Quick and easy chicken vegetable soup recipe, homemade with simple ingredients in one pot on stovetop. It’s healthy, loaded with Italian seasoning, veggies, chicken.
This is the best, cheap, hearty, healthy chicken vegetable soup and the perfect weeknight meal for chilly Winter days.
It’s easy to adjust to your liking and tastes delicious! This is just as good as my Vegetable Beef Soup (One Pot) and Easy Vegetable Soup (One Pot).
TIPS AND VARIATIONS
-Stir in leftover cooked noodles or rice and make this soup more filling.
-Use low sodium broth because regular broth can make this meal very salty.
-Either vegetable broth or chicken broth can be used.
-The amount of herbs and spices can be adjusted, based on your preference.
-You can use any vegetables of your choice.
-If you are planning on freezing, then don’t add potatoes because they don’t thaw well.
-Use leftover shredded rotisserie or grilled chicken from a previous meal. It will just be quicker this way.
-Red chili flakes are optional but add a subtle spicy kick.
-To make creamy soup, stir in about 1 cup heavy cream in the last 5 minutes to make the soup thicker and creamier. Half and half is also a good choice.
SERVINGS: 6 PEOPLE
course: MAIN COURSE
cuisine: AMERICAN
keyword: HOMEMADE SOUP
calories: 243 KCAL
prep time
10 MINS
cook time
45 MINS
total time
55 MINS
INGREDIENTS
3 tbsp Olive oil
1 Onion Medium size, Finely chopped
4 Carrots Medium, Peeled, Roughly chopped
3 Celery sticks Roughly chopped
1 tbsp Ginger Finely minced
2 tbsp Garlic Finely minced
4 cans Vegetable broth Or chicken broth, Low sodium, 14.5 oz cans
2 cans Diced tomatoes 14.5 oz cans
3 Potatoes Medium size, Peeled, Cut into 1 inch cubes
2 Bay leaves
1/3 cup Parsley Fresh, Roughly chopped
1/2 tsp Thyme Dried
1 tsp Oregano Dried
1/2 tsp Rosemary Dried
Salt To taste
Pepper To taste
1/2 tsp Red chili flakes Optional
3/4 cup Green beans Frozen
1 cup Shredded cooked chicken
1/4 cup Corn Frozen
1/2 cup Peas Frozen
INSTRUCTIONS
Add oil in a large nonstick pot and heat it over medium high heat.
Serve and enjoy!
Add onions, carrots and celery, ginger, garlic and saute everything until fragrant.
Add broth, tomatoes, potatoes, bay leaves, parsley, thyme, oregano, rosemary, salt, pepper, red chili (optional).
Bring to a boil.
Then, add green beans and reduce heat.
Cover and cook for about 20 minutes until potatoes become tender.
Add shredded chicken, corn, peas and cook for about 10 minutes. Enjoy!
RECIPE NOTES
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 2 days
10 MINS
cook time
45 MINS
total time
55 MINS
INGREDIENTS
3 tbsp Olive oil
1 Onion Medium size, Finely chopped
4 Carrots Medium, Peeled, Roughly chopped
3 Celery sticks Roughly chopped
1 tbsp Ginger Finely minced
2 tbsp Garlic Finely minced
4 cans Vegetable broth Or chicken broth, Low sodium, 14.5 oz cans
2 cans Diced tomatoes 14.5 oz cans
3 Potatoes Medium size, Peeled, Cut into 1 inch cubes
2 Bay leaves
1/3 cup Parsley Fresh, Roughly chopped
1/2 tsp Thyme Dried
1 tsp Oregano Dried
1/2 tsp Rosemary Dried
Salt To taste
Pepper To taste
1/2 tsp Red chili flakes Optional
3/4 cup Green beans Frozen
1 cup Shredded cooked chicken
1/4 cup Corn Frozen
1/2 cup Peas Frozen
INSTRUCTIONS
Add oil in a large nonstick pot and heat it over medium high heat.
Serve and enjoy!
Add onions, carrots and celery, ginger, garlic and saute everything until fragrant.
Add broth, tomatoes, potatoes, bay leaves, parsley, thyme, oregano, rosemary, salt, pepper, red chili (optional).
Bring to a boil.
Then, add green beans and reduce heat.
Cover and cook for about 20 minutes until potatoes become tender.
Add shredded chicken, corn, peas and cook for about 10 minutes. Enjoy!
RECIPE NOTES
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 2 days
link recipes from https://onepotrecipes.com/chicken-vegetable-soup-recipe/
