Chicken Veggie Soup Recipe
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
45 mins
-
Total Time
50 mins
-
Servings
6 servings
-
Calories
248 kcal
-
Course
Soup
-
Cuisine
North American
Chicken Veggie Soup Recipe
Description
The Chicken Veggie Soup starts by gently sautéing onions and carrots before adding garlic, diced tomatoes, Italian seasoning, and chicken stock. Skinless, bone-in chicken thighs simmer in the seasoned broth, lending richness as they cook. Vegetables are added in stages: celery, broccoli, and cauliflower after 20 minutes to maintain a bite; cabbage, kale, and green beans closer to the end to preserve color and freshness.
This layering of ingredients helps maintain varying textures and flavors in the finished soup, which offers both the comfort of slow-cooked broth and the vibrancy of fresh greens. The shredded chicken is returned to the pot once the bones are removed, integrating tender protein throughout.
This soup can be a main course or a starter and pairs well with crusty bread or a light salad. The seasoning balances tomato acidity and herbaceous notes from Italian seasoning, while salt and pepper are adjusted depending on the stock's salt content.
Note that salt quantity depends on the stock and personal taste; using an unsalted homemade stock allows better control of seasoning.
Ingredients
- 1 tablespoon olive oil
- ½ medium onion minced
- 2 medium carrot sliced
- 4 cloves garlic minced
- 28 ounce diced tomatoes canned
- 1 teaspoon Italian seasoning
- 6 cups chicken stock
- 4 chicken thigh skinless, bone-in
- 2 talks celery sliced
- 1 cup broccoli chopped, each
- 1 cup cauliflower chopped, each
- 1 cup purple cabbage chopped
- 1 cup kale leaves packed
- 1 cup green beans sliced
- salt to taste (see notes, sea salt
- black pepper to taste (see notes, sea salt
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add the onion and let it cook until it is transparent, about 3 minutes. Add the carrots and garlic and cook for 2 minutes more.
- Add the diced tomatoes (juice and all), the Italian seasoning, and chicken stock to the pot and stir. Place the chicken thighs on top then bring the pot to a boil. Reduce the heat to a simmer.
- While the soup cooks, chop the celery, broccoli and cauliflower. After 20 minutes, add them to the pot to the pot and stir. After 10 minutes, remove the chicken from the pot. Add the cabbage, kale, and green beans and let them cook for 5 minutes.
- Remove the bones from the chicken and shred the meat using 2 forks then add the chicken back into the pot. Season the soup with salt and pepper.
Notes
- Adjust salt based on the saltiness of your chicken stock and personal preference.
- Use unsalted homemade chicken stock for best control over seasoning.
- Shred the chicken off the bone after cooking and return to the soup for even distribution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 2 ⅓ cups | |
| Calories | 248kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 463mg | 19% |
| Potassium | 972mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 5049IU | 101% |
| Vitamin C | 48mg | 53% |
| Calcium | 111mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
