This chicken vegetable soup is a cozy reminder of childhood, but I’ve added a little unexpected spice—smoked paprika—that takes it from simple to intriguing. It’s one of those recipes I turn to when I need comfort but also want a bit of a flavor punch. Plus, it’s a way to clear out the fridge and make something nourishing without fuss.
Why This Soup Keeps Calling Me Back
It’s the kind of dish that adapts to what I have, yet always feels satisfying. The smoky paprika and fresh herbs remind me of home, but it’s simple enough to whip up in a pinch. It’s honest food—no fuss, just good ingredients blending into something nourishing. I keep returning to it on cold days, or when I need a quick, wholesome meal.
Breaking Down the Essentials: What’s in Your Soup?
- Chicken breasts or thighs: I prefer thighs—more flavor and keeps the broth tender. Swap with turkey if you like.: Provides protein, adds richness, and stays moist even when simmered.
- Carrots: Sweet and a bit earthy, they soften beautifully and add color. Use parsnips for a sweeter, rooty twist.: Adds natural sweetness and texture.
- Celery: Crunchy and aromatic, it forms the savory base. Substitute with fennel for a subtle anise note.: Gives a fresh, herbal note.
- Bell peppers: Brighten the soup with their juicy, crisp flavor. Try poblano for a smoky touch.: Brings a pop of color and subtle sweetness.
- Garlic and onions: Aromatic duo that kick-start the flavor. Use shallots for a milder, sweeter profile.: Builds depth and aroma.
- Smoked paprika: Adds a smoky warmth that lingers. Swap with chipotle for more heat.: Gives a smoky, oozing flavor.
- Herbs (parsley, thyme): Fresh herbs brighten every spoonful. Dried herbs for convenience, but use fresh if you can.: Layered herbal aroma and flavor.
Tools of the Trade for a Soup That’s Just Right
- Large heavy-bottomed pot: For even heat and enough space for all ingredients.
- Chef’s knife: Chopping vegetables and slicing chicken efficiently.
- Cutting board: A stable surface to prep ingredients.
- Ladle: Serving the soup without splashing.
- Measuring spoons and cups: Ensuring precise seasoning and broth ratios.
A Step-by-Step Guide to Making the Soup
Step 1: Start by gathering all your ingredients and prepping your workspace. It’s easier to stay calm when everything’s within reach.
Step 2: Heat a large pot over medium heat, about 160°C (320°F). Add a splash of oil, enough to coat the bottom.
Step 3: Sauté onions and garlic until fragrant, about 2-3 minutes. They should be translucent and slightly golden.
Step 4: Add chopped carrots, celery, and bell peppers. Cook until they start to soften, about 5 minutes, stirring occasionally.
How to Know When Your Soup is Just Right
- Vegetables are tender but not mushy; they should hold some bite.
- Broth is flavorful and slightly thickened, not watery or overly greasy.
- Chicken is cooked through, with no pink in the center—use a thermometer if unsure.
- A pleasant aroma of garlic, herbs, and roasted veggies should fill your kitchen.
Troubleshooting Your Soup: Common Mistakes and How to Fix Them
- Vegetables are undercooked.? Add a splash of water or broth and simmer longer if vegetables stay firm.
- Greasy broth.? Turn down heat and stir more if broth looks greasy or skim off excess fat.
- Lack of brightness in taste.? Add a squeeze of lemon or a pinch of salt if flavor is flat.
- Undercooked chicken.? Cook chicken a bit longer if it’s pink or tough.
Hearty Chicken Vegetable Soup with Smoked Paprika
Ingredients
Equipment
Method
- Dice the chicken into bite-sized pieces and set aside. Prepare all vegetables by peeling and chopping them into uniform pieces for even cooking.
- Heat the large heavy-bottomed pot over medium heat and add the olive oil. Once shimmering, add the diced onion and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes.
- Add the chopped carrots, celery, and bell pepper to the pot, stirring well. Cook for about 5 minutes until the vegetables start to soften and release their aromas.
- Stir in the smoked paprika, dried thyme, and a pinch of salt and pepper, coating the vegetables evenly. Let the spices toast for about 30 seconds to deepen their flavor.
- Add the diced chicken to the pot, stirring to combine. Cook for 5-7 minutes until the chicken is browned on all sides.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, until the vegetables are tender and the chicken is cooked through.
- Taste the broth and adjust with salt and pepper as needed. If desired, add a squeeze of lemon for brightness.
- Serve the hot soup in bowls, garnished with chopped fresh parsley for a fresh, herbal finish.
- Enjoy this hearty, smoky chicken vegetable soup, perfect for cozy days or a quick nourishing meal.
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