Description
This Simple Chicken Vegetable Soup is a wholesome, hearty recipe featuring tender shredded chicken, fresh vegetables, and a flavorful broth enhanced with garlic and Italian seasoning. Perfect for a comforting meal, it combines easy-to-find ingredients to create a nutritious, warm soup that is quick to prepare and satisfying.
Ingredients
Scale
Vegetables
- 1/2 medium onion, chopped
- 2 medium carrots, peeled and sliced
- 3 sticks celery, chopped
- 1 large Russet potato, peeled and diced
- 1 cup corn (frozen, canned, or fresh)
- 1 cup peas (frozen or fresh)
- 1 cup green beans (frozen or fresh)
Other Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1 (14 fluid ounce) can tomato sauce
- 4 cups chicken broth or stock
- 2 cups cooked or rotisserie chicken, shredded
- Salt and pepper to taste
Instructions
- Prepare vegetables: Chop the onion, peel and slice the carrots, and chop the celery. Add all these to a soup pot along with the olive oil.
- Sauté vegetables: Cook the vegetables in the pot over medium heat for 5-7 minutes until they start to soften and become fragrant.
- Prepare remaining ingredients: While sautéing, peel and dice the potato and gather other vegetables and chicken.
- Add seasoning and garlic: Stir in the minced garlic and Italian seasoning into the pot and cook for about 30 seconds to release the aromas.
- Add liquids and potatoes: Pour in the tomato sauce and chicken broth, then add the diced potato. Increase heat to high and bring the soup to a boil, then reduce heat, cover partially, and simmer for 15 minutes.
- Add remaining vegetables and chicken: Stir in the corn, peas, green beans, and shredded chicken. Continue cooking for 5-10 minutes until all vegetables are tender.
- Season and serve: Season the soup generously with salt and pepper to taste. Serve immediately while hot and enjoy your comforting chicken vegetable soup.
Notes
- Use rotisserie chicken for convenience or cook and shred your own chicken breast or thighs.
- Adjust the types and quantities of vegetables based on your preference or seasonal availability.
- For thicker soup, reduce the amount of broth or simmer longer to concentrate flavors.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- If you prefer a spicier soup, add a pinch of crushed red pepper flakes along with Italian seasoning.
