As the temperature drops and winter settles in, there’s nothing quite like a warm, hearty bowl of soup to ward off the chill. One dish that promises to delight your taste buds and nourish your body is the Tenderloin and Vegetable Soup. This comforting recipe is perfect for cozy evenings at home and makes for an excellent addition to your personal soup advent calendar. Packed with nutritious ingredients and flavors that will make you savor every spoonful, it’s bound to become a winter staple.

The Perfect Blend of Ingredients

The key to this soup’s irresistible flavor lies in the blend of tender chicken pieces and fresh vegetables. Each ingredient has been thoughtfully chosen to contribute to both taste and nutritional value:

Chicken Tenderloin: The star of the soup, providing a lean source of protein that’s easy to cook and delicious.
Vegetables: Carrots, celery, bell pepper, zucchini, and onion bring color, texture, and essential vitamins. Garlic adds a subtle depth, enhancing the aromatic profile of the dish.
Chicken Broth and Diced Tomatoes: Create the rich, savory base of the soup while adding a touch of acidity and sweetness.
Herbs and Spices: Dried thyme and oregano provide earthy, warm undertones that marry beautifully with the rest of the ingredients. Season with salt and pepper to taste, and finish with fresh parsley for a pop of brightness.

Step-by-Step Instructions

Making this soup is straightforward, even for novice cooks. Follow these steps to create a warm, nourishing meal:

Sear the Chicken: Start by heating two tablespoons of olive oil in a large pot over medium heat. Add the cubed chicken tenderloin and cook until browned on all sides. Remove the chicken from the pot and set it aside.
Sauté the Aromatics: In the same pot, add chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and releases its fragrant aroma.
Add Vegetables: Introduce the carrots, celery, bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally to ensure the vegetables are coated in the oil and flavors.
Combine with Broth and Tomatoes: Pour in the chicken broth and diced tomatoes, then return the cooked chicken to the pot.
Season: Sprinkle in the dried thyme, oregano, and a generous pinch of salt and pepper. Stir well to combine.
Simmer: Bring the soup to a gentle boil, then reduce the heat to let it simmer for 20-25 minutes or until the vegetables are tender and the flavors meld together.
Final Touches: Taste the soup and adjust seasoning if necessary. Serve hot, garnished with fresh parsley for an optional touch of color and flavor.

Why You’ll Love This Soup

Comfort and Warmth: Each bowl of Tenderloin and Vegetable Soup provides the ultimate comfort food experience. The combination of hearty ingredients and savory broth is perfect for warming you up on a cold day.
Nutritious and Balanced: Packed with lean protein, a variety of vegetables, and light seasoning, this soup offers a balanced meal that’s satisfying without being heavy.
Easy and Versatile: This recipe is straightforward and adaptable. Feel free to swap out vegetables based on what you have on hand or add a handful of spinach or kale for an extra boost of greens.

Final Thoughts

Tenderloin and Vegetable Soup is more than just a dish—it’s an invitation to slow down, savor the moment, and let the simple pleasures of a warm meal brighten your winter days. Whether you’re sharing it with loved ones or enjoying a quiet evening alone, this soup promises comfort in every spoonful. Try it out, and watch it become a beloved part of your seasonal recipe rotation.

Tenderloin and Vegetable Soup

Author: Alice

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Description

Warm up your winter evenings with a hearty and delicious Tenderloin and Vegetable Soup. A perfect blend of flavors and nourishment, this soup is an ideal dish for any day of your own personal soup advent calendar. Dive into a bowl of comfort and enjoy every spoonful!

Ingredients

– 1 pound chicken tenderloin, cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 3 carrots, sliced
– 2 celery stalks, chopped
– 1 bell pepper, diced
– 1 zucchini, sliced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chicken tenderloin pieces and cook until browned on all sides. Remove the chicken and set aside.
2. In the same pot, add the onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent.
3. Add the carrots, celery, bell pepper, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
4. Pour in the chicken broth and diced tomatoes. Return the chicken tenderloin to the pot.
5. Add dried thyme, oregano, salt, and pepper. Stir well to combine.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the vegetables are tender.
7. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley if desired.

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