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Frozen Vegetable Soup with Chicken
Instructions
Cut chicken fillet into thin strips; place in a pot.
Pour water over the chicken fillet.
Bring to boil; cook chicken 10 minutes. Skim foam as it forms (produces clearer broth).
While chicken cooks, peel + dice potatoes (1.5 cm cubes for fast cooking).
Add diced potatoes to the soup; cook 15 minutes (until potatoes are tender).
Peel onion; dice finely.
Heat vegetable oil in a skillet; add onion; sauté until golden.
Add frozen vegetables to the skillet with onion (no need to thaw first).
Sauté vegetables 3-4 minutes; the freezing-water evaporates while the vegetables develop slight golden colour.
Transfer the sautéed vegetables to the soup pot.
Season with salt + pepper mix; stir to integrate.
Cook 5 more minutes — vegetables fully soften, flavours integrate.The soup is ready. Ladle into bowls; garnish each serving with chopped parsley. Enjoy!
Tips
- 1
THE PRE-SAUTÉ STEP IS FLAVOUR DEVELOPMENT. Step 7-9's onion + frozen vegetable sautéing isn't optional — it's what distinguishes "good" soup from "merely-fed-the-family" soup. Direct addition of frozen vegetables to boiling soup: produces watery bland flavour (vegetables release water but no caramelisation occurs). Pre-sautéing in oil: produces Maillard browning + concentrated flavour + sweet-savory development. Same principle applies to most vegetable soups — never skip the pre-sauté for the foundational vegetables.
- 2
THE FROZEN-NOT-THAWED RULE. Step 8's "no need to thaw first" instruction is correct technique. Thawed vegetables release excess water during sautéing → steaming, not browning. Frozen vegetables sautéed directly: water evaporates fast in the hot oil, browning occurs naturally. Counter-intuitive but works. Save 1-2 hours of thawing time. The same principle applies to most quick-frozen vegetables — they're designed to cook from frozen for best texture. For another lentil-based chicken soup variation worth comparing, see Green Lentil Soup with Chicken.
- 3
THE FROZEN-MIX SELECTION. Different frozen vegetable mixes produce different soup characters. "Mexican mix" (corn, peppers, onions): southwestern flavour profile. "California mix" (broccoli, cauliflower, carrots): mild Western flavour. "Russian-style mix" (peas, carrots, green beans): traditional Eastern European flavour. "Italian mix" (zucchini, peppers, tomatoes): Mediterranean profile. The recipe works with any quality frozen mix; choose based on family preference. Avoid: very-fine "minestrone mix" (vegetables become mushy in soup), unusual mixes with delicate vegetables (asparagus, snow peas — overcook).
- 4
THE LOW-CALORIE PROFILE IS ENGINEERING. The recipe's 45 kcal/100 g is intentionally LOW for healthy-eating context. Methods that maintain this: minimal oil (just 2 tbsp for sautéing), lean chicken (fillet not thigh), no cream/butter additions, abundant vegetables. To increase calories for hungry diners: add 100 g cooked rice or noodles to each serving (separate, not mixed into soup); add 30 g grated cheese to each bowl; serve with bread on side. The base soup remains low-cal; additions extend satisfying-feeling for households with active eaters. For another champignon mushroom chicken soup worth trying, try Chicken soup with champignon mushrooms and potatoes.
FAQ
Can I use fresh vegetables instead? +
Yes — fresh vegetables work but adjust technique. Method: dice equivalent fresh vegetables (peas, corn, carrots, green beans, etc.) — total weight 370 g matches the recipe. Fresh vegetables need slightly longer sautéing (5-6 minutes vs 3-4 for frozen) since they don't have pre-blanched softening. Final soup texture: very slightly firmer vegetables, more pronounced individual vegetable flavours. The frozen mix's advantage: convenience + uniform sizing + cost. Fresh advantage: peak nutrient retention if very fresh + slightly better texture. Both produce excellent soups.
Can I make this vegetarian? +
Yes — easily. Replace chicken (250 g) with: 200 g cooked beans (chickpeas, white beans, kidney beans), 200 g cubed firm tofu (added at step 5 with potatoes), 200 g cooked lentils (red lentils added at step 5 cook + thicken naturally), or 100 g pearl barley (added with potatoes — adds chewy texture). Use vegetable broth instead of chicken's natural broth. Cooking time: similar. The dish remains low-calorie + healthy + satisfying. The vegan/vegetarian version is genuinely good — many home cooks prefer the bean version for its protein density.
Can I add other ingredients? +
Yes — the basic soup accepts thoughtful additions. Best add-ins: 1-2 garlic cloves (minced, added with onion in step 7), 1 tsp dried Italian herbs or thyme, 1 bay leaf (added with potatoes), 100 g pasta (small shapes — added in last 8 minutes), 1 can diced tomatoes (transforms into more "minestrone" character), splash of cream (richer version, increases calories), grated cheese on top at serving. Avoid: very-strong-flavoured additions (curry powder, smoked paprika in large quantity) that overwhelm the delicate chicken broth. The recipe's gentle flavour is its appeal — additions should enhance, not transform.
How long does it keep? +
Refrigerated, 3-4 days at peak quality. The soup actually improves over the first 24 hours — flavours integrate, vegetables soften further, broth deepens. Reheat in saucepan over medium heat with stirring (avoids hot-spot scorching). Add 100 ml water if too thick after refrigeration. Don't microwave large portions (uneven heating); microwave individual servings safely. Freezing: works adequately (3-month freezer life) but the potato texture suffers slightly on thaw (becomes grainy). For meal-prep approach: cook double batch on Sunday, eat across the work week — the soup maintains good quality throughout.
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