Rustic Chicken and Vegetable Soup with Fresh Herbs

I’ve perfected this hearty chicken soup recipe through years of cooking, and it never fails to bring warmth and comfort to any table. This rustic European-style soup combines tender chicken pieces with garden-fresh vegetables and aromatic herbs, creating a perfectly balanced meal that’s both nourishing and satisfying. The addition of flour creates a slightly thickened broth that carries all the flavors beautifully.

Ingredients

Protein & Vegetables

• 200g (7 oz) chicken fillet, cut into small cubes
• 120g (4.2 oz) leek (1 medium), finely sliced
• 100g (3.5 oz) carrot (1 medium), diced
• 50g (1.8 oz) celery stalk (1 piece), diced
• 120g (4.2 oz) bell pepper (1 medium), diced
• 300g (10.5 oz) potatoes, cut into even cubes
• 2-3 cloves garlic, minced

Fresh Herbs & Seasonings

• 2 tablespoons (6g) fresh dill, finely chopped
• 2 tablespoons (6g) fresh parsley, finely chopped
• 1 teaspoon (2g) paprika
• Salt and freshly ground black pepper to taste

Base Ingredients

• 2 tablespoons (16g) all-purpose flour
• 2 liters (8.5 cups) water or chicken broth
• 2 tablespoons olive oil for sautéing

Instructions

1. Prep Work

• Cut chicken fillets into 1-inch (2.5cm) cubes
• Clean and dice all vegetables into uniform sizes
• Mince garlic cloves finely
• Chop fresh herbs and set aside

1. Start the Base

• Heat olive oil in a large soup pot over medium heat
• Add leeks, carrots, celery, and bell pepper
• Sauté for 5-7 minutes until vegetables begin to soften
• Add minced garlic in the last minute

1. Add Protein

• Add chicken cubes to the pot
• Cook for 5 minutes, stirring occasionally
• Season with a pinch of salt to help release juices

1. Create the Roux

• Sprinkle flour over the chicken and vegetables
• Stir continuously for 1 minute to cook the flour
• This will help thicken the soup slightly

1. Build the Soup

• Pour in water or chicken broth gradually, stirring constantly
• Add diced potatoes
• Add paprika, salt, and black pepper
• Bring to a gentle boil

1. Simmer to Perfection

• Reduce heat to low
• Simmer for 15-20 minutes until potatoes are tender
• Stir occasionally to prevent sticking

1. Finish and Serve

• Add fresh dill and parsley in the final 2 minutes
• Taste and adjust seasoning as needed
• Let rest for 5 minutes before serving

Pro Tips

• Cut all vegetables in similar sizes for even cooking
• Use yellow or Dutch potatoes for best texture
• Don’t overcook the potatoes to prevent them from becoming mushy
• For extra flavor, add a bay leaf during simmering
• If using store-bought broth, adjust salt accordingly

Nutrition Information

Per serving (based on 8 servings):

• Calories: 165
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 25mg
• Sodium: 480mg
• Total Carbohydrates: 20g
• Dietary Fiber: 3g
• Protein: 12g
• Sugar: 2g

Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Storage Instructions

This soup keeps well:

• Refrigerated for up to 4 days in an airtight container
• Frozen for up to 3 months (though potatoes may change texture slightly)
• Reheat gently on stovetop or microwave until just hot

Recipe Notes

• For a richer flavor, use homemade chicken stock
• The soup will thicken slightly as it cools
• Add more liquid if you prefer a thinner consistency
• Fresh herbs are crucial for the best flavor

This wonderfully balanced soup combines lean protein, vegetables, and herbs in a light yet satisfying broth. The flour creates a subtle thickness that carries the flavors perfectly, while the fresh herbs add a bright finish that elevates this soup from good to exceptional.