5.0 from 12 votes
Chicken Vegetable Soup
Delicious and nourishing Chicken Vegetable Soup is filled with hearty veggies like zucchini, mushrooms, carrots and sweet potatoes. And the addition of chicken packs plenty of protein for a satisfying, cozy dinner that's perfect for the cooler months.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8 servings
Calories: 196 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 1 lb boneless, skinless chicken breast
- kosher salt and pepper to taste
- 2 tbsp olive oil divided
- 1 medium yellow onion diced
- 2 celery sticks chopped
- 2 medium carrots sliced
- 2-3 garlic cloves minced
- 1 (15 oz.) can diced or crushed tomatoes with juices
- 1 large sweet potato cut into small cubes
- 1 large zucchini diced
- 8 oz brown mushrooms sliced
- 8 cups low-sodium chicken stock
- 2 tbsp fresh chopped parsley
Instructions
- Season the chicken with salt and pepper on both sides. Heat the oil in a large dutch oven or a soup pot and sear the chicken until golden brown on both sides. Set aside on a plate.
- Add the onion, celery, and carrots and saute for 2-3 minutes. Stir in the garlic, and diced tomatoes with all their juices. Add the potatoes, zucchini, and mushrooms, and pour the stock. Return the chicken back into the pot.
- Bring the soup to a boil, then reduce the heat and allow it to simmer for 35 minutes, or until the chicken is cooked through and the veggies are tender. Garnish with chopped parsley and enjoy!
Cup of Yum
Notes
- If you have leftover soup, store it in an airtight container in the fridge for up to four days, or in the freezer for up to six months.
- Reheat in a saucepan on the stove over medium heat until heated through, or in the microwave in one minute increments, stirring occasionally. If the soup is frozen, thaw it overnight in the fridge for best results.
Nutrition Information
Serving
1serving
Calories
196kcal
(10%)
Carbohydrates
17g
(6%)
Protein
19g
(38%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
36mg
(12%)
Sodium
468mg
(20%)
Potassium
868mg
(25%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
8760IU
(175%)
Vitamin C
12mg
(13%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 196
% Daily Value*
| Serving | 1serving | |
| Calories | 196kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 468mg | 20% |
| Potassium | 868mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 8760IU | 175% |
| Vitamin C | 12mg | 13% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.