CHICKEN VEGETABLE SOUP

This chicken vegetable soup is full of shredded chicken, vegetables and potatoes, all in a savory tomato broth. An easy and healthy dinner option that the whole family will love!

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
  • 15 ounce can diced tomatoes do not drain
  • 8 ounce 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 the butter in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
  • Cook for 5-6 minutes or until softened. Add the garlic and cook for 30 seconds more. Season with salt and pepper to taste.
  • Add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth and potato to the pot; bring to a simmer.
  • Cook for 20-25 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
  • Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.


Nutrition

Calories: 284kcal | Carbohydrates: 24g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 762mg | Potassium: 1010mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3820IU | Vitamin C: 32.8mg | Calcium: 78mg | Iron: 3.2mg

Article Categories:
Soup Recipes

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