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Chicken Veggie Soup Recipe
This chicken vegetable soup is loaded with shredded chicken and tons of healthy veggies. We use bone-in chicken which gives the savory tomato broth tons of flavor. It's a warm and cozy chicken soup recipe that the whole family will love!
Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 6 servings
Calories: 248 kcal
Course:
Soup
Cuisine:
North American
Ingredients
- 1 1 tablespoon olive oil
- ½ ½ medium onion minced
- 2 2 medium carrots sliced
- 4 4 cloves garlic minced
- 28 28 ounce can of diced tomatoes
- 1 1 teaspoon Italian seasoning
- 6 6 cups chicken stock
- 4 4 bone-in chicken thighs skinless
- 2 2 stalks celery sliced
- 1 1 cup EACH: chopped broccoli and chopped cauliflower
- 1 1 cup chopped purple cabbage
- 1 1 cup kale leaves packed
- 1 1 cup sliced green beans
- sea salt and pepper to taste (see notes)
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.
Cup of Yum
Notes
- The amount of salt you'll add will depend on the saltiness of the chicken stock you use, the type of salt, and your personal preference. We always use unsalted homemade chicken stock and Himilayan sea salt and like to add about 2 teaspoons.
Nutrition Information
Serving
2 ⅓ cups
Calories
248kcal
(12%)
Carbohydrates
22g
(7%)
Protein
22g
(44%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
72mg
(24%)
Sodium
463mg
(19%)
Potassium
972mg
(28%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
5049IU
(101%)
Vitamin C
48mg
(53%)
Calcium
111mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 248
% 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.