This, Chicken Vegetable Soup, is a wonderful little soup, full of flavor and good stuff: chicken breast, carrots, potatoes and sugar peas. I made a huge pot the other day and it was gone by the evening, all of us ate it both for lunch and dinner and there was not a single potato left in the pot at the end.
You just cannot go wrong with it: it is easy and quick to make, versatile and I cannot imagine anyone saying that it doesn’t taste good. It just one of those things that taste good no matter what, comfort food, mama’s cooking, warmth and love.
You could play around with the vegetables using whatever you have on hand. I actually wanted to make it with normal peas, but I couldn’t find any in the freezer, so I took the sugar peas and chopped them a bit before adding them to the soup. You could replace the peas altogether and add some finely chopped cauliflower or broccoli or you can substitute small pasta for the potatoes. The choice is yours, it will taste good no matter what.
What I find very important is to use the best chicken stock you can. I had some homemade chicken stock in the freezer so I used that, but you could make your stock from scratch or use a very good organic ready made stock.
- 1 tablespoon olive oil
- 350 g/ 12 oz boneless, skinless chicken breast
- 1 medium onion
- 2-3 medium carrots
- 350 g potatoes/ 12 oz potatoes (or 125g/ 4 ½ oz small pasta shapes)
- 1,5 l/ ca 6,5 cups good quality chicken stock
- 2 teaspoons mixed dried herbs (herbs de provence)
- 125 g/ 4 ½ oz sugar peas or normal peas
- 1 teaspoon balsamic vinegar
- salt and pepper
- Finely dice the chicken, onion, carrots and potatoes.
- Heat the oil and saute the vegetables and the chicken until they are lightly colored. Add the chicken stock and the dried herbs. Bring everything to a boil, cover and simmer for about 10 minutes. Add the peas, bring to a boil again, and cook for another 5 minutes or until the potatoes and carrots are soft.
- Adjust the taste with the balsamic vinegar, salt and pepper.
- Serve with some crusty bread.