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Hearty chicken vegetable soup

This hearty and healthy chicken vegetable soup is perfect for chilly days! Packed with vegetables and easy to make on the stove or your Instant Pot. Slimming World friendly!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 203 kcal
Course: Lunch
Cuisine: European

Ingredients

  • 1 tbsp olive oil
  • 1 large onion , finely diced
  • 4 celery sticks , finely diced
  • 3 carrots , peeled and cubed
  • 1 large potato , peeled and cubed
  • 150 g | 1 cup cubed butternut squash
  • 1 tsp salt
  • 1 tsp dried thyme or Italian seasoning
  • 1.4 litres | 6 cups hot chicken stock (broth)
  • 900 g | 2 lbs chicken tenders (mini chicken breasts)
  • 3-4 tbsp tomato paste
  • 1 zucchini (courgette), cubed
  • 150 g | scant 1 cup sweet corn (from a small tin, drained)
  • 150 g | 1/2 cup fregola or risoni pasta
  • 1 tbsp lemon juice
  • 2 tbsp parsley , chopped, plus extra to serve
  • Salt and pepper to season
  • A little graded Parmesan to serve (optional)

Instructions

    Cup of Yum
  1. Heat the oil in a large pot.
  2. Add the onion, celery, carrots, potato and squash, stir in the salt and herbs and sauté over medium-low heat for 5 minutes.
  3. Pour in the stock and bring to a low simmer.
  4. Add the chicken and stir in the tomato paste.
  5. Simmer for 15 minutes over medium-low heat.
  6. Stir in the zucchini (courgette), corn, pasta and lemon juice and cook for 10-13 minutes, or until pasta is tender, stirring occasionally.
  7. Take the soup off the heat and remove the chicken using tongs.
  8. Shred the chicken using two forks and return to the pot.
  9. Stir in the parsley. Taste the soup and season with pepper and salt, if needed.
  10. Serve the soup with lemon wedges on the side, sprinkled with a little grated Parmesan if you like.
Instant Pot method
    Cup of Yum
  1. Add the onion, celery, carrots, potato, squash, salt, herbs, stock and chicken to your Instant Pot. Stir in the tomato paste.
  2. Cover, set vent to sealing and cook for 12 minutes on high pressure. Release pressure manually.
  3. Stir in the zucchini (courgette), corn, pasta and lemon juice and cook for 3 minute son high pressure. Release pressure manually.
  4. Take the inner pot out of the pressure cooker and remove the chicken using tongs.
  5. Shred the chicken using two forks and return to the pot.
  6. Stir in the parsley. Taste the soup and season with pepper and salt, if needed. 
  7. Serve with lemon wedges on the side, sprinkled with grated Parmesan, if you like.

Notes

Nutrition Information

Calories 203kcal (10%) Carbohydrates 38g (13%) Protein 6g (12%) Fat 3g (5%) Sodium 503mg (21%) Potassium 682mg (19%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 8230IU (165%) Vitamin C 24.1mg (27%) Calcium 65mg (7%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 203

% Daily Value*

Calories 203kcal 10%
Carbohydrates 38g 13%
Protein 6g 12%
Fat 3g 5%
Sodium 503mg 21%
Potassium 682mg 15%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 8230IU 165%
Vitamin C 24.1mg 27%
Calcium 65mg 7%
Iron 2.3mg 13%

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