Chicken Vegetable Soup (Easy Recipe)

This healthy chicken vegetable soup simmers chicken, potatoes, and vegetables in a savory tomato broth, made in the slow cooker or on the stove.

Course dinner, Main Course, Soup

Cuisine American

Diet Gluten Free

Keyword chicken soup, chicken vegetable soup, easy, healthy, one pot, Slow Cooker

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 300

1 tablespoon olive oil
1 medium onion, small diced
1 cup small diced carrot (about 1 large)
½ cup small diced celery
2 tablespoons tomato paste
1 teaspoon granulated garlic powder
1 ½ teaspoon kosher salt, divided
2 cups diced Yukon gold potatoes
1 15- oz can diced tomatoes, with juices
1 bay leaf
1 quart chicken stock
1 ½ pounds boneless, skinless chicken breasts, sliced into bite size pieces (or boneless, skinless chicken thighs)

To a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, sprinkle with ¼ teaspoon salt, and cook, stirring occasionally, until it begins to soften, about 3 minutes.
Add the carrot and celery, stirring to combine. Sprinkle with ¼ teaspoon salt and the garlic powder, then cook for an additional 3-5 minutes until slightly softened, stirring occasionally.
Add the tomato paste, stirring until fragrant, about 1 minute.
Add the potatoes, diced tomatoes, bay leaf, remaining 1 teaspoon salt and chicken, stirring to combine.
Add the stock, cover, bring to a boil, then reduce to a simmer. Cook, covered, for 15-25 minutes until the potatoes are tender and the chicken is cooked through.
Uncover and add the green beans to the pot, and stir.
Turn off the heat, then add back the chicken, along with adding the corn and peas, stirring to combine, allowing a minute or two for the vegetable to heat through. Taste and add additional salt if desired.

To a 6-quart slow cooker, add the onion, carrot, celery, potato, diced tomatoes, tomato paste, bay leaf, garlic powder, stock, salt, and chicken, stirring to combine.
Cover and cook on high for 4-5 hours or low for 7-8, until the potatoes are tender and the chicken is cooked through. Do not uncover during this time.
Uncover and add the green beans to the slow cooker, and stir and cover.
Turn off the heat and add the corn and peas, stirring to combine, allowing a minute or two for the vegetables to warm through. Taste and add additional salt if desired.

Optional serving suggestions: fresh basil, fresh parsley, parmesan cheese, red pepper flakes, extra virgin olive oil for drizzling, crusty bread.