Chicken Vegetable Soup
User Reviews
4.8
30 reviews
Excellent
Chicken Vegetable Soup
Report
An easy and healthy chicken vegetable soup is the perfect cozy lunch or dinner for a chilly day!
Share:
Ingredients
- 2 tablespoons butter
- 1 ½ cups peeled and diced carrots
- 1 small onion, finely-diced
- ¾ cup diced celery
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 8 cups chicken broth
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh parsley
- 1 bay leaf
- Kosher salt and pepper, to taste
- 8 ounces Sliced Fresh Mushrooms
- 1 russet potato, peeled and cut into bite-sized cubes
- 1 small zucchini, diced
- 1 (14.5 oz) can petite diced tomatoes, not drained
- 1 ½ cups frozen peas (or sub with frozen cut green beans)
- 1 ½ cups frozen corn
- 3-4 cups cooked, diced or shredded chicken (the meat from about 1 rotisserie chicken)
Add to Shopping List
Instructions
- Melt butter in a large Dutch oven over medium heat. Add the carrots, onion and celery and cook, stirring frequently, until the onions are translucent – about 6-8 minutes. Add the garlic and tomato paste and cook, stirring constantly, for 1 more minute.
- Stir in the chicken broth, rosemary, thyme, parsley, bay leaf, salt and pepper, mushrooms, potato, zucchini and tomatoes. Bring to a boil; reduce heat to low and simmer, uncovered, until the potato and vegetables are tender – about 20 minutes.
- Stir in the peas, corn and chicken. Simmer for 5-10 more minutes, or until heated through. Discard bay leaf. Garnish with additional fresh herbs and serve immediately.
Notes
- This makes a very large pot of soup! You can either save the leftovers for later meals, or cut all of the ingredients in half to prepare a smaller batch.
- You do not need to thaw the peas or corn before adding them directly to the soup. They will thaw almost immediately when they hit the hot broth.
- Fresh herbs add the best flavor to this old-fashioned soup. If you don't have access to the fresh version, you can substitute with dried herbs in a pinch. You'll need about ¼ teaspoon each of dried rosemary, thyme, and parsley.
- Don't forget a side of crusty bread, warm biscuits, or skillet cornbread for dipping in that delicious broth.
- A squeeze of fresh lemon juice or a splash of cider vinegar at the very end is a nice, bright addition.
- Garnish with freshly-grated Parmesan cheese for a delicious finishing touch.
Nutrition Information
Show Details
Serving
1cup
Calories
125kcal
(6%)
Carbohydrates
14g
(5%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
20mg
(7%)
Sodium
523mg
(22%)
Potassium
502mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2314IU
(46%)
Vitamin C
23mg
(26%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4quarts (about 16 cups total)
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 125kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 523mg | 22% |
| Potassium | 502mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2314IU | 46% |
| Vitamin C | 23mg | 26% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
Other Recipes
You'll Also Love
