Healthy Summer Chicken Vegetable Soup

Easy, dietary, healthy, for the whole family! Chicken vegetable soup is a great first course option for the summer when you don’t want to eat heavy, hearty soups. It turns out very appetizing, with a rich vegetable aroma and taste. The soup contains few calories and is suitable for a diet.
cook time: 1h 20 min
Ethan Rowley
Healthy Summer Chicken Vegetable Soup

Nutrition Facts (per serving)

44
Calories
2g
Fat
5g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Chicken 300 g
Water 2.5 l
Champignon 100 g
Potato 5 pc
Onion 2 pc
Carrot 2 pc
bell pepper 0.5 pc
Green beans 10 g
Canned corn 3 tbsp
Green pea 3 tbsp
Carnation 2 pc
Peppercorns 2 pc
Bay leaf 2 pc
Greenery to taste
Ground hot pepper to taste
Salt to taste

For crackers:

Bread 50 g
Olive oil 1 tbsp

Recipe instructions

Step 1

Step 1
How to cook chicken vegetable soup? Prepare the products according to the list. Any part of the chicken will be suitable for the broth. I took thighs, the most dietary option would be with white meat. The soup will be tastier and healthier from chilled meat. If you have frozen chicken, then defrost it properly. Wash the vegetables first.

Step 2

Step 2
Prepare the broth. How to cook chicken broth? Pour water into a saucepan and bring it to a boil. Wash the chicken thoroughly; if the meat is too fatty, trim off the excess fat. Place chicken in boiling water. Add the carrots and onion (it’s better not to peel the onion, but just wash it well, so our broth will have a beautiful rich color).

Step 3

Step 3
Simmer the broth over low heat until the chicken is cooked through, 30 to 50 minutes, depending on the age and size of the carcass. 10 minutes before readiness, add spices to the broth — allspice and hot peppercorns, cloves and bay leaves. Choose a set of spices according to your taste.

Step 4

Step 4
While the broth is cooking, take care of the vegetables. You can use whatever vegetables you like or have on hand. I took potatoes, young green peas, canned corn, champignon mushrooms, bell peppers, green beans and onions with carrots. Peel all vegetables and chop as desired.

Step 5

Step 5
Remove the meat from the finished broth. Remove the bones and cut into small pieces.

Step 6

Step 6
Strain the broth itself. Discard onions, carrots and spices. Place the broth on low heat. When it boils, add the potatoes (as they take the longest to cook). Cook the potatoes until half cooked, about 10 minutes.

Step 7

Step 7
Send chopped meat, vegetables and mushrooms to it. Cook everything together for about 10 minutes more. Add salt and pepper to taste. Turn off the heat and let the soup simmer, covered.

Step 8

Step 8
At this time, prepare the croutons for the soup. How to make crackers? Turn on the oven to preheat to 200°C. Cut the bread into cubes.

Step 9

Step 9
Place them on a baking sheet, add salt, ground hot pepper and various dried herbs (I added oregano) if desired. Pour olive oil (or any other vegetable oil) on top of the bread, mix everything well and place in the oven.

Step 10

Step 10
Bake the bread until golden brown, about 10 minutes. Stir the crackers periodically (you need to watch the crackers carefully, as at high temperatures they can quickly burn).

Step 11

Step 11
Add greens to the finished soup and serve it to the table. Bon appetit!

Additional rubrics

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