Name: Chicken Shredded Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Spain
Ingredients: 300 g chicken breast; 2 carrots; 100 g celery; 1 onion; 1 potato; 1000 g chicken broth; 1 tbsp extra virgin olive oil; parsley; salt

Comforting winter dinner. Very protein-rich and filling without being heavy.

Ingredients

How many are you cooking for?

Original recipe for 3 servings

300 g chicken breast
2 carrots
100 g celery
1 onion
1 potato
1000 g chicken broth
1 tbsp extra virgin olive oil
parsley
salt

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Cook 15 min

Cook the chicken in the broth for 15 minutes. Remove and shred.
Step 2 Pan 8 min

Sauté the diced vegetables for 8 minutes. Measure the ingredients before you start.
Step 3 Cook 15 min

Add strained broth and vegetables. Cook for 15 minutes. Return the chicken. Check the time to avoid overcooking: the perfect point makes a difference.

Storage

Store in the fridge in a sealed container for up to 3 days. Reheat gently on the stove or microwave 1–2 min. Freeze only if the recipe allows.

Chef tips

Mise en place: chop and weigh before cooking so you don't run over time.
Taste for salt at the end; broths and canned foods already add sodium.
For meal prep, keep dressings separate until serving.

Allergens

No major allergens from the standard 14 in the base ingredient list.

Diet

Not vegetarian (contains animal products)

Variations

Substitutions for a vegan version

Instead of: animal protein from recipe

Use: tempeh, smoked tofu or cooked legumes in the same quantity

Why: Animal protein provides amino acids and umami; tempeh or legumes cover protein and satiety.

Tip: Marinate the tempeh for 10 minutes with soy sauce and garlic before sautéing for a more intense flavor.

Other variations

Lighter version: reduce oil to 1 tablespoon and increase vegetable content in Chicken Shredded Vegetable Soup.
Batch cook: double quantities and store in containers for up to 3 days in the refrigerator.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Cook the chicken in the broth for 15 minutes. Remove and shred.
2 Sauté the diced vegetables for 8 minutes. Measure the ingredients before you start.
3 Add strained broth and vegetables. Cook for 15 minutes. Return the chicken. Check the time to avoid overcooking: the…