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+ servings
two bowls of chicken vegetable soup
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Simple Chicken Vegetable Soup

This chicken vegetable soup recipe is simple, healthy, and an easy way to use up whatever veggies you've got on hand! Make it with already cooked/rotisserie chicken or uncooked chicken.
Course Soup
Cuisine American
Keyword chicken vegetable soup recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 237kcal

Ingredients

  • 1/2 medium onion chopped
  • 2 medium carrots peeled & sliced
  • 3 sticks celery chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1/4 teaspoon Italian seasoning
  • 1 (14 fluid ounce) can tomato sauce
  • 4 cups chicken broth/stock
  • 1 large potato (I used Russet) peeled & diced
  • 1 cup corn (use frozen, canned, or fresh)
  • 1 cup frozen or fresh peas
  • 1 cup frozen or fresh green beans
  • 2 cups cooked/rotisserie chicken shredded (see note)
  • Salt & pepper to taste

Instructions

  • Prep the onion, carrots, and celery. Add them to a soup pot along with the oil.
  • Sauté for 5-7 minutes.
  • Meanwhile, prep the remaining ingredients.
  • Stir in the garlic and Italian seasoning to the pot and cook for 30 seconds.
  • Add in the tomato sauce, chicken broth, and potato. Increase the heat to high and bring to a boil. Reduce the heat and simmer, with the lid slightly ajar, for 15 minutes.
  • Stir in the corn, peas, beans, and chicken. Cook for another 5-10 minutes or until the veggies are tender to your liking.
  • Season the soup with salt & pepper (I am generous with both) and enjoy immediately.

Notes

  • Serves 4-6 depending on how much people eat/what you serve it with.
  • If you prefer it not to have a tomato broth, swap the tomato sauce for another cup of chicken broth. Or, used diced tomatoes if you prefer.
  • Note on the chicken - if you want to use uncooked chicken: add whole chicken breasts or thighs at the same time as the potatoes in step 5, then take them out and cut up/shred them when the soup is done. I'd use about a pound of each (about 2 chicken breasts or 4 chicken thighs). Chicken is safe to eat at 165F, cook time may need to be adjusted depending on the size of the chicken pieces. 
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
     

Nutrition

Calories: 237kcal | Carbohydrates: 29g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 992mg | Potassium: 1001mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4177IU | Vitamin C: 44mg | Calcium: 65mg | Iron: 3mg