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Chicken Vegetable Soup

Soul-Warming Chicken Vegetable Soup for Cozy Nights

This Chicken Vegetable Soup combines tender chicken with a mix of vibrant vegetables in a comforting broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 lb Chicken Breast Can substitute with chicken thighs or rotisserie chicken.
  • 1 t Kosher Salt Adjust based on your taste preference.
  • 1 t Black Pepper Fresh ground is best.
  • 2 tbsp Olive Oil Avocado oil can be used as a substitute.
  • 1 medium Yellow Onion Best results with yellow onion.
For Vegetables
  • 2 stalks Celery Can substitute with bell peppers.
  • 2 medium Carrots
  • 4 cloves Minced Garlic Fresh is preferred.
  • 1 can Diced Tomatoes Canned for convenience.
  • 2 medium Yukon Gold Potatoes Red potatoes can be used for different texture.
  • 1 medium Zucchini Feel free to swap based on availability.
  • 1 cup Green Beans
  • 1 cup Mushrooms
  • 1 cup Corn
For the Seasoning
  • 1 t Italian Seasoning Dried oregano, basil, and thyme can be mixed if needed.
  • 2 tbsp Tomato Paste Tomato sauce can work, use less.
For Garnish
  • 2 tbsp Chopped Parsley Fresh cilantro or basil can be used as a substitute.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Chicken Vegetable Soup
  1. Generously season the chicken breasts with kosher salt and black pepper for about 5 minutes.
  2. Heat 1 tablespoon of olive oil in a large pot over medium-high heat and sear the chicken for 3-4 minutes on each side.
  3. In the same pot, add the remaining tablespoon of olive oil, then add the diced onions, celery, and carrots. Sauté for 3 minutes until tender.
  4. Add minced garlic and Italian seasoning, stirring for another minute until fragrant.
  5. Pour in the diced tomatoes, Yukon gold potatoes, and seared chicken with 6 cups of unsalted chicken stock. Bring to a boil, then reduce to a simmer, cooking for 25-30 minutes.
  6. Remove the chicken, let it rest for a few minutes, then shred or chop into bite-sized pieces.
  7. Add zucchini, green beans, mushrooms, and corn to the soup and simmer uncovered for 4-5 minutes.
  8. Return the shredded chicken to the pot, stir, and heat through for an additional 2-3 minutes.
  9. Ladle the soup into bowls and finish with a sprinkle of chopped parsley.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 28gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

This soup is perfect for meal prep and freezing for later use.

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