Some days call for a body and soul-warming soup. Vegetable soup with chicken and potatoes is a bowl full of goodness you will savor.
Italian Vegetable Beef Soup, with its list of simple ingredients and cozy flavor, is one you should try as well.
Chicken Vegetable Soup with Potatoes
Chicken broth-based soups are the soup version of curling up with a blanket and a good book for me. They have a filling and warming effect that you just can’t get from other soups. White Bean Cabbage Soup is one you will want to try.
It may be a bit of my imagination, but the fact that chicken broth is full of so many rich nutrients that are good for our muscles, bones, and body can’t hurt. Combined with iron-rich vegetables like spinach and broccoli, it’s no wonder this soup always leaves me feeling restored.
While I like to use homemade chicken stock most of the time, when I’m sick and have little energy for cooking, it’s really nice to have store-bought stocks and broths waiting in the pantry.
You can easily make your own the next time you have a rotisserie chicken carcass or bones. Place them along with a few vegetables and herbs in water and simmer for a few hours. (Here are step-by-step instructions if that helps.)
For this soup, I use chicken thighs or breast, cut into small pieces and then saute it briefly before adding the chicken stock. You could use shredded rotisserie chicken instead if you have it on hand.
Chicken Soup with Broccoli
After you add the potatoes and carrots simmer everything until the vegetables are tender. I like a low simmer and not a rolling boil.
The cozy smell of the simmering chicken and vegetables fills the house beautifully at this point the kids are usually begging for a bowl with homemade biscuits.
The broccoli and spinach will cook quickly at the end. It will only take 1-2 minutes for the broccoli florets and I just add the chopped spinach in as I remove it from the heat. It will wilt and cook by the time you start serving it.
Who knew such basic ingredients could produce so much flavor? Here is what you will need for chicken and potato soup.
- yellow onion
- garlic
- olive oil
- chicken white or dark meat
- chicken stock
- red potatoes
- carrots
- broccoli florets
- baby spinach
- kosher salt
- freshly ground black pepper
- Parmesan or Pecorino Romano cheese
Vegetable Soup with Chicken
- Warm the oil in a large pot over medium-high heat. Add the onions and saute for about 5 minutes, just until browned and tender. Add the garlic and cook for a minute or so.
- Add the chicken, toss to combine, and season generously with salt and pepper. Cook for 3-4 minutes, until browned and just barely cooked through.
- Pour the chicken stock into the pot and then add the potatoes and carrots. Bring to a boil and simmer until potatoes and carrots are tender. Add a teaspoon or so of salt and a generous amount of pepper. Taste the broth as it is cooking and adjust the salt as needed.
- Add the broccoli, cook a minute or two longer and then remove from the heat. Add the spinach and stir to wilt. Top with shredded or shaved cheese just before serving.
Some mealtimes just beg for comfort foods like Beef and Broccoli Soup. Soups are our favorite for that but there are some side dishes like creamed corn, mashed potatoes, or au gratin vegetables that fit that bill as well.
If you’re looking for a comforting and hearty meal that’s perfect for chilly evenings, then this creamy chicken corn soup is the perfect recipe to try.
Sweet and rich with the slightest bit of crunch from the corn, creamed corn is easy enough to enjoy any time of the year.
Creamy, buttery, cheesy mashed potatoes are what food dreams are made of, I suggest making extra, to avoid arguments over who gets seconds.
This Broccoli Gratin is crisp like roasted broccoli with a heavenly creamy cheesy sauce. I’m willing to bet that if you’ve tried a broccoli gratin in the past and been unimpressed, this recipe will change your mind forever.
Vegetable Soup with Chicken and Potatoes
Ingredients
- ½ yellow onion
- 2 cloves garlic
- 1 teaspoon olive oil
- 1 lb chicken white or dark meat diced into 1/2″ pieces
- 8 cups chicken stock I used homemade stock adjust salt to taste if using store bought
- 3 medium red potatoes peeled and diced into 1/2″ pieces about 2 cups total
- 4 carrots peeled and diced small about 2 cups total
- 1 cup broccoli florets cut small
- 2-3 cups baby spinach two generous handfuls
- kosher salt to taste
- freshly ground black pepper to taste
- Optional: Parmesan or Pecorino Romano cheese finely grated or shaved
Instructions
- Warm the oil in a large pot over medium high heat. Add the onions and saute for about 5 minutes, just until browned and tender. Add the garlic and cook for a minute or so.
- Add the chicken, toss to combine and season generously with salt and pepper. Cook for 3-4 minutes, until browned and just barely cooked through.
- Pour the chicken stock into the pot and then add the potatoes and carrots. Bring to a boil and simmer until potatoes and carrots are tender. Add a teaspoon or so of salt and a generous amount of pepper. Taste the broth as it is cooking and adjust the salt as needed.
- Add the broccoli, cook a minute or two longer and then remove from the heat. Add the spinach and stir to wilt. Top with shredded or shaved cheese just before serving.
Nutrition
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