Cozy Chicken Vegetable Soup for a Heartwarming Meal

This Chicken Vegetable Soup is a comforting, hearty meal perfect for chilly evenings and packed with nutritious ingredients.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 cups

Course: Soups

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 tablespoon Oil or Butter Adds richness and flavor; use olive oil for a lighter option.
1 cup Onion Provides a sweet base flavor; shallots or leeks can substitute.
1 tablespoon Minced Garlic Enhances flavor depth; fresh garlic offers the best aroma.

For the Soup

3 cups Cooked Chicken (shredded or diced) A hearty protein source; cooked turkey works well as a substitute.
16 oz Frozen Mixed Vegetables Adds variety and nutrition; feel free to use fresh veggies.
14.5 oz Petite Diced Tomatoes Provides tang and body to the broth; fresh tomatoes are a great alternative.
8 oz Tomato Sauce Contributes to the soup's heartiness; consider using extra tomatoes.
3 cups Chicken Broth Acts as the soup base for moisture; vegetable broth can create a lighter version.

For Seasoning

1 teaspoon Dried Parsley Adds herbal flavor; opt for fresh parsley for a brighter taste.
1 teaspoon Dried Oregano A key seasoning that enhances overall flavor.
1/2 teaspoon Dried Thyme Adds subtle earthy notes; fresh thyme can enhance the flavor profile.
Salt and Pepper Essential for balancing flavors; adjust according to your preference.

Equipment

large soup pot
Stirring spoon
immersion blender

Method

Step-by-Step Instructions for Chicken Vegetable Soup

Begin by heating a large soup pot over medium heat and adding a tablespoon of oil or butter. Once melted, add 1 cup of diced onion and sauté for 2-3 minutes until translucent. Mix in 1 tablespoon of minced garlic and cook for an additional 30 seconds.
Gently stir in 3 cups of shredded or diced cooked chicken, followed by 16 ounces of frozen mixed vegetables, 14.5 ounces of petite diced tomatoes, 8 ounces of tomato sauce, and 3 cups of chicken broth. Sprinkle in 1 teaspoon each of dried parsley, oregano, and ½ teaspoon of dried thyme. Adjust salt and pepper to taste.
Increase the heat until the soup begins to just boil. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 20-25 minutes, stirring occasionally.
Check the vegetables' tenderness. If soft, remove the pot from heat. Serve hot, allowing each bowl to warm you up. Enjoy with crusty bread or a light salad.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 18gProtein: 25gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

For a thicker texture, consider puréeing a portion of the soup with an immersion blender. This can enhance its richness. Alternatively, you can prepare this soup in a slow cooker for convenience.

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