Easy Chicken Vegetable Soup
This easy chicken vegetable soup recipe is simple to make with easy to find ingredients, yet tastes like it’s from your favorite restaurant. Includes stovetop and slow cooker instructions, too!
Equipment
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 teaspoon 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 boneless skinless chicken breasts sliced into strips, or boneless skinless chicken thighs sliced into strips, or 2 cups shredded cooked 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 Serving Suggestions:
- Fresh basil, fresh parsley, parmesan cheese, red pepper flakes, extra virgin olive oil for drizzling, crusty bread
Instructions
Stovetop Instructions
- 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 remove the chicken to a cutting board. Add the green beans to the pot, and stir.
- Shred chicken with two forks, or chop into bite-sized pieces.
- Turn off the heat, then add back the chicken, along with adding the corn and peas, stirring to combine. Taste and add additional salt if desired.
Slow Cooker Instructions
- 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 remove the chicken to a cutting board. Add the green beans to the slow cooker, and stir and cover.
- Shred chicken with two forks, or chop into bite-sized pieces.
- Turn off the heat, then add back the chicken, along with adding the corn and peas, stirring to combine. Taste and add additional salt if desired.
Notes
Nutrition information calculated using boneless skinless chicken tenders and without the optional serving suggestions listed above.
For more information, see the full blog post above.
Nutrition
Serving: 1 (of 6) | Calories: 300kcal | Carbohydrates: 29g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 73mg | Sodium: 676mg | Potassium: 1255mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4258IU | Vitamin C: 30mg | Calcium: 80mg | Iron: 3mg
