Chicken Vegetable Soup
This hearty Chicken Vegetable Soup is loaded with tender chicken, potatoes, and colorful vegetables in a rich, flavorful broth. It's a one pot comfort food classic that's perfect for busy weeknights and freezes beautifully.
Ingredients
- 1 tablespoon butter
- 1/2 cup onion finely diced
- 2 carrots peeled, halved lengthwise and sliced
- 2 stalks celery thinly sliced
- 2 teaspoons minced garlic
- 3 cups cooked chicken shredded or cubed
- Salt and pepper to taste
- 1 15 oz can diced tomatoes, do not drain
- 1 8 oz can tomato sauce
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- 1 large Russet potato peeled and cut into 1/2 inch cubes
- 1/2 cup frozen corn
- 1/2 cup diced green beans fresh or frozen
- 2 tablespoons chopped fresh parsley
Instructions
- Melt butter in a large pot over medium high heat. Add onion, carrots, and celery. Cook 5-6 minutes until softened. Add garlic and cook 30 seconds more. Season with salt and pepper.
- Add chicken, diced tomatoes, tomato sauce, Italian seasoning, chicken broth, and potato. Bring to a simmer.
- Cook for 20-25 minutes or until potatoes are tender. Taste and adjust salt and pepper.
- Stir in corn and green beans. Cook 5 minutes more.
- Sprinkle with parsley and serve.
Notes
- Use leftover or rotisserie chicken for speed.
- Gluten free: Ensure broth and tomato sauce are GF.
- Vegetarian: Omit chicken, use vegetable broth, add white beans.
- Storage: Refrigerate up to 4 days; freeze up to 3 months.