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.
Notes
Hi, I’m Ava Bennett. Welcome to Glowing With Pride. I’m Ava Bennett, a professional chef, recipe developer, and lifelong believer that food is one of the most powerful ways we express love, identity, and joy. This space was created from years of working in professional kitchens, countless late nights behind the line, and a deep desire to share food in a way that feels personal, proud, and purposeful. Cooking has never just been my career. It has been my language.
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