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–+ servings
Chicken Vegetable Soup

Deliciously Hearty Chicken Vegetable Soup to Warm Your Soul

This Chicken Vegetable Soup is a warm, nutritious delight perfect for cold evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 tablespoon Oil or Butter Provides fat for sautéing; substitute with cooking spray for a lighter option.
  • 1 cup Onion Adds sweetness and depth; can be replaced with leeks or shallots.
  • 1 tablespoon Minced Garlic Fresh is preferred, but garlic powder can work in a pinch.
  • 3 cups Cooked Chicken Shredded or diced; use rotisserie chicken for convenience.
  • 16 oz Frozen Mixed Vegetables Can substitute with fresh vegetables like carrots and peas.
  • 14.5 oz Petite Diced Tomatoes Add acidity and sweetness; substitute with whole tomatoes if needed.
  • 8 oz Tomato Sauce Skip for a less tomato-forward soup.
  • 3 cups Chicken Broth Vegetable broth can be used for a vegetarian version.
  • 1 teaspoon Dried Parsley Great for seasoning; fresh herbs can enhance flavor further.
  • 1 teaspoon Dried Oregano Adds savory depth; fresh oregano can also be used.
  • 0.5 teaspoon Dried Thyme Imparts a warm, earthy flavor.
  • Salt and Pepper To taste; adjust based on the broth used.

Equipment

  • large soup pot

Method
 

Step-by-Step Instructions
  1. Heat a large soup pot over medium heat and add a tablespoon of oil or butter. Once melted, toss in the diced onions and sauté for about 2-3 minutes until they turn translucent and fragrant.
  2. Stir in the minced garlic and cook for an additional 30 seconds, just until it becomes aromatic.
  3. Add the shredded cooked chicken and the frozen mixed vegetables to the pot. Pour in the petite diced tomatoes, tomato sauce, and chicken broth, stirring everything together.
  4. Sprinkle in the dried parsley, oregano, thyme, salt, and pepper. Give it a good stir to ensure the seasonings are evenly distributed.
  5. Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low and let the soup simmer for 20-25 minutes.
  6. After the simmering time is complete, remove the pot from the heat. Ladle the soup into bowls and serve immediately.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Consider roasting the vegetables before adding them to the soup for a deeper flavor. Avoid overcooking by monitoring the simmering time. This soup can also be made in a slow cooker for convenience.

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