This hidden veggie chicken soup is the ultimate comfort food. Not only is it easy, but it has the most stunning colour because of the blended and hidden veggies. This soup is for anyone that is super picky with veggies and wants a delicious and smooth texture. Last week on my Instagram stories I showed you how to use leftover boiled potatoes in soup, and you wanted me to put it on the blog and make a video. I hope that this recipe and video gives you inspiration and helps your little ones as I know how picky kids can be with veggies. I have been blending veggies into my soups and sauces for as long as I can remember, and I know you will absolutely love it. With the busy school and work year, this recipe is perfect in a thermos, and I know the kids and adults won’t be able to get enough. Soup is so comforting and cozy, it’s simply one of my favourite dishes to make.
Hidden Veggie Chicken Soup
- 2-2.5 litres of water you can also use organic unsalted veggie broth or use ½ water and ½ broth
- one whole peeled onion
- 2 celery stalks I cut mine in half
- 2 carrots peeled
- 3 peeled whole garlic cloves
- 4 chicken thighs you can use any cut of chicken, but dark meat is the most flavourful
- salt to taste start with ½ a tablespoon and taste and adjust after the soup is cooked
- 2 boiled and diced potatoes mine were leftover but you can boil pastina, orzo, or boil raw potatoes in the broth as well
- fresh or dry parsley for garnish to taste and optional
- Fill a big pot with water or ½ water and ½ organic unsalted vegetable broth. 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 everything is boiling, be sure to reduce the heat to medium-low and semi cover it 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.
- 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. You can also add raw potatoes or pastina so please look at my notes below.
- You can add two raw cubed potatoes (or 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.
- Can I freeze this soup: Yes. Simply let it cool completely and transfer into a freezer safe container in the freezer.
- How can I send this to my kids for school: I would add boiling hot water into a thermos and close it so that it pre-heats. In the meantime, I would warm up my soup on the stove. Dump out the hot water out of the thermos and add the soup in. 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 use pasta, rice, noodles, orzo, instead of the potato: Yes absolutely, you can use anything you love in chicken soup. Just be sure to add it in after you have taken out the whole boiled veggies and chicken. I only used leftover boiled potatoes because I had it on hand from the night before.