This hearty chicken and vegetable stew is a comforting and nourishing dish, packed with a variety of vegetables, tender chicken, and flavorful spices. Perfect for a cozy dinner, this stew combines leeks, celery, bell pepper, zucchini, potatoes, and mushrooms with a rich broth and a blend of herbs and spices. The addition of chicken fillet adds protein, making this a well-rounded meal that’s both satisfying and healthy.
Preparation Time
- Total Preparation Time: 1 hour 15 minutes
- Active Preparation Time: 20 minutes
- Cooking Time: 55 minutes
Full Recipe:
Ingredients
- 1 leek, cleaned and sliced
- Olive oil (for cooking)
- 2 stalks of celery, chopped
- 1 bell pepper, chopped
- 1 zucchini, diced
- 3 potatoes, peeled and diced
- 2 cloves garlic, minced
- 1 liter vegetable broth (or more as needed)
- 1 chicken fillet, diced
- Salt (to taste)
- Black pepper (to taste)
- Red pepper (to taste)
- Turmeric (to taste)
- Thyme (to taste)
- 1 onion, chopped
- 1 carrot, sliced
- 100 grams mushrooms, sliced
- 1 hot pepper, chopped (optional for spice)
- Fresh parsley, chopped (for garnish)
Directions
- Prepare the Vegetables:
- Clean and slice the leek, chop the celery, bell pepper, zucchini, and hot pepper (if using). Peel and dice the potatoes. Chop the onion, slice the carrot, and slice the mushrooms. Mince the garlic.
- Cook the Chicken:
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced chicken fillet and cook until browned on all sides. Remove the chicken from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add a little more olive oil if needed. Add the chopped onion, leek, and garlic. Sauté for 3-4 minutes until they start to soften.
- Add the celery, carrot, bell pepper, zucchini, potatoes, and mushrooms. Cook for another 5-7 minutes, stirring occasionally.
- Add Spices and Broth:
- Season the vegetables with salt, black pepper, red pepper, turmeric, and thyme to taste. Stir well to coat the vegetables with the spices.
- Pour in the vegetable broth, ensuring all the vegetables are submerged. Bring the mixture to a boil.
- Simmer the Soup:
- Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
- Add the Chicken:
- Return the cooked chicken to the pot and stir to combine. Allow the soup to simmer for an additional 5-10 minutes to ensure the chicken is heated through and all the flavors meld together.
- Finish and Serve:
- Taste the soup and adjust the seasoning as needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot.
Cooking Tips
- Vegetable Variations: Feel free to add or substitute vegetables based on what you have available, such as spinach, kale, or sweet potatoes.
- Broth: Adjust the amount of vegetable broth according to your preferred soup consistency—add more for a thinner soup, less for a thicker soup.
- Spice Level: Adjust the amount of hot pepper and red pepper to your desired spice level, or omit them for a milder flavor.
Nutritional Benefits
- Chicken: A great source of lean protein, essential for muscle growth and repair.
- Vegetables: Rich in vitamins, minerals, and fiber, contributing to overall health and wellness.
- Turmeric: Known for its anti-inflammatory properties and adding a warm, earthy flavor to the soup.
Dietary Information
- This recipe is gluten-free.
- It can be made vegetarian or vegan by omitting the chicken and using additional vegetables or tofu.
Nutritional Facts (per serving, based on 6 servings)
- Calories: Approximately 250 kcal
- Protein: 15 grams
- Carbohydrates: 30 grams
- Fat: 8 grams
- Fiber: 5 grams
Storage
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Why You’ll Love This Recipe
- Hearty and Filling: Packed with protein and vegetables, this soup is both nourishing and satisfying.
- Flavorful: The combination of spices and fresh ingredients makes this soup incredibly tasty.
- Easy to Make: With simple steps and straightforward ingredients, this recipe is perfect for any level of cook.
Conclusion
This hearty chicken and vegetable soup is a delicious and nourishing meal that’s perfect for any time of the year. The combination of tender chicken, fresh vegetables, and warming spices creates a comforting dish that’s both healthy and satisfying. Whether you’re making it for a cozy family dinner or meal prepping for the week, this soup is sure to become a favorite. Enjoy the rich flavors and hearty textures of this homemade soup!
Frequently Asked Questions
- Can I use chicken broth instead of vegetable broth?
- Yes, chicken broth can be used for a richer flavor.
- Can I make this soup in a slow cooker?
- Yes, combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- How can I make this soup vegetarian?
- Simply omit the chicken and add more vegetables or use tofu for protein.
- Can I add pasta or rice to this soup?
- Yes, adding pasta or rice would make the soup even more filling. Cook them separately and add them towards the end to avoid overcooking.
- What other spices can I add?
- Spices like cumin, paprika, or bay leaves would complement the flavors well.
- How do I store leftovers?
- Store in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
- Can I use frozen vegetables?
- Yes, frozen vegetables can be used; just adjust the cooking time accordingly.
- Is this soup spicy?
- The spice level can be adjusted by controlling the amount of hot pepper and red pepper used.
- How can I make the soup creamier?
- You can add a splash of cream or coconut milk towards the end of cooking for a creamier texture.
- Can I use leftover chicken for this recipe?
- Yes, cooked leftover chicken can be added towards the end of cooking to heat through.