4.7 from 144 votes
Chicken Vegetable Soup
Chicken Vegetable Soup combines sautéed onions, carrots, celery, and garlic with chicken, green beans, and herbs simmered in water to create a light but comforting broth. Optional ingredients like chickpeas and potatoes add heartiness. The chicken is cooked gently and shredded back into the soup for tender pieces and well-distributed flavor. This soup provides a nourishing bowl with fresh vegetable textures and mild seasoning.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
Calories:
140 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion , chopped
- 3 carrot chopped (about 1 cup
- 3 celery chopped (about 1 cup, stalks
- 2 garlic minced, cloves
- 1 teaspoon thyme dried
- 5 cups water
- 1 1/2 cups green beans cut into 1-inch pieces, fresh or frozen
- 1 pound chicken breast boneless
- 1 tablespoon salt I use Real Salt brand, fine sea salt
- 1/2 teaspoon black pepper ground
Optional Additions
- 1 (15 oz.) can chickpeas drained and rinsed, or white beans
- 1 pound potato cut into ½-inch pieces
- lemon juice fresh
- parsley chopped
Instructions
- In a large pot with a lid, heat the olive oil over medium heat and saute the onion, carrots, and celery until softened, about 8 minutes. Add in the garlic and thyme, and stir for one more minute.
- Add in the water, green beans, chicken, salt, and pepper. Bring the liquid to a boil and then cover the pot and lower the heat so the soup can gently simmer for 15 minutes. (If you want to add potatoes or chickpeas, now is the time to do that, too.)
- Check on the chicken by lifting it out of the pot and testing it with a meat thermometer. When the temperature reaches 160ºF, you can use the tongs to remove the chicken and let it rest for 5 to 10 minutes, so it can finish cooking and reach a safe internal temperature of 165ºF.
- Use two forks to shred the chicken, or cut it into small, bite-sized pieces. Return the chicken back to the soup pot, and adjust any seasoning to taste. You can add 1 more cup of water, for extra broth, or add in a squeeze of lemon juice, to help brighten the flavor. Ladle the soup into bowls and garnish with freshly chopped parsley.
- Leftover soup can be stored in airtight container in the fridge for up to 4 days.
Cup of Yum
Notes
- Nutrition estimates are for about 2 cups of soup and do not include added ingredients like potatoes or chickpeas.
- If substituting broth for water, reduce the salt amount to avoid oversalting the soup.
- Cooked chicken can be added at the end of cooking just to reheat, especially helpful for using leftovers.
Nutrition Information
Calories
140kcal
(7%)
Carbohydrates
8g
(3%)
Protein
17g
(34%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
48mg
(16%)
Sodium
1300mg
(54%)
Potassium
522mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
5405IU
(108%)
Vitamin C
8mg
(9%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 140
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 17g | 34% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 1300mg | 54% |
| Potassium | 522mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5405IU | 108% |
| Vitamin C | 8mg | 9% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.