4 from 3 votes
Chicken Vegetable Soup
This chicken vegetable soup is the perfect cold weather dinner - and is a great way to use up leftover chicken in a healthy and hearty soup!
Prep Time
20 mins
Cook Time
1 hr
Servings:
8
Calories:
190 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon butter
- 1 cup white onion finely diced
- 1 tablespoon garlic minced
- 1-2 teaspoon Italian seasoning
- one ounce can diced tomatoes
- 6-7 cups chicken broth
- 2 russet potatoes peeled and cut into 1/2 inch cubes, large
- 2 cups vegetables frozen
- salt to taste
- black pepper to taste
- 3 cups chicken cubed, cooked
Instructions
- Melt the butter in a large pot over medium high heat. Add in the onions, and fry until softened and translucent.
- Add the garlic and cook for 1-2 minutes, until browned and fragrant. Add in the Italian seasoning and heat for 30 seconds.
- Add the canned tomatoes, chicken broth and potatoes to the pot. Bring to a low simmer, then reduce the heat and cover.
- Cook for 40-45 minutes or until the diced potatoes are tender.
- Stir in the frozen vegetables and cook for 10-15 minutes more until they are tender. Add more broth if the soup is too thick at this point. Taste and add salt and pepper as desired.
- At the very last moment, add in the chicken and simmer just until it's heated through.
- Serve.
Cup of Yum
Notes
- You can use fresh vegetables, simply add them in when you cook the potatoes and adjust the cook time accordingly. I really do love the frozen vegetable mix in this soup, however!
- When you use tomatoes they can stop the cooking process of the onions and even potatoes. If this is a common problem for you, leave the tomatoes out until the point that you add in the frozen vegetables and simply cook your potatoes in the broth. I always make sure my onions are completely cooked when making a tomato based soup.
Nutrition Information
Calories
190kcal
(10%)
Carbohydrates
19g
(6%)
Protein
17g
(34%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
43mg
(14%)
Sodium
722mg
(30%)
Potassium
609mg
(13%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
2376IU
(48%)
Vitamin C
22mg
(24%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 190
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 722mg | 30% |
| Potassium | 609mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 2376IU | 48% |
| Vitamin C | 22mg | 24% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.