Chicken Vegetable Soup
An easy and healthy Chicken Vegetable Soup recipe is the perfect cozy lunch or dinner for a chilly day!
Course Dinner, Lunch
Cuisine American
Keyword chicken and vegetable soup, chicken vegetable soup, old fashioned chicken vegetable soup
Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Servings
Adjust recipe servings
quarts (about 16 cups total)
Calories 125kcal
Author Blair
Ingredients
list of 19 items
• 2 tablespoons butter
• 1 ½ cups peeled and diced carrots
• 1 small onion, finely-diced
• ¾ cup diced celery
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 8 cups chicken broth
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh parsley
• 1 bay leaf
• Kosher salt and pepper, to taste
• 8 ounces sliced fresh mushrooms
• 1 russet potato, peeled and cut into bite-sized cubes
• 1 small zucchini, diced
• 1 (14.5 oz) can petite diced tomatoes, not drained
• 1 ½ cups frozen peas (or sub with frozen cut green beans)
• 1 ½ cups frozen corn
• 3-4 cups cooked, diced or shredded chicken (the meat from about 1 rotisserie chicken)
list end
Instructions
list of 3 items
1. Melt butter in a large Dutch oven over medium heat. Add the carrots, onion and celery and cook, stirring frequently, until the onions are translucent
– about 6-8 minutes. Add the garlic and tomato paste and cook, stirring constantly, for 1 more minute.
2. Stir in the chicken broth, rosemary, thyme, parsley, bay leaf, salt and pepper, mushrooms, potato, zucchini and tomatoes. Bring to a boil; reduce heat
to low and simmer, uncovered, until the potato and vegetables are tender – about 20 minutes.
3. Stir in the peas, corn and chicken. Simmer for 5-10 more minutes, or until heated through. Discard bay leaf. Garnish with additional fresh herbs and
serve immediately.
list end
Notes
• This makes a very large pot of soup! You can either save the leftovers for later meals, or cut all of the ingredients in half to prepare a smaller batch.
• You do not need to thaw the peas or corn before adding them directly to the soup. They will thaw almost immediately when they hit the hot broth.
• Fresh herbs add the best flavor to this old-fashioned soup. If you don't have access to the fresh version, you can substitute with dried herbs in a pinch.
You'll need about ¼ teaspoon each of dried rosemary, thyme and parsley.
• Don't forget a side of crusty bread, warm biscuits or soft dinner rolls for dipping in that delicious tomato broth!
• A squeeze of fresh lemon juice at the very end is a nice, bright addition.
• Garnish with freshly-grated Parmesan cheese for a delicious finishing touch!
group end
Nutrition
Serving: 1cup | Calories: 125kcal | Carbohydrates: 14g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 523mg | Potassium: 502mg
| Fiber: 3g | Sugar: 4g | Vitamin A: 2314IU | Vitamin C: 23mg | Calcium: 34mg | Iron: 1mg
From the seasoned mom
An easy and healthy Chicken Vegetable Soup recipe is the perfect cozy lunch or dinner for a chilly day!
Course Dinner, Lunch
Cuisine American
Keyword chicken and vegetable soup, chicken vegetable soup, old fashioned chicken vegetable soup
Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Servings
Adjust recipe servings
quarts (about 16 cups total)
Calories 125kcal
Author Blair
Ingredients
list of 19 items
• 2 tablespoons butter
• 1 ½ cups peeled and diced carrots
• 1 small onion, finely-diced
• ¾ cup diced celery
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 8 cups chicken broth
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh parsley
• 1 bay leaf
• Kosher salt and pepper, to taste
• 8 ounces sliced fresh mushrooms
• 1 russet potato, peeled and cut into bite-sized cubes
• 1 small zucchini, diced
• 1 (14.5 oz) can petite diced tomatoes, not drained
• 1 ½ cups frozen peas (or sub with frozen cut green beans)
• 1 ½ cups frozen corn
• 3-4 cups cooked, diced or shredded chicken (the meat from about 1 rotisserie chicken)
list end
Instructions
list of 3 items
1. Melt butter in a large Dutch oven over medium heat. Add the carrots, onion and celery and cook, stirring frequently, until the onions are translucent
– about 6-8 minutes. Add the garlic and tomato paste and cook, stirring constantly, for 1 more minute.
2. Stir in the chicken broth, rosemary, thyme, parsley, bay leaf, salt and pepper, mushrooms, potato, zucchini and tomatoes. Bring to a boil; reduce heat
to low and simmer, uncovered, until the potato and vegetables are tender – about 20 minutes.
3. Stir in the peas, corn and chicken. Simmer for 5-10 more minutes, or until heated through. Discard bay leaf. Garnish with additional fresh herbs and
serve immediately.
list end
Notes
• This makes a very large pot of soup! You can either save the leftovers for later meals, or cut all of the ingredients in half to prepare a smaller batch.
• You do not need to thaw the peas or corn before adding them directly to the soup. They will thaw almost immediately when they hit the hot broth.
• Fresh herbs add the best flavor to this old-fashioned soup. If you don't have access to the fresh version, you can substitute with dried herbs in a pinch.
You'll need about ¼ teaspoon each of dried rosemary, thyme and parsley.
• Don't forget a side of crusty bread, warm biscuits or soft dinner rolls for dipping in that delicious tomato broth!
• A squeeze of fresh lemon juice at the very end is a nice, bright addition.
• Garnish with freshly-grated Parmesan cheese for a delicious finishing touch!
group end
Nutrition
Serving: 1cup | Calories: 125kcal | Carbohydrates: 14g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 523mg | Potassium: 502mg
| Fiber: 3g | Sugar: 4g | Vitamin A: 2314IU | Vitamin C: 23mg | Calcium: 34mg | Iron: 1mg
From the seasoned mom
