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Chicken Vegetable Soup: A Simple Comfort Recipe
Youssef Hb

Chicken Vegetable Soup: A Simple Comfort Recipe

This hearty and nourishing chicken vegetable soup is the ultimate comfort food for busy weeknights. Featuring tender shredded chicken, fresh garden vegetables, and a savory tomato-based broth, this one-pot meal is designed to save you time without sacrificing deep, home-cooked flavor. It is a balanced, fiber-rich dish that the whole family will love, and it is easily adaptable to whatever vegetables you currently have in your refrigerator.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon unsalted butter
  • 1/2 cup onion, finely diced
  • 2 whole carrots, peeled and sliced
  • 2 stalks celery, thinly sliced
  • 2 teaspoons garlic, minced
  • 3 cups cooked chicken, shredded or cubed
  • 15 oz can diced tomatoes, undrained
  • 8 oz can tomato sauce
  • 1 teaspoon dried Italian seasoning
  • 6 cups low-sodium chicken broth
  • 1 large Russet potato, cubed 1/2 inch
  • 1/2 cup frozen corn
  • 1/2 cup fresh or frozen green beans
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Method
 

  1. Melt the butter in a large heavy-bottomed pot over medium-high heat.
  2. Add the onion, carrots, and celery to the pot and sauté for 5 to 6 minutes until soft.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Season the vegetable mixture with salt and pepper to taste.
  5. Stir in the chicken broth, diced tomatoes with juices, tomato sauce, and Italian seasoning.
  6. Add the cubed potatoes and bring the soup to a boil.
  7. Reduce heat to low, cover, and simmer for 15 to 20 minutes until the potatoes are tender.
  8. Stir in the cooked chicken, corn, and green beans.
  9. Simmer for an additional 5 minutes until everything is heated through.
  10. Garnish with fresh parsley before serving.

Notes

You can swap the chicken for rotisserie chicken to save even more time. Feel free to add other vegetables like zucchini, peas, or spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days.