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One-Pot Chicken and Vegetable Soup
4.5 from 6 votes

One-Pot Chicken and Vegetable Soup

This one-pot chicken and vegetable soup is a weeknight winner in our house and great for meal-prep since it's magically even better the next day!

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 272 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 TBSP butter unsalted
  • 3 scallion white and green portions chopped + separated, strips
  • 1 red bell pepper chopped
  • 2 celery stalks, chopped
  • 1-2 carrot chopped
  • 2 garlic large cloves, minced
  • salt to taste (see notes
  • black pepper to taste (see notes
  • ½ tsp cumin ground
  • ¼ tsp oregano dried
  • 1 cannellini beans 15-ounce can, drained and rinsed
  • 1 cup corn kernels (canned or frozen)
  • 2 cups chicken broth
  • 3 cups rotisserie chicken shredded
  • 1 cup spinach fresh
  • lime juice of 1
  • lime extra wedges for garnish
OPTIONAL TOPPINGS
  • sour cream fresh, a dollop
  • Monterey jack cheese grated, or Pepper Jack cheese
  • basil fresh, chopped
  • corn chips tortilla or fritos are great, crushed

Instructions

    Cup of Yum
  1. Grab a dutch oven or a large pot and heat to medium-high.
  2. Melt your butter until frothy then add the white portion of your scallions (save the green for later), celery, carrot, and bell pepper. Sauté until tender.
  3. Add corn, garlic, salt and pepper (start with 1/2 tsp, add more to taste later) oregano, and cumin. Stir well and continue to cook for an additional minute.
  4. Add broth, beans, and corn and bring to a simmer, then add your cooked shredded chicken and scallion greens.
  5. Cover and simmer for an additional 10 minutes (may simmer longer if you prefer veggies to soften even further) and season with any additional salt + pepper, to taste.
  6. Uncover, add spinach and lime juice, and stir.
  7. Once spinach has wilted serve with your choice of toppings. Enjoy some today and squirrel some away for tomorrow - the leftovers ROCK!

Notes

  • * This would also be a great use of any leftover chicken you may have from meal-prep for the week.
  • I'll frequently roast a whole chicken at the start of the week for salads, soups, and sandwiches, or make a few split chicken breasts (or thighs) in my Instant Pot. So easy and a total lifesaver for throwing together healthy meals during a busy week!
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 272kcal (14%) Carbohydrates 13g (4%) Protein 26g (52%) Fat 14g (22%) Saturated Fat 6g (30%) Cholesterol 97mg (32%) Sodium 837mg (35%) Potassium 626mg (13%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 4593IU (92%) Vitamin C 53mg (59%) Calcium 49mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 272

% Daily Value*

Calories 272kcal 14%
Carbohydrates 13g 4%
Protein 26g 52%
Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 97mg 32%
Sodium 837mg 35%
Potassium 626mg 13%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 4593IU 92%
Vitamin C 53mg 59%
Calcium 49mg 5%
Iron 2mg 11%

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