Rooting for Root Vegetables

• Wholesome chunks of root vegetables create a hearty chicken soup ready to feed the family on chilly fall or winter nights. These include white or sweet potatoes, carrots, parsnips, turnips, rutabagas and salsify. Adding root vegetables to your chicken soup makes a filling soup brimming with the goodness of the earth. Simply pare the vegetables, cut them into chunks and add them at the beginning of cooking to add rich flavor to your broth and complement the delicate flavor of the chicken.

Lighten Up with Spring Vegetables

• Onions, garlic, celery and leeks add flavor without adding heartiness to your chicken soup. Fresh herbs, such as chives or lemon thyme, kick up the flavor without affecting the texture or consistency of your chicken soup. Try substituting zucchini and summer squash cut in slices or wedges for root vegetables and cook up a lighter version of chicken soup suitable for lunch.

Creamed Vegetables

• Creamed vegetables thicken the broth, add robust flavor to your chicken soup, and have the added benefit of being nearly invisible. This means you can sneak an added serving of vegetables into your family’s dinner without anyone noticing. Try blending cooked broccoli or cauliflower until smooth and adding it to you chicken soup. Leftover mashed potatoes or creamed winter squash blends with the broth, making a creamy addition to chicken soup without alerting picky eaters to their presence. Shredded cabbage can also be added and slow cooked in the soup to thicken the broth.

Leftover Vegetables

• Don’t overlook the value of adding leftover vegetables, such as peas, corn and green beans to your chicken soup. You can either puree them or add them as is during the last hour of cooking. Frozen vegetables, such as mixed vegetables, peas or beans can be added at this time to add flavor and interest to the chicken soup. Leftover greens, such as spinach or chard, add vitamins and minerals to your chicken soup. Chop them finely or blend them before adding them to the soup.