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Why You'll Love This simple one pot chicken and winter vegetable soup for weeknight meal prep
- Easy to Make: This recipe requires minimal effort and can be cooked in just one pot, making it perfect for busy weeknights.
- Nutritious: Packed with lean protein, fiber-rich vegetables, and a boost of immune-boosting herbs, this soup is a healthy and satisfying option for meal prep.
- Customizable: Feel free to add or substitute your favorite vegetables and spices to make this recipe your own.
- Make-Ahead: This soup can be cooked ahead of time and refrigerated or frozen for up to 3 days, making it perfect for meal prep.
- One Pot Wonder: Cook everything in one pot, from the chicken to the vegetables, for a hassle-free and easy cleanup.
- Cost-Effective: This recipe uses affordable ingredients and makes a large batch of soup, perfect for feeding a family or meal prepping for the week.
- Delicious: The combination of chicken, vegetables, and herbs creates a rich and satisfying flavor that's sure to become a new favorite.
- Perfect for Weeknights: This recipe is quick, easy, and perfect for a busy weeknight dinner, and can be served with a side of crusty bread or crackers for a filling meal.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, a variety of winter vegetables such as carrots, celery, and potatoes, and a rich chicken broth. The chicken provides lean protein, while the vegetables add natural sweetness and texture. The chicken broth is the foundation of the soup, and using a high-quality broth will make all the difference in the flavor and richness of the final dish. When selecting ingredients, choose fresh and seasonal produce for the best flavor and texture. You can also customize the recipe by adding your favorite vegetables or spices to make it your own.
How to Make simple one pot chicken and winter vegetable soup for weeknight meal prep
Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
Add 1 pound of chicken breast or thighs to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Add 1 onion, 3 cloves of garlic, 2 carrots, and 2 celery stalks to the pot and cook until the vegetables are tender, about 5-7 minutes.
Add 4 cups of chicken broth and the browned chicken back to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the chicken is cooked through.
Add 2-3 potatoes, peeled and diced, and 1 teaspoon of dried thyme to the pot. Continue to simmer for an additional 15-20 minutes or until the potatoes are tender.
Season the soup with salt and pepper to taste, then serve hot, garnished with fresh herbs and a side of crusty bread or crackers if desired.
Tips for Perfect Results
Using a high-quality chicken broth will make all the difference in the flavor and richness of the final dish. You can use store-bought or homemade broth, whichever you prefer.
Make sure to not overcook the vegetables, as they can become mushy and unappetizing. Cook them until they're tender, but still crisp and flavorful.
Feel free to add your favorite herbs and spices to the soup to give it a personal touch. You can add dried or fresh herbs, whichever you prefer.
Make sure to use a large pot to cook the soup, as it will help to prevent the ingredients from becoming too crowded and sticking to the bottom of the pot.
Let the soup simmer for at least 30 minutes to allow the flavors to meld together and the ingredients to become tender.
Feel free to experiment with different vegetables and add your favorites to the soup. You can use a variety of winter vegetables, such as carrots, celery, and potatoes, or add some leafy greens like kale or spinach.
This soup is perfect for meal prep, as it can be cooked in large batches and refrigerated or frozen for later use. Simply reheat and serve when you're ready for a quick and easy meal.
If you like a little heat in your soup, feel free to add some red pepper flakes or diced jalapenos to give it a spicy kick.
Common Mistakes to Avoid
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Overcrowding the Pot: Make sure to not overcrowd the pot, as this can cause the ingredients to become too crowded and stick to the bottom of the pot.
Fix: Use a large pot and cook the ingredients in batches if necessary, to prevent overcrowding and ensure that everything cooks evenly.
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Not Letting it Simmer: Not letting the soup simmer for a sufficient amount of time can result in a lack of flavor and texture.
Fix: Let the soup simmer for at least 30 minutes to allow the flavors to meld together and the ingredients to become tender.
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Not Seasoning Enough: Not seasoning the soup enough can result in a lack of flavor.
Fix: Season the soup with salt and pepper to taste, and add any additional herbs or spices as desired to give it a boost of flavor.
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Using Low-Quality Broth: Using low-quality broth can result in a lack of flavor and richness in the soup.
Fix: Use a high-quality chicken broth to give the soup a rich and flavorful base.
Variations & Substitutions
Replace the chicken with additional vegetables, such as mushrooms or bell peppers, and use a vegetable broth instead of chicken broth.
Add some heat to the soup by adding red pepper flakes or diced jalapenos.
Use low-sodium broth and season the soup with herbs and spices instead of salt to reduce the sodium content.
Use gluten-free broth and be mindful of any gluten-containing ingredients, such as wheat-based thickeners.
Replace any dairy products, such as cream or cheese, with non-dairy alternatives, such as coconut milk or vegan cheese.
Cook the soup in a slow cooker instead of on the stovetop, perfect for a hands-off and convenient meal prep option.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. Make sure to keep it covered and away from direct sunlight.
The soup can be stored in the refrigerator for up to 3 days. Make sure to keep it covered and refrigerated at a temperature of 40°F (4°C) or below.
The soup can be frozen for up to 3 months. Make sure to cool it to room temperature before freezing, and then transfer it to a freezer-safe container or bag.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Make sure to cool it to room temperature before freezing, and then transfer it to a freezer-safe container or bag. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.
What kind of vegetables can I use in this soup?
You can use a variety of winter vegetables in this soup, such as carrots, celery, potatoes, and onions. Feel free to add your favorite vegetables or substitute them with others to make the recipe your own.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker! Simply brown the chicken and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Is this soup gluten-free?
This soup is naturally gluten-free, but make sure to check the ingredients of the chicken broth and any other store-bought ingredients to ensure that they are gluten-free.
Can I add other proteins to this soup?
Yes, you can add other proteins to this soup, such as sausage or bacon, to give it a boost of flavor and texture. Simply cook the protein in a pan before adding it to the soup.
How do I reheat this soup?
You can reheat this soup on the stovetop or in the microwave. Simply heat it over low heat, stirring occasionally, until it's hot and steaming. If reheating in the microwave, make sure to stir the soup every 30 seconds to avoid hot spots.
Can I make this soup in a pressure cooker?
Yes, you can make this soup in a pressure cooker! Simply brown the chicken and cook the vegetables in a pan, then transfer everything to the pressure cooker and cook for 10-15 minutes or until the chicken is cooked through and the vegetables are tender.
simple one pot chicken and winter vegetable soup for weeknight meal prep
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 medium carrots, peeled and chopped
- 2 medium celery stalks, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups mixed winter vegetables (such as diced butternut squash, diced parsnips, and chopped kale)
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat the oil in a large pot. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute. Add the minced garlic and cook for 1 minute, until fragrant.
- Add the chicken and cook until browned. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Add the vegetables and broth. Add the chopped carrots, celery, and mixed winter vegetables to the pot. Pour in the chicken broth and add the dried thyme, salt, and pepper.
- Bring to a boil and simmer. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Shred the chicken and serve. Shred the cooked chicken and return it to the pot. Serve hot, garnished with chopped fresh herbs, if desired.
Recipe Notes
- Storage tip: Let the soup cool completely, then refrigerate or freeze for later use.
- Make ahead: Prepare the soup up to a day in advance and refrigerate or freeze until ready to serve.
- Substitution: Swap the chicken for turkey or vegetable broth for a different flavor.
- Pro tip: Use a variety of winter vegetables, such as parsnips, butternut squash, and kale, for a hearty and flavorful soup.
