Chicken Vegetable Soup
Chicken vegetable soup is simple to make with everyday ingredients and tastes like it’s from a restaurant. Includes stovetop and slow cooker methods.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 300
Ingredients
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 cup chopped carrot (about 1 large)
• ½ cup chopped celery (about 2 stalks)
• 2 tablespoons tomato paste
• 1 teaspoon granulated garlic powder
• 1 ½ teaspoons kosher salt, divided
• 2 cups peeled, chopped Russet potatoes (about 1 large)
• 1 (15 oz) can diced tomatoes, with juices
• 1 bay leaf
• 1 quart chicken stock
• 1 ½ pounds boneless, skinless chicken tenders or breasts (sliced into strips) or thighs (sliced into strips) or 2 cups shredded rotisserie chicken
To add at the end:
• 2 cups chopped green beans (fresh or frozen, defrosted)
• 1 cup corn kernels (fresh or frozen, defrosted)
• 1 cup peas (fresh or frozen, defrosted)
Optional toppings:
• Fresh basil, parsley, parmesan cheese, red pepper flakes, extra virgin olive oil for drizzling, crusty bread
Stovetop Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, sprinkle with ¼ teaspoon salt, and cook for about 3 minutes until softened.
2. Add the carrot and celery, season with ¼ teaspoon salt and garlic powder, and cook for another 3-5 minutes, stirring occasionally, until slightly softened.
3. Stir in the tomato paste and cook for 1 minute until fragrant.
4. Add the potatoes, diced tomatoes, bay leaf, remaining salt, and chicken. Stir well.
5. Pour in the chicken stock, cover the pot, and bring to a boil. Lower the heat to simmer for 15-25 minutes until the potatoes are tender and the chicken is fully cooked.
6. Uncover the pot, remove the chicken, and shred it using two forks or chop it into bite-sized pieces.
7. Add the green beans to the soup, stir, and return the shredded chicken.
8. Turn off the heat, then stir in the corn and peas. Taste and adjust salt if needed.
Slow Cooker Instructions
1. In a 6-quart slow cooker, add the onion, carrot, celery, potato, diced tomatoes, tomato paste, bay leaf, garlic powder, chicken stock, salt, and chicken. Stir to combine.
2. Cook on high for 4-5 hours or low for 7-8 hours until the potatoes are tender and the chicken is cooked through. Do not uncover during cooking.
3. Remove the chicken from the slow cooker, shred or chop into bite-sized pieces.
4. Add the green beans to the slow cooker, stir, and cover.
5. Turn off the heat, then return the chicken to the slow cooker. Stir in the corn and peas. Taste and adjust salt if needed.
Nutrition (per serving)
• Calories: 300
• Carbohydrates: 29g
• Protein: 32g
• Fat: 7g
• Fiber: 6g
• Sodium: 676mg
• Potassium: 1255mg
 |
For other quick and easy nutritious meals, click here now.
Join In The Conversation Below!
