Chicken Vegetable Soup
A nourishing chicken-and-vegetable soup loaded with celery, carrot, broccoli and zucchini, finished with vermicelli and fresh parsley.
Chicken vegetable soup is a nourishing, complete dish that brings together chicken pieces and an assortment of vegetables such as celery, carrot, broccoli and zucchini in a warm broth. Light yet filling, it works as a full meal on cold days or a warm start before the main course.
How to Prepare
1. Saute the onion in olive oil, then add the diced chicken breast with salt, pepper and mixed spice and cook until it changes colour.
2. Add the celery, carrot, broccoli and zucchini and stir well.
3. Pour in the chicken broth and simmer until the vegetables are tender.
4. Add the vermicelli and the spoon of oats (if using) and cook until the vermicelli is done.
5. Stir in the chopped parsley and serve hot.
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Add the broccoli toward the end so it keeps its bright colour and bite.
Ingredient Swaps
The vermicelli can be replaced with rice or small pasta, or just oats for a thicker texture. The recipe suits any available seasonal vegetables such as potato or peas. The chicken breast can also be replaced with bone-in chicken pieces for a richer broth.
Common Questions
How do I keep the vegetables' texture in the soup?
Add the quick-cooking vegetables near the end so they do not fall apart and keep their colour.
Is the oat necessary?
No, the oat is optional and adds a light thickness to the soup, and can be left out.
How do I make the broth richer in flavour?
Use homemade chicken broth or add chicken bones during cooking.
Can it be made ahead?
Yes, it keeps in the fridge and is reheated when serving, adding the vermicelli fresh if possible.
Does it work as a full meal?
Yes, the chicken, vegetables and vermicelli make it a balanced and filling meal.
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