When the weather calls for something warm and comforting or you simply want a nutritious meal that feeds the soul, this Hearty Vegetable and Chicken Tenderloin Soup has you covered. It’s a bowl of pure comfort, brimming with vibrant vegetables, tender chicken, and aromatic herbs—perfect for any season or occasion.
Why You’ll Love This Soup
Not only is this soup easy to prepare, but it’s also loaded with vitamins and minerals from a variety of vegetables. The addition of chicken tenderloins provides lean protein, making it a well-balanced and satisfying meal. With just a few simple steps, you can have a steaming pot of this delightful soup ready to share with friends and family.
Key Ingredients That Make It Special
- Chicken Tenderloins: These provide a lean and tender source of protein that blends seamlessly with the vegetables.
- Vegetable Medley: Carrots, celery, zucchini, and bell pepper add color, texture, and a boost of nutrients.
- Aromatic Base: Onion and garlic set the stage for a deeply flavorful broth.
- Herbs and Seasoning: Dried thyme and oregano infuse the soup with earthy, comforting notes.
- Kale: Adds a nutritious punch and slight texture to the soup.
How to Prepare Hearty Vegetable and Chicken Tenderloin Soup
Here’s a step-by-step guide to creating this flavorful soup that will have everyone reaching for seconds.
Ingredients
- 2 chicken tenderloins, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 bell pepper, diced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup kale, chopped
Instructions
- Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the diced chicken tenderloin and cook until browned on all sides. Remove and set aside.
- Sauté the Aromatics: In the same pot, add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the Vegetables: Mix in the sliced carrots, celery, zucchini, and bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Combine the Broth and Chicken: Pour in the vegetable broth and canned diced tomatoes. Return the browned chicken tenderloin to the pot.
- Season and Simmer: Stir in the dried thyme, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
- Add Kale: Incorporate the chopped kale and cook for an additional 5 minutes until the kale is wilted and the flavors have melded together.
- Taste and Serve: Adjust the seasoning as needed, serve hot, and enjoy!
Tips for a Perfect Soup
- Customization: Feel free to swap out or add different vegetables, such as potatoes or green beans, for a twist on the classic.
- Make It Ahead: This soup can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serving Suggestions: Pair with a slice of crusty bread or a light side salad for a complete meal.
The Bottom Line
This Hearty Vegetable and Chicken Tenderloin Soup is a nutritious, flavor-packed dish that’s simple to make and perfect for any time you need a cozy, healthy meal. Whether you’re warming up on a chilly day or just looking for a nourishing option for dinner, this soup is bound to become a staple in your recipe collection. Enjoy every spoonful and savor the comfort it brings!
Hearty Vegetable and Chicken Tenderloin Soup
Description
Craving a wholesome and nourishing meal? This Hearty Vegetable and Chicken Tenderloin Soup is the perfect remedy for those seeking comfort and health. Packed with nutrient-rich vegetables and succulent chicken tenderloin pieces, this soup is a delight for every occasion. Simple to prepare and incredibly satisfying, make this your go-to recipe for a cozy meal any time of the day.
Ingredients
– 2 chicken tenderloins, diced
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 1 zucchini, diced
– 1 bell pepper, diced
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup kale, chopped
Instructions
1. In a large pot, heat olive oil over medium heat. Add the diced chicken tenderloin and cook until browned on all sides. Remove and set aside.
2. In the same pot, add chopped onion and sauté until translucent. Stir in minced garlic and cook for another minute until fragrant.
3. Add sliced carrots, celery, zucchini, and bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until slightly tender.
4. Pour in the vegetable broth and canned diced tomatoes. Return the chicken tenderloin to the pot.
5. Stir in dried thyme, dried oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
6. Add chopped kale and cook for an additional 5 minutes, until the kale is wilted and the flavors have melded together.
7. Taste and adjust seasoning as necessary. Serve hot and enjoy the rich flavors.