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Chicken Vegetable Soup Recipe

This chicken vegetable soup recipe is an easy and healthy one pot dinner that you can make in less than an hour. It is packed with hearty vegetables & shredded chicken in a tomato-flavored broth. Packed with veggies and easy to customize with what you have in the fridge.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 servings
Calories: 446 kcal
Course: Soup
Cuisine: American

Ingredients

For The Chicken:
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 ½ pounds boneless skinless chicken thighs or breasts
  • 1 tablespoons vegetable oil
For The Soup:
  • 1 tablespoon vegetable oil
  • 1 medium size onion chopped
  • 2 stalks of carrots cut in small pieces (~½ cup)
  • 2 stalks celery cut in small pieces (~½ cup)
  • 1 small bell pepper cut into chunks (~¼ cup)
  • 1 teaspoon ground cumin
  • 2 cloves garlic minced
  • 2 medium sized Yukon gold potatoes cut into 1 inch cubes
  • 1 cup green beans ends removed cut into 1-2 inch pieces
  • 1 28 oz can of diced tomatoes
  • 1 14 oz can of tomato sauce
  • 4 cups chicken stock
  • 2 cups water
  • 1 cup green peas
  • 1 cup corn fresh, frozen and canned would all work
  • 2 cups kale leaves ribs removed

Instructions

    Cup of Yum
  1. Prepare the chicken: Mix together salt, pepper, and paprika in a bowl. Pat dry chicken thighs using paper towels. Season chicken on both sides.
  2. Sear the chicken: In a large heavy bottom pot (like a Dutch oven), heat 1 tablespoons of oil over medium heat. Sear chicken thighs, 3-minutes on each side. Transfer them onto a plate. At this point, they will not be fully cooked, which is fine. Do not wash the pot.
  3. Sautee veggies: Heat vegetable oil in the now-empty pot over medium heat. Add in onion, carrots, celery, bell pepper, and ground cumin. Cook, stirring frequently, 8-9 minutes or until vegetables are softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Add in the rest of the veggies & cook: Add in potatoes, green beans, tomatoes (with their juices), tomato sauce, chicken stock, water and reserved semi-cooked chicken thighs (with their juices). Give it a large stir. Put the lid on and bring it to a boil. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 15-17 minutes or until chicken thighs are fully cooked (when a thermometer inserted in the thickest part of the chicken it should at least register 165 degrees F or 74 degrees C).
  6. Remove chicken from the pot onto a plate. Shred using two forks and put it back into the pot.
  7. Stir in the peas, corn and kale leaves. Bring it to a one final boil and let it simmer for 4-5 more minutes.
  8. Ladle into bowls and serve.

Notes

  • Ingredient substitutions: This recipe is very versatile. If you are missing a few ingredients, you can either omit them or use other vegetables. Don't have kale? Use spinach. Don't have green beans? Use broccoli or cauliflower.
  • This chicken vegetable soup can be frozen for up to 3 months. Allow the soup to cool completely and come to room temperature before freezing, then follow these steps:
  • Allow the soup to cool completely and come to room temperature before freezing, then follow these steps:
  • Ladle leftovers into an airtight container or plastic bag and keep in the fridge for up to three days.
  • Ladle cooled soup into individual airtight, freezer-safe containers or plastic bags, and freeze for up to three months. Pop one out of the freezer to defrost in the fridge overnight.
  • Allow frozen soup to thaw in the fridge overnight before reheating. Then, place chilled soup in a saucepan over medium-low heat until just boiling and warmed through. The goal is to warm, not cook again. Ladle into bowls and enjoy!
  • To Store: Ladle leftovers into an airtight container or plastic bag and keep in the fridge for up to three days.
  • To Freeze: Ladle cooled soup into individual airtight, freezer-safe containers or plastic bags, and freeze for up to three months. Pop one out of the freezer to defrost in the fridge overnight.
  • To Reheat: Allow frozen soup to thaw in the fridge overnight before reheating. Then, place chilled soup in a saucepan over medium-low heat until just boiling and warmed through. The goal is to warm, not cook again. Ladle into bowls and enjoy!

Nutrition Information

Calories 446kcal (22%) Carbohydrates 35g (12%) Protein 25g (50%) Fat 24g (37%) Saturated Fat 9g (45%) Trans Fat 1g Cholesterol 99mg (33%) Sodium 824mg (34%) Potassium 1116mg (32%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 6352IU (127%) Vitamin C 68mg (76%) Calcium 108mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 446

% Daily Value*

Calories 446kcal 22%
Carbohydrates 35g 12%
Protein 25g 50%
Fat 24g 37%
Saturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 99mg 33%
Sodium 824mg 34%
Potassium 1116mg 24%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 6352IU 127%
Vitamin C 68mg 76%
Calcium 108mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.