Chicken Vegetable Soup Recipe
Chicken Vegetable Soup Recipe with chunky vegetables, tender chicken and thick, rich broth. It's the chicken soup that eats like a meal!
Servings: 8 servings
Calories: 284kcal
Ingredients
- 3 boneless skinless chicken breasts cubed into 1 inch pieces
- 1 medium onion finely chopped
- 3 large garlic cloves minced
- 2 large carrots finely chopped
- 3 large celery stalks finely chopped
- 2 large potatoes chopped
- 2 cups green beans trimmed and chopped
- 1 medium zucchini chopped
- 1 cup corn fresh or frozen (optional)
- 14 ounces can diced tomatoes low sodium
- 7 cups chicken stock low sodium
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons butter unsalted
- 1 tablespoon olive oil extra virgin
- 1/4 cup dill finely chopped
- 3 bay leaves
Instructions
- Preheat large dutch oven or large pot on medium heat and add butter to melt and olive oil. Add onion, garlic, carrots, celery and saute for 4 minutes, stirring occasionally.
- Add oregano, rosemary, cumin, salt, pepper and cook for 30 more seconds, stirring frequently.
- Add chicken, potatoes, green beans, zucchini, corn, diced tomatoes, chicken stock and bay leaves.
- Stir, cover and bring to a boil. Reduce heat to low and simmer soup for 25 minutes or until potato is fork tender.
- Turn off heat and add dill. Stir and let soup sit for 5 minutes. Taste and adjust any seasonings to taste. Serve hot.
Notes
- Store: Refrigerate soup in an airtight container for up to 5 days.
- Freeze: Cool, transfer to an airtight container, leaving some room for expansion, and freeze for up to 3 months.
- Reheat: On the stove on low heat, thawed or frozen it just takes longer.
- Frozen and other vegetables: Use any your favorites. You might have to add more broth with some veggies.
- Adjust sodium: Add less salt and do so in the end if not using low sodium broth and tomatoes.
- Tomato sauce: Use for more red vegetable soup instead of diced tomatoes.
Nutrition
Serving: 2cups | Calories: 284kcal | Carbohydrates: 31g | Protein: 26g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 482mg | Fiber: 5g | Sugar: 6g