Chicken and Vegetable Soup

Light, healthy and perfect to make the most of your fresh veggies.

🕒 Prep time: 40 minutes
🍽️ Serves: 6

There are days when all we need is something simple, warm, and comforting.

This soup came to life just like that: from what I had in the fridge, the desire to eat something nourishing and the smell that reminded me of my grandmother’s kitchen, where there was always a pot of soup on the stove. The kind of comfort only a steaming pot can offer.

The beauty of this recipe lies in its flexibility: you can adapt it with the vegetables you have on hand and still enjoy a dish that’s nourishing, flavorful, and beautifully homemade.

Ingredients

- 1 tbsp olive oil

- 1 red onion, chopped

- 2 medium carrots, chopped

- 2 medium sweet potatoes, peeled and chopped

- 2 celery stalks, chopped

- 3 ripe tomatoes, peeled, seeded and chopped

- 1 chicken breast cooked and shredded

- 6 cups water or vegetable broth

- Salt and black pepper to taste

- 2 bay leaves

- Fresh parsley, chopped (for garnish)

How to make it:

1. In a large pot, heat the olive oil and sauté the onion and the celery.

2. Add the carrot, tomato, and sweet potato. Cook for a few more minutes.

3. Pour in the water or broth and let it simmer over medium heat until the vegetables are soft (about 20–25 minutes).

4. Turn off the heat and blend the vegetables with an immersion blender directly in the pot, until smooth and creamy. (Remove the bay leaves before blending.)

5. Return to low heat, add the shredded chicken, and stir until heated through.

6. Adjust salt and pepper to taste, and finish with chopped parsley before serving.

💡 Extra tip:

Removing tomato skin and seeds helps make your soup smoother — especially for creamy textures like this one.

Give it a try at home and let me know — I’d love to hear how it turned out!

Love, Karol!