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A bowl of Chicken Vegetable Soup with carrots, potatoes, corn, green beans, celery, and diced tomatoes is served with a spoon. Crackers are placed beside the bowl on a white surface.
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5 from 1 vote

Chicken Vegetable Soup

This Chicken Vegetable Soup is hearty, healthy, and packed with flavor! This easy stovetop recipe is made with tender chicken, fresh veggies, and a savory broth. Perfect for weeknight dinners or meal prep for the week!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 8
Author: Carrie Barnard
Cost: $15.94, $1.99 per Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 3 medium carrots sliced
  • 3 celery stalks sliced
  • 2 medium potatoes peeled and cubed
  • 1 cup green beans cut into 1-inch pieces
  • 1 cup corn kernels
  • 1 can 14.5 ounce diced tomatoes
  • 6 cups chicken broth
  • 2 cups cooked chicken shredded or cubed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 bay leaves
  • 2 tablespoons fresh parsley chopped

Instructions

  • Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1 large diced onion and 3 cloves minced garlic and sauté for 3-4 minutes until softened.
  • Add 3 medium carrots sliced and 3 celery stalks sliced. Cook for 5 minutes, stirring occasionally until slightly tender.
  • Add 2 medium potatoes peeled and cubed, 1 cup green beans cut into 1-inch pieces, 1 cup corn kernels, 1 can 14.5 ounce diced tomatoes with their juice, and 6 cups chicken broth. Bring the mixture to a boil.
  • Reduce the heat to medium low and add 2 cups cooked chicken shredded or cubed, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon salt, ¼ teaspoon black pepper, and 2 bay leaves. Simmer for 20-25 minutes until the potatoes are tender.
  • Remove the 2 bay leaves and stir in 2 tablespoons chopped fresh parsley.
  • Serve warm and enjoy!

Video

Notes

Recipe Tips

  • Bite-Size Pieces - To ensure that all the ingredients cook evenly, chop the veggies in about the same size pieces.
  • Chicken - This a great recipe to use leftover cooked chicken or you can even use a rotisserie chicken.
  • Add Rice or Pasta - Stir in cooked rice or noodles for a heartier soup and flavor.

Variations Ideas

  • Spicy Version - If you love a hint of spice, add a pinch of red pepper flakes or diced jalapeños to the soup.
  • Creamy Chicken Vegetable Soup - Stir in ½ cup heavy cream or evaporated milk before serving for a delicious variations.
  • Low Carb - Skip potatoes and corn but add zucchini spinach or cauliflower rice.

Nutrition

Calories: 167kcal | Carbohydrates: 20g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 1103mg | Potassium: 585mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2824IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 2mg
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