Hidden Veggie Chicken Soup

4.81 from 21 votes

This post may contain affiliate links. Please read our disclosure policy.

This Hidden Veggie Chicken Soup is the ultimate comfort food. Not only is it easy, but also it has the most stunning color because of the blended 🥕veggies. This soup is great for anyone who is super picky with veggies and wants a delicious and smooth texture because the veggies are blended into the soup. Not to mention that this can be the perfect comfort on a ❄️ snow day or a 🤒 sick day.

Why You’ll Love Hidden Veggie Chicken Soup

As someone who has been blending veggies🧅 into my soups and sauces for as long as I can remember, I can confidently say that this is one of the most delicious and nutritious dishes you’ll ever try. Whether you’re a busy parent trying to juggle work and school🏫 drop-offs, or just looking for a quick and easy meal, this soup is the perfect solution. Simply throw it into a thermos and take it with you on the go. Your spouse or kids won’t be able to get enough of it. I pour all my love and care into this dish, because it’s not just healthy and easy, it’s also a reminder of the joy that comes from sharing a warm, comforting meal with the people you love.

How to Prepare Hidden Veggie Chicken Soup

💦 Fill a large pot with water, or use ½ water and ½ organic unsalted vegetable broth.

🥕 Add whole peeled and washed vegetables and bring to a boil.

🐔 Once boiling, add chicken thighs, skim off foam, and season with salt.

🔥 Reduce heat to medium-low, semi-cover with a lid, and simmer for 45 minutes or until vegetables are soft, chicken is cooked, and broth has reduced.

🍗 Remove chicken, let it cool, and shred or cut it. If there’s bone or skin, compost it.

🧅 Take out whole veggies and blend with two ladles of clear broth until smooth and then add the mixture back into the pot with shredded chicken.

🌿 Add cooked potatoes or pastina, if using, garnish with parsley, stir, and enjoy your Hidden Veggie Chicken Soup. Adjust salt to taste at the end.

Nonna’s Tip

Hot soup (or any hot liquid, for that matter) will steam and expand in a blender, which can push the lid of the blender off and cause a mess and burn hazard. When pureeing hot soup, do it in batches. Fill the blender 1/3 to 1/2 full, remove or loosen the center cap from the lid of the blender. Cover the lid with a folded dishcloth and hold it down while blending.

Hidden Veggie Chicken Soup

Variations and Substitutions for Hidden Veggie Chicken Soup

In this recipe, as with most, feel free to get creative and explore different combinations of ingredients but please note that you may need to experiment by adjusting quantities and cooking times!

  1. Replace chicken with tofu or a 🌿 plantbased protein of your choice.
  2. Use boneless, skinless chicken breasts instead of thighs.
  3. Substitute chicken with turkey, 🐄 beef, or pork if desired.
  4. Experiment with different garnishes like cilantro, chives, or dill.
  5. Use rice, quinoa, or barley instead of pastina or potatoes for a more nutrient-dense soup.
  6. Instead of pastina, you could use different pasta shapes, such as orzo, ditalini, or shells.

Similar Recipes

Best Served With

Common Questions

What type of salt do you use?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

Can I use chicken breast instead of thighs?

You can definitely use any cut of meat of choice but make sure you cook it accordingly because chicken breast has less cook time than thighs. If chicken breast is overcooked, it will dry out so you will have to adjust the timing based on the cut of meat you choose.

How can I make sure my meat is fully cooked?

If you don’t feel confident, you can most definitely use a meat thermometer.

what can I use instead of Potato?

Yes absolutely, you can use anything you love in this Hidden Veggie Chicken Soup, such as pasta, rice, noodles, or orzo. Just be sure to add it in after you have taken out the whole boiled veggies and chicken. I used leftover boiled potatoes because I had them on hand from the night before.

How can I pack this recipe for my kid’s lunch?

Add boiling hot water into a thermos and close it so that it pre-heats. In the meantime, warm up the soup on the stove. Dump the hot water out of the thermos and add the soup. Leave some room at the top so that it doesn’t create a vacuum seal for them as the thermos will be harder to open.

Can I freeze this soup?

Yes, you can, simply let it cool completely and transfer it into a freezer-safe container and put it in the freezer.

How can I cook pastina or potatoes in the soup?

You can add two raw cubed potatoes (or uncooked pastina) after you take out the veggies and chicken and add the blended broth back in with the shredded chicken. Let everything boil together for 10 more minutes or until the potatoes (or pastina) are cooked.

How do I prepare this soup from frozen?

When you’re ready to enjoy your leftover Hidden Veggie Chicken Soup, simply thaw it in the refrigerator overnight if frozen. To reheat, use a microwave, stovetop, or an oven. Make sure to heat it thoroughly until it’s steaming hot. You may need to add a bit of water or broth to adjust the consistency.

Hidden Veggie Chicken Soup

Hidden Veggie Chicken Soup

4.81 from 21 votes
Course: Main Course, Soup
Cuisine: American, Bulgarian
Servings: 3
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Ingredients 

  • 2.5 litres water, you can also use organic unsalted veggie broth or use ½ water and ½ broth
  • 1 onion, whole and peeled
  • 2 celery ribs, I cut mine in half
  • 2 carrots , peeled
  • 3 garlic cloves, peeled and whole
  • 4 chicken thighs, you can use any cut of chicken, but dark meat is the most flavourful
  • salt , start with ½ a tablespoon and taste and adjust after the soup is cooked
  • 2 yellow potatoes (boiled), mine were leftover but you can boil pastina, orzo, or boil raw potatoes in the broth as well
  • fresh parsley, to taste (optional)

Instructions 

  • Fill a big pot with water or use ½ water and ½ organic unsalted vegetable broth instead.
  • Add in the whole peeled and washed vegetables and let it come to a boil. Once boiling, add the chicken thighs.
  • Skim off any foam with a spoon and add salt. Make sure to add more as you taste and adjust at the very end.
  • Once boiling, be sure to reduce the heat to medium-low and semi cover the pot with a lid. Let it go for 45 minutes or until the veggies are all super soft, the chicken is boiled, and broth has reduced.
  • You can now take out the chicken, let it cool, shred or cut it. If the chicken has bone or skin, you can compost it.
  • Take out the whole veggies with a slotted spoon and throw them in the blender with two ladles of the clear broth.
  • Note: Hot soup (or any hot liquid, for that matter) will steam and expand in a blender, which can push the lid of the blender off and cause a mess and burn hazard. When pureeing hot soup, do it in batches. Fill the blender 1/3 to 1/2 full, remove or loosen the center cap from the lid of the blender. Cover the lid with a folded dishcloth and hold it down while blending.
  • Blend until everything is nice and smooth, add it back into the pot with the shredded chicken. Add the boiled potatoes, parsley for garnish, stir and enjoy.

Video

Nutrition

Calories: 352kcal, Carbohydrates: 6g, Protein: 25g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 148mg, Sodium: 189mg, Potassium: 461mg, Fiber: 1g, Sugar: 2g, Vitamin A: 6925IU, Vitamin C: 6mg, Calcium: 60mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Soup
Cuisine: American, Bulgarian
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

4.81 from 21 votes (14 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

22 Comments