Prep time12 min
Total time12 min
Serves2 servings
Home alone without the kids? Try this chicken vegetable soup for a super fast dinner to feed two persons — that’s right, two. Crunchy vegetables, grilled chicken, and a sweet, spicy broth make for a healthy and filling soup that’s perfect for warming your soul and belly.
Photo credit: © Eatwell101.com
Key Ingredients for the Chicken Soup Recipe
- Chicken breasts
- Vegetables & Aromatics: Spring onions, Onion, Garlic, Red cabbage, Carrots, Cilantro
- Chicken broth
- Sweet chili sauce
My Kitchen
Save tonight. Plan the rest of your week.
Add this recipe to your week and keep dinner ideas and your grocery list in one place.
Photo credit: © Eatwell101.com
How to make the chicken soup
Here are the basic steps for the recipe:
- Make the soup base – Sauté onion, garlic, and spring onion in oil until fragrant. Add broth, simmer briefly, then blend with sweet chili sauce.
- Cook the chicken – Stir-fry diced chicken in a skillet with oil until cooked through and lightly golden.
- Assemble & serve – Divide the blended soup into bowls and top with the rest of the veggies. Easy!
Photo credit: © Eatwell101.com
Reader Favorites
Most Popular Recipes
Recipes Eatwell101 readers come back to again and again.
Recipe
The Best Vegetable Chicken Soup
An easy and healthy chicken soup for your weekly rotation!
Prep
12 min
Cook
20 min
Total
32 min
Serves
2 servings
Ingredients
- 2 spring onions, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil, divided
- 2 cups (0,5l) low sodium chicken broth (or 1 bouillon cube + water)
- 1 skinless, boneless chicken breast, diced
- 2 tablespoons sweet chili sauce
- 1/4 red cabbage, finely sliced
- 2 carrots, julienned
- Fresh cilantro, chopped
- Salt and fresh cracked pepper
Get the ingredients
Add everything you need for this recipe to your grocery cart.
Planning this recipe?
Add it to your week.
Your grocery list updates automatically.
Instructions
- Heat 1 tablespoon oil in a large pot over medium heat. Add the onion, garlic, and spring onion, and stir fry for a few minutes until fragrant. Don't let the garlic burn or brown. Add the chicken broth and simmer for a couple of minutes, until slightly reduced.
- Add in the sweet chili sauce, and transfer to a blender and puree until smooth and silky. Add broth to thin out the soup if needed. Set aside.
- In a skillet, heat 1 tablespoon olive oil and add the chicken, stir frying until cooked through and golden brown, not charred. Adjust seasoning with salt and pepper.
- Divide soup into bowls, garnish with carrot, red cabbage and chicken. Top each serving of soup with fresh cilantro and serve immediately.
See something that needs fixing?
Nutrition
Nutrition information for this recipe.
Made this recipe?
Reviews
See what readers thought — or share how it turned out for you.
Your review
