Simple Chicken Vegetable Soup
User Reviews
5
Simple Chicken Vegetable Soup
Description
Simple Chicken Vegetable Soup starts with a sauté of onion, carrot, and celery to build flavor. Adding garlic and Italian seasoning enhances aroma and depth. Tomato sauce contributes acidity and body to the broth, balanced by chicken broth for a familiar base. Potatoes add heartiness and help thicken the soup slightly as they cook.
The combination of mixed vegetables such as corn, peas, and green beans introduces diverse textures and mild sweetness. Shredded cooked chicken is added last to retain tenderness and integrates protein without complicating cooking time. The result is a well-rounded, mild-flavored soup with a slightly tomato-based broth and tender vegetables.
This soup can be served as a light main course or alongside crusty bread. Adjusting the tomato element or substituting diced tomatoes changes the flavor profile subtly. It works well for feeding a small family and is adaptable to ingredient availability.
Using cooked or rotisserie chicken shortens cooking time, while using raw chicken requires cooking with the potatoes until done. The soup offers flexibility for variation based on broth and tomato preferences.
Ingredients
- 1/2 medium onion chopped
- 2 medium carrot peeled & sliced
- 3 ticks celery chopped
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1 (14 fluid ounce) can tomato sauce
- 4 cups chicken broth or chicken stock
- 1 large potato peeled & diced, type Russet
- 1 cup corn frozen, canned, or fresh
- 1 cup peas frozen or fresh
- 1 cup green beans frozen or fresh
- 2 cups chicken shredded (see note, cooked or rotisserie
- salt to taste
- black pepper to taste
Instructions
- Prep the onion, carrots, and celery. Add them to a soup pot along with the oil.
- Sauté for 5-7 minutes.
- Meanwhile, prep the remaining ingredients.
- Stir in the garlic and Italian seasoning to the pot and cook for 30 seconds.
- Add in the tomato sauce, chicken broth, and potato. Increase the heat to high and bring to a boil. Reduce the heat and simmer, with the lid slightly ajar, for 15 minutes.
- Stir in the corn, peas, beans, and chicken. Cook for another 5-10 minutes or until the veggies are tender to your liking.
- Season the soup with salt & pepper (I am generous with both) and enjoy immediately.
Notes
- Makes 4-6 servings depending on appetite and sides served.
- For a non-tomato base, replace tomato sauce with extra chicken broth or use diced tomatoes for a chunkier texture.
- If using uncooked chicken, add whole pieces with potatoes and shred after cooking; ensure chicken reaches 165°F for safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 18g | 36% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 992mg | 41% |
| Potassium | 1001mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 4177IU | 84% |
| Vitamin C | 44mg | 49% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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