Description
This Healthy Vegetable Chicken Soup is the epitome of comfort in a bowl. A simple, one-pot meal that’s both deeply flavorful and packed with nutrients. By sautéing the vegetables and adding a secret splash of soy sauce, this soup develops a rich, savory broth that tastes like it has been simmering for hours. It’s a quick, straightforward, and satisfying recipe perfect for a weeknight dinner or a nourishing “get well” meal.
Ingredients
The Aromatic Base
2 tablespoons vegetable oil
2 cloves garlic, minced
2 cups chopped onion
1 red bell pepper, chopped
1 green bell pepper, chopped
1 1/2 cups chopped celery
1 cup julienned carrots
Broth and Seasonings
5 cups chicken stock
1 1/2 teaspoons coarse salt (or to taste)
1/2 teaspoon black pepper
1/4 teaspoon hot pepper sauce
1/4 teaspoon soy sauce
The Greens and Noodles
6 ounces fresh spinach
1 cup egg noodles
The Chicken
2 cups shredded cooked chicken (rotisserie chicken is a great shortcut)
Instructions
Sauté the Vegetables:
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion, bell peppers, celery, and carrots. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened. This step is crucial for building a flavorful base. Stir in the minced garlic and cook for one more minute until fragrant.
Create the Broth:
Pour in the chicken stock. Stir in the salt, pepper, hot pepper sauce, and soy sauce. Increase the heat and bring the mixture to a simmer.
Cook the Noodles:
Add the uncooked egg noodles to the simmering broth. Cook for 7-9 minutes, or until the noodles are al dente. They will continue to soften in the hot soup, so be careful not to overcook them.
Add the Final Touches:
Reduce the heat to low. Stir in the shredded chicken and the fresh spinach. Allow the soup to cook for another 2-3 minutes, just until the chicken is heated through and the spinach has wilted completely. Taste and adjust seasoning if needed before serving.
Notes
Flavor Boost:
Sautéing the vegetables first is key to developing a deep, savory flavor. Don’t skip this step! The small amounts of soy sauce and hot sauce add umami and brightness without making the soup taste salty or spicy.
Variations:
Feel free to add other vegetables like zucchini, mushrooms, or green beans. For a creamier soup, stir in 1/2 cup of heavy cream or full-fat coconut milk at the end (do not let it boil). To make it heartier, add a can of drained chickpeas or white beans.
Storage:
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will meld and often taste even better the next day. The noodles may absorb more broth upon reheating.
Make it Gluten-Free:
To make this recipe gluten-free, simply substitute the egg noodles with your favorite gluten-free pasta or a cup of cooked quinoa or rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 315
- Sugar: 9
- Sodium: 1245
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Carbohydrates: 22
- Fiber: 5
- Protein: 28
- Cholesterol: 75
Keywords: chicken soup, vegetable soup, healthy soup, one-pot meal, easy soup recipe, chicken noodle soup, rotisserie chicken soup, comfort food