive oil on medium heat.
- Next, throw in the cubed chicken breast and seasonings. Sauté for 5 minutes. Then, cover and cook for 10 minutes.
- Next, add water, cover, and cook for 15 minutes.
- Finally, add the veggies and cook for 15 minutes, et voilà!
Serving a Healthy Soup!
Garnish your soup using your favorite toppings, such as shredded cheese, croutons, or chives. I love serving this soup with grilled cheese and spinach sandwich, but it also tastes fantastic with a few dates on the side or simply on its own!
Bon appétit!
The Best Chicken and Veggie Soup
Ingredients
- 1 lb chicken breast (cut in small cubes)
- 1 puréed onion
- 2 Tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp ground ginger
- 1 tsp turmeric powder
- 2 medium-sized potatoes
- 4 medium-sized carrots
- 1 Tbsp chopped parsley (optional)
- 8 cups water
Garnishing
- chives, leek, or green onions
Instructions
- Put olive oil, onions, salt, pepper, ground ginger, and ground turmeric in a large stovetop pot on medium heat. Stir for a couple of minutes.
- Add chicken breast cubes and parsley. Stir, and sauté 5 minutes. Cover and cook for 10 minutes.
- Add 5 cups of water. Stir, cover, and cook for 15 minutes.
- Add potatoes, carrots, and 2-3 cups water—cover and cook for 15 minutes.
- Taste and adjust salt. Transfer to soup bowls, then garnish with chives, leeks, or green onions. Serve with a grilled cheese sandwich, spring rolls, or dates! Enjoy 😋
Looking for more Chicken recipes? May I suggest this authentic Moroccan chicken and preserved lemon Tagine?!
Did you make this soup? Tag petitapron on Instagram and let us know how it turned out!