Easy Chicken Vegetable Soup (Slow Cooker or Stovetop)
This healthy chicken vegetable soup simmers chicken, potatoes, and vegetables in a savory tomato broth, made in the slow cooker or on the stove.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, small diced
- 1½ teaspoons kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 1 cup carrot, diced (about 1 large)
- ½ cup celery, chopped (about 2 stalks)
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 2 cups Yukon gold potatoes, diced (about 2 medium or 3 small)
- 1 (15-ounce) can diced tomatoes, with juices
- 1 bay leaf
- 1 quart chicken stock
- 1½ pounds boneless, skinless chicken breasts, cut into large chunks
To Add at the End
- 2 cups green beans, chopped (fresh or frozen)
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
Instructions
Stovetop Instructions
- To a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, sprinkle with ¼ teaspoon of the 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 of salt, then cook 3-5 minutes until slightly softened, stirring occasionally.
- Add the tomato paste and garlic, and cook until fragrant, about 1 minute, stirring constantly.
- Add the potatoes, diced tomatoes, bay leaf, stock, chicken, and 1 teaspoon of salt, stirring to combine.
- Cover, bring to a boil, then reduce to a simmer. Cook, covered, for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
- Uncover and remove the chicken to a cutting board.
- Add the green beans, corn, and peas to the pot, stirring to combine. Simmer on low for 5 minutes to warm the vegetable through and for the flavors to absorb.
- While the veggies simmer, shred the chicken with two forks, or chop into bite-sized pieces.
- Turn off the heat, then add back the chicken, stirring to combine. Taste and add additional salt if desired.
Slow Cooker Instructions
- To a 6-quart slow cooker, add the onion, salt, carrot, celery, potato, diced tomatoes, tomato paste, bay leaf, garlic, stock, and chicken, stirring to combine.
- Cover and 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 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
- Serve with: chopped fresh parsley, freshly grated parmesan, crusty bread for dipping.
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
