30 Minute Hearty Chicken Soup
It’s almost that time of the year! Fall is in the air! I don’t know about you, but I am ready for pumpkin picking and that crisp autumn weather. Can you tell that I’m excited? I’m even more excited about the food. Especially, the soups! I can hardly contain just how excited I am to make stews and soups. In fact, I was so excited this past weekend that I started practicing with a big pot of Hearty Chicken Soup.
It’s still very hot here in California. However, I still decided to make soup and I am so glad that I did. My house tends to get overheated when I use the stove so fortunately, this recipe only took me 30 minutes to make. And, most of that time the soup was cooking itself.
30 Minute Hearty Chicken Soup
8
servings15
minutes30
minutesIngredients
2 tablespoons olive oil
3 stalks celery, diced
2 large carrots, diced
1 large onion, finely diced
1 cup broccoli florets, chopped into bite-sized pieces
1 cup kale, finely chopped
8 cups chicken broth
2 tablespoons smoked paprika
1 teaspoon onion powder
1 teaspoon cumin
2 tablespoons garlic powder
1 tablespoon salt, or to taste
1/2 tablespoon black pepper, or to taste
2 large chicken breasts, cooked and shredded
2 tablespoons chopped parsley
Directions
- In a large pot, heat 2 tablespoons of olive oil over medium-high.
- Saute celery, carrots, and onions together for about 4 minutes.
- Next, add the broccoli, kale, chicken broth, spices, and shredded chicken.
- Bring to a boil. Then, simmer for 30 minutes.
- Add chopped parsley. Taste and adjust seasonings to your liking.
- Serve with crackers or bread. Enjoy!
This soup all came together so well. Whenever I make a soup, I like to use a lot of vegetables and have incorporate protein. I chose to use chicken as the protein. My vegetables of choice were 3 stalks of celery, 2 large carrots, 1 large onion, 1 cup of broccoli florets, and 1 cup of kale.
What helped to flavor the vegetables was the well-seasoned broth. I used chicken broth and seasoned it with spices. The seasonings helped to bring out the natural flavors of the vegetables. I prefer to use a lot of spices than a lot of salt. Overly salty food is not tasty at all. I like the vegetables to stay true to their original, raw vegetable taste.
The spices that I used were smoked paprika, garlic powder, onion powder, salt, pepper, and cumin. I also used fresh parsley toward the end of cook time. It added such a unique and fresh flavor to the soup. All of these seasonings flavored the broth so well that I could just drink the broth alone and sip it throughout the day.
As you can see and hopefully TASTE, this is a delicious soup to make for the end of summer and fall season! It has both summer and fall vegetables in it. Be sure to serve this soup with either a slice of toasted bread or saltine crackers. I hope you enjoy making this. This recipe serves makes enough for about six servings. So if you want to serve it for more people. Then double or triple the ingredients. Enjoy and Happy Cooking!
