Chicken Vegetable Soup
Chicken Vegetable Soup is a delicious, filling, and healthy dinner that is ready in under an hour. It’s an easy dinner that the entire family will love!
Servings: 8 people
Calories: 427kcal
Cost: $13.40
Equipment
- large heavy bottom pot
- Wooden mixing spoon
- Measuring spoons
- Liquid measuring cup
- measuring cups
- cutting board
- chef's knife
Ingredients
- 2 Tablespoons olive oil
- 1 medium yellow onion finely diced about 1 cup
- 3 large sliced celery stalks about 1 cup
- 3 large peeled and sliced carrots about 1 cup
- 2 large garlic cloves minced
- 2 teaspoons dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 cups chicken stock
- 4 cups shredded chicken
- 14.5 oz can diced tomatoes
- 14.5 oz can stewed tomatoes
- 2 cups russet potatoes peeled and diced
- ½ cup frozen green beans
- ½ cup frozen corn
- 1 cup button mushrooms cleaned and sliced
- 2 Tablespoons fresh parsley or chopped green onion chopped
Instructions
MAKE SOUP:
- Heat oil in a large heavy-bottomed pot over medium-high heat.
- Add onions, celery, and carrots and cook until softened and the edges of the onions are golden for about 5-6 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in Italian seasoning, salt, and pepper.
- Pour in chicken stock and scrape up any brown bits from the bottom of the pot.
- Stir in chicken, tomatoes, potatoes, and mushrooms.
SIMMER:
- Bring the mixture to a boil, and then reduce the heat and simmer for 20-25 minutes or until all the vegetables are fork-tender.
- Stir in the frozen green beans and corn, and continue cooking for 5 minutes.
SERVE:
- Stir in chopped parsley and serve immediately.
Nutrition
Serving: 2cups | Calories: 427kcal | Carbohydrates: 38g | Protein: 35g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 1004mg | Potassium: 1308mg | Fiber: 5g | Sugar: 13g | Vitamin A: 6458IU | Vitamin C: 23mg | Calcium: 108mg | Iron: 5mg